This tart makes a festive addition to a holiday gathering with its red sauce, white cheese and green garnish. All of the individual components can be prepared in advance and assembled just before popping into the oven.
1 10" or 11" tart pan with removable bottom
1 fully baked tart shell {see Plain Flaky Pastry}
1/3 pound Chevre {goat cheese}, in log form
1 tablespoon olive oil
1/4 cup finely minced onion
2 cloves garlic, finely minced
1 28-ounce can whole tomatoes {preferably Italian Plum}
1 1/2 teaspoons dried basil
1/2 teaspoon dried thyme
2-3 teaspoons sugar
Dash salt and pepper
1 tablespoon minced fresh parsley or green onion
Prepare the pastry and fully bake the tart shell according to the recipe instructions. Set aside to cool if the recipe is being prepared in advance. Using a piece of heavy thread, slice the goat cheese into 1/8" rounds. Place on saran wrap, one layer deep. Cover and refrigerate until ready to assemble.
Heat the oil. Add the onion and garlic, and saute until soft but not brown. Crush the tomatoes and add, along with any canned juices, to the sauteed onion and garlic. Add the basil and thyme. Simmer over medium-low heat, stirring occasionally, until thickened and reduced, about 30 minutes. {If there is too much excess liquid, it will cause the pastry to become soggy when assembled.} Add the sugar and a dash of salt and pepper. Set aside if being prepared in advance.
To assemble: Warm the sauce and spread over the cooked pastry. Cut the tart into 8 or 10 wedges and arrange one full round of goat cheese at the top of each wedge. Cut the remaining rounds in half and place one on each wedge just below the full round. If you have remaining cheese you may want to crumble and sprinkle it in the middle of the tart.
Bake in a preheated 375 degree oven until heated, about 8-10 minutes. Remove the tart from the oven and transfer onto a serving platter. Garnish with the parsley or green onion and serve immediately.
Serves 8-10.
Thursday, May 30, 2013
PLAIN FLAKY PASTRY
This is a light and flaky pastry that works well for tarts and savory turnovers.
1 cup unbleached white flour
1/4 teaspoon salt
8 tablespoons chilled butter, cut into chunks
2-3 tablespoons cold water
Combine flour and salt. Cut in the butter until the mixture resembles coarse meal. Add the water one tablespoon at a time until the dough holds together. The dough may be used at this point, but it is easier to work with if it has been formed into a ball, covered with saran wrap and refrigerated for one hour. Roll out the pastry on a lightly floured board to 1/8" thick and slightly larger in diameter than the tart pan. Place the rolled out pastry in the tart pan and press to the sides. Do not stretch the dough to make it fit. Trim excess dough by pressing your thumb along the rim of the tart pan. Chill the pastry for at least 30 minutes before baking.
Preheat the oven to 400 degrees. Remove pastry from the refrigerator, line with foil, and weight with beans or rice {this prevents the pastry from shrinking or puffing up while baking}.
For a fully baked shell: Bake 20 minutes, remove the foil and beans, and bake an additional 5 minutes until lightly browned.
For a partially baked shell: Bake 15 minutes, remove the foil and beans, and return to the oven for 2-3 minutes.
1 cup unbleached white flour
1/4 teaspoon salt
8 tablespoons chilled butter, cut into chunks
2-3 tablespoons cold water
Combine flour and salt. Cut in the butter until the mixture resembles coarse meal. Add the water one tablespoon at a time until the dough holds together. The dough may be used at this point, but it is easier to work with if it has been formed into a ball, covered with saran wrap and refrigerated for one hour. Roll out the pastry on a lightly floured board to 1/8" thick and slightly larger in diameter than the tart pan. Place the rolled out pastry in the tart pan and press to the sides. Do not stretch the dough to make it fit. Trim excess dough by pressing your thumb along the rim of the tart pan. Chill the pastry for at least 30 minutes before baking.
Preheat the oven to 400 degrees. Remove pastry from the refrigerator, line with foil, and weight with beans or rice {this prevents the pastry from shrinking or puffing up while baking}.
For a fully baked shell: Bake 20 minutes, remove the foil and beans, and bake an additional 5 minutes until lightly browned.
For a partially baked shell: Bake 15 minutes, remove the foil and beans, and return to the oven for 2-3 minutes.
ARTICHOKE-HAM TART
This is an excellent blend of marinated artichokes, ham, and cheese in a flaky pastry.
Need we say more!
1 11" tart pan with removable bottom
1 partially baked tart shell {see Plain Flaky Pastry}
1 6-ounce jar marinated artichoke hearts
2 cloves garlic, minced
1/2 cup finely chopped onion
1/2 cup finely minced ham
3/4 cup loosely packed grated Swiss cheese
1/2 cup loosely packed freshly grated Parmesan cheese
1 cup ricotta cheese
1/3 cup sour cream
3 eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon freshly ground nutmeg
Prepare the pastry and partially bake the tart shell according to the recipe instructions. Set aside to cool.
Reserving the marinade, drain and chop the artichoke hearts. Set aside. Heat the reserved marinade in a skillet and add the garlic and onion. Cook, stirring constantly, until the vegetables are limp but not brown and the liquid in the pan has concentrated. Add the chopped hearts and saute briefly. Set aside to cool.
Combine the ham, cheeses, sour cream, eggs, and seasonings. Add to the cooled artichoke mixture. Pour into the tart shell and bake in a preheated 375 degree oven 45 minutes until set. Remove from the oven and transfer to a serving platter. This tart may be served either warm or at room temperature.
Serves 8-10.
Need we say more!
1 11" tart pan with removable bottom
1 partially baked tart shell {see Plain Flaky Pastry}
1 6-ounce jar marinated artichoke hearts
2 cloves garlic, minced
1/2 cup finely chopped onion
1/2 cup finely minced ham
3/4 cup loosely packed grated Swiss cheese
1/2 cup loosely packed freshly grated Parmesan cheese
1 cup ricotta cheese
1/3 cup sour cream
3 eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon freshly ground nutmeg
Prepare the pastry and partially bake the tart shell according to the recipe instructions. Set aside to cool.
Reserving the marinade, drain and chop the artichoke hearts. Set aside. Heat the reserved marinade in a skillet and add the garlic and onion. Cook, stirring constantly, until the vegetables are limp but not brown and the liquid in the pan has concentrated. Add the chopped hearts and saute briefly. Set aside to cool.
Combine the ham, cheeses, sour cream, eggs, and seasonings. Add to the cooled artichoke mixture. Pour into the tart shell and bake in a preheated 375 degree oven 45 minutes until set. Remove from the oven and transfer to a serving platter. This tart may be served either warm or at room temperature.
Serves 8-10.
SHALLOT and SUN-DRIED TOMATO TART
A nice complement to the Chevre Tart on an hors d' oeuvre tray. The sweetness of the shallots and full flavor of the tomatoes make a wonderful combination. It seems a bit tedious to peel and mince a pound of shallots but try it! We think you will be pleased with the results!
1 11" tart pan with removable bottom
1 partially baked tart shell {see Plain Flaky Pastry}
2 tablespoons olive oil
1 pound shallots, peeled and minced
2 whole green onions, minced
3-4 tablespoons minced sun-dried tomatoes
1/4 teaspoon dried basil {or 2 teaspoons fresh}
2 eggs
1/4 cup whipping cream
2 tablespoons minced fresh parsley {for garnish}
Heat the olive oil over medium heat. Add the shallots and green onion. Reduce the heat and cook until the shallots are translucent but not brown. Add the basil and sun-dried tomato. Combine well. Set aside to cool.
Beat the eggs and cream, and add the cooled shallot mixture. Pour into the partially baked tart shell and bake in a preheated 400 degree oven 20-25 minutes. Sprinkle with the parsley.
Serves 8.
1 11" tart pan with removable bottom
1 partially baked tart shell {see Plain Flaky Pastry}
2 tablespoons olive oil
1 pound shallots, peeled and minced
2 whole green onions, minced
3-4 tablespoons minced sun-dried tomatoes
1/4 teaspoon dried basil {or 2 teaspoons fresh}
2 eggs
1/4 cup whipping cream
2 tablespoons minced fresh parsley {for garnish}
Heat the olive oil over medium heat. Add the shallots and green onion. Reduce the heat and cook until the shallots are translucent but not brown. Add the basil and sun-dried tomato. Combine well. Set aside to cool.
Beat the eggs and cream, and add the cooled shallot mixture. Pour into the partially baked tart shell and bake in a preheated 400 degree oven 20-25 minutes. Sprinkle with the parsley.
Serves 8.
CHILLED WALNUT and CHEESE STUFFED MUSHROOMS
After the initial sampling, we were ready to discard this recipe. Instead, we refrigerated the remaining mushrooms and discovered the next day that they were very tasty-cold! This turns out to be a handy, do-ahead recipe.
4 slices thick bacon {or 5-6 thin slices, about 1/4 pound}
1 pound mushrooms {about 30-40 medium}
3 tablespoons butter
1/2 cup minced celery
1/4 cup minced whole green onion
2 tablespoons minced shallots
1 clove garlic, minced
2 ounces walnuts, toasted and chopped
2 teaspoons Worcestershire sauce
2 ounces cream cheese
5 tablespoons minced fresh parsley
3-4 tablespoons blue cheese
3/4-1 teaspoon dried rosemary
Cook bacon until crisp, drain on paper towels, and finely mince. Set aside.
Wash * and stem the mushrooms. Set the caps aside and mince the stems.
Melt the butter and add the mushroom stems, celery, green onion, shallots, and garlic. Saute 3-4 minutes until soft and most of the moisture has evaporated. Remove from the heat.
Set aside 2 tablespoons of parsley and 1/4 of the minced bacon. Add the remaining bacon and parsley, walnuts, Worcestershire sauce, cream cheese, blue cheese, and rosemary to the sauteed mixture and combine well. Taste and adjust the seasonings.
Fill the caps and place on an ungreased baking sheet. Mix the reserved parsley and bacon, and garnish the tops of the mushrooms. Bake in a 400 degree oven 10 minutes. Remove from the oven and cool to room temperature. Chill until ready to serve.
Serves 8-10.
* Washing Mushrooms: Many times mushrooms need a bit more than just wiping off. Our solution has been to place the mushrooms in a plastic bag, add water and shake gently several times, changing the water if necessary. Drain the mushrooms, lay out on a kitchen towel, and pat dry.
4 slices thick bacon {or 5-6 thin slices, about 1/4 pound}
1 pound mushrooms {about 30-40 medium}
3 tablespoons butter
1/2 cup minced celery
1/4 cup minced whole green onion
2 tablespoons minced shallots
1 clove garlic, minced
2 ounces walnuts, toasted and chopped
2 teaspoons Worcestershire sauce
2 ounces cream cheese
5 tablespoons minced fresh parsley
3-4 tablespoons blue cheese
3/4-1 teaspoon dried rosemary
Cook bacon until crisp, drain on paper towels, and finely mince. Set aside.
Wash * and stem the mushrooms. Set the caps aside and mince the stems.
Melt the butter and add the mushroom stems, celery, green onion, shallots, and garlic. Saute 3-4 minutes until soft and most of the moisture has evaporated. Remove from the heat.
Set aside 2 tablespoons of parsley and 1/4 of the minced bacon. Add the remaining bacon and parsley, walnuts, Worcestershire sauce, cream cheese, blue cheese, and rosemary to the sauteed mixture and combine well. Taste and adjust the seasonings.
Fill the caps and place on an ungreased baking sheet. Mix the reserved parsley and bacon, and garnish the tops of the mushrooms. Bake in a 400 degree oven 10 minutes. Remove from the oven and cool to room temperature. Chill until ready to serve.
Serves 8-10.
* Washing Mushrooms: Many times mushrooms need a bit more than just wiping off. Our solution has been to place the mushrooms in a plastic bag, add water and shake gently several times, changing the water if necessary. Drain the mushrooms, lay out on a kitchen towel, and pat dry.
HAM STUFFED MUSHROOMS
Another mushroom variation that is always popular with our guests. This recipe can be prepared ahead of time and heated at the last minute.
1 pound mushrooms {30-40 medium}
2 tablespoons butter
4 ounces ham, minced
2 celery stalks, minced
3 whole green onions, minced
1 large clove garlic, minced
2 tablespoons minced fresh parsley
2 teaspoons soy sauce
1 teaspoon dried tarragon
1/8 teaspoon salt
Dash cayenne
4 tablespoons freshly grated Parmesan cheese
Wash and stem the mushrooms. Set the caps aside and mince the stems.
Melt the butter and add the mushroom stems, ham, celery, onion, and garlic. Saute 3-5 minutes until most of the moisture has evaporated. Remove from the heat.
Set aside 1 tablespoon of the parsley.
Add the remaining parsley, soy sauce, tarragon, salt, cayenne, and Parmesan cheese to the sauteed mixture and combine well. Taste and adjust seasonings.
Fill the caps, rounding the tops, and place on an ungreased baking sheet. Bake in a 400 degree oven for 10 minutes. Arrange on a serving platter, garnish with the reserved parsley, and serve.
Serves 8-10.
1 pound mushrooms {30-40 medium}
2 tablespoons butter
4 ounces ham, minced
2 celery stalks, minced
3 whole green onions, minced
1 large clove garlic, minced
2 tablespoons minced fresh parsley
2 teaspoons soy sauce
1 teaspoon dried tarragon
1/8 teaspoon salt
Dash cayenne
4 tablespoons freshly grated Parmesan cheese
Wash and stem the mushrooms. Set the caps aside and mince the stems.
Melt the butter and add the mushroom stems, ham, celery, onion, and garlic. Saute 3-5 minutes until most of the moisture has evaporated. Remove from the heat.
Set aside 1 tablespoon of the parsley.
Add the remaining parsley, soy sauce, tarragon, salt, cayenne, and Parmesan cheese to the sauteed mixture and combine well. Taste and adjust seasonings.
Fill the caps, rounding the tops, and place on an ungreased baking sheet. Bake in a 400 degree oven for 10 minutes. Arrange on a serving platter, garnish with the reserved parsley, and serve.
Serves 8-10.
SPINACH and MUSHROOM FRITTATAS
Although we normally cook this in muffin tins, when we are looking for a different shape for the hors d' oeuvre tray, we will bake this recipe in a pie plate and cut it into thin wedges. In this shape it can also be served as a first course with a light garnish of hollandaise sauce.
10 tablespoons butter
3/4 pound mushrooms, cleaned and minced
5 medium shallots, minced
4 large cloves garlic, minced
20 ounces frozen spinach, thawed and squeezed dry
8 eggs, lightly beaten
1-1 1/4 teaspoons salt {amount depends on saltiness of the Parmesan cheese}
1/2 teaspoon pepper
Melt 6 tablespoons of the butter in a large skillet. Add the mushrooms, shallots, and garlic. Saute over medium-high heat until the liquid is nearly evaporated. Reduce the heat, add the spinach, and saute another 2 minutes, being careful not to let the spinach brown. Remove from the heat and set aside.
Combine the beaten eggs and 1 cup of the Parmesan cheese. Add the spinach mixture, salt, and pepper. Mix well.
Melt the remaining 4 tablespoons of butter and heavily coat muffin tins that have 1/4 cup capacity. Fill, using 2 tablespoons of filling for each frittata. Bake 15-20 minutes in a 400 degree oven. *
Makes 24-30 appetizers.
* When using a 10" pie plate, bake 30-35 minutes in a 375 degree oven. Cut in large wedges. Serves 6-8 as a first course.
10 tablespoons butter
3/4 pound mushrooms, cleaned and minced
5 medium shallots, minced
4 large cloves garlic, minced
20 ounces frozen spinach, thawed and squeezed dry
8 eggs, lightly beaten
1-1 1/4 teaspoons salt {amount depends on saltiness of the Parmesan cheese}
1/2 teaspoon pepper
Melt 6 tablespoons of the butter in a large skillet. Add the mushrooms, shallots, and garlic. Saute over medium-high heat until the liquid is nearly evaporated. Reduce the heat, add the spinach, and saute another 2 minutes, being careful not to let the spinach brown. Remove from the heat and set aside.
Combine the beaten eggs and 1 cup of the Parmesan cheese. Add the spinach mixture, salt, and pepper. Mix well.
Melt the remaining 4 tablespoons of butter and heavily coat muffin tins that have 1/4 cup capacity. Fill, using 2 tablespoons of filling for each frittata. Bake 15-20 minutes in a 400 degree oven. *
Makes 24-30 appetizers.
* When using a 10" pie plate, bake 30-35 minutes in a 375 degree oven. Cut in large wedges. Serves 6-8 as a first course.
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