Savory Tart Recipe?
- JonH Dec 20, 2007 04:09 AM
I have a couple of pie crusts in the freezer and I am looking to fill them. I am looking for something like a goat cheese tart with bacon, pancetta, or the like. Very flexible as to the filling, but not too eggy as my wife is not a fan of quiche like dishes. Looking for something tried and loved. Anyone have a nice recipe they would like to share? Thanks!
I made this recipe but made a few changes. I added a big bunch of fresh thyme in with the onions while they were cooking. I put a dollop of tomato paste in with the onions just before the balsamic vinegar and let the tomato paste carmelize. I also mixed some parm and cheddar cheese in with the gruyere because I didn't have enough gruyere. I'll let you all know how it turns out.
How about making a chipoltle smoked salmon in seasoned creamcheese base and finishing with a drizzle of sour cream and sprinkling of chopped chives?
This is a wonderful savory tart/pie that is not ‘quiche-y’ at all (also no eggs). It is from Edna Lewis. I have made it a few times and people love it. It is very easy.
ASPARAGUS AND SCALLION PIE
1 lb thin asparagus, trimmed
3 bunches scallions
3 T unsalted butter
3 T flour
1 cup milk
1 cup heavy cream
- Preheat oven to 425.
- Blanch both asparagus and scallions separately in boiling water, then chill in ice water bath. (It is your choice whether to have them long and full sized in the pie or cut into 1 inch pieces. In pieces is easier to eat, but the pie looks beautiful and still tastes great with them long.)
- Make a cream sauce: melt butter in saucepan, add flour, and cook over low heat, stirring. Remove from heat. Add the milk, a little at a time, followed by the cream, whisking as you go to make smooth. Bring to a simmer and cook, stirring, about 2 minutes. Add salt, black pepper and three gratings (or a few pinches) of nutmeg. Set aside to cool.
- Line bottom of 9 inch pie pan with pie dough. Arrange scallions and asparagus in pan. Pour cream sauce over, then layer with a second pie dough. Tap dough all around and trim the edge, crimping and pressing with a fork. Cut 6 slits in the top layer for steam to escape.
- Bake 15 minutes until pastry begins to puff and color, then turn oven down for 15 more minutes. Remove from oven and let cool.
I often serve this as an appetizer. You can pre-make it in the afternoon.
Make this one!
The recipe uses a cornmeal crust (which is lovely), but you could easily just use your crusts. The carmelized onions get sweet, the goat cheese balances it, and the bacon adds some bite and also, you know, bacony-goodness. I've been known to eat it for dinner with a salad and then also for breakfast the next morning!
I made up this recipe and got great reviews.Saute mushrooms,oions,garlic in olive oil and butter,Season with salt,pepper,thyme.Cool.Spread crusts with vegetable-cream cheese (it's sold in small containers already combined in the cheese section at the grocery stores.Spread mushrooms over cheese.Gather up edges of crust gallete style.Bake 375 deg until crust is golden brown.