* Exported from MasterCook *
Provencal Cream Tart with Herbs from the South of France
Recipe By :"Weir Cooking: Recipes from the Wine Country" by Joanna Weir, (Time-Life Books, 1999).
Serving Size : 6 Preparation Time :0:00
Categories : LowerCarbs
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup crème fraîche -- or sour cream
1/2 cup heavy cream
1/2 cup cream cheese -- at room temperature
2 large eggs -- lightly beaten
1/4 cup snipped fresh chives
1/4 cup assorted chopped fresh herbs
Salt and black pepper -- freshly ground, to taste
1 baked 9-inch Short Crust Tart Shell
Heat the oven to 425 degrees. Combine the crème fraîche, heavy cream and cream cheese. Add the eggs and herbs and mix thoroughly. Season with salt and pepper. Pour the mixture into the baked tart shell.
Place the tart in the oven and immediately turn the temperature down to 375 degrees. Bake until golden and firm to the touch, for 35 to 40 minutes. Let rest for 20 minutes before serving.
Makes 6 servings.
Joanne Weir offers this "all-purpose" tart recipe. Cooked small-cut fresh vegetables -- such as zucchini, corn and caramelized onions -- can be added to the rich, creamy filling before baking. For the herbs, consider thyme, basil, parsley, marjoram, oregano and savory. Weir uses a short crust recipe for the shell, also called pate brisee.
French Short Crust Tart Shell - Pâte Brisée
6 tablespoons cold unsalted butter
1 cup all-purpose flour -- plus 2 tablespoons, plus more for rolling
2 tablespoons vegetable shortening
1/8 teaspoon salt
1 tablespoon ice water -- to 3 T, as needed
Cut the butter into 1-inch pieces. Using the paddle attachment on an electric mixer, blend the butter and 1 cup plus 2 tablespoons flour at low speed until the mixture resembles coarse meal. This also can be done in a food processor by pulsing several times. Or, use a pastry blender.
Add the shortening and cut it into the flour and butter until the pieces are a little larger than coarse meal. Mix the salt and water together and add to the flour mixture a little at a time, until it holds together. Blend only until the dough comes together. Cover with plastic wrap and let it rest in the refrigerator for at least 30 minutes.
Using a floured rolling pin, roll out the pastry to a 10-inch circle on a floured surface. Place in a 9-inch tart pan. Crimp the edges and prick the bottom of the pastry. Place in the freezer for 30 minutes.
Heat the oven to 350 degrees. Completely line the bottom and sides of the pastry with parchment paper or aluminum foil. Fill with dried beans or metal pie weights. Bake in the middle of the oven for 25 minutes, or until the top of the crust is golden brown. Remove the beans or pie weights and remove the lining.
If the bottom of the pastry still is moist and pale, return it, unlined, to the oven for a few minutes more, until fully cooked. Remove from the oven and let cool completely.
Makes 1 tart
Cuisine:
"French"
Source:
"Pittsburgh Tribune-Review"
S(Formatted by Chupa Babi):
"June 2011"
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Per Serving (excluding unknown items): 375 Calories; 32g Fat (75.8% calories from fat); 6g Protein; 16g Carbohydrate; 1g Dietary Fiber; 137mg Cholesterol; 259mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 6 Fat.
Nutr. Assoc. : 0 0 0 0 20210 26053 0 1120
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