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How To make Artichoke Tart In Walnut Pastry
8 ea Chopped scallions,
6 oz Jar marinated artichoke hear
1 c Light cream
3 ea Eggs
1/2 t Salt
1 c All purpose flour
1/2 t Salt
8 T Cold unsalted butter, cut up
1 ea Egg
1 ea Garlic clove, finely minced
4 T Butter
1 x Ground pepper to taste
8 oz Gruyere cheese, grated
1/2 c Walnuts, toasted, cooled
Preheat oven to 375 degrees for 10 minutes. 1. Saute scallions and garlic in butter until softened. Cut artichoke 2. Combine cream, eggs, salt and pepper in medium bowl. 3. Sprinkle grated cheese over the bottom of the partially baked crust. 4. Bake 35 minutes until golden and slightly puffy. Let rest 10 WALNUT PAStrY 1. Process walnuts until coarsely ground. Add flour and salt to work 2. Place pieces of butter atop dry ingredients and pulse until mixture 3. Add egg and process just until mixture begins to hold together. Do 4. Remove dough from processor and shape into a flattened disc. Cover 5. Roll dough large enough to fit into 10 inch quiche or tart pan. 6. Line
chilled pastry with large sheet of aluminum foil and fill with
How To make Artichoke Tart In Walnut Pastry's Videos
Tomato & Feta Phyllo Tart: A Greek Summertime Tart
Summer tomatoes and the creamy feta cheese spread make this savory phyllo tart the perfect lunch. Also great as an appetizer for your summer dinner party. Simple and delicious.
Print this recipe here:
INGREDIENTS
For the Crust:
• 8 sheets (#4) phyllo
• 4 oz (226 g) salted butter, melted
• Black sesame seeds
For the Filling:
• 8 oz (230 g) feta cheese, crumbled
• 8 oz (230 g) ricotta cheese
• 1-2 tablespoons finely chopped mint
• 3-4 tablespoons olive oil
• Shredded Gouda, Gruyere, or Mozzarella cheese
• Black pepper, to taste
The vegetables:
• Bell pepper slices
• Tomato slices
• ¼ cup olive oil
• Salt
• Oregano
INSTRUCTIONS
Preheat the oven to 400 °F, 200 °C.
Make the filling: Combine all of the filling ingredients in a bowl and mix them together. Taste and adjust seasoning if desired.
Assemble the tart:
Line a half sheet pan with parchment paper.
Layer the phyllo sheets on top of the parchment and drizzle melted butter between each sheet.
Spread the filling on top of the final sheet of phyllo making sure to leave a border. About 1 and ½ inches.
Top with the bell peppers.
Combine the olive oil with some salt and mix it together. Brush the peppers with the oil.
Top with tomato slices and brush them with the oil.
Sprinkle some dried oregano over the tomatoes.
Fold the sides of the phyllo over to create a border.
Brush with the remaining melted butter and sprinkle the border with some sesame seeds.
Bake on the center rack of the oven for 45-50 minutes or until golden.
Set aside to cool for 10 minutes and serve.
NOTES
Add your favorite pizza toppings to the tart. Zucchini slices, olives, caramelized onions, and mushrooms work well. Feel free to substitute some homemade pesto for the cheese spread.
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Mushroom artichoke dip, cheese straws, sesame biscotti, samira's kitchen # 26
samira's kitchen episode # 26
Mushroom and Artichoke Dip
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2-3 tablespoons olive oil
2-3 portabella mushrooms
8 ounces button mushrooms
3 stalks celery
2 shallots
4 scallions (green onion)
1/2 cup chopped parsley
1 (14 ounces) jar artichoke hearts, packed in oil
1/2 cup low fat mayonnaise
1/2 cup freshly grated parmesan cheese
1 teaspoon garlic powder
1 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon red pepper flakes
2 (8 ounces each) cream cheese, softened
1 cup shredded mozzarella cheese
Cheese Straws
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1 1/2 cups all purpose flour
1 1/2 cups (8 ounces) shredded sharp cheddar cheese
1 cup freshly grated parmesan cheese
1/2 cup (1 stick) unsalted butter
1/2 teaspoon salt
1/4 cup milk
Sesame Biscotti
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3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon ground cardamom
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 cup sugar
2 large eggs
1 tablespoon vanilla extract
1-2 cups sesame seeds
1/2 cup milk
1 cup honey
Mushroom Tart
This mushroom tart is the perfect appetizer, light lunch, or even a main that you can make all year round. Garlicky, buttery mushrooms are piled on flaky all-butter puff pastry with cheese. It's utterly and mouthwateringly delicious, and you won't be able to stop at just one slice!
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How to make sweet onion and dolcelatte cheese tarts with pear and walnut salad
Chef Jo Pratt shows her sweet onion and dolcelatte cheese tarts with pear and walnut salad. For more great recipes check out
Caramelised Figs with Balsamic Vinegar, Rosemary and Ricotta | Gordon Ramsay
Figs are caramelised and gently flavoured with balsamic vinegar and rosemary. A fantastic dinner party dish.
#GordonRamsay #Cooking
Gordon Ramsay's Ultimate Fit Food/Healthy, Lean and Fit –
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Quinoa Salad – Bruno Albouze
Healthy, nutritious, and damn good!
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