Ingredients
-
-
4
-
-
1
-
3
-
3/4
-
3/4
-
1/4
-
1/4
-
-
2
-
2
-
1
-
-
Directions
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 , I’ve been to Braidwoods, and I was so excited to find this recipe, as the Parmesan tart, was truly to die for I’m sorry to tell you, this is nothing and nowhere near their recipe To be honest, it wasn’t even a good effort I’m sure your memory of the Braidwoods Parmesan tart is as good as mine, and maybe you were so desperate to taste it again, you thought this might cut it, but it does not Thank you for wasting 2 hours of my day, and a few pounds of my hard earned cash , Swissms, This is wonderful I can’t wait to make the tart again topping the arugula with smoked salmon and a balsamic glaze This is going to be fun thinking of new and different ways to accent the great flavors Thanks so much for sharing
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Steps
|
1
Done
|
Coulis: |
|
2
Done
|
Char Peppers Over Gas Flame or in Broiler Until Blackened on All Sides. Enclose in Paper Bag 10 Minutes. |
|
3
Done
|
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.). |
|
4
Done
|
Tart: |
|
5
Done
|
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.). |
|
6
Done
|
Preheat Oven to 425f 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 325f. |
|
7
Done
|
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. |
|
8
Done
|
Salad: |
|
9
Done
|
Toss Arugula With Oil and Lemon Juice in Large Bowl. Season With Salt and Pepper. |
|
10
Done
|
Cut Tart Into Wedges; Drizzle With Coulis. Serve Warm With Arugula Salad. |
