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ISO: ISO your favorite tarts or tartlettes, either sweet or savory. My culinary
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Smoked Salmon and Sorrel Cream Tart
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http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=1341
Provencal Tomato Quiche
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Caramelized Orange Tart with Blackberry Sauce
http://www.epicurious.com/recipes/recipe_views/views/5186
http://www.epicurious.com/recipes/recipe_views/views/5186
Spinach, Leek and Gruyere Quiche
SPINACH, LEEK AND GRUYERE QUICHE
From Classic Home Cooking by Mary Berry and Marlene Spieler
A pre-baked 9-inch tart shell
2 bunches spinach, stemmed and washed thoroughly
2 large leeks, white and tender green, thinly sliced
2 Tbs. butter
2 eggs, beaten
½ cup milk
2/3 cup heavy cream
¾ cup grated Gruyere cheese
Salt, pepper and nutmeg
Blanch the spinach in a large pot of boiling salted water until wilted, about 2 minutes. Drain and refresh under cold water to set the color. Drain again, squeeze dry, and chop.
Meanwhile sauté the leeks in butter until tender and golden brown, about 5 minutes. Add the spinach to the leeks and stir to combine.
Beat together the eggs, mild and cream and season to taste.
Spread half the cheese in the tart shell, then the leeks and spinach. Pour on the custard (you may not need it all) and top with the rest of the cheese.
Bake at 375* until the filling is golden and set.
Can be made ahead and refrigerated or frozen. Reheat in a 375* oven. (A microwave will ruin the crispness of the pastry) If you want to serve narrow slices as hors d’oeuvres slice it while it’s cold and then re-bake the slices.
SPINACH, LEEK AND GRUYERE QUICHE
From Classic Home Cooking by Mary Berry and Marlene Spieler
A pre-baked 9-inch tart shell
2 bunches spinach, stemmed and washed thoroughly
2 large leeks, white and tender green, thinly sliced
2 Tbs. butter
2 eggs, beaten
½ cup milk
2/3 cup heavy cream
¾ cup grated Gruyere cheese
Salt, pepper and nutmeg
Blanch the spinach in a large pot of boiling salted water until wilted, about 2 minutes. Drain and refresh under cold water to set the color. Drain again, squeeze dry, and chop.
Meanwhile sauté the leeks in butter until tender and golden brown, about 5 minutes. Add the spinach to the leeks and stir to combine.
Beat together the eggs, mild and cream and season to taste.
Spread half the cheese in the tart shell, then the leeks and spinach. Pour on the custard (you may not need it all) and top with the rest of the cheese.
Bake at 375* until the filling is golden and set.
Can be made ahead and refrigerated or frozen. Reheat in a 375* oven. (A microwave will ruin the crispness of the pastry) If you want to serve narrow slices as hors d’oeuvres slice it while it’s cold and then re-bake the slices.
magnoliainchicago
Well-known member
Oh Goodie!! A post I can respond to!!!
Miniature Artichoke Tarts
2 small jars marinated artichoke hearts
1 onion, finely chopped
1 clove garlic, minced
4 eggs
¼ cup fine dry bread crumbs
½ tsp. Salt
¼ tsp. oregano
dash hot pepper sauce
pepper
2 cups shredded cheddar cheese
1. Drain the artichokes, reserving ¼ cup of the marinade. Chop artichokes into ½ inch pieces; set aside.
2. In skillet, heat reserved marinade; cook onion and garlic until softened; about 5 minutes. (Don’t let the garlic brown.)
3. In bowl, beat eggs; stir in onion mixture, breadcrumbs, salt, oregano, hot pepper sauce and pepper to taste. Blend in cheese; stir in artichokes.
4. Spoon mixture into a well greased or non-stick small tart tins, filling to about 2/3 full.
5. Bake at 325F for 10-15 minutes or until set.
Makes 3 dozen
Bacon Tomato Cups
6-8 strips bacon cooked and drained
1 cup grated Swiss cheese
½ cup chopped fresh parsley
1 small onion chopped
½ cup mayonnaise
1 large tomato-seeded and chopped
1 container commercial Biscuit dough (i.e., Hungry Jack)
Crumble bacon and combine the first six ingredients. Mix well
Pull a small section of biscuit dough and press into a mini muffin pan section (press to form a mini cup.) I usually separate into thirds, but sometimes the biscuit tells you otherwise.
Scoop a tablespoon of the bacon mixture into cup. Repeat.
Bake until lightly brown, approximately 20 minutes at 350.
Miniature Artichoke Tarts
2 small jars marinated artichoke hearts
1 onion, finely chopped
1 clove garlic, minced
4 eggs
¼ cup fine dry bread crumbs
½ tsp. Salt
¼ tsp. oregano
dash hot pepper sauce
pepper
2 cups shredded cheddar cheese
1. Drain the artichokes, reserving ¼ cup of the marinade. Chop artichokes into ½ inch pieces; set aside.
2. In skillet, heat reserved marinade; cook onion and garlic until softened; about 5 minutes. (Don’t let the garlic brown.)
3. In bowl, beat eggs; stir in onion mixture, breadcrumbs, salt, oregano, hot pepper sauce and pepper to taste. Blend in cheese; stir in artichokes.
4. Spoon mixture into a well greased or non-stick small tart tins, filling to about 2/3 full.
5. Bake at 325F for 10-15 minutes or until set.
Makes 3 dozen
Bacon Tomato Cups
6-8 strips bacon cooked and drained
1 cup grated Swiss cheese
½ cup chopped fresh parsley
1 small onion chopped
½ cup mayonnaise
1 large tomato-seeded and chopped
1 container commercial Biscuit dough (i.e., Hungry Jack)
Crumble bacon and combine the first six ingredients. Mix well
Pull a small section of biscuit dough and press into a mini muffin pan section (press to form a mini cup.) I usually separate into thirds, but sometimes the biscuit tells you otherwise.
Scoop a tablespoon of the bacon mixture into cup. Repeat.
Bake until lightly brown, approximately 20 minutes at 350.
I have never gone wrong with asparagus...
ASPARAGUS CUSTARD TART
For pastry
1 cup all-purpose flour
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch
cubes
1 large egg, lightly beaten
For filling
1 medium leek (white and pale green parts only), quartered
lengthwise, then cut crosswise into 1/3-inch pieces
1 lb medium asparagus, trimmed
1 tablespoon unsalted butter
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/3 cups heavy cream
3 large eggs
2 teaspoons finely chopped fresh tarragon
2 teaspoons water
Special equipment: parchment paper; a 9 1/4-inch flan ring* (see
cooks' note, below)
Make pastry:
Blend together flour, salt, and butter in a bowl with your
fingertips or a pastry blender (or pulse in a food processor) until
most of mixture resembles coarse meal with some small (roughly
pea-size) butter lumps. Drizzle evenly with egg and gently stir with
a fork (or pulse in processor) just until a dough forms.
Turn out dough onto a lightly floured surface and divide into 4
portions. With heel of your hand, smear each portion once or twice
in a forward motion to help distribute fat. Gather dough into a
ball, then flatten into a 5-inch disk. Chill dough, wrapped in
plastic wrap, until firm, at least 30 minutes.
Make filling while pastry chills:
Wash leek in a bowl of cold water, agitating water, then lift out
leek and pat dry.
Cook asparagus in a wide 4- to 5-quart pot of boiling salted water,
uncovered, until just tender, about 5 minutes. Transfer asparagus
with tongs to a bowl of ice and cold water to stop cooking, then
drain and pat dry. Cut off and reserve tips (leave more stalk if
asparagus is thin), then thinly slice stalks crosswise.
Heat butter in a 10- to 12-inch heavy skillet over moderately low
heat until foam subsides, then cook leek with 1/4 teaspoon salt,
stirring, until softened, 6 to 8 minutes. Stir in sliced asparagus
and 1/4 teaspoon pepper and remove from heat.
Finish filling and assemble and bake tart:
Put oven rack in middle position and preheat oven to 375°F.
Line a baking sheet with parchment paper and put flan ring in center
of baking sheet. Roll out dough on a lightly floured surface with a
floured rolling pin into an 11-inch round, then fit dough inside
flan ring, pressing dough against bottom edge and side of ring. Run
rolling pin over top edge of ring to cut off excess dough.
Whisk together cream, 2 eggs, tarragon, and remaining 1/4 teaspoon
salt and 1/4 teaspoon pepper. Lightly beat remaining egg with water
in a small bowl and brush tart shell all over with some egg wash.
Spoon asparagus mixture into shell, spreading evenly, then pour
cream mixture over asparagus.
Bake tart until filling is just beginning to set but still loose on
top, 20 to 25 minutes. Scatter asparagus tips over top, pressing
lightly if necessary to help them settle into filling, then continue
to bake until custard is golden and just set but still slightly
wobbly in center, about 30 minutes more (custard will continue to
set as it cools).
Cool tart on baking sheet on a rack until warm, about 30 minutes.
Loosen edge with a small sharp knife, then lift off flan ring. Serve
warm or at room temperature, cut into wedges.
Cooks' notes:
• Pastry dough can be chilled up to 1 day. Let stand at room
temperature until slightly softened before rolling out.
• If you don't have a flan ring, you can use a 9- to 9 1/4-inch tart
pan with a removable bottom instead. Put a baking sheet in oven
while preheating, then bake tart on sheet.
• Tart can be baked 2 hours ahead and cooled completely, then kept,
loosely covered with plastic wrap, at room temperature. If desired,
reheat in a preheated 350°F oven until warm, 15 to 20 minutes.
*Available at cookware stores and Bridge Kitchenware (212-688-4220;
bridgekitchenware.com).
Makes 8 servings.
Gourmet
March 2005
Epicurious.com © CondéNet, Inc. All rights reserved.
ASPARAGUS CUSTARD TART
For pastry
1 cup all-purpose flour
1/2 teaspoon salt
3/4 stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch
cubes
1 large egg, lightly beaten
For filling
1 medium leek (white and pale green parts only), quartered
lengthwise, then cut crosswise into 1/3-inch pieces
1 lb medium asparagus, trimmed
1 tablespoon unsalted butter
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/3 cups heavy cream
3 large eggs
2 teaspoons finely chopped fresh tarragon
2 teaspoons water
Special equipment: parchment paper; a 9 1/4-inch flan ring* (see
cooks' note, below)
Make pastry:
Blend together flour, salt, and butter in a bowl with your
fingertips or a pastry blender (or pulse in a food processor) until
most of mixture resembles coarse meal with some small (roughly
pea-size) butter lumps. Drizzle evenly with egg and gently stir with
a fork (or pulse in processor) just until a dough forms.
Turn out dough onto a lightly floured surface and divide into 4
portions. With heel of your hand, smear each portion once or twice
in a forward motion to help distribute fat. Gather dough into a
ball, then flatten into a 5-inch disk. Chill dough, wrapped in
plastic wrap, until firm, at least 30 minutes.
Make filling while pastry chills:
Wash leek in a bowl of cold water, agitating water, then lift out
leek and pat dry.
Cook asparagus in a wide 4- to 5-quart pot of boiling salted water,
uncovered, until just tender, about 5 minutes. Transfer asparagus
with tongs to a bowl of ice and cold water to stop cooking, then
drain and pat dry. Cut off and reserve tips (leave more stalk if
asparagus is thin), then thinly slice stalks crosswise.
Heat butter in a 10- to 12-inch heavy skillet over moderately low
heat until foam subsides, then cook leek with 1/4 teaspoon salt,
stirring, until softened, 6 to 8 minutes. Stir in sliced asparagus
and 1/4 teaspoon pepper and remove from heat.
Finish filling and assemble and bake tart:
Put oven rack in middle position and preheat oven to 375°F.
Line a baking sheet with parchment paper and put flan ring in center
of baking sheet. Roll out dough on a lightly floured surface with a
floured rolling pin into an 11-inch round, then fit dough inside
flan ring, pressing dough against bottom edge and side of ring. Run
rolling pin over top edge of ring to cut off excess dough.
Whisk together cream, 2 eggs, tarragon, and remaining 1/4 teaspoon
salt and 1/4 teaspoon pepper. Lightly beat remaining egg with water
in a small bowl and brush tart shell all over with some egg wash.
Spoon asparagus mixture into shell, spreading evenly, then pour
cream mixture over asparagus.
Bake tart until filling is just beginning to set but still loose on
top, 20 to 25 minutes. Scatter asparagus tips over top, pressing
lightly if necessary to help them settle into filling, then continue
to bake until custard is golden and just set but still slightly
wobbly in center, about 30 minutes more (custard will continue to
set as it cools).
Cool tart on baking sheet on a rack until warm, about 30 minutes.
Loosen edge with a small sharp knife, then lift off flan ring. Serve
warm or at room temperature, cut into wedges.
Cooks' notes:
• Pastry dough can be chilled up to 1 day. Let stand at room
temperature until slightly softened before rolling out.
• If you don't have a flan ring, you can use a 9- to 9 1/4-inch tart
pan with a removable bottom instead. Put a baking sheet in oven
while preheating, then bake tart on sheet.
• Tart can be baked 2 hours ahead and cooled completely, then kept,
loosely covered with plastic wrap, at room temperature. If desired,
reheat in a preheated 350°F oven until warm, 15 to 20 minutes.
*Available at cookware stores and Bridge Kitchenware (212-688-4220;
bridgekitchenware.com).
Makes 8 servings.
Gourmet
March 2005
Epicurious.com © CondéNet, Inc. All rights reserved.
Provecal tartlettes
I've made these several times. They always go fast at parties. I use sundried tomato and basil feta and basil ribbons.
Provencal Tarts
(makes 16 servings)
1/2 of a 17.3 oz package of frozen puff pastry (1 sheet)
1/3 c. purchased tapenade (olive salad/relish)
8 cherry tomatoes, quartered
4 oz. crumbled feta cheese
fresh herb sprigs (optional)
Thaw puff pastry according to package directions. Cut into sixteen 2 1/2 inch squares. Place each square in a 2 1/2 inch muffin cup. Place about 1 teaspoon tapenade on each square. Top with 2 tomato quarters and some of the feta cheese.
Bake in a 425°F oven for 12 to 15 minutes or until pastry is puffed and golden brown. Remove from muffin cups. Garnish with fresh her sprigs, if desired. Serve warm.
Recipe from Better Homes and Gardens
I've made these several times. They always go fast at parties. I use sundried tomato and basil feta and basil ribbons.
Provencal Tarts
(makes 16 servings)
1/2 of a 17.3 oz package of frozen puff pastry (1 sheet)
1/3 c. purchased tapenade (olive salad/relish)
8 cherry tomatoes, quartered
4 oz. crumbled feta cheese
fresh herb sprigs (optional)
Thaw puff pastry according to package directions. Cut into sixteen 2 1/2 inch squares. Place each square in a 2 1/2 inch muffin cup. Place about 1 teaspoon tapenade on each square. Top with 2 tomato quarters and some of the feta cheese.
Bake in a 425°F oven for 12 to 15 minutes or until pastry is puffed and golden brown. Remove from muffin cups. Garnish with fresh her sprigs, if desired. Serve warm.
Recipe from Better Homes and Gardens