SUMMER SQUASH TART WITH MASCARPONE CREAM CHEESE FILLING
Steps:
- For the pate sablee tart crust: Preheat the oven to 350 degrees F.
- Cream together the butter, sugar and salt in a stand mixer fitted with the paddle attachment. Mix in the eggs, one at a time, scraping the bowl after each addition. Add the flour and mix on low speed until just incorporated.
- On a flour-dusted work surface, roll out the dough to a 1/4-inch thickness, and then cut into 6-inch circles. Line eight 4-inch tart pans with the pastry and refrigerate for 30 minutes.
- Prick the bottom of the chilled tart shells with a fork. Bake until the shells are an even golden brown, 15 to 20 minutes. Cool completely before filling.
- For the mascarpone cream cheese filling: Cream together the mascarpone and cream cheese in a stand mixer fitted with the whisk attachment.
- Add the cream, confectioners' sugar and salt and continue beating until light and fluffy, about 5 minutes.
- Once the filling is smooth, add the lemon zest and candied ginger and mix to combine. Transfer the filling to a pastry bag fitted with a large round tip.
- For the sugar-roasted summer squash: Once the tart shells are out of the oven, raise the oven temperature to 425 degrees F.
- With a mandolin, thinly slice the squash into disks.
- Combine the sugar and five-spice powder in a large bowl. Add the sliced squash and toss to coat.
- Place the sugar-coated squash on parchment-lined baking sheets, leaving some space between each slice.
- Roast until the squash is beginning to brown at the edges and the sugar is starting to caramelize, 15 to 20 minutes. Remove from the oven and let cool to room temperature.
- To assemble: Fill the cooled tart shells with the filling. Decoratively arrange the cooled squash slices on top. If desired, use a kitchen torch to caramelize the edges of the squash.
PROVENçAL ZUCCHINI AND SWISS CHARD TART
This is such a pretty mixture of zucchini and greens that I hate to hide it under a top crust. Sometimes I substitute beet greens for the Swiss chard.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h45m
Yield One 10-inch tart, serving eight to ten
Number Of Ingredients 12
Steps:
- Bring a large pot of water to a boil while you stem the greens, and wash them thoroughly in several rinses of water. If the ribs are wide, wash and dice them, then set aside. Fill a bowl with ice water. When the water reaches a rolling boil, add a generous amount of salt and the chard leaves. Blanch for one minute, until just tender. Using a slotted spoon or deep-fry skimmer, transfer to the ice water, then drain. Squeeze out excess water and chop. Set aside.
- Heat the oil over medium heat in a large nonstick skillet, and add the onion and diced chard stems, if using. Cook, stirring, until tender, about five minutes. Stir in the zucchini. Season to taste with salt, and cook, stirring, until just tender and still bright green, about 10 minutes. Stir in the garlic, thyme and rosemary, and cook with the zucchini and onion until the garlic is fragrant, about one or two minutes. Stir in the greens, toss everything together, and remove from the heat. Taste and season with salt and pepper.
- Beat the eggs in a large bowl. Stir in 1/4 to 1/2 teaspoon salt (to taste), the zucchini mixture, and the Gruyère. Mix everything together, add pepper, taste once more and adjust seasoning.
- Preheat the oven to 375 degrees. Oil a 10-inch tart pan. Roll out two-thirds of the dough and line the pan, with the edges of the dough overhanging. Freeze the remaining dough. Fill the lined pan with the zucchini mixture. Pinch the edges of the dough along the rim of the pan. Place in the oven and bake 50 minutes, until set and beginning to color. Allow to rest for at least 15 minutes before serving (preferably longer). This can also be served at room temperature.
Nutrition Facts : @context http, Calories 201, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 12 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 447 milligrams, Sugar 3 grams, TransFat 0 grams
SAUTEED SWISS CHARD WITH PARMESAN CHEESE
Lemon and Parmesan cheese season this simple, tasty recipe for Swiss chard on your stovetop!
Provided by DannyBoy
Categories Side Dish Vegetables Greens
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Melt butter and olive oil together in a large skillet over medium-high heat. Stir in the garlic and onion, and cook for 30 seconds until fragrant. Add the chard stems and the white wine. Simmer until the stems begin to soften, about 5 minutes. Stir in the chard leaves, and cook until wilted. Finally, stir in lemon juice and Parmesan cheese; season to taste with salt if needed.
Nutrition Facts : Calories 165.3 calories, Carbohydrate 4.9 g, Cholesterol 17.5 mg, Fat 13.4 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 5 g, Sodium 202.4 mg, Sugar 1.4 g
PARMESAN CUSTARD TART WITH BUTTERNUT SQUASH
Categories Milk/Cream Food Processor Egg Bake Christmas Cocktail Party Vegetarian Parmesan Butternut Squash Winter Sage Gourmet
Yield Makes 32 hors d'oeuvres
Number Of Ingredients 20
Steps:
- Make shell:
- Combine flour, sage, and salt in a food processor, then add butter and shortening and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle with 2 tablespoons ice water and pulse until just incorporated.
- Squeeze a small handful of dough: If it doesn't hold together, add more ice water, 1 tablespoon at a time, pulsing until just incorporated, then test again. (Do not overwork, or pastry will be tough.)
- Turn out dough onto a lightly floured 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 dough into a ball with scraper, then flatten into a 5-inch square. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
- Put oven rack in middle position and preheat oven to 375°F.
- Roll out dough on a lightly floured surface with a floured rolling pin into a 17- by 8-inch rectangle and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides of shell all over with a fork. Chill until firm, about 30 minutes.
- Line pastry shell with foil and fill with pie weights. Bake until sides are set and edges are pale golden, 18 to 20 minutes. Carefully remove foil and weights and bake shell until bottom is pale golden, 10 to 15 minutes more. Lightly brush bottom and sides of shell with egg white and continue to bake until dry and shiny, about 5 minutes. Cool completely in pan on a rack, about 15 minutes.
- Reduce oven temperature to 325°F.
- Make filling while shell bakes:
- Bring cheese and cream just to a boil in a small heavy saucepan over moderate heat, stirring occasionally. Remove from heat and steep, covered, 30 minutes. Pour steeped cream through a fine-mesh sieve into a bowl, pressing hard on cheese solids and then discarding them.
- While cream steeps, heat oil in a 10-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then sauté squash with 1/8 teaspoon salt and 1/8 teaspoon pepper, turning, until lightly browned on all sides, 8 to 10 minutes. Transfer with a slotted spoon to paper towels to drain and cool slightly.
- Whisk together whole egg, yolk, and remaining 1/4 teaspoon salt and 1/8 teaspoon pepper in a bowl until combined. Add steeped cream, whisking until smooth.
- Fill and bake tart:
- Scatter squash evenly in tart shell and pour custard over. Bake until custard is just set and golden in patches, 30 to 35 minutes. Cool tart in pan on rack at least 20 minutes.
- Halve tart crosswise, then cut in half lengthwise and cut each quarter into 8 pieces. Serve warm or at room temperature.
- *Available at some cookware shops and Fante's Kitchen Wares Shop (fantes.com).
HERBED SUMMER SQUASH AND POTATO TORTE WITH PARMESAN
Categories Potato Bake Vegetarian Parmesan Squash Summer Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Butter two 8-inch-diameter cake pans. Set aside 1/4 cup sliced green onions. Toss remaining green onions, cheese, flour, thyme, salt and pepper in medium bowl to blend.
- Layer 1/6 of potatoes in concentric circles in bottom of 1 prepared pan, overlapping slightly. Layer 1/4 of squash in concentric circles atop potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Repeat with 1/6 of potatoes, then 1/4 of squash and 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture. Top with 1/6 of potatoes. Drizzle with 1 teaspoon oil. Sprinkle with 1/6 of cheese mixture and press gently to flatten. Repeat procedure with second cake pan and remaining potatoes, squash, oil, and cheese mixture.
- Cover pans with foil. Bake until potatoes are almost tender, about 40 minutes. Remove foil; bake uncovered until tortes begin to brown and potatoes are tender, about 25 minutes longer. (Can be made 6 hours ahead. Cool. Cover with foil and chill. Rewarm, covered with foil, in 350°F oven until heated through, about 30 minutes.)
- Cut each torte into wedges. Sprinkle wedges with 1/4 cup green onions; serve.
BAKED PARMESAN BREADED SQUASH
Baked yellow squash is beautifully crispy. You don't have to turn the pieces, but do keep an eye on them. - Debi Mitchell, Flower Mound, Texas
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 450°. Place squash in a large bowl. Add oil and seasonings; toss to coat., In a shallow bowl, mix bread crumbs and cheese. Dip squash in crumb mixture to coat both sides, patting to help coating adhere. Place on parchment-lined baking sheets. Bake 20-25 minutes or until golden brown, rotating pans halfway through baking.
Nutrition Facts : Calories 137 calories, Fat 10g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 346mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges
More about "creamy chard squash parmesan tart recipes"
BUTTERNUT SQUASH & MUSHROOM TART - SALLY'S BAKING …
From sallysbakingaddiction.com
5/5 (19)Category AppetizerCuisine AmericanTotal Time 1 hr 10 mins
TOURTE AUX BETTES (SWISS CHARD TART) RECIPE - NYT …
From cooking.nytimes.com
5/5 (60)Category Dinner, Lunch, Main Course, Side DishCuisine FrenchTotal Time 1 hr 15 mins
CREAMY BAKED PARMESAN ZUCCHINI RECIPE | THE KITCHN
From thekitchn.com
PARMESAN TART RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CREAMY CHARD, SQUASH & PARMESAN TART | RECIPE IN 2022 | CHARD, …
From pinterest.co.uk
CREAMED SWISS CHARD (READY IN 15 MINUTES) - SPEND …
From spendwithpennies.com
CREAMY CHARD, SQUASH & PARMESAN TART — BBC GOOD FOOD
From pinterest.fr
CHARD RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
WINTER SQUASH RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CREAMY CHARD, SQUASH & PARMESAN TART RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
CREAMY CHARD WITH RICOTTA, PARMESAN AND BREAD …
From cooking.nytimes.com
EASY CREAMED SWISS CHARD WITH GARLIC BREADCRUMBS
From foodiecrush.com
SAVOURY TART RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CREAMY PARMESAN BAKED ACORN SQUASH — LET'S DISH …
From letsdishrecipes.com
CREAMY CHARD, SQUASH & PARMESAN TART | RECIPE | BBC GOOD FOOD …
From pinterest.co.uk
SPAGHETTI SQUASH AND CHARD SAUTé RECIPE - SIMPLY RECIPES
From simplyrecipes.com
SUMMER SQUASH TART | THE CHEF'S GARDEN
From chefs-garden.com
You'll also love