Friday, November 23, 2012

Crème Fraîche Tart

Crème Fraîche Tart

My own original recipe.
Prep Time: 15 minutes / Cook Time: 25 minutes

Crème Fraîche Tart

Ingredients:
  • 1 1/2 cup Crème Fraîche Tart or substitute
  • 1/2 cup cooked spinach
  • 1/8 cup pine nut (toasted or baked)
  • 1 tbsp sliced green olive
  • 1/2 tbsp pickled jalapeno if you like
  • 1/4 cup grated parmesan cheese
  • 2 eggs
  • Ground black pepper and salt to taste
  • Tart pastry
Cooking Directions:
  1. With your thumb, spread the pastry dough (recipe below) into a tiny pie baking pan that's already sprayed with Pam or butter and poke the middle with a fork, then bake them in 350 degrees half cook. Then take them out from the oven and let it cool.
  2. In a bowl, place the cooked spinach, green olive, jalapeno, ground black pepper and salt, then mix it all together. Add the Crème Fraîche (recipe below), eggs, and parmesan cheese into another bowl, gently mix it and add to the mixed vegetable. Combine all the ingredients.
  3. Fill the pastry tart with the mixed ingredients then baked in 300 degrees oven until golden or until it cooks. And serve with Fruity Salad. 
Fill the pastry tart with the mixed ingredients then baked into 300 degree oven until golden or until it cooks. And serve with Fruity Salad.
Substitute Crème Fraîche:
  1. 1 cup heavy whipping cream and 1 tbsp butter milk, mix it together and place it into a glass bowl in room temperature. Cover with plastic wrapper, and keep refrigerated until the cream thickens or about 10 to 12 hours.

Pastry tart:

Ingredients:
  • 1 cup all purpose flour
  • 3/4 cup butter, immediately from refrigerator
  • salt to taste
  1. With your hands or use a food processor to mix the butter, flour, and pinch of salt until it becomes pastry dough. Always cover the dough if you are not going to use right away.

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