Gruyere Scallion And Walnut Tart Recipes

WALNUT TART

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.

WALNUT TART

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.

SIMPLE FIG AND WALNUT TART

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.

GRUYERE & CARAMELIZED ONION TARTS

Steps:

• In a large skillet, saute onion in oil and butter until softened. Reduce heat to medium-low; cook, uncovered, for 40 minutes or until deep golden brown, stirring occasionally. Add garlic; cook 1 minute longer. Stir in salt and pepper., Unfold each puff pastry sheet onto an ungreased baking sheet. Using a knife, score decorative lines around the edges of each pastry. Spread onion mixture to within 1/2 in. of edges. Sprinkle with cheeses and thyme., Bake at 400° for 12-15 minutes or until golden brown. Cut each tart into 12 pieces. Serve warm.

FENNEL GRUYERE GRAPE TART

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