Draining pumpkin purée maximizes its flavour, eliminates excess water and makes a thick, luxurious filling.
Feta, mint and Swiss chard meld into a tasty trio. Serve hot, warm or at room temperature as a brunch tart or vegetarian main course.
Miriam Folkins, the pastry chef at Langdon Hall Country House Hotel & Spa in Cambridge, Ont., layers everyone's favourite flavours into this impressive glossy tart.
Quiche is a menu workhorse. You can even freeze it to rewarm when needed.
The three components in this recipe are each superb on their own; when combined, they make a crazy-delicious dessert. Layer them in rocks glasses or glasses with a similar diameter to the cupcakes.
Team this tart with a frisee salad to complete the meal. Baking an unfilled pastry shell (blind baking) ensures a crisp bottom to the tart.
This stunning tart showcases delicately flavoured figs. For best results, choose ripe ones that are plump, tender and heavy. To preserve freshness, refrigerate the fruit in a single layer for up to two days if needed.
This elegant quiche-like tart is great served with a green salad for brunch or a light dinner. A flaky cornmeal pastry enhances the sweet corn filling.
Whether it's served for brunch, dinner or as a bite-size appetizer, quiche is always a crowd-pleaser. This classic version, also called Quiche Lorraine, has a deliciously creamy egg custard filling.
