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Full Online Book HomeLearning KitchenBreakfastandbrunches - Brunch Pie Omato Tart Rustic By Bubwa
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Breakfastandbrunches - Brunch Pie Omato Tart Rustic By Bubwa Post by :Matt_Gallant Category :Learning Kitchen Author :Unknown Date :December 2011 Read :1924

Click below to download : Breakfastandbrunches - Brunch Pie Omato Tart Rustic By Bubwa (Format : PDF)

Breakfastandbrunches - Brunch Pie Omato Tart Rustic By Bubwa

1 1/2 cups flour
1 teaspoon salt
4 tablespoons butter
1/4 cup shortening
1 tablespoon olive oil
3 medium onions -- thinly sliced
1/2 teaspoon black pepper -- ground
1/4 cup Kalamata olives
3 1/2 ounces goat cheese
1 large yellow tomato -- sliced 1/4 inch thic
2 large red tomatoes -- sliced 1/4 inch thick

Preheat oven to 425 degrees F.

In medium bowl, stir flour and 1/2 teaspoon salt.

With pastry blender or two knives used scissor fashion, cut in margarine or butter and shortening until mixture resembles coarse crumbs.

Sprinkle 3 to 4 tablespoons cold water, 1 tablespoon at a time, into flour mixture, mixing lightly with a fork after each addition until dough is just moist enough to hold together.

On lightly floured surface, with floured rolling pin, roll dough into a 14-inch round; ease into 11" by 1 1/4" tart pan with removable bottom.

Fold overhang in and press against side of tart pan.

Line tart shell with foil and fill with pie weights, uncooked rice, or dried beans.

Bake tart shell 20 minutes; remove foil with pie weights.

Return tart shell to oven; bake 10 minutes longer or until crust is golden.

While tart shell is baking, in nonstick 12-inch skillet, heat olive oil over medium heat.

Add onions and 1/4 teaspoon salt and cook until onions are tender and browned, stirring often, about 20 minutes.

Reserve 3 or 4 Kalamata olives for garnish. Pit and slice remaining olives.

Turn oven control to broil. Spoon cooked onions into tart shell; top with half of goat cheese.

Arrange tomato slices, alternating colors, in concentric circles over onion layer.

Sprinkle with pepper and 1/4teaspoon salt. Crumble remaining goat cheese over top of tart.

Place tart in broiler about 7 inches from source of heat.

Broil tart until cheese just melts and tomatoes are heated through, about 6 to 8 minutes.

Sprinkle with whole and sliced Kalamata olives to serve.

Each main-dish serving: About 390 calories, 8 g protein, 37 g carbohydrate, 24 g total fat (7 g saturated), 8 mg cholesterol, 615 mg sodium.

NOTES : Caramelized onions, goat cheese, black olives, and sliced red and yellow tomatoes, nestled in buttery pastry.

If you can't find yellow tomatoes, all red ones are fine

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1 10 oz. package frozen strawberries, thawed 1/2 lb. soft sweet unsalted butter 1 cup confectioner's sugar Important: Be sure that thawed strawberries and sweet butter are at room temperature. Put all ingredients in blender container in order listed. Cover and run on high until completely smooth. If necessary, stop blender during processing and push ingredients toward blades with a rubber spatula. Chill. A perfect spread for toast, muffins, and waffles. Makes 2 1/2 cups. Source: The Blender Way to Better Cooking

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1 pound bulk Italian Sausage 1 1/2 cups shredded zucchini 4 beaten eggs 1 cup ricotta or cream style cottage cheese 1 cup shredded Swiss Cheese 1/2 teaspoon salt 1/4 teaspoon pepper Pastry for single crust pie Preheat oven to 375.In skillet brown sausage; drain off fat. Press liquid from zucchini between double layer of paper toweling. In bowl, combine eggs, sausage, zucchini, cheeses, salt and pepper. Line 9 inch pie plate with pastry; fill with egg mixture. Bake for 45 to 50 minutes or till knife inserted near center comes out clean. Let stand 10 minutes before serving. Serves 6.