Parmesan Tart W Recipes

Steps:

• Position the rack on the bottom third of the oven and preheat the oven to 400 degrees F.
• Press the crust into a 9-inch-diameter tart pan with a removable bottom. Trim the edges; set aside.
• Heat the oil in a heavy medium skillet over medium heat. Add the pancetta and saute until crisp, about 7 minutes. Using a slotted spoon, transfer the pancetta to paper towels and drain. Beat the cream, milk, eggs, parsley, salt, and pepper in a medium bowl to blend. Stir in the cheese and pancetta. Pour the cream mixture into the crust.
• Bake the torte until the filling puffs and is golden brown on top, about 25 minutes. Let the torte cool for 15 minutes. Cut the torte into 12 thin wedges and serve.

Steps:

• Heat oven to 400ºF.
• Line 9-1/2-inch tart pan with removable bottom with crust; trim edge. Prick bottom of crust with fork.
• Bake 10 to 12 min. or until lightly browned. Cool. Meanwhile, heat oil in nonstick skillet on medium heat. Add onions; cook 10 min. or until caramelized, stirring occasionally.
• Spread onions onto bottom of crust; top with asparagus. Whisk cream cheese, sour cream, eggs and lemon zest until blended. Stir in 1/4 cup Parmesan; pour over asparagus. Sprinkle with remaining Parmesan.
• Bake 20 to 24 min. or until filling is slightly puffed and set in center. Remove tart from side of pan before serving.

Steps:

• Prepare the dough: In a large bowl, whisk together the flour, salt and sugar. Add the butter and rub it into the flour between your fingers until the butter is in pea-size pieces and the mixture resembles a sandy meal. Add the ice water into the flour mixture 1 tablespoon at a time, stirring with your hands or a fork as you go. Add water until the dough forms a cohesive shaggy mass and most of the flour at the bottom of the bowl has been incorporated. Knead the dough in the bowl a few times if necessary, just until it holds together.
• Divide the dough into 2 equal balls and flatten each into a 1-inch-thick disc. Wrap each in plastic, and transfer to the refrigerator to chill for at least 1 hour. (The dough may be stored in the refrigerator up to 3 days, or in the freezer for up to 1 month.)
• Prepare the filling: Heat 1 tablespoon olive oil in a large skillet over medium. Add the onion, sprinkle with a pinch of salt, and cook, stirring occasionally, until the onion is translucent and slightly browned in spots, 5 to 7 minutes. Transfer to a large mixing bowl.
• Add the remaining 1 tablespoon olive oil to the skillet and heat over medium. Add the mushrooms and thyme, season with salt and pepper, and cook, stirring occasionally, until mushrooms are tender and their liquid has evaporated, 8 to 12 minutes. Transfer to the large mixing bowl with the onion and let cool completely.
• Take one disc of dough from the refrigerator and roll it out on a floured work surface into an 11-inch circle. Fit the crust into a 9-inch tart pan with a removable bottom (or a pie pan), trimming off or crimping any extra dough around the perimeter. Freeze the crust in the pan for 15 minutes or refrigerate for 1 hour. (If using a store-bought pie shell, pour the mushroom mixture into the crust and, using a spoon, spread it evenly.)
• Heat the oven to 375 degrees. In a small bowl, whisk together the eggs and cream; season with salt and pepper. Pour into the bowl with the mushroom mixture, add the cheese and stir until combined. Transfer the mixture into the prepared tart pan and spread it into an even layer using a rubber spatula.
• Bake tart for about 40 minutes, until the crust and filling are golden-brown. Let cool 10 minutes in the pan, then serve hot.

Steps:

• Preheat the oven to 450 degrees F.
• Arrange the puff pastry dough on a baking sheet and bake until golden brown, about 15 minutes.
• Remove the pastry from the oven and spread it with pesto. Next cover the pastry with overlapping slices of tomatoes. Season with salt and pepper, to taste. Cover the tomatoes with the grated Parmesan and return it to the oven. Bake until the cheese has melted, about 5 to 10 minutes. Remove the tart from the oven and cut it into 6 equal pieces. Arrange the tarts on serving plates and drizzle with balsamic reduction.
• To make Balsamic Reduction: Combine the balsamic vinegar and sugar in a small sauce pot and bring to a boil over medium heat. Cook until the liquid is reduced by half and has a syrupy consistency, about 30 to 45 minutes. Remove from heat and allow reduction to cool before using.
• Yield: about 2 cups

Steps:

• Coulis:.
• Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes.
• Peel and seed peppers. Transfer peppers to blender and puree until very smooth. Season to taste with salt. (Coulis can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.).
• Tart:.
• Roll out pastry sheet on floured surface to 1/8-inch thick square. Trim edges to form 11-inch diameter round. Transfer to 9-inch tart pan with removable bottom. Fold in overhang to form double-thick sides. Pierce pastry with fork. Cover and chill 1 hour. (Can be prepared 1 day ahead. Keep refrigerated.).
• Preheat oven to 425°F Line pastry with foil; fill with pie weights or dried beans. Bake crust until sides are set, about 20 minutes. Remove foil and beans. Bake crust until bottom is golden brown, pressing with back of fork if bubbles form, about 8 minutes. Transfer tart to rack. Reduce oven temperature to 325°F.
• Whisk eggs, cream, Parmesan cheese, and salt and black pepper in medium bowl to blend. Pour egg mixture into hot tart crust. Bake tart until custard is set, 30-40 minutes. Cool slightly.
• Salad:.
• Toss arugula with oil and lemon juice in large bowl. Season with salt and pepper.
• Cut tart into wedges; drizzle with coulis. Serve warm with arugula salad.

Steps:

• Preheat oven to 375°. In a large skillet, heat butter over medium-high heat. Add mushrooms and half of the green onion; cook and stir until mushrooms are tender. Add garlic; cook 1 minute longer. Add cream and cheese; cook and stir 3-4 minutes or until liquids are evaporated., Unroll dough into one long rectangle. Cut into 24 pieces; press lightly onto bottom and up sides of ungreased mini-muffin cups. Fill each with 1-1/2 teaspoons mushroom mixture., Bake 8-10 minutes or until golden brown. Sprinkle with remaining green onion. Serve warm.

Steps:

• Preheat oven to 400 degrees. Roll out dough on a lightly floured work surface, just until creases are smooth. Trim dough to a 10-inch square. Lightly score a 1/2-inch border around dough. Brush off excess flour and transfer dough to a parchment-lined baking sheet. Freeze 15 minutes.
• Brush border of dough with the beaten egg. Bake until puffed and starting to brown, 10 to 12 minutes. Toss asparagus with the oil, and season with salt and pepper.
• Remove tart shell from oven and press down on the center with a spatula. Arrange asparagus on top. Bake until asparagus is crisp-tender, about 8 minutes. Remove from oven and sprinkle cheese evenly on top. Bake until cheese is melted, about 4 minutes more. Let cool on a wire rack 5 minutes before slicing into squares.

Steps:

• An hour before making the pastry, wrap the butter and chill in the freezer until firm. Heat the oven to 200C/180C fan/gas 6. Tip the flour into a large bowl with the salt, stir, then unwrap the end of the chilled butter and coarsely grate into the seasoned flour. Stir everything together using a cutlery knife, then swiftly add 8-10 tbsp ice-cold water, a little at a time, stirring until it starts to clump together. Form into a disc with your hands, adding a little more water if the pastry feels dry. Wrap and chill for 1 hr. At this stage, the pastry will keep frozen for two months.
• Toss the squash with 1 tbsp oil, most of the thyme leaves and seasoning. Arrange on a baking sheet and roast for 15 mins. Heat the rest of the oil and the butter in a frying pan over a medium heat and cook the shallots with a pinch of salt for 15 mins until caramelised. Add the sugar and vinegar, and cook for 3 mins more. Season, then leave to cool slightly.
• Steam the chard leaves in a steamer basket for 3 mins. Tip into a tea towel and squeeze out the excess water. Roughly chop, then mix with two-thirds of the hard cheese and the mascarpone. Season.
• Put a baking sheet in the oven to heat up. Roll the pastry out between two sheets of baking parchment to a 40 x 30cm rectangle. Transfer to a baking tray on its parchment, then peel off the top layer. Spoon over the shallots, leaving a 3cm border. Top with the chard mixture, the rest of the cheese and the squash. Fold the pastry border slightly over the edge of the filling, then brush with the egg wash. Chill for 1 hr. Slide the tray onto the hot baking sheet and bake for 35-40 mins. Scatter over the remaining thyme and the hazelnuts. Serve with a chicory salad.

Steps:

• Preheat the oven to 400°F
• Roll the pastry out on a floured surface and use it to line a greased 9in loose-bottomed tart tin. Prick the base, line with greaseproof paper and fill with baking beans, then bake 'blind' for 10 minutes.
• Remove the paper and beans and lower the oven to 350°F
• Cook the pancetta for 3-4 minutes in a non-stick frying pan and drain on absorbent paper: it will release a lot of oil.
• Beat together the cream, whole eggs and egg yolks until well blended. Stir in the Parmesan, pancetta, chilli flakes and some black pepper then pour into the tart case. Bake for 25 minutes until just set.
• Carefully remove the tart from the tin and cut into slices. Serve warm or cold.

Steps:

• Heat oven to 200C/180C fan/gas 6. Roll out pastry sheet on a lightly floured work surface to a large oblong measuring 30 x 40cm. Stamp out 24 rounds with a 6.5cm round cutter, then carefully place them in fairy cake or muffin tins to form tiny tarts. Prick the bases with a fork.
• Brush the pastry with the beaten egg, scatter with the parmesan and bake for 10-12 mins until golden. Scrunch the pastry trimmings together, then re-roll and stamp out 4 more rounds. Glaze and bake as before. When all the pastry cases come out of the oven, roast the cherry tomato halves on a baking tray for 8 mins. The cases will keep in a tin for up to 3 days or freeze for 3 months. The tomatoes will keep in the fridge for 24 hrs.
• To serve, fill some cases with a teaspoon of hummus, a cherry tomato and a few snipped chives. Fill others with soft cheese, a twirl of salmon, dill and black pepper and capers, if you like.