Tag Archives: Tart

Spring Vegetable Tart

6 May

It is asparagus season, this makes me very happy. Asparagus is one of my favorite vegetables because it tastes great and can be used in so many different types of recipes. Asparagus is great all by itself, in a salad, hot or cold, roasted or steamed…I could go on forever.

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Now when most people think of tarts they think dessert, I know I always did, until I began to cook and opened my mind to all kinds of new things in the world of food. According to Wikipedia “a tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry.” So when I was looking for something to bring to my sisters that was a bit different than the usual, I found a recipe for an Asparagus Leek Tart, it was perfect.

Ingredients

4 small leeks or 2 large leeks, white and light green parts only, sliced and rinsed well

1 Tbsp butter

1 Tbsp olive oil

1 bunch asparagus, trimmed and cut into small pieces

1 sheet of frozen puff pastry, thawed

1/3 cup milk

2 eggs

1 cup grated Gruyere cheese

1 heaping tsp of fresh lemon thyme or regular thyme if you don’t have lemon thyme

1 tsp of fresh parsley, chopped

salt and pepper to taste

2 Tbsp concentrated balsamic vinegar

Directions

Preheat oven to 425 degrees. Line a cookie sheet with parchment paper or line with foil and grease lightly with shortening or butter. Set aside.

 

Melt butter and olive oil together in a sauté pan over medium heat. Add leeks and season to taste with salt and pepper. Sauté for 10 minutes and remove from heat and keep to the side. While the leeks are cooking blanche the asparagus for two minutes in boiling water and then put into ice water to stop the cooking. Add asparagus to the leeks and set aside.

 

On a lightly floured surface roll out puff pastry dough into a rectangle and transfer to the prepared cookie sheet. Using a fork score around the edges to create a crust and pierce the dough all over so that it doesn’t puff up too much in the middle.  Bake for 10 minutes.

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While the pastry is cooking whisk together the eggs and milk in a mixing bowl until well combined. Add cheese, thyme, parsley, salt and pepper to taste and mix well.

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Once the 10 minutes is up, remove the puff pastry from the oven and reduce heat to 400 degrees. Using a fork gently push the air out of the center of the dough so that it flattens in the center.

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Scatter the asparagus and leeks evenly on the dough, pour the egg and cheese mixture over the vegetables. Bake for 20 to 25 until set. Remove from oven and let cool. Drizzle with concentrated balsamic vinegar, serve and enjoy!

 

Thank you The Life Jolie for this delicious recipe!

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Tart, Tart? Who said Tart?!

14 Apr

I love a fruit tart; the sweet crust, creamy custard and of course the fruit! Recently out to dinner in the city (New York City, that’s how we refer to it in the tristate area) I had one for dessert, it was a peach tart and absolutely delicious. I thought I can make that…so I did. And guess what? It was absolutely delicious. I made it for our friends that came for dinner and we ate the whole thing!

Now you’ll need a few things before you get started, like a tart pan with a removable bottom, a rolling pin and a bag of dried beans for when you cook the crust. You will also need a strainer for the custard. But don’t let this intimidate you, it’s not hard and definitely worth it.

Tart!

Tart!

The recipe is from Ina Garten aka The Barefoot Contessa, love her and her recipes.

Crust

1 1/4 Cup flour

3 T Sugar

1/2 t Salt

8 T Unsalted butter

3-4 T Ice water

To make the crust combine flour, sugar and salt in a mixing bowl (I used my KitchenAid mixer). Cut butter into 1/4 pieces and a few at a time to flour mixture, using medium speed, mix until dough forms small bits. Add ice water a Tablespoon at a time until the dough comes together. Shape the dough into a disc shape, cover in plastic wrap and refrigerate for 30 minutes.

Preheat oven to 375 degrees. Let the dough sit out at room temperature for 5 minutes or so and then roll out into a large circle. Place dough into a 10″ tart pan with removable bottom, cutting off excess dough with a sharp knife.  Line the dough with foil and fill with rice or dried beans. Bake the tart crust for 10 minutes and then remove the foil and beans or rice. Prick the crust with a fork and bake for another 15 to 20 minutes. Now, I have used a 10″ and a 9″ tart pan, personally I like a bit of a thicker crust so I prefer the 9″ tart pan.

Custard

3 Extra large egg yolks at room temperature

6 T Sugar

1 1/2 T Cornstarch

1 Cup milk

1 T Unsalted butter

1 T Heavy cream

1/2 t Cognac or Brandy or Vanilla

Using electric mixer with paddle attachment beat egg yolks and sugar on medium-high for about 3 minutes until mixture is light yellow. Beat in cornstarch on low speed.

Bring milk to simmer in saucepan and slowly pour warm milk into the egg mixture, whisking constantly (make sure milk is not too hot, it will cook the eggs). Then pour the mixture back into the saucepan. Cook over medium heat while stirring constantly with a whisk until the mixture is thick, about 4 minutes. Bring to a boil, then bring heat to low and cook for 3 more minutes.

Remove from heat. Mix in butter, vanilla (or cognac) and cream.

Pour through strainer and into a bowl. Place plastic wrap directly onto custard and refrigerate until cold.

Fruit

Assorted fruit such as: strawberries, blueberries, raspberries, sliced nectarines, sliced kiwis, sliced oranges or sliced peaches

*1/2 Cup apricot jelly (I omitted this part)

Assemble

Put baked tart crust on serving plate. Assemble tart by spreading custard into crust evenly. Place berries and sliced fruit onto custard. Viola, ready to eat and enjoy!

*If you want to use the apricot jelly, melt it with 1 T water in a small saucepan and brush it over the fruit, it will give a shine and add a bit of sweetness.

 

 

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