Hot Or Cold Tart/Quiche Recipe
Delicious hot or cool, these tarts can be eaten at whatever point of the day and once you taste the delightful filling you should eat them for the day, reliably.
We used this tart/quiche recipe at our bistro and they used to fly out the passage when we made them. Nobody could contradict the extremely short heated great shells that were created utilizing our Easy 3-Step Shortcrust Pastry equation and they venerated all the particular flavor blends that we filled them with. Regardless, out of all the different varieties this flavor blend was always my top pick.
The charm of the caramelized leek, the saltiness of the unfenced ham and the wealth of the brie all encased and cooked with a smooth egg mix. I mean a conversation about a staggering mouth party for your taste buds.
Served hot or cold. For breakfast, lunch or dinner. Served without any other individual or united with a plate of blended greens. Or then again even with a not too bad piece of Tomato and Cilantro Chutney. Anyway, you chose to have it you can't turn out severely.
- ½ batch of Easy 3-Step Shortcrust Pastry
- 1 leek
- 1 teaspoon olive oil
- 2 tablespoons brown sugar
- 1 tablespoon red wine vinegar
- Egg wash 1 free range egg whisked with 1 tablespoon of milk
- 1¾ oz 50g shaved ham
- 2 free range eggs
- 1/3 cup milk
- 1/3 cup cream
- 1/3 cup grated cheese
- salt and pepper
- 10 slices of brie cheese around 2¾ oz (80g)
1. Heat oven to 350 (175C). Remove your pastry from the refrigerator and let it stand on the bench top for 10 minutes. Spray your tart pans with cooking spray.
- Lightly flour your bench top and gently roll out your shortcrust pastry to a thickness of around 1/8” (3mm). Fill each of your tart pans with pastry taking care to gently press the pastry into the corners. Place the tart pans in the refrigerator for at least half an hour.
- Prepare the caramelized leek. Clean the leek and peel off the top layer of skin. Cut in half lengthways then finely slice width ways. Heat the olive oil in a small saucepan over a medium heat and gently cook the leek for a few minutes until soft. Add the brown sugar and red wine vinegar. Stir for another couple of minutes until the sugar has dissolved and set aside to cool.
- Blind bake the chilled tart pans. Prick the bases of each tart with a fork about a dozen times evenly around the tart’s base. Place a square of parchment paper over each tart pan that is large enough that the entire tar is covered. Fill the base of the tart pans with some rice. Place on a tray and into the oven for 12 minutes.
- Remove the tarts from the oven, carefully remove the parchment paper taking care not to spill any of the rice into the tart pans. Return to the oven for another 5 minutes. Remove, brush the tarts with egg wash and cook for a further 3 minutes.
- Remove the tarts from the oven. Evenly distribute the shaved ham and caramelized leek evenly among the tarts Sprinkle over the grated cheese. In a mixing bowl whisk together the 2 free range eggs, 1/3 cup of milk and 1/3 cup of cream. Season with salt and pepper. Transfer to a jug and carefully pour into the tart pans. Cook for 20 minutes.
- Place 2 slices of brie on the top of each tart in a cross pattern. Return to oven for another 5 minutes until the tart is just set. Cool for at least 10 minutes before removing from the tart pans.