tarts

Spinach and Goat Cheese Tart with a Quinoa Crust *gluten-free 

I love this tart! It’s easy, simple and delicious.  And did I mention it’s vegetarian?

I’ll be honest, I was skeptical of my 6 year old son liking this tart due to the ‘green spinach’ layer under all that goat cheese but he devoured it for dinner alongside a vegetable soup. Yay!

It’s relatively easy if you follow my steps below and the pastry is quick and you can press it into the tart pan without having to fuss about rolling it out.  Easy peasy weeknight dinner sorted, great for meatless Mondays!

It’s the perfect main course served with a nice side salad or sliced into small squares or wedges and served as appetizers.
I hope you’ll enjoy it!

*And don’t forget, if you make this tart using my recipe below, please tag it #hautesucre on your social media accounts as I would love to see it!😊

Spinach and Goat Cheese Tart with a Quinoa Crust Recipe

Ingredients:

Crust:

1 cup quinoa flour

3/4 cup all purpose flour (or gluten-free flour)

3/4 cup cold butter, chopped

3-4 tablespoons cold water

1 tsp salt

1 tsp sugar

1 4×14 tart pan with a removable bottom 

Method:

1. Combine all the ingredients into a small food processor and pulse into a dough has formed.

2. Roll onto a flour surface or press the dough into a tart pan with a removable bottom. Set aside.

3. Preheat oven to 425°F

Filling:

Ingredients:

2 cups baby spinach

3 garlic cloves

1 large egg

1/4 cup cream

Salt

Pepper

Fresh thyme

200 grams fresh goat’s cheese

*Dried shallots (optional garnish or add to filling)

Method:

1. In a small food processor, add the spinach, garlic, egg and cream.  Pulse until the spinach breaks down and the egg is combined. Add the salt, pepper and fresh thyme.

2. Pour the filling into the prepared crust and smooth evenly.

3. Crumble the goat cheese over top the filling covering completely.

4. Bake for 30 minutes.

5. Remove and let cool 15 minute before cutting.

Enjoy!😊

Roasted Mushroom and Chèvre Tart

image

image

This recipe was originally featured on The Society.

Roasted Mushroom and Chèvre Tart Recipe:

1 sheet of Puff pastry (you can use store bought, thawed)
1 1/2 cups white mushrooms, rinsed and bottoms trimmed, (thinly sliced)
1 cup cremini mushrooms, rinsed and bottoms trimmed, (thinly sliced)
2 garlic cloves, crushed
350g goats cheese (Chèvre)
2 tblsp Olive oil
Fresh cracked pepper
Maldon sea salt or fleur de sel
Sprigs of fresh thyme
Flat leaf parsley, chopped

Preheat oven to 425°F

Line a rimmed baking sheet with parchment paper

1. Roll out the puff pastry into a rectangle and place on parchment lined sheet.

2. In a small bowl combine half of the goats cheese and the crushed garlic and then spread a thin layer on top of the puff pastry.

3. Arrange the sliced mushrooms lengthwise (in approx 5 columns, as shown in the picture) on top of the goat cheese and sprinkle with salt, pepper, 1 tblsp olive oil and thyme.

4. Spirnkle the remaining goat’s cheese on top (in small dallops) and lightly drizzle the entire tart with olive oil.

5. Top with a few sprigs of fresh thyme.

Bake approx 30 min until puff pastry has risen and the tart is golden brown.

Just before serving, top with fresh, chopped parsley. Enjoy!

image

image

Puff Pastry Tarts

image

I’m holding onto summer, the best way I know how.  To eat an abundance of in-season fruits and veggies and turning them into some of the easiest desserts ever, simple and delicious.
You don’t need a lot here, grab your favourite fresh fruits and some puff pastry and you’re ready to go!

This is a basic recipe for in season Ontario nectarines, sweet black mission figs and raspberries. You can’t go wrong with any combination.  Enjoy! 🙂

image

Puff Pastry Tarts:

1 sheet of puff pastry, thawed
3-4 nectarines,  sliced
5 black mission figs,  sliced
1/4 cup raspberries
1/4 cup blueberries
*Jam (optional)
Raw sugar for
Maple syrup (for the glaze)

Preheat oven to 425° F

Line a baking sheet with parchment and place the puff pastry on top.  With a sharp knife, section the sheet into 3 long rectangles.

Score the edges and top 2 rectangles with the sliced nectarines and raspberries or blueberries in desired pattern.

Arrange the sliced figs on the third and scatter with raspberries.
Sprinkle raw sugar over the top and bake for approx 25 minutes or until golden and the pastry has risen.
Glaze the top of the tarts with the maple syrup with a pastry brush.  Slice into pieces just before serving or when fruit has set.
Top with fresh whipped maple cream or serve with a scoop of vanilla bean ice cream.  Enjoy! 🙂

*optional ~ you can brush the base of the pastry with your favourite jam before topping with fruit.

image

Posted from WordPress for Android

Chocolate Avocado Tarts with a Cashew and Date Crust (RAW)

image
image
image
image

Chocolate Avocado Tarts with a Cashew and Date Crust (RAW)

4-6 small tart shells (with removable bottoms) or 1 – 8″ springform pan
(Line the bottoms with parchment for easy removal)

tart base:

1 cup raw cashews
5-6 medjool dates, pitted OR 8-10 small dates
2 tsp coconut oil
1/2 tsp pure vanilla extract
Pinch of fleur de sel or Maldon sea salt

Combine all the ingredients in a food processor and pulse.
Spoon nut mixture into tart bases evenly and level with back of a spoon.
Put the tart shells in the freezer to set whilst preparing the filling.

Filling:

1 ripe avocado
1/3 cup dark cocoa
1/2 cup raw sugar
1/4 tsp fleur de sel or Maldon sea salt
5 tblsp coconut oil
1/2 tsp pure vanilla extract or the seeds of 1/2 vanilla bean

Combine all the ingredients in a food processor and pulse until smooth.
Transfer to a piping bag with a decorative tip and fill the tarts or spoon into the tart shells and level off the tops. Put them back in th
e freezer until ready to serve.

*remove the tarts from the freezer 5-10 min before serving