I'm talking about food, people. I did a little cooking over the weekend and made tarts—one savory and one sweet. Tarts are so versatile, and I'm still talking about food. You can create almost anything from the base. You can make beautiful things using a proper tart pan with a removable bottom (every kitchen should have them in different sizes), and you can create lovely and rustic free-form tarts. You can get all tarted up, so to speak. The key is to do what you like and use your favorite seasonings and fruits and shapes.
The leek and ricotta tart here is more rustic with a square crust. I love this simple recipe, which would also be great with caramelized onions and prosciutto replacing the leeks. The orange tart is more refined. It calls for a refrigerated pie crust, which I used because it was a busy day, but I would suggest making your own crust. It doesn't take long, and the texture will be much richer.
Simple Leek and Ricotta Tart
Makes 4
1 pound (500 grams) ricotta cheese
1/4 cup grated Parmesan cheese
2 eggs
Half package puff pastry, thawed
1 leek, trimmed and finely sliced
1 1/2 oz. butter, melted
2 teaspoons thyme leaves
Salt and pepper
Preheat oven to 355˚F (180˚C). In a small bowl, mix whisk ricotta, Parmesan, and eggs until smooth. Roll out the pastry on a lightly floured surface until 1/8 inch thick. Cut into 4 squares and place on baking trays lined with parchment paper. Spread the ricotta mixture over the pastry squares, leaving 3/4 inch border. Place the leek on top of the ricotta mixture and brush edges of pastry with butter. Sprinkle with the thyme, salt, and pepper and bake for 25 minutes or until the leeks and pastry are golden.
from Donna Hay's Instant Entertaining.
Mascarpone Tart with Honey and Oranges
1 refrigerated pie crust (half of 15-ounce package)
2 large navel oranges
1 8-oz. container chilled mascarpone cheese
1/2 cup chilled heavy whipping cream
1/4 cup sugar
2 tablespoons honey, divided
Preheat oven to 400°F. Press pie crust onto bottom and up sides of 9-inch-diameter tart pan with removable bottom; fold sides in and press to extend sides 1/4 inch above rim of pan. Pierce crust all over with fork. Bake until golden brown, about 15-20 minutes. Cool completely on rack.
Meanwhile, grate enough orange peel to measure 1 1/4 teaspoons. Cut off remaining peel and pith from oranges. Slice oranges into thin rounds, then cut rounds crosswise in half. Place orange slices on paper towels to drain slightly.
Combine mascarpone, cream, sugar, 1 tablespoon honey, and orange zest in medium bowl. Using electric mixer, beat just until blended and peaks form (do not overbeat or mixture will curdle). Spread filling evenly in cooled crust. Arrange orange slices atop tart in concentric circles; drizzle with remaining 1 tablespoon honey and serve. Garnish with chopped nuts, if desired.
from Bon Appétit, March 2007
The leek and ricotta tart here is more rustic with a square crust. I love this simple recipe, which would also be great with caramelized onions and prosciutto replacing the leeks. The orange tart is more refined. It calls for a refrigerated pie crust, which I used because it was a busy day, but I would suggest making your own crust. It doesn't take long, and the texture will be much richer.Simple Leek and Ricotta Tart
Makes 4
1 pound (500 grams) ricotta cheese
1/4 cup grated Parmesan cheese
2 eggs
Half package puff pastry, thawed
1 leek, trimmed and finely sliced
1 1/2 oz. butter, melted
2 teaspoons thyme leaves
Salt and pepper
Preheat oven to 355˚F (180˚C). In a small bowl, mix whisk ricotta, Parmesan, and eggs until smooth. Roll out the pastry on a lightly floured surface until 1/8 inch thick. Cut into 4 squares and place on baking trays lined with parchment paper. Spread the ricotta mixture over the pastry squares, leaving 3/4 inch border. Place the leek on top of the ricotta mixture and brush edges of pastry with butter. Sprinkle with the thyme, salt, and pepper and bake for 25 minutes or until the leeks and pastry are golden.
from Donna Hay's Instant Entertaining.
Mascarpone Tart with Honey and Oranges
1 refrigerated pie crust (half of 15-ounce package)
2 large navel oranges
1 8-oz. container chilled mascarpone cheese
1/2 cup chilled heavy whipping cream
1/4 cup sugar
2 tablespoons honey, divided
Preheat oven to 400°F. Press pie crust onto bottom and up sides of 9-inch-diameter tart pan with removable bottom; fold sides in and press to extend sides 1/4 inch above rim of pan. Pierce crust all over with fork. Bake until golden brown, about 15-20 minutes. Cool completely on rack.Meanwhile, grate enough orange peel to measure 1 1/4 teaspoons. Cut off remaining peel and pith from oranges. Slice oranges into thin rounds, then cut rounds crosswise in half. Place orange slices on paper towels to drain slightly.
Combine mascarpone, cream, sugar, 1 tablespoon honey, and orange zest in medium bowl. Using electric mixer, beat just until blended and peaks form (do not overbeat or mixture will curdle). Spread filling evenly in cooled crust. Arrange orange slices atop tart in concentric circles; drizzle with remaining 1 tablespoon honey and serve. Garnish with chopped nuts, if desired.
from Bon Appétit, March 2007
Comments
I particularly like the look of that leek tart. MMMMMMMMMMMMMMM.