SAVORY SUMMER TARTS
Provided by Maggie Ruggiero
Categories Blender Tomato Brunch Bake Lunch Goat Cheese Ham Crab Summer Tarragon Butter Green Onion/Scallion Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 12 (4-inch) tarts
Number Of Ingredients 29
Steps:
- Make pastry dough:
- Blend together flour, butter, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Drizzle 5 tablespoons ice water evenly over mixture and gently stir with a fork (or pulse) until incorporated. Squeeze a small handful of dough: If dough doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring until incorporated. Do not overwork dough, or pastry will be tough.
- Turn out dough onto a work surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion to help distribute fat. Gather all of dough together, with a pastry scraper if you have one, and form into 2 (5-inch) squares. Chill, wrapped in plastic wrap, until firm, at least 1 hour.
- Make tart shells:
- Arrange flan rings on 2 parchment-paper-lined baking sheets. Roll out 1 portion of dough on a lightly floured surface with a lightly floured rolling pin into a 16- by 10-inch rectangle. Cut into 6 rough squares. Gently fit each square into a ring (do not stretch dough). Trim excess dough flush with rim. Lightly prick each shell several times with a fork and chill until firm, about 30 minutes. Repeat with remaining dough and rings.
- Preheat oven to 375°F with racks in upper and lower thirds.
- Line shells with foil (not heavy-duty) and fill with pie weights. Bake until sides are set, about 20 minutes. Carefully remove weights and foil and bake shells until golden-brown all over, 5 to 8 minutes. Cool completely on baking sheets on racks, then remove flan rings.
- Reduce oven temperature to 350°F.
- Assemble goat cheese and tomato tarts:
- Cook haricots verts in salted boiling water until crisp-tender, about 3 minutes. Drain and divide among 4 tart shells along with tomatoes, then top with a round of cheese.
- Assemble crab and tarragon tarts:
- Cook shallot in 1/2 tablespoon oil in a small skillet over medium heat until softened, about 1 minute. Transfer to a small bowl. Heat remaining tablespoon oil in skillet over medium heat, then cook bread, stirring, until golden. Toss croutons with shallot and divide among 4 tart shells. Toss crab with tarragon, zest, and cayenne and add to same shells.
- Assemble pea, scallion, and pancetta tarts:
- Cook scallions in oil in cleaned small skillet over medium heat until softened, about 1 minute. Stir in peas and warm through, then divide mixture among remaining 4 tart shells. Add pancetta to skillet and cook, turning once, until just crisp. Reserve pancetta.
- Make custard and bake tarts:
- Whisk together custard ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper. Divide among shells. Sprinkle chives over goat cheese tarts and top pea tarts with pancetta.
- Bake tarts on baking sheets until custard is just set, about 20 minutes. Cool slightly.
ASHLEY'S SAVORY SUMMER VEGGIE TARTS
Living in a house of two, I'm constantly looking for ways to use up my fresh produce. I have little frozen tart shells in my freezer at all times. They are great for canapes, desserts, and anything you can think of!
Provided by MISSTHIS
Categories Pastry Appetizers
Time 1h5m
Yield 15
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Bake the frozen pastry shells in the preheated oven for 10 minutes; remove and set aside.
- Reduce the oven temperature to 350 degrees F (175 degrees C).
- Whisk together the condensed soup, milk, chile pepper, Worcestershire, hot sauce, salt and pepper in a saucepan over low heat.
- Preheat the olive oil in a large skillet over medium-high heat. Cook the garlic, onion, red pepper, and asparagus until tender. Stir the soup mixture in with the vegetables and spoon into the prepared pastry shells. Sprinkle with cheese.
- Bake in the preheated oven for 20 minutes. Remove from the oven and cool for 10 minutes before garnishing with parsley to serve.
Nutrition Facts : Calories 181.3 calories, Carbohydrate 18.1 g, Cholesterol 4.9 mg, Fat 10.3 g, Fiber 0.3 g, Protein 4 g, SaturatedFat 2.6 g, Sodium 260.4 mg, Sugar 4.4 g
ANY VEGETABLE TART
Perfect for casual entertaining, this rustic tart can be tailored to whatever vegetables you have on hand. The key here is to use either precooked vegetables, or quick-cooking raw vegetables that won't release too much liquid as they bake, making the pastry soggy. (See Tips below, for more.) So the crust tastes like a buttery cheese straw, an optional layer of grated Gruyère or Cheddar is scattered onto the bottom of the baking pan before the dough is placed on top. The whole tart bakes up golden brown, savory and wonderfully crunchy. Serve this on the same day it's baked for maximum flakiness.
Provided by Melissa Clark
Categories pies and tarts, vegetables, main course
Time 1h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Put a rack in the center of the oven and heat oven to 425 degrees. Line a baking sheet with a silicone liner or parchment paper. If you like, you can sprinkle Gruyère or Cheddar onto the center of the liner or paper in an approximate 10-by-13-inch rectangle.
- In a medium bowl, whisk together egg, Parmesan, lemon zest or rosemary, garlic (if using), and pinch of salt and pepper until smooth. Beat in the crème fraîche until smooth.
- On a lightly floured surface, roll out the puff pastry to form a 10-by-13-inch rectangle, about 1/8-inch thick. Transfer the dough to prepared baking sheet. (Place directly on top of the grated cheese, if applicable.) With a sharp knife, lightly score a 3/4-inch border around the edges of the puff pastry, making sure not to cut the pastry all the way through. Using a fork, prick the pastry all over inside the border at 1-inch intervals.
- Spread crème fraîche mixture evenly inside the scored border. Arrange vegetables in an even layer, using just enough to cover the surface in one layer. Scatter scallions and thyme or rosemary sprigs on top. Lightly drizzle with oil, and sprinkle with salt and pepper.
- Bake until the pastry is puffed and golden, and the vegetables are cooked through, about 25 to 35 minutes. Transfer the pan to a wire rack to cool for at least 15 minutes before serving. Serve topped with microgreens, herbs or baby lettuces, and accompanied by lemon or lime wedges, for squeezing.
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Ashley's Savory Summer Veggie Tarts Recipes
Summer is in full swing and with it comes a bounty of fresh, vibrant vegetables that are a delight to cook with. There's no better way to showcase these seasonal vegetables than in a buttery, flaky tart shell. Ashley's savory summer veggie tarts recipes are a perfect way to enjoy the flavors of the season and make use of your garden or farmer's market haul.
The Ingredients
Ashley's recipes use a variety of fresh vegetables that are in season during the summer. From juicy tomatoes to sweet corn, each recipe is a delightful combination of flavors and textures. Ashley also incorporates a variety of herbs and spices to add depth and complexity to each tart. Some of the common ingredients you'll find in Ashley's veggie tart recipes include:
- Tomatoes
- Zucchini
- Corn
- Peppers
- Onions
- Garlic
- Basil
- Thyme
- Parsley
- Cheese
- Eggs
- Butter
- Flour
The Crust
No tart is complete without a buttery, flaky crust. Ashley's tart recipes use a simple, no-fuss tart crust that is made with just four ingredients: flour, butter, salt, and ice water. The result is a delicate crust that perfectly complements the flavors of the summer vegetables. To make the crust, simply mix the flour and salt together, cut in the butter until the mixture resembles coarse breadcrumbs, add the ice water, and bring the dough together. Chill the dough for at least 30 minutes before rolling it out and fitting it into your tart pan.
The Process
Ashley's veggie tart recipes are simple to follow and can be customized to your liking. Here's a basic rundown of the process:
- Prepare your tart crust and preheat your oven.
- Cut your veggies into bite-sized pieces and sauté them in a pan with some butter and garlic until they are tender and slightly caramelized.
- Spread your veggies evenly in the bottom of your tart crust.
- In a bowl, whisk together some eggs, cheese, and herbs. Pour the mixture over the veggies in the tart crust.
- Bake the tart until the crust is golden brown and the filling is set.
- Allow the tart to cool for a few minutes before slicing and serving.
The Variations
The beauty of Ashley's veggie tart recipes is that they are highly customizable. You can substitute any veggies you like, adjust the seasonings to your taste, and even experiment with different cheeses. Here are a few variations to try:
- Tomato and Basil Tart: This tart features juicy, ripe tomatoes paired with fresh basil and a hint of garlic. Top with some shaved parmesan for an extra flavor boost.
- Corn and Red Pepper Tart: Sweet corn and roasted red peppers are the stars of this tart. Add some fresh thyme and a sprinkle of cheddar cheese for a twist on the classic quiche.
- Zucchini and Feta Tart: Thinly sliced zucchini takes center stage in this tart, with crumbled feta cheese and a touch of lemon zest to brighten the flavors.
The Bottom Line
Ashley's savory summer veggie tarts are a delicious way to celebrate the flavors of the season. With a simple tart crust and a variety of fresh veggies, these tarts are easy to customize and always a crowd-pleaser. Whether you're hosting a summer brunch or just looking for something to enjoy on a lazy afternoon, these tarts are a must-try.