Tag Archives: Tart

Savory Summer Tart

17 Jul

I’m always looking for a new recipes that use artichokes, I just love them. I found this recipe on Pinterest for a Spinach, Artichoke and Caramelized Leek Tart, I prefer my name, it’s shorter and easier to say. We were going to our friends for dinner, so I made it but didn’t bake it, covered it with foil and off we went. I popped into the oven when we got there, served it up and there wasn’t a crumb to be found. Everyone agreed it’s a keeper!

There is a real depth of flavor between the sun-dried tomato spread, the caramelized leeks, artichokes and spinach that you get in every bite. It is a delicious appetizer that you can make ahead and pop in the oven when your guests arrive that will be ready in just 30 minutes.

Ingredients for Tart:

1 Tbs butter

2 cups chopped leeks (about 2 leeks, white and pale green parts only)

1 14 ounce can artichoke hearts, drained and patted dry

4-5 cups fresh spinach

1/2 tsp fresh thyme

2-3 cloves of garlic, minced

Kosher or Sea salt

Ground pepper

Water

1 Sheet of puff pastry, thawed but still cold

1/3 cup freshly grated Parmigiano-Reggiano cheese

Sun-dried tomato spread

Ingredients for Sun-dried Tomato Spread

1 Tbs olive oil

1 yellow onion, peeled and chopped

2 cloves garlic, minced

8 ounce jar sun-dried tomatoes in oil, chopped

1 1/2 Tbs tomato paste

1/4 red wine vinegar or red wine

1/2 tsp dried basil

1/2 tsp dried thyme

Salt and pepper

Directions:

1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Set aside.

2. Heat butter in a large skillet over low heat. Add the leeks with a pinch of salt and stir to coat with butter. Allow the leeks to sweat for about 8 minutes and the turn the heat up to medium. Allow the leeks to slowly caramelize, stirring frequently. As a brown glaze forms on the bottom of the pan add 1 to 2 tablespoons of water at a time, stir to incorporate the glaze back into the leeks. Once they are nicely caramelized (about 10 to 15 minutes), add the garlic, artichoke hearts and thyme. Cook for another 3 minutes, add the spinach. Cook until spinach is nicely wilted, season with a bit of salt and pepper. Turn off and set aside.

To make the Sun-dried Tomato Spread:

3. Add 1 Tbs olive oil to a skillet over medium heat. Sauté  the onion, stirring occasionally for 3 to 5 minutes. Stir in garlic, sun-dried tomatoes and tomato paste. Reduce to a simmer and cook for 5 minutes.

Remove from heat and let cool. Transfer mixture to food processor. Add red wine vinegar, basil, thyme, salt and pepper. Pulse until all ingredients are well combined. Set aside.

4. Roll out the puff pastry until it is approximately 11 x 15 inches. Place the dough on the baking sheet lined with parchment paper. Roll the edges slightly and crimp. Spoon the sun-dried tomato mixture over the puff pastry evenly. Place the artichoke, leek, spinach mixture over the top. Sprinkle with cheese.

5. Bake the tart for 25 to 30 minutes or until the edges are golden and firm.

Let sit for about 10 minutes to set until serving…peace and good eats!

 

 

 

 

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!

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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