CRANBERRY WALNUT TART
Steps:
- Preheat the oven to 350 degrees F.
- To make the sweet dough: Place the sugar, butter, and vanilla extract in the bowl of an electric mixer. With the paddle attachment, beat the ingredients until creamy. Add flour and salt and mix until just combined. Add egg and again mix until just combined. Alternately, this can be done in a food processor. Form a disk out of the dough, wrap in plastic wrap and refrigerate for about 1/2 hour. When dough is slightly chilled, lay it between 2 sheets of plastic wrap, and with a rolling pin, roll it out into a round ? about 1/8-inch in thickness. Remove the top layer of plastic wrap and flip the dough into an ungreased tart or pie pan. With the plastic wrap still on the dough, gently press the dough into the bottom and sides of the pan. Use the rolling pin to roll across the top of the tart pan, cutting off excess dough. Remove plastic wrap and set lined pan aside while making the filling. Excess unbaked dough can be rolled out, sprinkled with sugar, and baked as sugar cookies or can be wrapped and frozen for another day.
- Preheat the oven to 350 degrees F.
- To make the Cranberry Walnut Filling: Melt butter and set aside. In a bowl, blend together flour, brown sugar, and cinnamon. Add the rest of the ingredients, including the butter, and stir until well combined.
- Pour into tart shell and bake for approximately 30 minutes, until tart is light brown and the filling has set. Cool and remove tart from ring. Serve at room temperature or refrigerate. Tart keeps for about 1 week in the refrigerator. It can be well wrapped and frozen for later use.
WALNUT TART
Meet the Cook: The first time my husband tried this, he said there ought to be a law against anything tasting so good! I've served it at picnics and family occasions...and even once at a bridal shower. It's fine either as a dessert or for breakfast. We are the parents of three grown children and grandparents of two. -Rovena Wallace, Trafford, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, cream butter and sugar until light and fluffy. Beat in egg yolk. Gradually add flour just until blended (mixture will be crumbly). , Press onto the bottom and up the sides of an ungreased 9-in. tart pan with removable bottom. Place pan on baking sheet. Bake at 375° for 12-14 minutes. Cool in the pan on a wire rack. , Sprinkle nuts over crust. In a small heavy saucepan, combine sugar, butter, corn syrup and 2 tablespoons of cream. Boil and stir over medium heat for 1 minute longer. Pour over walnuts. , Return pan to baking sheet. Bake at 375° for 10-12 minutes or until bubbly. Cool on a wire rack. , In a small bowl, beat remaining cream until stiff peaks form. Serve tart at room temperature with whipped cream.
Nutrition Facts : Calories 363 calories, Fat 25g fat (9g saturated fat), Cholesterol 55mg cholesterol, Sodium 110mg sodium, Carbohydrate 32g carbohydrate (19g sugars, Fiber 1g fiber), Protein 7g protein.
FENNEL GRUYERE GRAPE TART
Provided by Food Network
Time 35m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Roll out the dough and place in a 10inch tart pan with removable bottom. Bake for 15 to 20 minutes. Remove from oven and sprinkle with 1 1/2 cups grated cheese.
- Heat olive oil in skillet and saute fennel and onions. Add the salt and pepper.
- Remove from heat and toss with fresh dill and place in tart pan.
- Top with the 1/2 cup remaining grated cheese. Decorate with seedless grapes and fried kalamatas. Serve warm
WALNUT TART
Provided by Food Network
Time 40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Press store bought shells into a 9 inch tart pan. Place a sheet of parchment paper over the top. Add 2 cups of beans. Bake shell for 10 minutes, remove parchment and beans and bake another 5 minutes until set.
- Boil sugar and water until it bubbles and changes color. Scald cream in separate pan. Add the hot cream to the hot sugar mixture. Let new mixture boil a few minutes together. Wait until cool. Beat egg and yolk together and add to the cooled cream. Add melted butter and vanilla. Pour walnuts into the tart. Pour mixture over that. Bake tart at 350 degrees F for 40 minutes.
- Once cooled boil water and place metal bowl on top (creating a double boiler effect). When boiling turn off heat. Melt chocolate (heat from steam will melt chocolate) and spoon it over tart by drizzling it back and forth.
SIMPLE FIG AND WALNUT TART
This impressive tart is great for a holiday crowd. Bake the shell a day ahead, then top and finish in the oven when you're ready to serve. This recipe can easily be doubled-use a large skillet for the onions and allow for more cooking time. Spring for some quality honey (we like acacia), and use a fork to drizzle it on for greater and more even coverage.
Provided by Food Network Kitchen
Categories dessert
Time 1h50m
Yield 16 squares (serves 8)
Number Of Ingredients 14
Steps:
- Position an oven rack in the bottom position of the oven, put a baking stone or baking sheet on it and preheat to 400 degrees F. Line another baking sheet with parchment.
- Dust a work surface with flour, and roll the puff pastry sheet out into a 10-by-15-inch rectangle. Transfer the pastry to the prepared baking sheet. Measure a half-inch border around it, and lightly score the border with a knife (don't cut all the way through). Prick the pastry inside the border all over with a fork (don't prick the border). Brush the pastry all over with the egg, put the baking sheet with the pastry on it on top of the preheated baking stone, and bake until golden brown, 15 to 20 minutes. Let cool on the baking sheet for a few minutes. If you find that the pastry has puffed up in some places, use the bottom of a measuring cup or glass to press it down. Let the pastry cool completely on the baking sheet. (The cooled pastry can be wrapped and stored at room temperature for 1 day.)
- Meanwhile, heat the oil in a medium skillet over medium-low heat. Add the onions and a large pinch of salt, and cook, stirring occasionally, until soft and deeply golden, about 10 minutes. Add the vinegar, and stir until it has been completely absorbed. Remove the skillet from the heat, and let the caramelized onions cool completely. (They can be refrigerated for 1 day.)
- Scatter the fontina all over the pastry within the border. Top with the caramelized onions, figs and walnuts. Sprinkle the whole tart with the feta, thyme and some salt and pepper. Drizzle all over with oil.
- Return the tart on the baking sheet to the oven, putting it on the preheated baking stone. Bake until the fontina melts, 10 to 15 minutes. Drizzle generously with honey, and let cool for a few minutes. Cut into 16 squares, and serve.
LEEK-AND-GOAT-CHEESE TART WITH RYE CRUST
This rustic-yet-elegant tart combines buttery leeks and scallions with creamy, bright goat cheese, and cradles them together inside a crisp and tender rye-flour crust.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h50m
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. On a lightly floured surface, roll dough into an 11-by-14-inch rectangle, about 1/8 inch thick. Fit into an 8-by-11-inch fluted tart pan with a removable bottom; trim edges. Dock bottom with a fork and refrigerate 20 minutes.
- Line chilled dough with parchment and fill with dried beans or pie weights; bake until dry to the touch, 35 to 40 minutes. Carefully remove beans and parchment and bake until golden brown all over, 10 to 15 minutes more. Transfer to a wire rack and let cool at least 30 minutes. (Baked crust can wrapped in plastic and stored at room temperature up to 1 day.)
- Melt butter in a large skillet over medium heat. Add leeks, season with salt and pepper, and cook, stirring gently, until just turning light golden, about 2 minutes. Add 1/4 cup water; cover and cook until just tender, 3 to 5 minutes. Add scallions and cilantro; remove from heat. Season with salt and pepper and let cool 15 minutes.
- Meanwhile, in a food processor, combine cheese, eggs, milk, cream, 1/2 teaspoon salt, and 1/4 teaspoon pepper; pulse to combine. Pour into crust. Top with leek mixture, spreading evenly. Bake until set in center, 22 to 25 minutes. Transfer to wire rack and let cool in pan at least 15 minutes. Serve warm or at room temperature. (This tart is best eaten the day it is made, but can also be refrigerated, wrapped in plastic, up to 2 days.)
More about "gruyere scallion and walnut tart recipes"
CARAMELIZED ONION AND GRUYèRE TART RECIPE - FOOD & WINE
From foodandwine.com
BEST ONION TART RECIPE - HOW TO MAKE ONION TART - GOOD …
From goodhousekeeping.com
GRUYèRE, SCALLION, & WALNUT TART | THE MODERN BAKER CHALLENGE
From modernbakerchallenge.wordpress.com
GRUYèRE, SCALLION, & WALNUT TART - APP.CKBK.COM
From app.ckbk.com
MODERN BAKER: GRUYERE, SCALLION, & WALNUT TART
From grandmaskitchentable.typepad.com
PANCETTA GRUYERE & WALNUT TART - EMILY LAURAE
From emilylaurae.com
CARAMELIZED ONION, GRUYERE, AND WALNUT TART – VALLEY WALNUT
From eatwalnuts.com
GRUYèRE, SCALLION, & WALNUT TART {MODBAK} | OF CABBAGES & KING …
From gaaarp.wordpress.com
DEEP-DISH GRUYèRE, SPINACH AND BACON QUICHE WITH …
From deliciousmagazine.co.uk
ROASTED PARSNIP-GRUYERE TART - KSTP.COM 5 EYEWITNESS NEWS
From kstp.com
LEEK AND RICOTTA TART - LIDIA - LIDIA'S ITALY
From lidiasitaly.com
FORAGER’S FABLED ALLIUM GALETTE - UNDER A TIN ROOF
From underatinroof.com
THE ICONIC WALDORF SALAD GETS AN UPGRADE WITH THIS ONE EASY TRICK
From seriouseats.com
GRUYERE SCALLION AND WALNUT TART RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love