Roasted Shallot and Red Pepper Tarts

Author: Canadian Living

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

Ingredients

  • 1 sweet red pepper
  • 9 shallot or 12 pearl onions
  • 1 tablespoon extra virgin olive oil
  • 1 1/3 cup frisee lettuce watercress leaves or spinach
  • 1 egg
  • 2 egg yolk
  • 1 cup 18% cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 teaspoon pepper
  • 1 pinch nutmeg
  • 1 pinch cayenne pepper
  • 1/2 cup Gruyere cheese
  • 1/2 cup aged provolone cheese
Pastry:
  • 1 1/2 cup all purpose flour
  • 1/4 teaspoon salt
  • 1/2 cup cold butter cubed
  • 3 tablespoons Ice water
  • 1 egg yolk
  • 1 teaspoon vinegar

Method

Pastry: 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

%RDI

  • Iron 16.0
  • Fibre 0.0
  • Folate 34.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 16.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 40.0
  • Vitamin C 55.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Shallot and Red Pepper Tarts