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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Tanjila Islam
[email protected]This tart is a delicious and easy weeknight meal. I love the combination of flavors.
Erica Barrington
[email protected]This was my first time making a parmesan tart and it turned out great! I'm definitely going to make it again.
Shadek Rashid
[email protected]I've made this tart several times and it's always a hit. I highly recommend it.
Bacha Lal
[email protected]This tart is a great way to impress your guests. It's elegant and delicious.
Haris Khan
[email protected]I love the combination of flavors in this tart. The parmesan cheese and arugula are a perfect match.
Aqib Khokhar
[email protected]This is a great recipe for a quick and easy weeknight meal. I often make it when I'm short on time.
Play Stor
[email protected]I wasn't sure how this tart would turn out, but I was pleasantly surprised. It was easy to make and it tasted great.
Lindy Madlala
[email protected]This tart was delicious! I made it for my family and they all loved it. The filling was creamy and flavorful, and the crust was flaky and buttery.
Stella Diakpmrere
[email protected]I've made this tart several times and it's always a crowd-pleaser. It's a great dish to serve for brunch or lunch.
Sohail Babu
[email protected]This parmesan tart is a great way to use up leftover cheese. I had a bunch of parmesan in my fridge that I needed to use up, and this recipe was the perfect solution.
Jastine Johansen
[email protected]I'm not a big fan of parmesan cheese, but I really enjoyed this tart. The filling was rich and flavorful, and the crust was perfectly crispy.
Andrea Arasely
[email protected]This recipe was easy to follow and the tart turned out beautifully. I used a store-bought crust to save time, but I think next time I'll try making my own.
Adrian Vallejo
[email protected]This parmesan tart was a hit at my dinner party! The combination of the creamy parmesan filling and the flaky crust was perfect. I also loved the addition of the arugula salad, which added a nice refreshing touch.