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- 1 refrigerated pie crust, such as Pillsbury™, softened as directed on box
- 1 egg white, slightly beaten
- 1 11-ounce bag frozen broccoli, such as Green Giant™ Steamers™ Tuscan seasoned broccoli
- ½ Cup shredded sharp Cheddar cheese (about 2 ounces)
- ¼ Cup mayonnaise
- ¼ Cup chopped red onion
- ⅓ Cup chopped sun-dried tomatoes in oil, drained on paper towels
Preheat the oven to 400 degrees F. Unroll a pie crust on a work surface. Using a 2-inch round cutter, cut 24 rounds from the crust, rerolling the dough as necessary. Press 1 round in the bottom and up the sides of each of 24 ungreased mini muffin cups; brush lightly with the egg white. Bake for 8 minutes.
Meanwhile, microwave the broccoli as directed on the bag; drain. Cool slightly, then finely chop. In a small bowl, mix the cheese and mayonnaise.
Spoon slightly less than ½ teaspoon of the onion and about ¼ teaspoon of the tomatoes into each cup. Top with 1 tablespoon broccoli (cups will be full). Spoon about 1 teaspoon of the mayonnaise mixture on top of each cup.
Bake until the crust is light golden brown and the cheese melts, 16 to 20 minutes. Immediately remove from the pan to a serving plate. Serve warm.
Calories Per Serving78
Folate equivalent (total)13µg3%
T art recipes rely on a few *normal* key ingredients. Good ingredients like:
Which goes to show there is no special *magic* in Italian Dessert Recipes. It's normal stuff - (fresh stuff) with a few spices or flavorings. Bottom line most of my tart recipes can be made from ingredients found in a traditional grocery store. And chances are many of the ingredients are sitting in your pantry right now.
I do realize that my panna cotta recipe isn't really a tart. But I just couldn't find a specific category to put these guys in. And the panna cotta recipe happens to be not only an authentic Italian dessert - but one of those SUPER easy Italian dessert recipes . Now that I'm thinking of it, my pudding recipes technically aren't tarts - but you can put those into a tart shell. Ok, moving on.
As far as pies versus tarts - I just don't recall pies at many of our holiday gatherings. My grandma seemed to have an abundance of tart recipes of which she passed to me, there are only a few pie recipes scattered through out her recipe box (from 1932).
The crust usually gets people all worried. Most of our dessert recipes that use a crust, usually the crusts have almond flour or ground almonds. However, if you are strapped, or just not wanting to deal with making a crust. You can use any frozen or store bought crust. (Yes, it's not the greatest, but if you HAVE to then you HAVE to!) Just know that to have that unique Italian flavor some sort of almond crust is called for in the recipes.
And there's the pan thing that gets people all worried. First there is NOTHING that says you have to use a pan. I mean the plum tart calls for freeform shaping. The pan is more about presentation. The tart recipes I have - they are not bound to specific tart pans. The pans are all pretty interchangeable. It just depends on who you are serving and what type presentation you want to make. Yes, it's about appearance.
Tart recipes aren't quick fixes. I'd plan on at least 90 minutes for prep and baking. Not a super lengthy process. But it ain't happening with a snap of the fingers either.
Don't be afraid to try something because it's a "first". Start somewhere. If you have to start with a frozen crust, then so be it. Then maybe the second time you will branch out and try making your own or using a different shaped pan. Give it a shot. Thank you for stopping by -
Scarpaccia My favorite aspect of Italian cuisine is its regionality. Every region in Italy has its own specialties, some shared by other regions but with different names. I love discovering regional recipes that I am not familiar with, including this flatbread like tart. This unique zucchini flatbread hails from Tuscany, Viareggio in particular, that was said to have originated from retired sailors who used zucchini from their gardens. Viareggio is a coastal city in Tuscany, famous for its amazing Carnival every year. Scarpaccia can be either sweet or savory, or sometimes a little of both. Although it could be served with a meal, it is often served as a snack instead. It takes its name from the word scarpa for shoe because it looks well cooked when taken from the oven, like a well-worn shoe, and is often thin like the soles of a shoe as well. My version is thicker, and I cut it into small squares for easy snacking. Depending on the size pan you use, you can make it thinner or thicker, whatever you prefer. I prefer to use zucchini on the smaller size for this recipe because they release less liquid. Buon Appetito! Deborah Mele 2020 PASTRY DOUGH
Prepare the pastry dough is not difficult, just follow step by step these instructions.
Pour the softened butter, and the eggs, and the sugar into a bowl. Beat the ingredients with a whisk until well blended but not whipped. Now, sift the flour and pour it all over the eggs and butter mixture. Pinch with your fingers the mixture, until the liquid will be absorbed by the flour. The result would be a sort of pastry crumbs. Now, Pour the crumbs over a board and start to work the dough with your hands. Compact and stretch out the crumbs until obtaining a consistent dough. Finally, divide the dough in two pieces, wrap them, and store into the fridge for at least 3 hours, so that to make it more elastic and easier to roll out.
- 1 tablespoon olive oil
- 1 small onion, thinly sliced
- 1 clove garlic, minced
- 1 small carrot, diced
- 1 stalk celery, diced
- salt and ground black pepper
- ¾ pound broccoli - cut into florets, stems peeled and sliced 1/4 inch thick
- 1 (15 ounce) can diced tomatoes
- 1 tablespoon chopped green olives
- 2 teaspoons maple syrup
- ¼ cup crumbled goat cheese
- ¼ cup Parmesan cheese
Heat olive oil in a skillet over medium heat. Add the onion and garlic cook and stir until aromatic, about 3 minutes. Stir in the carrots and celery, season with salt and pepper, and continue cooking until the vegetables begin to soften, about 5 minutes.
Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli, recover, and steam until bright green, 4 minutes. Remove the broccoli from the steamer and place in a 8x8 inch baking dish set aside.
Preheat an oven to 375 degrees F (190 degrees C).
Pour the can of diced tomatoes and green olives into the skillet with the onion and carrot mixture. Stir and cook over medium-high heat until most of the sauce thickens, about 5 minutes. Mix in the maple syrup, season with salt and pepper to taste, and cook and stir for 3 minutes.
Pour the sauce over the broccoli in the 8x8 inch baking dish. Evenly distribute the goat cheese and Parmesan cheese over the broccoli and sauce.
Bake in preheated oven until the cheese begins to brown, about 20 minutes.
Broccoli, Tomato and Bacon Quiche
For the dough: Whisk the quark, oil, salt and egg until smooth. Stir in flour and baking powder and knead until smooth with the dough hook attachment. Cover with plastic wrap and chill for 30 minutes in the refrigerator.
Grease the springform pan and dust with flour. Roll out the dough thinly and use to line the prepared pan. Prick the base with a fork several times.
For the filling: Rinse the broccoli and cut into florets. Rinse the tomatoes.
Chop the bacon into small pieces.
Blanch the broccoli in boiling salted water for 4 minutes, shock in ice water and then drain.
Whisk the cream, egg yolk, whole egg and cheese together, season with salt and pepper and then mix with the vegetables and bacon. Fill the quiche base with the filling and bake in a preheated oven at 180°C (approximately 350°F) for around 45 minutes.
These tasty little tarts, with their sweet, ground almond filling, are a wonderful finish to a light summer meal. Serve with sliced fresh peaches and whipped cream to make them extra-special.
- 1/2 cup (99g) sugar
- 8 tablespoons (113g) butter, softened
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups (177g) King Arthur Unbleached All-Purpose Flour
- 3/4 cup (72g) almond flour or finely ground sliced or slivered almonds
- 4 tablespoons (57g) butter, softened
- 1/4 teaspoon salt
- 1 cup (198g) sugar
- 2 tablespoons (14g) King Arthur Unbleached All-Purpose Flour
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 1/4 cups (120g) almond flour or finely ground sliced or slivered almonds
- 1 cup (113g) confectioners' sugar
- 2 tablespoons (28g) milk
- raspberries, for garnish
To make the crust: Beat together the sugar, butter, salt, and extracts.
Add the flours, stirring to make crumbs that cling together when squeezed.
Press the crumbs into the bottom and up the sides of six 4 1/2" mini tart pans (or a full-size tart pan see tips, at left) prick them all over with a fork.
Freeze the crusts for 15 minutes, then bake them until they're just beginning to brown on the edges, 10 to 12 minutes. Remove from the oven and cool while you make the filling.
To make the filling: Beat together the butter, salt, sugar, flour, and extracts.
Beat in the eggs, then add the almond flour, stirring just to combine. Spread the filling into the crusts.
Bake the tarts for 18 to 24 minutes, until their tops are lightly browned. Remove from the oven, and cool in the pans.
To make the glaze: Stir together the sugar and milk until smooth.
Spread the glaze over the cooled tarts, and top with fresh raspberries or sliced peaches.
Broccoli Tomato Recipe
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Tuscan Broccoli-Tomato Tarts - Recipes
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Among the sweet treats you can find at many bars or pasticcerie all year round there is budino di riso: a kind of soft rice cupcake or vanilla-scented rice pudding baked in short pastry and sprinkled with icing sugar. A long time ago in the countryside of Siena it was called “budinone”, a special dessert that families used to prepare for special occasions by mixing a few ingredients: milk, rice, eggs and sugar, then baking it without the crumbly pastry used today to contain the scented soft rice cream.
Budino di riso [Photo credits: Serena Angelini]
Modern "budini di riso" are perfect for a Tuscan style picnic, so I think spring is the perfect season to try this recipe. Many thanks to Serena Angelini (Pici e castagne) for the recipe and the amazing photos.
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This tart is truly all about the almonds. It has a very light, delicate almond flavour which is boosted by the addition of a small amount of almond extract.
Almond extract’s characteristic cherry-like flavour is due to the volatile compound benzaldehyde. This is created in bitter almonds (as well as the pits of apricots, apples and cherries) when an enzymatic reaction breaks down amygdalin to benzaldehyde, hydrogen cyanide and glucose (sugar).
Due to the generation of hydrogen cyanide during this reaction, we cannot consume large amounts of bitter almonds and therefore must make due with the less flavorful sweet almond varieties. Fortunately, the benzaldehyde can be isolated as almond extract, which is then used to add back that amazing almond flavour.