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Simple Escarole Tarts Cooking Recipes

Escarole Tarts

 

These savory little tarts make perfect appetizers, but they are also a delicious side dish with garlicky shrimp scampi or spicy grilled prawns.


Makes six 6-inch tarts

  • Pastry dough for six 6-inch tarts, for one

  • 2-crust tart, or two 9-inch tarts, prepared for homemade Basic Pie Pastry Dough

  • 2 tablespoon olive oil

  • 1 large onion, halved and thinly sliced

  • 2 cloves garlic, minced

  • 1 large head escarole, trimmed and chopped

  • 1 large egg, beaten

  • 1/2 cup freshly grated Parmesan chesse

  • 1/2 cup heavy cream

  • 1/2 teaspoon ground nutmeg

  1. Preheat the oven to 350F.

  2. Roll out the pastry dough, cut it into six 7-inch rounds, and line six 6-inch tart pans.

  3. Heat the olive oil in a large heavy skillet over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 10 minutes. Stir in the escarole and cook, stirring, until wilted, about 5 minutes. Remove the pan from the heat and cool slightly.

  4. In a medium-size bowl, beat together the egg, cheese, cream, and nutmeg. Stir this into the escarole. Spoon this mixture into the tart shells. Bake until the filling is puffed and the pastry is golden brown, 20 to 25 minutes. Serve this simple Escarole tarts cooking recipes very hot.

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