HAM, TOMATO & WATERCRESS TART
The secret to this tart is its cheesy, crisp polenta crust. Fabulous warm or cold and perfect for picnics
Provided by Emma Lewis
Categories Buffet, Dinner, Lunch, Main course, Supper
Time 1h10m
Number Of Ingredients 10
Steps:
- Place the flour, polenta, butter and a pinch of salt into a food processor, then whizz until the mixture resembles fine breadcrumbs. Tip in the Parmesan and egg, then pulse through 2 tbsp cold water until the mixture forms a ball. Wrap in cling film, then chill for 30 mins.
- Dust a work surface with more polenta, then roll out the pastry to the thickness of a £1 coin and wide enough to fit a 28cm tart case. Gently ease into the case, then trim away any big bits of overhanging pastry (leave a little excess sticking up around the edges as the pastry will shrink when cooking). Chill for another 30 mins.
- Heat oven to 200C/fan 180C/gas 6. Place a sheet of baking parchment into the pastry case, then fill with baking beans. Bake for 15 mins. Remove the beans and parchment, then bake for another 5 mins or until the pastry is golden. Leave to cool a little. Use a serrated knife to trim away any bits of overhanging pastry, then place the pastry case on a baking sheet.
- Reduce oven to 180C/fan 160C/gas 4. Whisk the eggs and cream with a little salt. Arrange the ham, tomatoes and watercress in the case, then pour around the egg mixture. Cook for 30 mins, just until the egg has set. Can be made up to 1 day ahead and chilled.
Nutrition Facts : Calories 631 calories, Fat 50 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 2.61 milligram of sodium
HEIRLOOM TOMATO TART
Here's a delicious way to use the tomato bounty from your garden or the great buys from the local farmers' market. If you don't have heirloom tomatoes, try regular tomatoes with grape or plum tomatoes. -Kathryn Conrad, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Sprinkle a large baking sheet with 1 teaspoon cornmeal., On a lightly floured surface, roll pastry into a 12-in. circle; transfer to prepared pan. Spritz dough with cooking spray. Sprinkle with remaining cornmeal, pressing cornmeal gently into dough. Prick thoroughly with a fork. Sprinkle with Asiago cheese., Bake at 450° for 10 minutes or until lightly browned. Cool on a wire rack., Layer with tomatoes. Drizzle with olive oil; sprinkle with pepper and salt. Top with goat cheese; garnish with basil if desired. Serve immediately.,
Nutrition Facts : Calories 236 calories, Fat 14g fat (6g saturated fat), Cholesterol 16mg cholesterol, Sodium 270mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 2g fiber), Protein 4g protein.
HEIRLOOM TOMATO TART
Heirloom tomatoes may seem flawed, but it's actually their uniformly red counterparts who are the genetic deviants of the tomato family. Decades ago, many businesses decided to prioritize cookie-cutter-like hybrid tomatoes, which grow year-round and can survive a long, bumpy journey. It left heirloom tomatoes on the wrong side of the deal. The varieties that remain have a shorter shelf life and are relegated to just a few months of summer, but they're sweeter with a more robust flavor. This tart celebrates juicy, vibrant tomatoes in a cheesy, herby, custard-filled, flaky crust, with each bite punctuated with pesto.
Provided by Vallery Lomas
Categories brunch, dinner, pies and tarts, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Fit the rolled-out dough into a 9-inch tart pan, allowing the edges to rise about 1/4 inch above the rim of the pan. Prick the dough all over with a fork.
- Line the dough with aluminum foil and fill with pie weights or dried beans. Bake for 15 minutes until beginning to brown at the edges. Remove from the oven and carefully remove the foil and weights. Increase the oven temperature to 375 degrees.
- Meanwhile, cut the tomatoes into 1/2-inch slices. Place in a colander to drain excess tomato liquid for 20 minutes.
- Spread 1/4 cup pesto in an even layer over the parbaked tart crust. Sprinkle the shredded mozzarella over the pesto. Sprinkle the fresh basil and oregano over the cheese.
- In a medium bowl, prepare the custard: Whisk together the eggs, cream, salt and pepper until combined.
- Place the sliced tomatoes evenly over the cheese and herbs in overlapping concentric circles.
- Pour the custard evenly over the tomato slices. Swirl the pan to evenly distribute the liquid. Bake until the filling is set and won't jiggle when shaken, about 35 minutes.
- Remove from the oven and let cool slightly before serving warm. This tart can also be served at room temperature.
LITTLE HAM AND CHEESE TARTS
Make and share this Little Ham and Cheese Tarts recipe from Food.com.
Provided by Sonya01
Categories Lunch/Snacks
Time 30m
Yield 12 tartlets
Number Of Ingredients 7
Steps:
- Preheat oven to 200ºC. Lightly grease a 12 x 1/3-cup capacity muffin pan.
- Heat oil in a small non-stick frying pan over medium heat. Add onion. Cook for 3 minutes, or until soft. Set aside to cool.
- Cut 4 x 10cm (diameter) circles from each sheet of pastry. Use to line muffin holes. Combine onion, ham and cheese. Divide between pastry shells.
- Combine eggs and milk in a jug. Whisk with a fork. Pour over ham mixture.
- Bake for 20 minutes, or until puffed and golden. Stand in pan for 5 minutes before transferring to a wire rack to cool.
Nutrition Facts : Calories 440.1, Fat 30.3, SaturatedFat 9.2, Cholesterol 86, Sodium 446.4, Carbohydrate 30.3, Fiber 1, Sugar 0.8, Protein 11.8
HAM AND CHEESE TARTS
These savory tarts have been a family favorite for years. Make the ham mixture in advance to save time when guests arrive. -Delores Romyn, Stratton, Ontario
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 2-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a small bowl, beat the cream cheese, onion dip, milk, mustard and orange zest until blended. Stir in the ham. , Split each biscuit into thirds; press into lightly greased miniature muffin cups. Spoon a scant tablespoonful of ham mixture into each cup; sprinkle with paprika. Bake at 375° for 12-17 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 178 calories, Fat 9g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 523mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 0 fiber), Protein 6g protein.
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