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Monday, June 27, 2022
Words & Brush Recipe Corner: Queen Of Savory Tarts
Cream Filling 1 1/2 cups cream 2 eggs Salt & 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 scale
Add-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
Directions 1: 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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