PARMESAN TART W/ ARUGULA SALAD - BRAIDWOODS RESTAURANT, SCOTLAND
Bon Appetit, July 2005. From Braidwoods Restaurant, Dairy, Scotland. Excellent combination of flavors. Perfect for lunch or a light dinner.
Provided by swissms
Categories Cheese
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Coulis:.
- Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes.
- Peel and seed peppers. Transfer peppers to blender and puree until very smooth. Season to taste with salt. (Coulis can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before serving.).
- Tart:.
- Roll out pastry sheet on floured surface to 1/8-inch thick square. Trim edges to form 11-inch diameter round. Transfer to 9-inch tart pan with removable bottom. Fold in overhang to form double-thick sides. Pierce pastry with fork. Cover and chill 1 hour. (Can be prepared 1 day ahead. Keep refrigerated.).
- Preheat oven to 425°F Line pastry with foil; fill with pie weights or dried beans. Bake crust until sides are set, about 20 minutes. Remove foil and beans. Bake crust until bottom is golden brown, pressing with back of fork if bubbles form, about 8 minutes. Transfer tart to rack. Reduce oven temperature to 325°F.
- Whisk eggs, cream, Parmesan cheese, and salt and black pepper in medium bowl to blend. Pour egg mixture into hot tart crust. Bake tart until custard is set, 30-40 minutes. Cool slightly.
- Salad:.
- Toss arugula with oil and lemon juice in large bowl. Season with salt and pepper.
- Cut tart into wedges; drizzle with coulis. Serve warm with arugula salad.
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S.R Shakil
[email protected]I'm not a big fan of parmesan cheese, but I still enjoyed this tart. The crust was flaky and buttery, and the filling was rich and creamy.
Mudasir Kathia
[email protected]This tart is the perfect appetizer or light meal. It's also very versatile - you can add different fillings and toppings to suit your taste.
Giovanni Marcial
[email protected]I've never made a tart before, but this recipe made it seem easy. The tart turned out perfectly!
Constance Johnson
[email protected]This tart is so easy to make, and it's always a hit with my family and friends.
Sangam Limbu
[email protected]I'm not a huge fan of arugula, so I substituted baby spinach in the salad. It was still very good.
Pop Daddy
[email protected]This recipe is a keeper! I'll definitely be making it again.
Innoxent Chaudhary
[email protected]I made this tart for a potluck, and it was a huge success! Everyone loved it.
Dolon Mojumdar
[email protected]This tart is a great way to use up leftover parmesan cheese. I also added some chopped ham and mushrooms to the filling, which made it even more flavorful.
Sabir shah
[email protected]I followed the recipe exactly, but my tart didn't turn out as well as I hoped. The crust was a bit too dry, and the filling was a bit too runny. I'm not sure what went wrong.
Christopher Hoosier
[email protected]This recipe was a bit more challenging than I expected, but the results were worth the effort. The tart was absolutely delicious, and the arugula salad was a perfect complement.
S678 Max
[email protected]I've made this tart several times now, and it's always a crowd-pleaser. The crust is buttery and flaky, and the filling is rich and cheesy. The arugula salad adds a nice freshness to the dish.
Kalu Mathilda
[email protected]This parmesan tart was a hit at our dinner party! The combination of the flaky crust, creamy filling, and peppery arugula was perfect. I especially appreciated the detailed instructions in the recipe, which made the process easy to follow.