Tag Archives: tart

Anna Olson’s Summer Fruit Flan

The minute the weather starts warming up, I start dreaming about the fresh fruits to come: First rhubarb, then strawberries, then cherries, and finally, apricots, raspberries, blueberries and peaches all at once.

To get you ready for summer baking, I thought an elegant, classic fruit tart would be ideal. This fruit flan uses a cookie-like tart base with a sweet vanilla pastry cream filling, and you get to be creative with the fruit on top — any summer fruit would make this a truly showstopping dessert.

summer-fruit-flan-recipe

Makes: 1 9-inch tart
Serves: 8 to 10

Ingredients:

Pastry:
½ cup unsalted butter at room temperature
¼ cup sugar
2 egg yolks
½ tsp vanilla extract
1 cup all-purpose flour
¼ tsp salt
2 oz white chocolate, chopped

Pastry Cream:
1 cup milk
2 eggs
¼ cup sugar
2 1/2 Tbsp cornstarch
2 tsp vanilla extract
2 Tbsp unsalted butter

For Assembly:
4 cups seasonal summer fruits such as strawberries, raspberries, Blueberries, apricots or peaches, in any combination
3 Tbsp apple jelly

Directions:
1. Beat the butter and sugar together until fluffy. Stir in the egg yolks and vanilla. Stir in the flour and salt until the dough comes together. Shape the dough into a disc, wrap in plastic wrap and chill for at least 2 hours, until firm.
2. Preheat the oven to 350°F.  Knead the pastry dough on a lightly floured surface to soften enough that it can be easily rolled. Dust the pastry a little and roll it out to just over 11-inches in diameter and just under a ¼-inch thick. Line a 9-inch removable-bottom fluted tart pan and trim the edges. Chill the pastry for 20 minutes in the fridge or 10 minutes in the freezer.
3. Dock the bottom of the pastry shell with a fork and bake it for 16 to 20 minutes, until just the edges are golden brown and the centre of the shell is dry looking. Cool completely before filling.
4. Keep the baked tart shell in its pan. Melt the white chocolate in a bowl placed over a pot of barely simmering water, stirring until melted. Brush the bottom and sides of the cooled tart shell to coat and chill the shell while preparing the pastry cream.
5. Heat the milk in a heavy-bottomed saucepot until just below a simmer. Whisk the eggs, sugar and cornstarch in a small bowl. Whisk half of the hot milk into the egg mixture, then pour this entire mixture back into the pot with the remaining milk. Whisk the custard constantly over medium heat until it thickens and just begins to bubble, about 3 to 4 minutes. Strain the custard into a bowl, stir in the vanilla and butter until melted and cover the bowl with plastic wrap so the wrap directly covers the surface of the custard. Cool the custard to room temperature, then chill for at least 2 hours.
6. To assemble the tart, spoon the custard into the tart shell and spread it evenly. Top the custard with the fresh fruit, creating an appealing design.  Melt the apple jelly over low heat, and then brush it over the fruit.  Chill the tart until you are ready to serve.

Note: The tart can be stored chilled for up to a day.

Portuguese Custard Tart

How to Make a Party-Sized Portuguese Custard Tart

Similar to its standard mini version, this extra large Portuguese custard tart is a fun twist on the classic pastry. The flaky, crisp crust filled with rich, velvety custard slices up beautifully to feed a small crowd. Even in the larger size, this tart keeps the signature browned top and crunchy edges by being baked in an extra hot oven (and by blind baking the puff pastry shell before adding the filling). A hint of cinnamon in the heavenly pastry cream is all you really need, but feel free to serve with a dusting of confectioner’s sugar, a side of ice cream or a warm cup of coffee.

Portuguese Custard Tart

Bake time: 37 to 40 minutes
Total time: 2 hours
Serves: 6 to 8

Ingredients:
1 cup granulated sugar
1/2 cup water
1 1/2 cups whole milk (divided)
1/2 cup all-purpose flour
1/4 tsp cinnamon (optional)
Pinch salt
6 egg yolks
1/2 tsp vanilla extract
1 sheet frozen puff pasty, thawed

Portuguese Custard Tart

Directions:
1. Combine the sugar and water in a small saucepan and bring to a boil. Simmer the syrup for about a minute or so, then remove from the heat to let cool.
2. Add 1 cup of the milk to a large saucepan. Heat over medium until the milk begins to steam and small bubbles begin to form around the edges.
3. Meanwhile, whisk together the remaining 1/2 cup of milk, flour, cinnamon and salt in a large mixing bowl until a smooth paste forms. In a separate bowl, whisk together the egg yolks and set aside.
4. Once the milk is warm, gently stream about half of the warm milk into the flour mixture, while stirring. Stir in the remaining milk and sugar syrup. Whisk to eliminate any lumps. Add in the egg yolks and whisk to combine.
5. Pour all of the ingredients back into the large saucepan and place over medium-low heat. While stirring, heat the mixtures until it thickens and large bubbles begin to pop at the surface. Always keep stirring slowly, and be sure not to let the mixture curdle.
6. Strain the custard into a heat-safe bowl. Stir in the vanilla and cover by pressing a piece of plastic wrap directly to the top surface of the custard. Refrigerate until thickened and ready to use, or overnight.

Portuguese Custard Tart

7. Pre-heat oven to 375°F. Gently unfold the thawed puff pastry on a lightly floured surface. Trim the puff pastry into a square that’s about 3 inches larger than your round tart pan (an 11-inch square for an 8-inch round tart pan). Gently lift and fit the puff pastry into the tart pan. Press the dough into the pan. Trim the excess dough by rolling over the top edge of the tart pan with a rolling pin, paring knife, or kitchen shears.
8. Dock the dough to the bottom of the pan by pricking it with a fork. Be sure to prick any surface you wish to keep from “puffing” up including to crease between the bottom and sides of the pan. Chill in the refrigerator for 15 minutes.

Portuguese Custard Tart
9. Brush on side of a piece of foil with butter and line the chilled dough with it, butter-side down. Fill the pan with pie weights and bake for 10 minutes. After 10 minutes, carefully remove the foil/weights and return to the oven for 2 minutes.
10. After the 2 minutes, gently press down the centre of the tart shell with a clean kitchen towel if it has puffed up at all. Allow to completely cool.
11. Increase the oven to 450°F.
12. Once the tart shell has cooled (keep it in the pan), fill it with the custard. Place the filled tart on a rimmed baking sheet and into the pre-heated oven for 25 to 28 minutes. When done, the centre should be partially browned and the crust should be cooked. If at any time the crust begins to brown too quickly, cover the edges with foil (most likely halfway through the bake).
13. Allow to cool before slicing. Best served the day that the tart is made.

Portuguese Custard Tart

lattice-rhubarb-tart

Spectacular Spring Rhubarb Lattice Tart

Sometimes you need a show-stopping dessert, and this rhubarb tart takes the cake! It may require a little more time than your typical tart but the result is well worth the effort. Tender, sweet spring rhubarb shines like jewels over a lovely light almond and ricotta filling. Just like a lattice-topped pie, you may need a slice of patience to assemble this impressive dessert.

lattice-rhubarb-tart

Prep Time: 1 hour 20 minutes
Total Time: 2 hours 40 minutes
Serves: 8

Ingredients:

Pastry:
1 cup flour
1/4 cup whole wheat flour
1/2 tsp salt
1 Tbsp sugar
1/2 cup cold butter, cut into chunks
1 Tbsp white vinegar
2 tsp or more cold water

Rhubarb:
5-6 stalks of fresh rhubarb
1/4 cup apple jelly

Ricotta Almond Centre:
1 cup extra smooth ricotta
2/3 cup almond meal
1/3 cup sugar
1 tsp almond extract
1/2 tsp salt
1 egg

lattice-rhubarb-tart

Directions:
1. In a food processor mix flours, salt and sugar. Add in butter and pulse until butter is evenly dispersed into pea-size pieces. Add vinegar and pulse. Run the food processor as you add water tsp by tsp through the spout on the top. Dough will come together into a smooth ball.
2. Roll out dough on a floured surface until dough a circle about 12 inches in diameter and 1/4 inch thick.
3. Preheat oven to 425°F. Grease a 9-inch tart pan with a removable bottom. Place rolled out dough into the tart pan and gently press into and up sides. Discard excess dough. Poke the surface of the dough with a fork. Place a piece of parchment over dough and place baking weights over top. Bake until edges of crust begin to turn golden, about 12 minutes.
4. Remove from oven and remove baking weights and parchment. Return to oven until crust is golden, about 12 minutes. Remove from oven and let cool.

lattice-rhubarb-tart

5. Decrease oven temperature to 350°F. Slice rhubarb along a mandolin into long, thin strips. Set the strips on a flat surface and form a lattice pattern with rhubarb by weaving strips over and under each other. Continue to weave until a square forms 9 inches wide. Trace a circle 8.5 inches over lattice. Cut out circle carefully ensuring to keep lattice intact. Set aside.
6. In a large bowl, whisk ricotta with almond meal, sugar, almond extract, salt, and egg together until combined. Transfer mixture into the tart shell. Smooth over surface and spread into an even layer. Lift the rhubarb lattice circle and place over ricotta mixture.
7. Microwave apple jelly for 15 seconds and brush over rhubarb. Bake in oven until rhubarb is tender and ricotta mixture is set, about 25 minutes.
8. Remove from oven and let cool for 20 minutes before serving.

Looking for more spectacular spring recipes? Try these 20 Fresh and Beautiful Rhubarb Recipes.

Apple Butter Tarts

Absolutely Addictive Apple Pie Butter Tarts

Even if you prefer your butter tarts raisin free, you’ll find this super sweet pie-like combination irresistible. Just like the traditional version, these butter tarts have a flaky crust and an ooey, gooey centre, but are studded with diced Canadian apples. Warming cinnamon and nutmeg, and a splash of lemon help round out the sweetness of the filling, and pair perfectly with the apple bits.

Apple Butter Tarts

Prep time: 20 to 30 minutes
Cook time: 15 to 18 minutes
Servings: 12 tarts

Ingredients:
1 recipe pie dough (for single crust)
3/4 cup peeled, diced apples
2 tsp fresh lemon juice
1 Tbsp brown sugar
1/2 cup brown sugar
1/2 cup corn syrup
1 large egg, at room temperature
2 Tbsp unsalted butter, melted and cooled
1 tsp vanilla extract
1/4 tsp ground cinnamon
Pinch nutmeg
Pinch salt

Apple Butter Tarts

Directions:
1. Pre-heat oven to 375°F.
2. On lightly floured surface, roll out the pie dough to about 1/8-inch thick. Use a 3 to 4 inch round cookie or biscuit cutter (an upside-down glass works too), to cut out rounds of pie dough. Gently fit the pieces of dough into the wells of a standard muffin tin. Press the dough into the bottom and up the sides of the muffin tin.
3. Gently gather any scraps and re-roll the dough until you have 12 tart shells. Chill in the refrigerator as you prepare the filling.
4. In a small mixing bowl, dredge the diced apples in lemon juice and 1 Tbsp of brown sugar. Set aside.

Apple Butter Tarts

5. In a large liquid measuring cup, whisk together the 1 cup brown sugar, corn syrup, melted butter, egg, vanilla and spices.
6. Remove the chilled tart shells from the fridge. Evenly distribute the apple pieces, leaving their juice behind. Carefully pour the filling mixture into each tart shell, filling it about 2/3 of the way. Stir often to make sure the filling reaming uniform.
7. Bake the tarts in the pre-heated oven for 15 to 18 minutes. When done, the edges of the crust should browned, the centre slightly caramelized and puffed up, and apples should be tender. Cool on a wire rack before popping the tarts out of the muffin pan.

Apple Butter Tarts

Note: If any of the filling over-flows the tart shells and caramelizes, run a thin knife or small offset spatula around the tart to loosen before removing it from the pan.

Looking for more tasty recipes? Try our Best Maple Butter Tart Cheesecake.

How to Make Perfect Butter Tart Pastry

By Colleen Fisher Tully

When people steal your butter tarts off a party tray and hide them in napkins, you know you’ve got a great recipe. This is what happens when Peggy Nagle brings her tarts to a gathering, a recipe she learned from her mother-in-law, a local legend known as the “Queen of Tarts.”

Here is Nagle’s modernized method for perfect pastry—which met her mother-in-law’s approval.

You’ll need:
• 5½ cups (1.375 L) all-purpose flour
• 2 tsp (10 mL) salt
• 1 lb (450 g) chilled lard, cut in chunks
• 1 egg
• 1 tbsp (15 mL) vinegar
• plastic wrap
• rolling pin
• muffin pans

1Perfect-Butter-Tart-Pastry-005
1. Mix Just Until Dough Holds Together
In large bowl, combine flour and salt. Pour flour mixture into food processor; add lard. Pulse until mixture resembles coarse crumbs with a few larger pea-sized pieces.

In glass measure, using fork, beat egg with vinegar. Add enough very cold water to make 1 cup (250 mL). Drizzle into flour mixture, a bit at a time, mixing with fork until dough looks evenly moistened and holds together when gently pressed between fingers, as shown. (You might not need all of the liquid.)

 

2Perfect-Butter-Tart-Pastry-014
2. Divide, Wrap and Chill
Divide dough equally into 6 balls; wrap in plastic wrap. Chill in refrigerator for 3 hours. Prepared dough can be stored for 2 days in the refrigerator or 2 months in the freezer.

 

3Perfect-Butter-Tart-Pastry-017
3. Don’t Overwork the Dough
On lightly floured work surface, roll out dough to scant ?-inch (3 mm) thickness. If dough cracks while rolling, allow it to sit at room temperature for 10 to 15 minutes, or until pliable enough to roll without breaking. The secret to flaky pastry is to handle the dough as little as possible. The more you handle it, the tougher it gets.

 

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4. Cut into Circles
Using jar lid, cookie cutter or large glass, cut circles of right size for your muffin pans.

 

5Perfect-Butter-Tart-Pastry-037
5. Fill ’Em Up
To avoid messy last-minute baking, make dough and fill muffin pans the night before, then add raisins and filling and bake right before serving. Butter tarts are best served fresh, and even better served warm.

Get the full butter tart recipe and read more about Waterloo, Ont.’s butter tart dynasty.

What to Do with Leftover Plums

By Mardi Michels

Just this past summer I discovered the joys of canning and preserving, a wonderful way to make the most of the short-lived season for some of my favourite fruits: apricots, cherries and plums.

While it’s lovely to be able to enjoy the taste of summer in the dead of winter through jams and jellies, there’s nothing quite like enjoying fruit at the height of its season. At the market I can sometimes be a little over-enthusiastic in estimating the amount of fruit I can use. After a few days I find myself racking my brains for ways to use up the abundance of fruit in my kitchen when it’s not quite enough for a small batch of preserves or jam.

The answer? Cake. (Let’s face it, there aren’t many situations when cake isn’t the answer!) And with this recipe—a simple butter cake studded with jewel-like, juicy summer plums—there’s nothing better.

Nana Russell’s Plum Cake, Courtesy of Mardi Michels, eatlivetravelwrite.com, Toronto

This simple, summery cake highlights the beauty and flavour of plums.

2nana-russells-plum-cake_888embed

Prep time: 15 mins
Cook time: 45 mins
Yield: 8 servings

Ingredients
2 oz (60 g) butter, at room temperature
4 oz (112 g) sugar
zest of 1 lemon
2 eggs
6 oz (170 g) self-raising cake and pastry flour
¼ cup (50 mL) milk
5 to 6 plums, halved and pitted
granulated sugar

Directions
1. Preheat oven to 350°F (180ºC). Butter and flour 8-inch (2 L) square cake pan.
2. Cream together butter, sugar and lemon zest. Add eggs, one at time, beating well after each addition.
3. With wooden spoon, stir in half the flour. Gradually stir in half the milk, mixing until just combined. Stir in remaining flour, then remaining milk. Mix until well combined.
4. Pour batter into prepared cake pan. Place plum halves, cut side up, on top of cake batter. Sprinkle plums with sugar.
5. Bake for 35 to 45 minutes or until a skewer inserted in the middle of the cake comes out clean and the cake is golden brown on top. Serve warm.

Jump to print, save or share this Plum Cake recipe.

Eat. live. travel. write.
Mardi Michels is a full-time French teacher to elementary school–aged boys. She writes eat. live. travel. write, a blog about culinary adventures near and far. She also runs twice-weekly cooking classes for seven- to 13-year-old boys and teaches cooking and baking classes for adults. She was one of the founding members of Food Bloggers of Canada, is a Food Revolution Day Ambassador for Toronto and contributes to jamieoliver.com.

LemonTart

Not-Too-Tart Prairie Lemon Tarts

By Kim Butcher, as told to Devon Scoble

Self-taught pastry queen Kim Butcher, the owner of a thriving Saskatoon bake shop, has spent her entire life learning to bake, often drawing on old family recipes for inspiration. Here, she tells the story behind her wildly popular lemon tart, sold daily to happy customers at her Little Bird Pâtisserie & Café.

little-bird-tart_blogembed

My mom is not a great cook, and she’s especially not a baker. She always jokes that when she bakes, she makes hockey pucks—and it’s true. It was my grandmother and my mom’s sister who were the bakers in her family growing up, and fortunately, it’s something I also picked up easily.

My mom’s cookbooks are an amalgamation of recipes she’s used over the years, always with a person or story attached to them. I love when I come across a random recipe card in somebody’s handwriting that I don’t recognize, especially when I can tell it’s old from the grease spots on the paper that’s fraying around the edges. When I ask who the recipe is from, my mom will say, “Oh, that’s so-and-so from such-and-such a time, and she gave that recipe to me when this happened.”

The lemon tart I sell at my café is my own creation. I find the traditional lemon meringue–type of filling to be too sticky and too tart for my tastes. I wanted something a little more to my liking, so I experimented. I started with a lemon curd recipe that was tucked away in one of my mom’s recipe books. I added more eggs, a bit more sugar and, later, I added some butter as well. Now, the base is more like a lemon cream than a lemon curd.

For the crust—and for everything sold at Little Bird—we try to use local flours milled right here in Saskatoon. As a baker who works with flour every single day, there’s really no better place in the world to be.

I don’t like to call myself a pastry chef because I’m self-taught, which I think is nice because I’ve been able to concentrate on the things I enjoy and get really good at them.

At Little Bird, we have four bakers, including a cook, on staff, and we all work together, not only to come up with ideas but also to get these ideas into the pastry case to be sold. So everybody’s doing a bit of everything, which is the other reason why I hesitate to call myself a pastry chef, since I’ve got this team behind me. I honestly can’t do this job without them.

Little Bird Pâtisserie and Café’s Lemon Tarts, courtesy of Kim Butcher

Prep time: 15 minutes
Cook time: 13 hours (includes chilling)
Yield: 4 tarts (3¾ inches/10 cm each)
Ingredients
Dough
1 lb (450 g) very cold butter, cut in 1-inch (2.5 cm) cubes
1½ cups (375 mL) icing sugar
½ cup (125 mL) blanched whole almonds, finely ground
1 tsp (5 mL) fleur de sel, preferably Fleur de Sel de Guérande
1 tsp (5 mL) vanilla
4 eggs
4 cups (1 L) pastry flour

Lemon Cream
4 lemons
1½ cups (375 mL) granulated sugar
1 tbsp (15 mL) cornstarch
7 eggs
1 lb (450 g) cold butter, cut in 1-inch (2.5 cm) cubes

Directions
Dough
1. Place butter in bowl of stand mixer. With paddle attachment, work butter until smooth.
2. Add icing sugar, ground almonds, fleur de sel, vanilla, eggs and flour, one ingredient at a time, fully incorporating each one and scraping bowl before adding the next.
3. Combine until dough comes together. Do not overwork dough.
4. Form dough into disc, wrap tightly with plastic wrap and refrigerate overnight or for at least 8 hours.
5. Roll dough to ¼-inch (5 mm) thickness and line four 3¾-inch (10 cm) tart moulds.
6. Place in freezer for 10 minutes. Line tart shells with parchment paper; fill with dried beans to blind bake shell.
7. Bake at 350°F (180°C) for 20 to 24 minutes or until edges and bottoms are golden.

Lemon Cream
1. Zest and juice lemons; discard seeds.
2. In large saucepan, combine granulated sugar, lemon zest, lemon juice, cornstarch and eggs.
3. Cook slowly over medium-low heat until mixture starts to bubble. Stir frequently; do not allow to scorch.
4. Remove from heat; add butter.
5. Using whisk or immersion blender, fully combine butter.
6. Fill tarts immediately; refrigerate until completely set, about 4 hours.
7. Optional: Once tarts are set, brush with glaze and garnish as desired. To make glaze, heat a little apricot or apple jelly until liquid and brush on tarts.

Click here to print, save or share this Lemon Tart recipe.

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Vegan Quiche Tarts with Red Pepper Relish

Eating vegan food isn’t about sacrifice or restriction but rather expanding your palette and creating magic in the kitchen! Here’s another recipe to prove our point. This delicious, egg-free quiche has savoury mushrooms and asparagus in a fluffy filling with flakey crust and is served with a tart red pepper relish that will leave your mouth watering for more.

Vegan-quiche-tarts-with-mushroom-and-asparagus

Makes: 12 mini quiches
Prep Time: 15 mins
Cook Time: 30 mins

Crust Ingredients:
2 cups all-purpose flour
8 tablespoons cold vegan butter (1/2 cup)
¼ teaspoon sea salt
½ cup cold water

Filling Ingredients:
1 cup medium soft tofu
¼ cup non-dairy milk
1 tablespoon tahini
2 teaspoons lemon juice
1 teaspoon tamari (or soy sauce)
½ teaspoon dijon mustard
2 tablespoons nutritional yeast
1 tablespoon ground chia (or flax)
1 teaspoon arrowroot flour (or cornstarch)
1 teaspoon dried tarragon
½ teaspoon turmeric
¼ teaspoon paprika
½ teaspoon sea salt
¼ teaspoon white pepper (or ground pepper)
1 ½ cups diced mushrooms
½ cup diced asparagus
¼ cup finely chopped shallot
1 tablespoon olive oil
sea salt and ground pepper to taste

Red Pepper Relish Ingredients:
1 cup finely chopped red pepper (approx. 1 pepper)
½ cup finely chopped white onion
2 garlic cloves, minced
2 tablespoons olive oil
¼ teaspoon chili flakes
¼ cup white wine vinegar
3 tablespoons agave nectar
½ teaspoon dijon mustard

Garnish (optional):
1 tablespoon finely chopped chives

Directions:

1. Pre-heat oven to 350F.
2. To make the crust, combine all-purpose flour, sea salt, and cold vegan butter in a food processor. While the machine is running slowly add cold water. Stop the machine once the dough comes together in a ball.
3. Place the dough onto a lightly floured surface and roll out until it’s ¼” thick.
4. Cut out 5” wide circles. You should only need to roll out the dough twice and cut circles.
5. Then gently press each circle of dough into the cups of a regular size muffin pan and bake for 10 minutes.
6. While the crust is baking cook the shallots, mushrooms, and asparagus in olive oil over medium heat for 4-5 minutes and add sea salt and pepper to taste. Set aside.
7. Combine the remaining filling ingredients together in a high-powered blender until smooth.
8. Pour this mixture into a large mixing bowl and fold in the cooked vegetables.
9. Fill baked crusts with the filling and bake for 20 minutes at 350F.
10. While the quiche are baking make the red pepper relish by sautéing red pepper and onion in olive oil over medium heat for 3 minutes. Add chili flakes and garlic and cook for another 5 minutes. Bring heat to medium-low to prevent burning the garlic and onion.
11. Then add white wine vinegar, agave nectar, and dijon mustard and simmer for 8-10 minutes until most of the liquid is absorbed.
12. Serve quiche right out of the oven with dollops of red pepper relish on top. Garnish with finely chopped chives if desired.

See more from hot for food on their YouTube channel.

Roasted Tomato Tart Two Ways

After what feels like an eternity, suddenly the trees are in bloom, gardens are being planted and now, the season’s first sun-ripened tomatoes are starting to roll in. Just like that, we’re heading into summer. Which begs the question. Can comfort food be fresh? The answer is a resounding heck, yeah.

The balsamic and burrata tart is like a pizza-fide version of my favourite antipasto plate, splashed with a hint of tart balsamic and nestled on a bed of buttery puff pastry. It’s basically akin to having a built-in bread bowl. But it’s the combination of creamy burrata, blistered toma-toes and the pop of fresh herbs that makes this dish something I’m going to dream about for weeks.

That’s not to say I don’t love the simplified tomato tart any less. These intense, blood-red tomatoes set atop a smattering of melted cheese turns into something extraordinary when you add the one-two punch of fresh basil and oregano.

Cook Time: 25 minutes
Prep Time: 10 minutes
Serves: 4

Burrata Tart with Arugula Salad

Balsamic, Burrata & Roasted Tomato Tarts
Inspired by Donna Hay

Ingredients:
2 sheets butter puff pastry, thawed
1 pint red & yellow tomatoes, left whole
4-6 ounces burrata cheese
1/2 mozzarella, shredded
3-4 slices thinly sliced prosciutto
1 clove garlic, minced or grated
4-6 sprigs of fresh oregano, leaves chopped
4 large fresh basil leaves, torn
1 Tbsp balsamic vinegar
1 Tbsp olive oil
Salt + pepper

Burrata Tomato Tart Bonnie Mo

Directions:
1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
2. Stack two pieces of puff pastry one on top of the other and press gently to adhere. Cut into a large circle.
3. Place on the prepared baking sheet, score the puff pastry along the sides about 1/2 inch, to make a small border. Inside the border, pierce with a fork. Lightly brush with olive oil.
4. In a bowl, whisk together the balsamic vinegar, olive oil, garlic and oregano. Add tomatoes to the balsamic mix and toss.
5. Sprinkle puff pastry with mozzarella and arrange tomatoes. Add any remaining balsamic mix-ture left in the bowl.
6. Bake for 22-25 minutes or until cheese is bubbly and pastry is golden.
7. Let stand for 3-5 minutes and top with torn burrata and prosciutto. Garnish with fresh basil.

Cherry Tomato Tart on Puff Pastry

Cheesy Cherry Tomato Tarts

Ingredients:
1 sheet butter puff pastry
1 pint cherry tomatoes, halved
1 Tbsp chopped basil
1/2 Tbsp chopped oregano
1/3 cup shredded mozzarella cheese
1/3 cup grated Gruyere cheese
Olive oil, salt, pepper

Cherry Tomato Tart with Herbs & Cheese

Directions:
1. Thaw frozen puff pastry according to directions. Preheat the oven to 400°F.
2. Place chopped cherry tomatoes on a paper towel facing down to drain for about 30 minutes (this will keep them from being to wet and making the tart soggy). Toss in a bowl with olive oil, salt, pepper and the chopped herbs.
3. Unroll the thawed pastry and cover with plastic wrap. Roll out the pastry slightly. Transfer to a baking sheet and score the puff pastry along the sides about 1/2 inch, to make a small border. Inside the border, pierce with a fork. Lightly brush with olive oil.
4. Sprinkle puff pastry with cheese and top with the tomato mixture, facing the cut tomatoes up.
5. Bake for 18-20 minutes or until cheese is bubbly and pastry is golden.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s 1 Dish, 2 Ways column. She’s also a contributing editor over at slice.ca. For more recipe ideas, visit bonniemo.ca, or catch her on Instagram @bonniemo.

1 Dish, 2 Meals: Mixed Mushrooms with Caramelized Shallots and Spinach

If the thought of king oyster mushrooms, shallots and spinach sizzling in butter whets your palate, then follow me to your future dinner options, involving quick, meatless weeknight meals.

Thanks to a few store-bought helpers and a bright, no-fuss side of lemony greens, these quick-cooking vegetables make a gorgeous meal that tastes just as good the next day.

Butter Sautéed Oyster and Cremini Mushrooms with Caramelized Shallots and Spinach

Sauteed-mushrooms-with-shallots-and-spinach.jpg

Ingredients:

3 large shallots, halved and thinly sliced
3 king oyster mushrooms, halved and thinly sliced
6 to 8 large cremini mushrooms
2 cups fresh baby spinach
2 tablespoons, olive oil
1 tablespoon, butter
Coarse salt and cracked black pepper

Directions:

  1. In a medium saucepan, heat butter and olive oil over medium-low heat. Add shallots and cook until caramelized and soft, about 10 minutes. Add mushrooms and continue to cook for another 10 minutes. Fold in baby spinach, add salt and pepper.

Mixed Mushroom Tart with Caramelized Shallots and Goat Cheese

mushroom-tart-with-spinach-shallots-goat-cheese

Ingredients:

1 sheet, frozen butter puff pastry
3 large shallots, halved and thinly sliced
3 king oyster mushrooms, halved and thinly sliced
6 to 8 large cremini mushrooms
2 cups fresh baby spinach
2 tablespoons soft goat cheese, crumbled
2 tablespoons, olive oil
1 tablespoon, butter
Coarse salt and cracked black pepper

For the egg wash:
1 egg, whisked
1/2 tablespoon milk

Directions:

  1. Preheat oven to 400°F. Roll out thawed puff pastry and place on a baking sheet. Fold over about 1/4-inch to form a border and brush the edges with the egg mixture. Bake until golden, about 12 minutes.
  2. Meanwhile, in a medium saucepan, heat butter and olive oil over medium-low heat. Add shallots and cook until caramelized and soft, about 10 minutes. Add mushrooms and continue to cook for another 10 minutes. Fold in baby spinach, add salt and pepper. Set aside.
  3. Top the pastry with the shallot/mushroom mixture and drop the goat cheese on top. Bake for another 10 minutes.

For the Salad:

Baby salad greens
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions:

  1. Place the salad greens in a large bowl.
  2. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss and serve.

Mixed Mushroom Quiche with Caramelized Shallots and Goat Cheese

Mushroom-spinach-shallots-quiche-recipe

Ingredients:

1 pre-made pie crust
3 large shallots, halved and thinly sliced
3 king oyster mushrooms, halved and thinly sliced
6 to 8 large cremini mushrooms
2 cups fresh baby spinach
2 tablespoons soft goat cheese, crumbled
2 tablespoons, olive oil
1 tablespoon, butter
Coarse salt and cracked black pepper

4 large eggs
2/3 cup half and half
1/3 cup whole milk
Coarse salt and cracked black pepper
1/2 teaspoon ground nutmeg

For the egg wash:
1 egg, whisked
1/2 tbsp milk

Directions:

    1. Preheat oven to 450°F. Brush pie crust with egg mixture and bake until light golden brown, about 13 minutes. Reduce oven temperature to 325°F.
    2. Meanwhile, in a medium saucepan, heat butter and olive oil over medium-low heat. Add shallots and cook until caramelized and soft, about 10 minutes. Add mushrooms and continue to cook for another 10 minutes. Fold in baby spinach, add salt and pepper. Set aside.
    3. Whisk eggs, half and half, salt, pepper and nutmeg in large bowl to whisk. Stir sautéed mushroom/shallot mixture and goat cheese and pour the filling into the crust.
    4. Bake quiche until puffed, golden brown, and just set in the centre, about 40 minutes. Cool and cut into wedges.

For the Salad:

Baby salad greens
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions:

  1. Place the salad greens in a large bowl.
  2. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss and serve.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s Food Fetish column. She’s also a contributing editor over at slice.ca.