CHEESY VEGETABLE GARDEN TART
Steps:
- Preheat oven to 400°. In a large bowl, mash Boursin cheese with a fork. Add Parmesan, sour cream and zest; beat until smooth and creamy., On a lightly floured surface, unfold puff pastry. Roll into a 13x11-in. rectangle. Transfer to a parchment-lined baking sheet. Prick pastry several times with a fork. Using a sharp knife, score a 1/2 in. border around edges of pastry sheets (do not cut through). Spread Boursin mixture evenly over center of pastry., Arrange vegetables and herbs over cheese mixture as desired. Brush vegetables with olive oil. Brush edge of pastry with egg; sprinkle with sesame seeds, if desired. Bake until pastry is puffed and golden brown, 15-20 minutes. Cool 10 minutes before serving. Refrigerate leftovers.
Nutrition Facts : Calories 171 calories, Fat 13g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 161mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.
DOUBLE CHEESE & SPRING VEGETABLE TART
This savoury make-ahead tart has a delicious crumbly base - no one will realise it's shop-bought pastry! Fill with goat's cheese and beautiful spring veg including asparagus and fresh peas
Provided by Barney Desmazery
Categories Lunch
Time 1h30m
Number Of Ingredients 11
Steps:
- Roll the pastry out into a rectangle on a work surface lightly dusted with flour. Scatter over the cheese, fold the pastry in half and roll out again into a circle that fits a 25cm tart tin with an overhang. Chill for 20 mins. Meanwhile, cook the asparagus in boiling water for 3 mins, then drain and refresh under cold water. Cook the fresh peas the same way for a minute, or simply defrost the frozen peas.
- Heat oven to 200C/180C fan/gas 6. Prick the base of the tart well with a fork, line with baking parchment and fill with baking beans. Bake the tart for 30 mins, remove the parchment and beans, prick again if it has puffed up, then bake for another 10-15 mins until biscuit brown.
- Meanwhile, beat the eggs in a bowl, add the crème fraîche and cream, season and add a pinch of freshly grated nutmeg. Scatter the peas and most of the watercress over the tart and crumble over half the goat's cheese. Pour over the creamy egg mixture, then lay the asparagus spears on top. Finally, slice the remaining goat's cheese and arrange on top, then bake for 25-30 mins until the custard is just set and the cheese is golden brown. Leave to cool in the tin, trim the edges of the pastry, then remove from the tin, scatter with the remaining watercress and serve cut into slices. Can be made up to a day ahead, leave out the fridge to keep the pastry crisp.
Nutrition Facts : Calories 755 calories, Fat 63 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 1.1 milligram of sodium
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- Add the water to the pie crust mix and stir until well combined. Pull off enough dough to form about a 1 1/2 inch circle and then press the circle into a greased muffin pan, pressing up on the sides to form a mini pie crust. Repeat this until the muffin pan is full (mine made exactly 12 little crusts).
- In a pan, heat the olive oil over medium heat for a couple of minutes before adding the vegetables, salt and garlic. I sauteed the peppers and onions for about 6-7 minutes before adding the mushrooms and garlic and then sauteed for a few more minutes, until veggies are tender.
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