Monday, June 27, 2022

Words & Brush Recipe Corner: Queen Of Savory Tarts

 Queen Of Savory Tarts

Recipe by Lisa Starr, Meatland

Perfect the art of the tart today!In Praise Of The Tart

IngredientsCrust/Pastry100g fully flavored grated cheese*100g plain flour*100g butter, cubedGenerous pinch saltCream Filling1 1/2 cups cream2 eggsSalt & coarse black pepper* 100g is approximately 1 heaped cup cheese and 1/2 cup plus 2 tablespoon flour if you don't own a kitchen scaleAdd-In Ideas- Fresh spinach, feta and (optional) mint- Assorted color cherry tomatoes and basil- Roasted butternut, feta & sage with almonds- Fried mushroom and caramelized onion- Spinach, feta, dill and smoked salmon- Roast peppers, roast zucchini and roast mushroom- Goat's cheese, spinach and sun-dried tomato- Broccoli and cheddar
Directions1: Process flour, cheese, butter and salt together to make your dough, then refrigerate for 15 minutes.2: Roll out/press into a 22 to 24 cm baking tin and fill the pie crust with the filling of your choice. I used fresh spinach and feta above.3: Whisk eggs, cream and seasoning together, pour over tart filling, add a little extra grated cheese/crumbled feta and bake at 180 C for approximately 40 minutes till pastry edges are golden and tart is gently browned and set on top.COOK'S NOTES: Pastry freezes well. Make extra dough to make a few different tarts at a time. Tart may be made 2 to 3 days ahead and refrigerated. Can be served warm or at room temperature but not cold. 


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