Three Versatile Tarts

Cooking instructor Lori Fangio shows you how to make three versatile tarts. You can fill tarts with anything from beef or vegetables to fruits. They can be for breakfast, dinner or dessert.
 

Caprese Tart

1 sheet puff pastry
10 eggs
¼ cup milk or cream
1 cup grated Gruyere or Swiss cheese
3 medium tomatoes, sliced ¼ inch thick
10 leaves fresh basil cut in a chiffonade
½ teaspoon salt
¼ teaspoon pepper
¼ cup Parmesan cheese

Preheat oven to 400 degree.  Unfold puff pastry sheet and eliminate creases by rolling it out on a floured surface. Place the pastry into a 9 inch pie plate allowing the corners to hang over.  Sprinkle an even layer of Gruyere cheese in the bottom of the crust.  In a mixing bowl combine eggs, salt, pepper, milk and basil and beat until well blended.  Pour egg mixture into the crust.  Top with tomatoes in a single layer, don’t worry if they sink.  Sprinkle the Parmesan cheese evenly over the top and fold the corners of the pastry over the filling.  Bake the tart for 40-45 minutes or until pastry is golden brown.

Chicken Red Bell Peppers and Leek Tart

1 prepared pie crust
1 tablespoon butter
1 leek, cleaned and finely chopped
10 eggs
¼ cup milk or cream
1 cup grated Gouda cheese
1 cup of rotisserie chicken, cubed
1 red bell pepper, sliced in rings
½ teaspoon salt
¼ teaspoon pepper

Preheat oven to 400 degree.  Heat butter in a small chef’s pan and sauté leeks until soft.  Add the leeks and chicken to the bottom of the crust and spread out.  Sprinkle an even layer of cheese into the bottom of the crust.  In a mixing bowl combine eggs, salt, pepper and milk and beat until well blended, pour the egg mixture into the center of the crust, top with red pepper rings.  Bake the tart for 40-45 minutes or until pastry is golden brown.

Peach Blueberry Tart

Crust
1½ cups flour
¾ cup cold butter cut into cubes
½ cup plus 1 tablespoon powdered sugar
1/8 teaspoon salt 
Filling
2 cups frozen peaches, cut into 1 inch chunks
1 cup fresh blueberries
½ cup sugar
1 lemon zested and juiced
2 tablespoons flour
Crumble
1 cup flour
½ cup granulated sugar
½ cup unsalted butter, softened
½ teaspoon salt

To prepare the crust, combine flour, sugar and salt in a food processor and pulse to mix well.  Add cold butter and pulse until dough forms a ball.  Prepare tart pan by coating with butter or non-stick spray.  Press dough into pan evenly, prick bottom of crust with a fork. Chill crust for 15 minutes in the freezer.  Preheat oven to 400 degrees. To prepare filling, add all filling ingredients to a bowl and mix well. Pour fruit mixture into prepared crust. Make the crumble by whisking all of the dry ingredients in a small bowl. Add the butter and mix with a folk or your hands until the mixture resembles peas. Sprinkle the crumble evenly over the fruit and bake for 40-45 minute until fruit is bubbly and crumble is browned.