1) Peel and slice the onions thinly 2) De-seed red bell pepper and cut into small cubes 3) Saute red bell pepper cubes and sliced onions until onions turn slightly soft and transparent 4) Mix sauteed red bell pepper, onions, and corn together with eggs, milk cream and cream cheese 5) Season with salt, pepper and ground nutmeg to taste 6) Pre-heat oven to 200 deg cel 7) Grease a round baking tray with olive oil 8) Stretch a tart shell and cover the baking tray entirely 9) Pour in the corn - filling
mixture over the tart shell, spreading it out evenly 10) Cover the filling with the second stretched tart shell 11) Use a fork to poke holes in the top tart shell, and then press down on the shell so the juices spill out 12) Sprinkle top of tart with a generous amount of sugar 13) Bake in oven at 200 deg cel for around 30 — 40 minutes or until tart shell is golden brown 14) Serve with a side of vegetable salad (optional)
Spoon the meringue
mixture over the tart and spread to the edge of the pastry.
Not exact matches
Press the crust
mixture into the prepared
tart pan, distributing it
over the bottom and sides of the pan in an even layer.
Empty crumb
mixture into
tart pan and place a film of plastic wrap
over the crust
mixture; use bottom of 1 / 4 - cup dry measuring cup, press
mixture evenly into bottom and up sides of
tart pan.
Once the dough is in the
tart pan, spread the cheese
mixture into the bottom of the pan
over the dough.
Save a big handful of the base
mixture to sprinkle
over the
tart as a final step.
Sprinkle in the vinegar, cream of
tarter and vanilla
over the meringue
mixture, fold into
mixture until well combine.
To assemble the full
tart, place the finely sliced apples into the
tart shell and spoon
over the apple / elderflower
mixture, ensuring it fills all the gaps — bake for a further 20 - 30 minutes until the
mixture has started to set and then allow to cool before serving
1) Mix flour, butter and icing sugar in a bowl using two knives to cut the butter until the
mixture resembles fine breadcrumbs 2) Add in the egg yolks and vanilla extracts and mix well, then add iced water until the dough starts to come together 3) Shape the dough into a ball on a cool, flat, floured surface 4) Flatten dough into a disc and then wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes 5) Meanwhile, peel, core and slice the apples into as thin slices as possible 6) Mix sugar and ground cinnamon powder with sliced apples and let it rest for a while 7) Pre-heat oven to 180 deg cel 8) Once dough has chilled, roll pastry dough on a sheet of parchment paper until it has expanded to the size of the
tart mold (I used a rough mold the size of a large pizza) 9) Leaving at least an inch of dough free, arrange apple slices by overlapping them slightly in the shape of a circle, starting from the outermost part of the circle, until you reach the inside 10) Fold the edges of dough
over the filling and then sprinkle the dough with a bit of sugar 11) Bake for about 40 - 45 minutes, or until the crust is golden brown and the apples are soft 12) Serve warm, with a side of whipped cream or ice cream (optional)
My husband tops his cereal with dried
tart cherries every morning and I snack on a
mixture of handful of dried cherries and raw almonds to hold me
over from lunch to dinner.
Directions: Saute chopped leeks and garlic in butter, medium low heat, until very soft — 10 — 15 minutes / Add 1 t fresh thyme if you have it / Mix milk and egg together with salt & pepper / When
tart shell is done and slightly cooled, sprinkle one half of the cheese on the bottom / Spread cooked leeks
over cheese, pour egg milk
mixture over the leeks / Sprinkle top with remaining cheese / Bake in a 375 degree oven until egg is barely set and
tart is lightly golden — 15 — 20 minutes, longer for a larger pan with more filling / Remove from oven, lift out of
tart pan base, place on a rack to cool a bit / Serve while warm / Swoon.
Light Olive oil, grapeseed oil, or a nut based oil (partial to almond) MIXED with coconut oil More lime than lemon, I'm thinking 2/1 Slightly less total
tart mixture, I'm shooting for just
over 1/3 cup total no rosemary or oregano half as much paprika
Spread half of the cashew - bean
mixture over the bottom of the
tart, then layer artichoke hearts, peas and olives.
drizzle the chocolate
mixture all
over the top of the
tart.
Pour this
mixture into the
tart crust or dessert bowl and use the back of a spoon or a spatula to smooth it
over.
Scatter onion - fennel
mixture over bottom of
tart crust.
Raspberry Chocolate Raw Tart Yield: approx 18
tarts For the Tart shell 1 cup raw organic almonds, soaked 2 - 3 hours or
over night 1 1/4 cup dried organic soft dates, chopped, soaked for 30 mins only if not soft 3/4 cups raw cacao powder 1/2 tsp pure vanilla - alcohol free pinch sea salt 2 - 3 tbsp filtered water Method Combine above ingredients in bowl of food processor fitted with S blade and blend until the mass begins to clump together adding the water bit by bit only if needed to combine the
mixture.
Next, assemble the
tart — spread the compote
over the base, then carefully pour
over the topping
mixture and decorate with the flaked almonds.
Drizzle the second half of the Montmorency
tart cherry - honey
mixture over fillets and bake for an additional 2 - 3 minutes, until slightly golden at the edges.
Spoon hot
tart cherry
mixture over chicken.