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Savory Summer Tarts


Savory Summer Tarts Recipe

Ingredients:
  • 2 1/2 cups all-purpose flour
  • 2 sticks cold unsalted butter, cut into 1/2-inch pieces
  • 1/2 teaspoon salt
  • 5 to 8 tablespoons ice water
  • 8 haricots verts, trimmed and cut into 1 1/2-inch pieces
  • 8 grape or cherry tomatoes, halved
  • 4 (1/4-inch-thick) rounds soft mild goat cheese (from a small log)
  • 2 teaspoons finely chopped chives
  • 2 tablespoons finely chopped shallot
  • 1 1/2 tablespoons extra-virgin olive oil, divided
  • 1/2 cup (1/2-inch) bread cubes
  • 1/2 cup jumbo lump crabmeat (2 oz), picked over
  • 1 1/2 teaspoons finely chopped tarragon
  • 1/4 teaspoon grated lemon zest
  • 2 pinches cayenne
  • 2 scallions, thinly sliced
  • 1/2 tablespoon extra-virgin olive oil
  • 1/4 cup thawed frozen baby peas
  • 4 thin slices pancetta
  • 3/4 cup whole milk
  • 3/4 cup heavy cream
  • 3 whole large eggs
  • 1 large egg yolk
  • Equipment: 12 (4-inch) flan rings; pie weights or dried beans
Directions:
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