59 minutes ago
Tuesday, April 27, 2010
Yes, I am posting another tart.
Please don't judge me.
My friend Steve at My Favorite Flavours pointed out that I have 18 tarts on my blog and I may have a problem.
I love them, I can't help myself.
Savory tarts being my favorite.
With a basic custard recipe, you can turn anything into a beautiful light supper with a salad.
Tarts are not only delicious, but visually appealing as well.
You can use different size tart pans and decorate the top however you like.
I liked Eileen's idea of decorating the top with roasted peppers, so I followed her lead.
It made my usual spinach Gruyere tart just a little more special!
Basic Custard Recipe:
3 large eggs plus 1 yolk
1 cup of milk or heavy cream
salt & pepper
Whisk these ingredients together in a bowl, and there, you have your custard.
The rest of the ingredients you will need:
1 large or 2 small red bell peppers (for roasting)
1 onion, sliced thin
1 package frozen chopped spinach, defrosted (make sure you squeeze all the water out)
salt & pepper
3 slices of bacon
1 cup of shredded Gruyere or Swiss cheese
Roast a red bell pepper or two (if you have extras, save for sandwiches).
For easy roasting pepper method, click here.
Cut the peppers into thin strips and set aside.
1 recipe for savory pie crust or use a defrosted frozen pie shell.
Roll out your pie crust and press into tart pan with removable bottom. I like a deep dish tart pan to hold all the ingredients better. Keep the prepared tart pan in the fridge till ready to fill.
Fry up the bacon crisp and lay on paper towels to drain. Crumble into pieces.
Now in the same skillet, fry up your onion slices and add defrosted spinach at the last minute to combine. Season with salt and pepper.
Set your prepared tart pan on baking sheet, so it doesn't leak all over your oven.
Lay the bacon pieces on the bottom of the prepared pastry.
Next layer with the onion spinach mixture.
Add your shredded cheese and mix in with the egg milk custard to combine.
Carefully pour over the spinach onion bacon mixture.
Fan the thinly sliced roasted red pepper slices decoratively around the top.
Bake in a 375F oven for about 30 minutes until golden and crust looks done.