Tested till perfect Roasted Shallot and Red Pepper Tarts

Roasted Shallot and Red Pepper Tarts

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: March 2004

  • rating starrating starrating starrating starrating star
  • Portion size 6

Ingredients

  • 1 1sweet red peppersweet red peppers
  • 9 9small shallotshallots, or 12 pearl onions
  • 1 tbsp 1tbspextra virgin olive oil
  • 1-1/3 cups 1-1/3cupsfrisee lettuce, watercress leaves or spinach
  • 1 1eggeggs
  • 2 2egg yolkegg yolks
  • 1 cup 1cup18% cream
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tspwhite pepper or pepper
  • 1 pinch 1pinchnutmeg
  • 1 pinch 1pinchcayenne pepper
  • 1/2 cup 1/2cupGruyere cheese or aged provolone cheese

Pastry

  • 1-1/2 cups 1-1/2cupsall purpose flour
  • 1/4 tsp 1/4tspsalt
  • 1/2 cup 1/2cupcold butter, cubed
  • 3 tbsp 3tbspIce water
  • 1 1egg yolkegg yolks
  • 1 tsp 1tspvinegar
To change the number of servings, enter the number, then press "calculate". or reset

Preparation

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 Information Per serving: about

cal 442 pro 10g total fat 32g sat. fat 17g
carb 29g fibre 1g chol 216mg sodium 536mg

% RDI:

calcium 16 iron 16 vit A 40% vit C 55
folate 34
All rights reserved. Transcontinental Media G.P. © 2014