Rachel Allen’s recipes for savory summer tarts: French onion tart, tomato and goat cheese tart, smoked salmon tart

One of the things I love about making a savory pie is that it’s almost a meal in one. Add a little green salad and you have a perfect tasty lunch or light dinner. A tart also makes a wonderful alfresco lunch, and when sliced, most tarts are quite portable and delicious when eaten cold as part of a picnic lunch enjoyed in the sun.

Another thing I admire about a good cake is its fantastic versatility. There is hardly an ingredient that does not go well in a cake. Take the tomato and goat cheese tart, right. The puff pastry base would be just as happy with a topping of sliced ​​mushrooms, some rich, creamy Irish Farmhouse Cheese, and some chopped fresh thyme or sage. Or another time you like fried eggplant pieces with chopped olives and a crumbly feta cheese. Really, your imagination is the only limitation. You just have to know what works with the puff pastry and what doesn’t. Too much juice or moisture will give the pie a soggy bottom, and remember that it’s worth pre-cooking these ingredients before assembling the pie if something takes over half an hour to cook, such as for example: B. Potatoes, pumpkin or squash.

The two shortcrust pastry tart recipes here both have a delicious savory custard filling. The basic ratio of 1 egg to 100ml cream (or 4 eggs to 400ml cream to fill a deep 23cm tin) I chose here ensures the pudding sets when baked, and it works very well with many other flavors provided there is not too much moisture. Feel free to substitute smoked mackerel for the smoked salmon—or omit it altogether and swap in crispy bacon, chunks of chorizo, or even diced boiled potatoes. And if you have leftover pie filling, pour it into ramekins or teacups and bake for 15-20 minutes for a delicious and gluten-free savory pudding. That is practical.

Next week I have some delicious sweet cake recipes.

Rachel recommends

To remove a cake from the tin, after baking and allowing it to rest for 5 minutes, place it on a dish so the sides of the tin fall down. Then place a palette knife under the cake to slide it off the metal sheet base and place the cake on a serving platter.

Rachel’s top tip

To achieve light, puffy edges on your puff pastry tart, turn the dough over after shaping.

French onion pie

6-8 servings

For the shortcrust pastry you will need:

225 g flour, sifted

125g chilled butter, diced

A pinch of sea salt

1 egg, beaten

For the filling you will need:

25 grams of butter

1 tablespoon extra virgin olive oil

500 g onions, sliced

1 clove of garlic, peeled and crushed or finely grated

4 sprigs of fresh thyme, stemmed and chopped

Sea salt and freshly ground black pepper

4 eggs

400 ml cream

Preheat 1 oven to 180°C, 375°F, Gas 4.

2 Follow the method for making, rolling, topping and blind baking the dough from the Smoked Salmon Tomato Herb Pie recipe at left.

3 While the dough is cooking, start the filling. Place a pan on the stove and add the butter and extra virgin olive oil. Let them warm, then add the sliced ​​onions, crushed or finely grated garlic depending on what you’re using, and chopped fresh thyme. Season with some sea salt and some freshly ground black pepper. Cook over low-medium heat for 20-30 minutes, stirring regularly and scraping the bottom of the pan, until the caramelized onions are very tender and golden.

Whisk 4 eggs and cream together in a bowl and season with a little sea salt and freshly ground black pepper. Scatter the caramelized onion mixture from the pan over the bottom of the blind roast. Pour in the egg and cream mixture and bake the tart in the center of the preheated oven for 30-40 minutes or until lightly golden brown, simply placing in the centre.

5 After baking, allow the cake to rest for five minutes, then remove from the pan – see Rachel’s recommendations at left – and serve warm or at room temperature.

Tomato and goat cheese tart with pesto

Served 6

You will need:

400 g tomatoes, cut into slices

1 red onion, peeled and cut into 8 or 10 wedges through the root

3 tablespoons extra virgin olive oil

Sea salt and freshly ground black pepper

A good pinch of powdered sugar

500 g puff pastry, rolled out to a thickness of approx. 4 mm

75 g soft goat cheese

For the pesto you need:

25 g fresh basil leaves or fresh parsley leaves

10 g cashew nuts or pine nuts

1 small garlic clove, crushed

50ml extra virgin olive oil, plus extra for the top

sea-salt

10 g freshly grated Parmesan cheese

1 Preheat oven to 220°C, 425°F, Gas 7.

2 Put the tomato slices and onion wedges in a bowl and add the extra virgin olive oil. Season with a little sea salt, freshly ground black pepper and a good pinch of icing sugar and mix everything together carefully.

3 Cut the unrolled puff pastry into a 25-30cm rectangle, then turn it over (see my top tip above) and place on a baking sheet.

4 Arrange the seasoned tomato slices and red onion wedges in neat rows – or if you prefer – randomly on the dough, leaving a 1cm border all around. At regular intervals, dab blobs of the goat cheese onto the tomato slices and onion wedges.

5 Bake the tart in the preheated oven for 20-25 minutes or until the crust is golden brown and the tomatoes are cooked through and piping hot.

6 While the tart is baking, prepare the pesto (it could also be prepared in advance). Place the fresh basil leaves or fresh parsley leaves, depending on what you’re using, in a food processor. Add the cashews or pine nuts, whichever you are using, and the crushed garlic. Add some extra virgin olive oil and a good pinch of sea salt and mix well. Next, add the freshly grated parmesan cheese and a little more extra virgin olive oil. Taste the pesto for seasoning and add more sea salt if needed. Pour the pesto into a jar, cover with 1 cm extra virgin olive oil and keep in the fridge. It will last for months.

7 Once the tart is fully baked, remove it from the oven and drizzle with the pesto. Serve immediately.

Smoked salmon, tomato and herb tart

Served 8

For the shortcrust pastry you will need:

225 g flour, sifted, plus flour for dusting the work surface

125g chilled butter, diced

A pinch of salt

1 egg, beaten

For the filling you will need:

25 grams of butter

1 large onion, peeled and finely chopped

Sea salt and freshly ground black pepper

4 eggs

400 ml cream

4 ripe tomatoes, peeled

1 tablespoon chopped fennel, dill or chives

175 g smoked salmon, cut into 1 cm pieces

1 You will also need a loose-bottomed metal tart pan, 23cm in diameter and 2cm to 3cm deep on the sides. If making the dough in a stand mixer: Place the sifted flour, cubes of chilled butter and pinch of salt in a stand mixer and beat briefly until the mixture is in small lumps. Add half the beaten egg and continue beating for a few more seconds, or until the mixture looks like it’s just starting to come together. (Prolonged processing will make the dough tougher, so don’t swish it to the point where it forms a dough ball). You may need to add a little more beaten egg, but don’t add too much as the mixture should be just moist enough to combine. If making the dough by hand: In a bowl, rub the chilled butter cubes with the sifted flour and salt until the mixture resembles coarse breadcrumbs. Add some of the beaten egg, being careful not to add too much, and use your hands to bring the mixture together. Reserve leftover beaten egg to use later.

2 Flatten the ball of dough with your hands until it is only 1cm to 2cm thick, then wrap in parchment paper and chill in the fridge for at least 30 minutes.

3 When you are ready to roll out the dough, take it out of the fridge. Save the parchment paper for later and place the chilled dough on a floured work surface. Using a rolling pin, roll out the dough to no more than 1/2 inch thick, dusting the top and bottom of the dough with flour and scraping underneath to make sure the dough isn’t sticky. Make sure the dough is round in shape and large enough to line both the bottom and sides of the pan.

4 Carefully place the rolled out dough on the rolling pin so you can lift and lower it into the tart pan. Press the dough into the edges of the pan and use your thumb to “slice” the dough along the edge of the pan for a clean finish. Prick the bottom of the cake with a fork, then chill the dough in the fridge for a further 30 minutes or in the freezer for 10 minutes (this will keep in the freezer for weeks).

5 While the dough is cooling, preheat the oven to 180°C, 350°F, gas mark 4.

6 Remove the chilled pastry from the fridge or freezer and line it with the reserved parchment paper, leaving enough room on the sides. Fill the lined tart with baking beans or dried legumes (which can be reused multiple times), then place in the preheated oven and blind bake for 25-30 minutes or until the bottom of the tart is almost dry to the touch. Remove from the oven and remove the baking beans and parchment paper. Brush the bottom of the pastry with the leftover beaten egg you set aside earlier, then bake in the oven for a further three minutes or until lightly golden and “glazed” on the bottom (this will prevent the cake from cracking). pudding goes into the cake pastries). Remove the blind-baked tart from the oven and set aside.

7 For the tart filling, melt the butter in a saucepan, then add the finely chopped onion and some sea salt and freshly ground black pepper. Cover the pan with a lid and sauté the onions over low heat until completely softened but not browned – this should take about 8-10 minutes. Remove the pan from the heat and set aside to allow the contents to cool.

8 In a large bowl, whisk the eggs and cream. Quarter the peeled tomatoes and scrape out the juicy seeds, then chop the quarters. Add the cooked, finely chopped onion that you set aside earlier, along with the chopped tomatoes, chopped fennel, dill or chives depending on what you’re using, and the smoked salmon chunks. Season with sea salt and freshly ground black pepper, then carefully pour the filling into the previously set-aside blind-baked tart pan, making sure all the ingredients are evenly distributed.

9 Place the tart in the preheated oven and bake for about 35 minutes or until golden on top and just setting in the middle. Let the tart rest for five minutes before removing from the pan and serve warm or at room temperature.

https://www.independent.ie/life/food-drink/recipes/rachel-allens-savoury-summer-tarts-recipes-french-onion-tart-tomato-and-goats-cheese-tart-smoked-salmon-tart-39181749.html Rachel Allen’s recipes for savory summer tarts: French onion tart, tomato and goat cheese tart, smoked salmon tart

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