Instead of small tarts, you could bake this in a 9-inch (23 cm) quiche pan; just add 1 more egg and increase the cream by 1/4 cup (50 mL). Making pastry in a food processor is a breeze but, of course, you can also make it by hand. Serve on a bed of vinaigrette-dressed watercress.
- Portion size 6 servings
- Credits : Canadian Living Magazine: March 2004
MethodPastry: In food processor, mix flour with salt; pulse in butter until crumbly. In measuring cup, whisk together water, egg yolk and vinegar; drizzle over flour mixture and pulse just until pastry starts to clump together. Remove and lightly press into disc. Wrap and refrigerate for 30 minutes. (Make-ahead: Refrigerate for up to 2 days.)
On lightly floured surface, roll out pastry to 1/8-inch (3 mm) thickness. Cut into six 6-inch (15 cm) circles, gently pressing scraps together, rerolling and cutting as necessary. Fit into 4-inch (10 cm) tart shells, leaving pastry slightly higher than edges of pans. Chill for 20 minutes. Line shells with foil; fill with pie weights or dried beans. Place on rimmed baking sheet; bake in bottom third of 400°F (200°C) oven until golden, about 15 minutes. Let cool; remove foil and weights. (Make-ahead: Cover and store at room temperature for up to 8 hours.)
Seed and quarter red pepper. Peel shallots, leaving pointed ends intact. In 13- x 9-inch (3.5 L) metal cake pan, toss together red pepper, shallots and oil. Roast in 425°F (220°C) oven until shallots are tender but not browned, 20 minutes. Remove shallots. Roast red pepper until skin darkens, about 5 minutes longer. Let cool. Peel red pepper and chop coarsely. Cut shallots in half.
Meanwhile, in saucepan of boiling salted water, blanch lettuce until wilted, about 1 minute. Drain and chill under cold water; drain and squeeze out moisture.
In bowl, beat together egg, egg yolks, cream, salt, pepper, nutmeg and cayenne. Divide cheese, lettuce, red pepper and shallots among pastry shells; pour in egg mixture. Bake in 375°F (190°C) oven until tip of knife inserted into centre comes out clean, 20 to 30 minutes.
Nutritional facts Per serving: about
- Sodium 536 mg
- Protein 10 g
- Calories 442.0
- Total fat 32 g
- Cholesterol 216 mg
- Saturated fat 17 g
- Total carbohydrate 29 g
- Iron 16.0
- Folate 34.0
- Calcium 16.0
- Vitamin A 40.0
- Vitamin C 55.0