Trio of Tarts

My friend Phil had what he deemed, an ‘Arty Farty Bday Party’ full of friends, amateur painting and food. Phil sent me the link to some mini tarts and asked if I could make them. I liked the filling ideas but didn’t have little tart pans or foils so I decided to do all three as full sized tarts. Two of them were really good, one was a a little undercooked (The goat cheese just didn’t work). I also made the birthday cake but that’s another post later this week.

Ingredients:

Crust (for three 9inch):

• *3 3/4 Cup Flour
• *4 tablespoon Corn Starch
• *3/4 teaspoon Salt
• *18 tablespoons Butter Diced

Filling:

Haricots Vert Goat cheese

• 18 haricots verts, trimmed and cut into 1 1/2-inch pieces
• 18 grape or cherry tomatoes, halved
• 6 (1/4-inch-thick) rounds soft mild goat cheese (from a small log)
• 2 teaspoons finely chopped chives

For crab:

• 2 finely chopped large shallots
• 1 1/2 tablespoons extra-virgin olive oil, divided
• 1/2 cup bread cubes
• 3/4 cup jumbo lump crabmeat (2 oz), picked over
• 1 1/2 teaspoons finely chopped tarragon
• 1/4 teaspoon grated lemon zest
• 2 pinches cayenne

• 3 scallions, thinly sliced
• 1/2 tablespoon extra-virgin olive oil
• 1/2 cup thawed frozen baby peas
• 5 thin slices pancetta

Filling for all  3 tarts:

• 1 cup butter cream
• 1 cup heavy cream
• 5 whole large eggs
• 2 large egg yolk

Crust

1. 1. In a large bowl, combine the flour, cornstarch and one-fourth teaspoon salt.
2. 2. Cut the butter until it is in very tiny bits.
3. 3. Add one egg and mix with a fork until a dough forms. (I usually use my hands until the dough forms.
4. 4. On a lightly floured surface, roll the dough out to a 12-inch circle.
5. 5. Place the dough in a 9-inch pie plate or tart pan and press to remove any air bubbles. Crimp the edges
6. 6. Refrigerate for 30 minutes. No parbaking required.

goat cheese and tomato

1. 1. Cook haricots verts in salted boiling water until crisp-tender, about 3 minutes.
2. 2. Drain and place in shell with tomatoes
3. 3. Top with a round of cheese.

Crab and tarragon tarts:

1. 1. Cook shallot in 1/2 tablespoon oil in a small skillet over medium heat until softened, about 1 minute.
2. 2. Transfer to a small bowl. Heat remaining tablespoon oil in skillet over medium heat, then cook bread, stirring, until golden.
3. 3. Toss croutons with shallot and place in tart shell.
4. 4. Toss crab with tarragon, zest, and cayenne and add to the shell.

Pea, scallion, and pancetta tarts:

1. 1. Cook scallions in oil in cleaned small skillet over medium heat until softened, about 1 minute.
2. 2. Stir in peas and warm through, then place in tart shell.
3. 3. Add pancetta to skillet and cook, turning once, until just crisp. chop and place in tart shell.

Make filling and bake tarts:

1. 1. Whisk together filling ingredients with 3/4 teaspoon salt and 1/2 teaspoon pepper.
2. 2. Divide among shells. Sprinkle chives over goat cheese tarts and top pea tarts with pancetta.
3. 3. Bake tarts on baking sheets until custard is just set, about 25 minutes. Cool slightly.

Bacon, Caramelized Onion, Blue Cheese & Lavender Tart

My friends had a birthday party/ dinner party last week. In fact, these two twin brothers throw a pretty notorious dinner party usually one a month or so. I love baking for them and one of the twins confessed to preferring savory over sweet, which forces me to flex new muscles. And this particular savory tart stuck with him after he tasted it in January. I figured I should just make it again. I mean, it was his birthday, right?

Ingredients:

Crust

• *1 1/4 Cup Flour
• *1 tablespoon plus 2 teaspoons Corn Starch
• *1/4 teaspoon Salt
• *6 tablespoons Butter Diced

Filling

• *2 large eggs
• *1/2 cup whole milk or cream
• *2 cups Caramelized Onions (see related recipe)
• *4 ounces bacon, diced, cooked and drained
• *2 teaspoons food-grade dried lavender
• *6 ounces blue cheese, such as gorgonzola, crumbled

Instructions:

Crust

1. 1. In a large bowl, combine the flour, cornstarch and one-fourth teaspoon salt.
2. 2. Cut the butter until it is in very tiny bits.
3. 3. Add one egg and mix with a fork until a dough forms. (I usually use my hands until the dough forms.
4. 4. On a lightly floured surface, roll the dough out to a 12-inch circle.
5. 5. Place the dough in a 9-inch pie plate or tart pan and press to remove any air bubbles. Crimp the edges
6. 6. Refrigerate for 30 minutes. No parbaking required.

Filling

1. 1. Preheat the oven to 400 degrees. 
2. 2. Caramelize onion by placing in a frying pan with a little olive oil and stirring until they are lightly browned. I like to then add in some balsamic vinegar and stir until it cooks off. Adds in some interesting flavors.
3. 3. Chop and cook the bacon. I like it crispy.
4. 4. Whisk together the eggs and milk or cream in a medium bowl.
5. 5. Add the onions and bacon, whisk to combine and pour the mixture into the baked pie crust. Sprinkle with the lavender and crumbled blue cheese.
6. 6. Place the pie in the oven on the lower rack. Reduce the heat to 350 degrees and bake for 20 to 30 minutes or until almost set but still slightly soft in the middle.
7. 7. Let rest for 10 minutes before serving.

Bolognese for some Homemade pasta

Every month a few friends get together and cook at a friends loft in Bushwick. We call the food party: Chez Bushwick. Sometimes we livestream it, some times there are 50 people who stop by for food. And sometimes its just an intimate group. I usually bring dessert, and did (that lemon tart with candied lemons was, in fact, for this) but I also like to try my hand at something savory. I made a bolognese sauce. This was my third attempt to make this and FINALLY, I got it right. I combined a few different versions and let is simmer for 2 plus hours. But simmer it did. In the mean time, my friend James, made pasta. I didn’t get any pictures but this one of the veggies, in the beginning.

Bolognese // Classic Meat Sauce

Ingredients

• *2 Tablespoons Extra Virgin Olive Oil
• *1 small Onion, chopped
• *1 Carrot, chopped
• *1 celery stalk, chopped
• *1/4 cup chopped pancetta or Bacon
• *1 Pound ground beef
• *3/4 cup Juice from Tomatoes
• *1 28-ounce can whole plum tomatoes (use the juice for the above)
• *1 Cup Beef Stock
• *To Taste Salt and Pepper
• *1 Cup Cream
• To Taste Freshly Grated Parmasean Cheese

Cooking Directions

1. 1. Add Olive Oil in a large deep saucepan over medium heat, when hot add in onion.
2. 2. Once onion begins to brown add carrot, celery and Bacon. Cook, stirring occasionally until vegetables are tender.
3. 3. Add the ground meat and cook. Be sure to stir and break any lumps.
4. 4. Once all the red traces in the meat are gone, add the tomato juice.
5. 5. Stir until most of the liquid is evaporated
6. 6. Crush the tomatoes with your hands and add them to the pot
7. 7. Continue to stir breaking up any tomato or meat clumps
8. 8. Cook for an hour before sprinkling with salt and pepper
9. 9. Continue to cook for another hour or so, until most of the liquid has evaporated and the sauce is thick.
10. 10. About 20 minutes before you’re ready to serve, add the cream and cook for another 15 to 30 minutes and season to taste.

Zucchini Ricotta Tart

I have a few group of friends that throw dinner parties. And I love it cause it not only does it give me an excuse to cook, it means there will be people to actually taste the food! I actually thought this was bit bland, but it went really fast.

Ingredients

Crust

• *1 1/4 Cup Flour
• *1 tablespoon plus 2 teaspoons Corn Starch
• *1/4 teaspoon Salt
• *6 tablespoons Butter Diced

Filling

• *1 Egg
• *2 Small Zucchini, Sliced Into Thin Circles
• *1 Tablespoon Tablespoon Olive Oil
• *Salt & Pepper
• *1 1/2 Cup Fresh Ricotta
• *3 Ounces Goat Cheese At Room Temperature
• *3  Large Eggs
• *1 Cup Milk
• *1 Lemon Zest

Cooking Directions

Crust

1. 1. In a large bowl, combine the flour, cornstarch and one-fourth teaspoon salt.
2. 2. Cut the butter until it is in very tiny bits.
3. 3. Add one egg and mix with a fork until a dough forms. (I usually use my hands until the dough forms.
4. 4. On a lightly floured surface, roll the dough out to a 12-inch circle.
5. 5. Place the dough in a 9-inch pie plate or tart pan and press to remove any air bubbles. Crimp the edges
6. 6. Refrigerate for 30 minutes. No parbaking required.

Filling

1. 1. In a frying pan, heat the olive oil and cook the zucchini rounds until tender.
2. 2. Remove from the pan and place evenly across the bottom of the pie crust.
3. 3. In a mixing bowl, mix together the ricotta cheese, goat cheese, eggs, lemon zest and milk.
4. 4. Season with salt and pepper and pour over the zucchini.
5. 5. Arrange another layer of Zucchini at the top
6. 6. Bake for about 40 to 45 minutes or until the edges are firm to touch and a toothpick inserted in center comes out clean.
7. 7. Allow to come to room temperature before serving.

Savory Pumpkin Spiced Marshmallows

Continuing on my marshmallow journey, I decided to try and make a savory Marshmallow. I based it off of this recipe I saw on Serious Eats. This is the first batch that really came out perfect and I really believe its cause I didn’t put them in the refrigerator. It seems that’s why my past marshmallows were getting too wet and mushy.

Ingredients

• *1 Cup pumpkin puree
• *1/2 Cup cold water
• *1/4 cup powdered gelatin (slightly more than one knox box)
• *1 1/4 cup corn syrup
• *1/4 teaspoon salt
• *2 Cups granulated sugar
• *1 1/2 teaspoon ground cinnamon
• *1/2 teaspoon nutmeg
• *2 tablespoon cornstarch
• *1/2 teaspoon ground cinnamon

Cooking Directions

1. 1. Lightly spray a metal pan with non-stick cooking spray, then rub gently with a paper towel to distribute the spray and leave just the merest sheen of oil on the sheet.
2. 2. Combine the first three ingredients to bloom the gelatin in a medium bowl and mix until well blended and smooth. Set aside.
3. 3. Combine another 1/2 cup of water, corn syrup, salt and sugar in a 4-quart saucepan and place over medium heat. Cover the pot with a lid for two minutes to allow the condensation to make sure all crystals are dissolved.
4. 4. Cook until syrup reaches 255F (hard ball). Remove pan from heat and carefully stir in pumpkin-gelatin mixture.
5. 5. Pour this mixture into the bowl and hand mix until it gradually increase the mixer speed to “high”.
6. 6. Whip mixture for 10 minutes. At the beginning of the final minute of whipping, sprinkle in cinnamon and nutmeg and continue to whip.
7. 7. Scrap mixture into prepared pan and spread out smooth. Set marshmallow aside, uncovered, at room temperature for at least 4 hours to over night before cutting.
8. 8. Before cutting the marshmallow, sift the two remaining ingredients together into a medium mixing bowl. Cut marshmallows with a lightly oiled serrated knife and break into individual pieces. Fully cover with cornstarch mixture and then tapping to get rid of excess. Store in an airtight container with the lid slightly ajar for up to three days.

Caremelized Onion Cauliflower Tart - For the Second Time

The first time I made this savory tart was for a dinner party. I stumbled a bit and definitely didn’t have faith in my crust but it came out beautifully. Inviting friends over to watch the Oscars, I had snacks like guacamole and hummus but wanted something a little bit more hardy and decided to whip this up again. Though, I should have made sure my guests weren’t lactose intolerant or dieting.  2 of 5 of us couldn’t have any so we ordered in Chinese food too.

Adapted from Smitten Kitchen.

Yields 8 servings

Ingredients

• *1 small head of cauliflower (about a pound)
• *3 1/2 tablespoons olive oil
• *1 A homemade tart shell (recipe below)
• *1 large onion, halved lengthwise and thinly sliced
• *Splash Balsamic Vinegar
• *1 tablespoon Dijon mustard
• *2 large eggs
• *1 (7- to 8- ounce) container mascarpone cheese
• *1/2 cup whipping cream
• *1/4 teaspoon black pepper
• *1 cup grated Gruyère cheese
• *1/3 cup Parmesan cheese

Instructions

1. 1. Position rack in center of oven and preheat oven to 425°F.
2. 2. Toss cauliflower with 2 tablespoons olive oil in large bowl.
3. 3. Spread on rimmed baking sheet, sprinkle with salt and pepper and roast 15 minutes before turning florets over and roasting until brown and tender, another 15 minutes in my oven. Cool.
4. 4. Reduce temperature to 350°F.
5. 5. Heat remaining 1 1/2 tablespoon olive oil in a heavy large skillet over medium-low heat.
6. 6. Once skillet is warm add onion, sprinkle with salt and pepper and cook until onion is a deep golden brown, stirring occasionally. When they start to reduce add a splash of balsamic vinegar and allow to reduce further.
7. 7. Cool slightly
8. 8. Use a knife or brush to spread the bottom and sides of crust (tart shell recipe below) with mustard.
9. 9. Spread onion over crust.
10. 10. Arrange cauliflower over the onion.
11. 11. Set the tart on a rimmed baking sheet (to protect against leaks).
12. 12. Whisk eggs, mascarpone, cream and pepper in a medium bowl.
13. 13. Stir in Gruyère.
14. 14. Pour mixture over filling in tart pan
15. 15. Sprinkle with Parmesan. Bake until tart is golden and center is set, about 40 minutes. Transfer to rack and cool 15 minutes before serving.

Tart Crust
Adapted from Le Pain Quotidien, also seen here

Ingredients

• *1 1/4 cups flour
• *1 tablespoon plus 2 teaspoons cornstarch
• *1/4 teaspoon salt
• *6 tablespoons butter, diced
• *1 egg

Instructions

1. 1. In a large bowl, combine the flour, cornstarch and one-fourth teaspoon salt.
2. 2. Cut the butter in with a pastry blender, fork or two knives until it is in very tiny bits.
3. 3. Add one egg and mix with a fork until a dough forms.
4. 4. If this does not happen easily, toss it out onto a counter and knead it together. (may take some time but don’t give up!)
5. 5. On a lightly floured surface, roll the dough out to a 12-inch circle.
6. 6. Place the dough in a 9-inch pie plate or tart pan and press to remove any air bubbles. Crimp the edges, and refrigerate for 30 minutes. Proceed with a filling of your choice, no parbaking required.

Bad day ends with Beautiful Tart

Today was pretty terrible. It started with some finger pointing in the office, and continued on as a hectic day full of multiple taxing miss-managed deadlines. Too top it off I got a wonderful phone call from FCI asking for the full payment of tuition.  Due to work deadlines and quick start date, I could not work it out. Pastry school just got pushed back a few months or perhaps this gives me time to investigate ICE. The rumor is that ICE’s classes are smaller and the tuition a little more manageable.

So, for a dinner/ pot lock type party, I decided to make this Cauliflower Caramelized Onion Tart from Smitten Kitchen.  I literally googled savory tart and it was the first one that came up. On my way home I stopped at the local gourmet shop had all the needed ingredients and even the crust needed perfectly into the tart pan. For my first savory tart, it came together beautifully. Now I just hope it tastes as good as it smells!!