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Leek and Prosciutto Tart with Warm Apple Cider for Fall Brunch


Yay! I made it! You wondering what? Well, I have been planning this brunch for the past three weekends and something or other just kept pushing it on to the back burner. This weekend, I finally decided to tell my Google calender whoz boss! I put my foot down, cleaned out all the scribbles in my schedule and got down to the baking....

Now, you wonder, why all this fuss to get this done. After all, brunch is my favorite meal of the weekend especially because it has such a leisurely note to it! Well... the thing is, Meeta of What's for Lunch Honey is hosting a Brunch today and I don't want to be late for it. It isn't polite, is it?; to RSVP yes and then show up after the party! Very very not acceptable in my hostessing and guesting book....


Anyway, I do get like that when I have to host or cook something by a deadline. I frazzle about and worry till the table is all set and ready. Even then, I can think of just a few more garnishes and little stuff that would make it better and more so... The never ending quest for perfection, ain't it?! :)

Anyway, I have made the typical brunches / breakfasts at home; pancakes and bacon, over easy eggs with Mornay Sauce, Eggs on Toast with Fruit Sauce and more. I love brunching at home. It is my favorite meal, as I said, but I do not particularly relish standing in a line for hours to get it (as inevitably happens at any decent brunch place in the city on a weekend.. New Yorkers' discretionary patience just amazes me sometimes :)))..


This time, I wanted to make something different but still brunch-y. I wanted to play with eggs, cheese, ham and fresh fruit, all typical brunch items for me.

So I thought, why not bake? And, ofcourse, quiche immediately popped into my head. That's a bit more lunch-like for me and quite heavy. So I went with a lighter tart and to bring in that bacon/ham angle, I chose the delicate and flavorful prosciutto paired with mild leeks and goat cheese. And the fruit; well, it's Fall and you guessed it.. Apples!! I made fresh warm spiced apple cider with a hint of citrus...

So, that is the lovely brunch I plan to take to Meeta's - Leek & Prosciutto Tart with Arugula Salad and Warm Apple Cider....


Let's toast!


Leek & Prosciutto Tart
(makes 2 six inch individual tarts or 1 9inch tart)

1 butter crust (Recipe here)
4 oz goat cheese, room temperature
2 T sour cream
2 eggs, room temperature
1 small leeks, sliced fine
1/4 lb prosciutto
1 tsp Worcestershire sauce
1 tsp pimento sauce or other hot sauce
salt and pepper to taste

Chop the prosciutto into squares, reserving a slice or two for garnish. Cream goat cheese and sour cream together to get a smooth, creamy mixture (this is why, it is important to bring the cheese to room temperature). Add the eggs one at the time and whisk to incorporate fully. Add the rest of the ingredients and mix well.

If you are making individual tarts, cut the tart crust accordingly. Blind bake for 10-12 minutes at 400 degrees. Cool the tarts a little, so the eggs don't scramble. Fill and bake at 350 degrees for 25 minutes until cooked and the center is set.

Rest for a few minutes till cool enough to handle. Serve the tarts, garnished with the reserved prosciutto and a few leek rings..

For the salad, I dressed the arugula simply with balsamic vinegar, salt and pepper and topped with toasted pignolis.

Fresh Spiced Apple Cider

4 Macintosh apples, cored, peeled, diced
1 tsp lemon juice
2 slices of lemon
1 tsp sugar
2 cups water
1 stick cinnamon
5 cloves
1 star anise
2 cloves cardamom

Puree the apples with the lemon juice to as fine a consistency as you can. Add a little water if needed to get the blades working. In a sauce pan, add the apple puree with the rest of the ingredients and bring to a boil. Simmer for 10 minutes with lid on. Cool for a few minutes and let the flavors steep. To serve, strain the cider through a fine sieve. Garnish with a slice of lemon or some mint.

Oil tarts are in!


Yes, you read it right! Not butter.... oil. When I first came across the recipe for a tart shell with oil instead of butter on Passionate about baking, I was instantly inspired to make it! I have long wondered if oil could create that wonderful flakiness that is most loved about a butter crust. After all, the Indian paratha has a lovely flaky texture and is made with oil or ghee. So, armed with a recipe to help me out with the measures, I was ready to test my hypothesis .

Recently, a friend of ours introduced us to a small farmers' market in midtown Manhattan (52nd street between 8th and 9th avenues). Bang in the center of prime real estate, it carried fresh produce at admirably reasonable prices. When I found a butternut squash that was perfectly sized for two, I was sold!

As soon as I saw the squash, I decided to make roasted butternut squash tart with the new healthy version for the crust. That crust experiment unfortunately, did not go as well as I expected. As I followed the recipe, I felt that the dough was a bit dry and tough and it stayed that way after being baked as well. The tart filling was moist but the crust was way too hard. But, I did not give up. I decided to give the oil tart another chance, this time, with some modifications.

For take #2, I decided to make rosemary tart with a layered filling of ricotta, marinara and zucchini, like a lasagna. I made the crust with minced fresh rosemary. I also upped the amount of water and substituted half the olive oil with canola oil. The result was much better than the previous time.

The crust was soft, supple, light yet flavorful. But, it did not turn out flaky! A butter crust definitely has a better texture and arguably a richer flavor. However, I liked the oil crust quite a bit. It is a pretty good, much healthier version, which, is a whole lot easier to work with (especially with no constraint to work quickly to prevent the butter from melting!).


Oil Tart Crust
adapted from
here

1-3/4 cup spelt wheat flour
1 tsp salt
1/2 tsp pepper
1 tsp minced rosemary
1/2 cup + 2T ice cold water (I did this more on a add as you go basis. So it could be a bit more or less)
1/8 cup olive oil
1/8 cup canola oil
2 tsp oil

Sift together flour, salt, pepper and rosemary. Add the oil and mix it in with a fork. Add water slowly, mixing it in and kneading the dough until it comes together into a ball.

Turn the dough out onto a lightly floured work surface. Using a floured rolling pin, roll the out into a circle large enough to fit your tart pan. Transfer the dough carefully into the prepared pan and line it without stretching. Trim off the excess dough with the rolling pin. Refrigerate for atleast 30 minutes.

Blind bake the crust in oven preheated to 375 degrees for 15 minutes. Remove pie weights and continue baking for five more minutes. Dial down the oven to 350 degrees.

Fill the tart with filling of choice (suggested recipes below). Return to oven and bake for 30 to 40 minutes until the tart is fully cooked. If using mozzarella on top, reserve the cheese until the last 7 minutes, then sprinkle over and cook until the cheese is melted.

Remove the tart from the oven and cool for 5 minutes. Sprinkle the top with parmesan, chives or other garnish and serve.

Roasted Butternut Squash Tart

1 oil tart crust blind baked
1-1/4 cup homemade (or store bought) marinara sauce
1 cup roasted butternut squash dices
3/4 cup grated fresh mozzarella cheese
2 tsp chopped chives or scallions for garnish

Spread half the marinara sauce at the bottom of the tart shell. Top the layer with the roasted butternut squash pieces and then a half cup of grated mozzarella. Spread another layer of marinara sauce.

Bake for 30 minutes. Sprinkle the remaining cheese over the tart in the last 7 minutes and finish baking. Garnish with chives/scallions and serve.


Zucchini Lasagna Tart
adapted from
101 cookbooks

1 oil tart baked as above
1 medium zucchini thinly sliced
1-1/4 cups marinara sauce
1-1/4 cups ricotta cheese
1 T grated parmesan cheese

Spread half the ricotta cheese on the bottom of the tart. Then, spread a third of the sauce over it. Line the zucchini slices around the tart in an overlapping fashion.

Repeat the cheese, sauce and zucchini layers. Top of with the remaining sauce and bake for 30 to 40 minutes until tart is fully cooked.

Let tart rest for 5 minutes, garnish with grated parmesan and serve.
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