|More a method than a formal recipe: some of the tastiest tarts I've produced come from leftover inspiration. They're versatile - you can serve them for breakfast, lunch or dinner; with a salad or with soup, or even just cooled off for a picnic the next day. (I started making savory galettes and tarts for dinner parties; they always get high marks with the guests. Once I realized that the technique was pretty standard, they became a staple in our "use up what's in the fridge" suppers.) Yesterday I made one for brunch, and nibbled on it after a bunch of yardwork left us starrrrrving.|
Oven at 350. Minimum ingredients:
A couple of eggs, some liquid (stock, milk, wine), and some sort of protein & veggies.
For the crust: You can whip up a basic gallette dough & stuff it free-form. For the truly instant, you could grab a premade pie crust, frozen puff pastry - or even a deep-dish pizza shell. For those in the SF Bay Area, I find that Vicolo's pizza shells are perfect; they have a bit of a ridge, the crunch of cornmeal works well with the "tart" concept, and, well, I keep them in my freezer.
For the filling substrate: Beat two eggs gently with a fork. Add a bit of milk or cream, and grate in fresh pepper. You'll fold your ingredients into this bowl.
Cube or shred cheese, chop up leftover meats and veggies, and toss them in. Stir in a spoonful or two of salsa or some tasty sauce you may have. (Precook your meat if it's raw - it won't be in the oven long enough to cook through, unless you're using shrimp and scallops.) Throw in a bunch of herbs - fresh if they're wilting away in your fridge. Fold these into your tart base. You want the egg mixture to coat the chunks, but not be too runny.
If you have raw pastry or gallette dough, roll it out into 6 or 7" diameter circles. Spoon some filling in the middle, and fold the edges over the filling leaving a 2 or 3 inch hold in the middle. Pinch the edges together. If you have a shell of some sort, spoon your filling on in. Bake at 350 for 15 minutes; raise the temperature to 375 and bake for 5 more. The fillling should set, and the crust should be golden. (If you're familiar with your shell pastry, bake it as you're used to; but you want the tart to be in for at least 15 minutes at 350 to set your filling. Longer won't hurt it.)
Yesterday's tart had small chunks of chicken, chopped roasted gypsy peppers, the last of the basil from the yard, a sautee'd onion, goat gouda, a touch of gorgonzola, and a few spoonfulls of romesco stirred in. I served it with a mache salad with a simple vinaigrette.Posted by shock on November 14, 2004 | TrackBack