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Onion Tart

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I have been getting some gorgeous, huge onions in my CSA boxes.  I decided to make an onion tart.  This is a very simple and quick recipe.  It will utilize a good portion of the onion we HighCross Farm members have and will be getting. 

This was fantastic.  My house smelled so good while it baked.  Give it a try, I don’t think you will be disappointed.

Onion Tart

  • 4 large onions cut up (I used the sweet onions and the green onions from my CSA boxes)
  • 1 c chicken stock
  • 2 pieces of thick slab bacon, diced
  • 3 tablespoons half & half
  • 1 sheet puff pastry
  • grated Manchego cheese (you can use parmesean)
  • S & P to taste

Chop or dice your onions and put them in a dutch oven or large sauce pan.  Add chicken stock and let cook on medium until the onions are soft.

While your onions are cooking prepare your puff pastry.  Roll out your puff pastry sheet on a floured surface until 1/8 inch thick.  Place on parchment lined cookie sheet and pierce with a fork.  Put back in the refrigerator for 30 mins.

Once your onions are soft, drain and let cool.  Once cool, stir in the half & half and salt/pepper to taste. 

Spread onion mixture over puff pastry.  Grate cheese over onion mixture and add diced slab bacon.  Push the bacon down a bit so it can flavor the onions well.  Grate more cheese over the top and fold the edges of the puff pastry up making a lip.

Bake at 350 for 35-40 minutes.

What you get is nothing short of fantastic.  The puff pastry is light and flakey.  The onions aren’t overpowering.  Infact, they become sweet and melt in your mouth.  Then you have the bacon..ohhhh the bacon.  This tart is one you will make over and over again.

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Close up…

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Posted by on July 24, 2009 in bacon, onions, tart, Uncategorized

 

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Strawberry Tarts

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Nothing beats farm fresh strawberries..nothing.  HighCross Farm delivered some of the sweetest berries, I can honestly say, I have ever had.

I decided to forgo the usual strawberry shortcake and mix it up a little bit.  I had some puff pastry cups in the freezer and a basic pastry creme recipe from my grandmother.  Puff pastry, pastry creme, strawberries…sounds like a winning combination to me. 

The results were nothing less than stellar.  If you are looking for an impressive yet quick dessert, this one is a keeper.

The Supplies:

  • 1 package of frozen puff pastry shells, baked according to package directions
  • 2 tablespoons strawberry-rhubarb jam
  • pastry creme (see recipe below)
  • fresh strawberries, cleaned and hulled (the strawberries in my csa box were small in size, so I left them whole.  If you have larger berries, slice or quarter them)
  • chopped macadamia nuts
  • fresh whipped cream (see recipe below)
  • fresh mint to garnish

Pastry Creme:

  • 3 egg yolks
  • 1/4 c plus 2 tablespoons granulated sugar
  • 1/2 flour
  • 1 tablespoon vanilla
  • 1 tablespoon butter
  • 1 cup whole milk

In a small saucepan, Heat milk to boiling point and remove from the heat.

In a heatproof mixing bowl, beat egg yolks until smooth. Gradually add the granulated sugar and continue beating until pale yellow.  Beat in the flour. 

Pour the hot milk into the egg yolk mixture in a steady stream, beating constantly. When all the milk has been added, place back in pot you heated milk in. Heat, stirring constantly, until thickened. Remove from heat. Stir in the butter and vanilla. Cover with plastic wrap and allow to cool.

Vanilla Whipped Cream

  • 1 1/2 pint container of heavy cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla

Beat in a chilled bowl until thick and creamy.  Do not over beat or you will have butter. 

Putting the tart together

Heat the jam until it melts.  It will not be runny, but it will not be a clump of jam either.  pour over your strawberries and coat thoroughly.

Fill your pasty shell with a good tablespoon of pastry cream. 

Top with the jam glazed strawberries.

Sprinkle with chopped nuts

Add a dollup of whipped cream and garnish with fresh mint.

That’s it.  Simple. 

Here is what it looks like on the inside.

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Go..make..now.  🙂

 

 

 
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Posted by on June 20, 2009 in Uncategorized

 

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