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
Preheat the oven to 350F.
Roll out the pastry dough, cut it into six 7-inch rounds, and line six
6-inch tart pans.
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.
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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