Tarts R Us

10 Aug

We seem to hoard an awful lot of Canadian Living recipes. This was our very first tomato tart, and we still love it. Nothing’s easier than rolling out puff pastry, but our beloved GR’s parmesan pastry recipe at bottom is mighty tempting. River Cafe chanterelle and gouda is also a winner.

Recipe from Canadian Living
(our very favourite roasted tomato tart)
9 freshly harvested vine ripened tomatoes
3 tablespoons extra virgin olive oil
1/2 teaspoon salt
1/2 package frozen puff pastry, thawed
1 tablespoon Dijon mustard
1 (4 1/2 ounce) package goat cheese, softened
2 cloves garlic, thinly sliced
2 tablespoons fresh basil or parsley, chopped
1/4 teaspoon pepper

1 teaspoon chopped fresh basil or parsley
Cut tomatoes into 1/4 inch slices; spread on parchment paper lined, rimmed baking sheet.
Brush with 2 tablespoon of the oil; sprinkle with salt.
Bake at 400f degrees oven until slightly shrivelled, about 45 minutes; let cool (Make ahead: Cover and refrigerate on tray for up to 24 hours).
On lightly floured surface, roll out puff pastry 1 inch larger that 14 x 4 inch rectangular or 9 inch round tart pan.
Press into pan and trim edges; prick bottom with fork.
Brush bottom with mustard; spread with cheese.
Cover with tomatoes; tuck garlic among slices.
Sprinkle with basil, pepper, then remaining oil.
Bake in bottom third of 400f degree oven until pastry is golden, about 30 minutes.
Garnish with basil or parsley.
Note: If all you really want is the tomatoes, the tart is wonderful without the cheese.


Chanterelle Mushroom and Leek Tart from River Cafe

Tart Shell

1 cup (250 mL) all-purpose flour

1/2 cup (115 g) cold unsalted butter (1 stick)

1/2 tsp (2 mL) salt

2 tbsp (25 mL) ice-cold water


2 tbsp (25 mL) unsalted butter

2 1/2 cups (625 mL) sliced leeks, washed well

1 cup (250 mL) diced yellow onion (1/2-inch/1-cm dice)

2/3 cup (150 mL) sliced shallots

1 tbsp (15 mL) minced garlic

6 oz (150 g) chanterelle mushrooms, brushed and rinsed

Salt and pepper

1 tbsp (15 mL) chopped fresh parsley

1/3 cup (75 mL) whipping cream

1/3 cup (75 mL) skim milk

1 egg

1/4 cup (50 mL) grated Gouda cheese

For Tart Shell

Preheat the oven to 350°F (180°C).

Combine flour, butter, and salt in a food processor. Cover and process until mixture reaches consistency of fine grain. Transfer into a bowl and add water. Combine with hands until smooth.

Roll out pastry to fit a 9-inch (23-cm) quiche pan. Line pan with pastry and cover with pie weights or dried beans. Bake in the preheated 350°F (180°C) oven for 40 minutes. Remove pie weights or dried beans and bake another 10 minutes, or until pastry is golden brown.

For Filling

Preheat oven to 350°F (180°C).

Melt butter in a saucepan over medium-low heat. Mix in leeks, onions, shallots and garlic and cook, stirring occasionally, about 10 minutes, or until tender. Add mushrooms and continue to cook, stirring occasionally, about another 10 minutes, or until most of liquid has dissipated. Season well with salt and pepper. Remove saucepan from heat and stir in parsley.

Combine cream, milk, and egg in the container of an electric blender. Cover and puree about 2 minutes — this will add air so that tart will have a light texture.

Spread mushroom mixture evenly into baked tart shell. Pour cream mixture over top and then sprinkle on cheese. Bake in the preheated 350°F (180°C) oven for about 30 minutes, or until custard has set and top is browned. Remove from the oven and let stand for about 1 hour before cutting.

Serves 4 as main dish or 6 as appetizer.

Cook’s Notes: If you don’t have a food processor for making tart shell, mix flour and salt together in a bowl and then cut in butter until mixture reaches consistency of fine grain. Then add water and carry on with recipe.

Also, if you don’t have an electric blender for making the filling, you can use a whisk, though tart will not be as light as it would be using a blender.

By Andreas Viestad

In Norway, this simple dish is usually made with Jarlsberg or Gouda, but Andreas has also made it with Parmesan or Gruyere. This dish goes well with meat or poultry.

2 tablespoons unsalted butter
4-5 red onions, cut into 1/2-inch slices
4 garlic cloves, sliced
1 bay leaf
5 black peppercorns
2-3 whole cloves
fine sea salt
1 sheet puff pastry (thawed if frozen)
1 cup grated Jarlsberg, Gouda, Parmesan or Gruyere cheese
2 teaspoons fresh thyme leaves

Heat the butter in a large skillet over medium-high heat. Add the onions, garlic, bay leaf, peppercorns and cloves, and reduce the heat to medium-low. Cook for about 20 minutes, or until the onions are soft but not brown. Season with salt to taste.

Preheat the oven to 400F.

Line a medium-size ovenproof dish with puff pastry. Remove the cloves, peppercorns and bay leaf from the onions and discard.

Place the onions in the dish and add the grated cheese and one teaspoon of thyme. Bake in the oven on the lowest rack for 15 minutes, or until golden brown. Just before serving, sprinkle on the rest of the thyme.

2 tablespoons olive oil
2 pounds yellow onion, thinly sliced
1 teaspoon salt
2 tablespoons port wine
1 teaspoon freshly ground black pepper
2 ounces finely grated Gruyère cheese
1 teaspoon fresh thyme
1 egg, slightly beaten

Heat olive oil over medium heat in a deep skillet or pot. Add onions and salt. Cook onions, stirring occasionally, until they are golden, about 30 minutes. Add wine and cook, stirring, 2 minutes. Remove from heat and stir in the pepper. Cool.

Martha Stewart

Flour, for work surface
1 sheet frozen puff pastry
5 1/2 ounces (2 cups) Gruyere cheese, shredded
1 1/2 pounds medium or thick asparagus
1 tablespoon olive oil
Salt and pepper
Preheat oven to 400 degrees. On a floured surface, roll the puff pastry into a 16-by-10-inch rectangle. Trim uneven edges. Place pastry on a baking sheet. With a sharp knife, lightly score pastry dough 1 inch in from the edges to mark a rectangle. Using a fork, pierce dough inside the markings at 1/2-inch intervals. Bake until golden, about 15 minutes.
Remove pastry shell from oven, and sprinkle with Gruyere. Trim the bottoms of the asparagus spears to fit crosswise inside the tart shell; arrange in a single layer over Gruyere, alternating ends and tips. Brush with oil, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.

by Gwendolyn Richards

GR’s pastry looks amazing, and she tops it with a pound of so of cherry/grape tomatoes tossed in olive oil, salt and pepper. She tops the whole thing with fresh basil. Amazing.

1½ cups (375 mL) flour
7 tbsp (115 mL) butter, cold and cut into small cubes
½ cup (125 mL) cream
1 cup (250 mL) finely grated Parmesan
pinch salt

Add the flour and pinch of salt to the bowl of a food processor, then sprinkle the butter cubes on top. Pulse two or three times until the butter starts to break down, then add the Parmesan. Pulse until the mixture is crumbly and the butter is in pieces no larger than a pea.

Add the cream slowly while pulsing until the dough starts to come together. (It will bunch up and the food processor noise will change.)

Empty the contents onto a lightly floured surface and knead it a few times to pull the dough together.

Wrap in plastic and refrigerate for at least 30 minutes or as long as overnight.

Preheat oven to 325 F (160 C).

Toss the tomatoes in a bowl with the olive oil, 1 tsp salt and pepper. Set aside.

On a lightly floured surface, roll out the dough until it is about 1/3 inch to 1/4 inch (8 millimetres to 6 mm) thick. Press into tart tin (9 inch/23 cm round tin or a 14-inch/35 cm rectangular tin), stretching it as little as possible, and cut off excess. Arrange tomatoes in the tart tin.

Bake for an hour until tomatoes are soft and pastry is golden brown. Remove and let cool on a rack for 10 minutes. Roll basil leaves like a cigar and then slice them to make herb strips. Sprinkle over tart.

Serve while still warm.

Read more: http://www.calgaryherald.com/life/Tastes+Summer/3034156/story.html#ixzz0oEZanLcf

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