Beet and Feta Cheese Quiche
Рубрика: Quiches and Savoury Pies
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Rustic Tomato Tart
This tomato pie is inpired by bakery cold pizzas that truly highlight tomatoes. For a strong tomato flavour, cover the crust with a spread made from roasted shallots, tomato paste, red wine and garlic for a true concentration of flavour. For the crust, make a simple shortcrust pastry in the food processor with plenty of Parmesan cheese. For the topping, use heirloom tomatoes (which have less water and are more flavourful), and bake to perfection. Be sure to salt the tomatoes beforehand to keep the water from soaking through the dough.
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Mushroom and Herb Puff Pastry Tarts
At a buffet, puff pastry tarts come in all forms and can be made in advance. Served warm or at room temperature, they can be topped in so many ways. In this version, we went with mushrooms, both chopped and cooked, and fresh and thinly sliced.
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Zucchini and Goat Cheese Phyllo Crinkle Tart
This recipe follows the popular crinkle cake trend from social media. You simply fold sheets of phyllo dough like an accordion and then add the ingredients of your choice. Here, we’ve combined zucchini slices, goat cheese and red bell pepper spread for mouth-watering results. Crunchy and creamy, it’s the perfect appetizer that’ll disappear as soon as you place it on the table.
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Everything Bagel and Smoked Salmon Tart
Who doesn’t enjoy a bagel loaded with cream cheese and smoked salmon? In collaboration with Philadelphia, we went one step further and developed an everything bagel tart that’s perfect for serving during brunch with friends. The base consists of store-bought puff pastry whose edges are brushed with milk and then sprinkled with everything bagel seasoning to mimic the looks of the classic bread roll. Once baked, spread a generous layer of tangy cream cheese over it and top with all the fixings. There’s smoked salmon, pickled onions and capers, as well as sliced cucumbers and lemon slices for a touch of freshness. This light and flaky treat is sure to be a hit around the table.
