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Pillsbury Pie Crust
pie crust, rolled out to a 12
cup milk chocolate chips
Preheat oven to 400° F.
Line a baking sheet with parchment paper. Lay the pie crust on the parchment and set aside.
In the bowl of a food processor, combine the walnuts and chocolate chips. Pulse until the mixture has an even texture.
Pour the walnut-chocolate mixture onto the center of the pie crust and spread out into one layer, leaving about an inch of untouched crust at the edge. Fold the outer bit of crust over the filling, crimping as you go.
Bake the pie for 30 minutes, until the crust is lightly browned. Let cool for five minutes before serving.
Welcome to the home of BIZZY people where cooking is fun, quick, easy and delicious. Over the years, my taste in food has changed, as have my recipes. This blog will chronicle the changes I continue to make, as I face challenges in healthier eating and in new methods of cooking.
Free Form Ratatouille Tart - Donna Hay
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Next time I plan to use mushrooms as well. Looks delicious. All those lovely veggies.
The great thing about this little tart was that the vegetable choice was excellent, but you can also change it around a bit. All so simple to do. Looks great. Interesting to hear about your crust choice. another way you can adapt so many of her recipes to fit your needs.
Looks terrific Chaya. I accidentally left out the fetta but it was still good.
What is Galette?
Galette is a French term that refers to a variety of flat, round cakes, usually made with flaky pastry dough. The term is actually very broad and can actually encompass a wide variety of different desserts. Despite that, the term galette typically refers to a free form tart that is made with a flaky pastry crust.
These tarts are not molded in tart pans. Instead, the filling is placed directly on top of a sheet of rolled pastry. Then, the edges of that pastry are folded up around the filling. Galettes can be sweet or savory, but it is more common for galettes to be filled with fruit, chocolate, or other sweet ingredients.
40 Sensational Thanksgiving Pies and Tarts
You may have noticed that when people offer to bring dessert to Thanksgiving dinner, they already know what it is they'll be making. That's because they're not making it for you&mdashthis is all about them. But don't take it personally that is, you may not love pumpkin pie, but they feel strongly that a Thanksgiving meal would not be complete without a sliver of that warm, familiar taste of spice and a dollop of lightly whipped cream. Thankfully, our American custom of having a few different pies on the dessert table generally means that there's something for everyone to enjoy at the end of the feast.
Which dessert says Thanksgiving to you? Maybe a hint of bourbon in a luscious pecan pie makes you feel at home, or do you prefer the lofty meringue topping on a sweet potato pie, which always reminds you of your Great Aunt Joyce? How these pies and tarts became part of your holiday ritual might depend on how you celebrated Thanksgiving in your family whether they were served at a favorite local restaurant and gained a cult following, like the Virginia Peanut Pie from the Virginia Diner in Wakefield, Virginia, or the Apple Sour Cream Crumb Pie made famous by Bookbinder's in Philadelphia. There are plenty of legendary pies with stories that hint of regional history President Tyler's Pudding Pie and Shaker Lemon Pie, to mention two, tend to take on a mythical quality. After a couple of generations no one can even remember why they have seemingly always been on the Thanksgiving table&mdashand really, no one can see any reason to make a change.
Unless, that is, something opens our eyes to exciting new possibilities. Then we happily take the plunge, adding a twist&mdashlike a phyllo crust&mdashor a tweak&mdashsuch as adding dates to an otherwise traditional pecan pie&mdashand before we know it, our old favorite has evolved into something else. Old-Fashioned Apple Pie becomes Apple Rose Tart. Or we delegate the trusty, traditional pies to someone else and take a chance on a dazzling newcomer&mdashsure to become an instant classic. And so it goes.
No-Roll Pie Crust
Many folks swear by the convenience and quality of a no-roll pie crust made with vegetable oil. This crisp, tasty crust is also a plus for those watching their diet, since it has neither trans fats nor cholesterol it's also vegan. Plus, if you're intimidated by a rolling pin, this is the crust for you. This recipe makes enough for a single crust to make a two-crust pie, see "baker's tips," below.
This recipe was formerly called Oil Pie Crust. We've increased the size just a bit, to make it easier to fill a full-size 9" pie pan.
- 2 cups (241g) King Arthur Unbleached All-Purpose Flour
- heaping 1/2 teaspoon salt
- 1 teaspoon sugar
- 3/8 teaspoon baking powder
- 7 tablespoons (85g) oil: canola, vegetable, olive, peanut, your choice
- 1/4 cup (57g) cold water
Whisk together the flour, salt, sugar and baking powder.
Whisk together the oil and water, then pour over the dry ingredients.
Stir with a fork until the dough is evenly moistened.
Pat the dough across the bottom of the pie pan and up the sides. A flat-bottomed measuring cup or glass helps smooth the bottom.
The following post, photos, and recipe for Chard, Bacon, and Gouda Quiche is a guest post from Katie (great name!) of Epicurean Mom. Step right up and enjoy her beautiful photography and delicious recipe while I&rsquom away in San Diego for a few days. Welcome, Katie! Before I started Epicurean Mom Katie from GoodLife Eats was one &hellip
T art recipes rely on a few *normal* key ingredients. Good ingredients like:
Which goes to show there is no special *magic* in Italian Dessert Recipes. It's normal stuff - (fresh stuff) with a few spices or flavorings. Bottom line most of my tart recipes can be made from ingredients found in a traditional grocery store. And chances are many of the ingredients are sitting in your pantry right now.
I do realize that my panna cotta recipe isn't really a tart. But I just couldn't find a specific category to put these guys in. And the panna cotta recipe happens to be not only an authentic Italian dessert - but one of those SUPER easy Italian dessert recipes . Now that I'm thinking of it, my pudding recipes technically aren't tarts - but you can put those into a tart shell. Ok, moving on.
As far as pies versus tarts - I just don't recall pies at many of our holiday gatherings. My grandma seemed to have an abundance of tart recipes of which she passed to me, there are only a few pie recipes scattered through out her recipe box (from 1932).
The crust usually gets people all worried. Most of our dessert recipes that use a crust, usually the crusts have almond flour or ground almonds. However, if you are strapped, or just not wanting to deal with making a crust. You can use any frozen or store bought crust. (Yes, it's not the greatest, but if you HAVE to then you HAVE to!) Just know that to have that unique Italian flavor some sort of almond crust is called for in the recipes.
And there's the pan thing that gets people all worried. First there is NOTHING that says you have to use a pan. I mean the plum tart calls for freeform shaping. The pan is more about presentation. The tart recipes I have - they are not bound to specific tart pans. The pans are all pretty interchangeable. It just depends on who you are serving and what type presentation you want to make. Yes, it's about appearance.
Tart recipes aren't quick fixes. I'd plan on at least 90 minutes for prep and baking. Not a super lengthy process. But it ain't happening with a snap of the fingers either.
Don't be afraid to try something because it's a "first". Start somewhere. If you have to start with a frozen crust, then so be it. Then maybe the second time you will branch out and try making your own or using a different shaped pan. Give it a shot. Thank you for stopping by -
Plum Galette with a Walnut Crust
This Plum Galette is beautiful in it&rsquos simplicity. It&rsquos like the &ldquolittle black dress&rdquo of tarts. The delicate walnut pastry makes this a crave-worthy treat.
This recipe was inspired by a perfect little gem of a tart I enjoyed on my very first trip to Paris.
That tart was nothing more than a slender wedge of sweet plums baked in a crust, with no other filling or embellishments. It was absolutely perfect in it&rsquos simplicity and the memory of that elegant tart stays with me to this day.
As soon as I saw these beautiful blue &ldquoMount Royal&rdquo plums in my farm share I had an instant craving for a plum tart like the one I had in Paris decades ago.
How to make a Plum Galette with a Walnut Crust:
- My plum galette is made with a buttery walnut crust, which is just perfect with the sweet juicy plums.
- It is a tender crust that can be a little tricky to roll. After it&rsquos baked it stays soft so should be handled gently to avoid breaking the crust.
- Since a galette is meant to be rustic there&rsquos no shame in just serving it from the baking pan.
- You can use the parchment paper lining to transfer the tart and then just cut away the excess paper.
- If you have a flat serving tray you can slide it under the tart and lift it off the baking paper.
- If you want a slightly dressier presentation you can press the dough into a fluted tart pan with a removable base.
- You can make the tart with pie crust or short dough if you don&rsquot like nuts or if you prefer to work a more resilient dough.
Click through the step by step photos to see how to make a Plum Galette with a walnut crust:
Grind the walnuts with the sugar and spices.
Add the butter and then the flour
Add the egg and process just until the dough comes together, then wrap and refrigerate until firm.
For easy handling, roll the dough on a sheet of parchment paper.
Arrange the fruit on the dough, sprinkle with sugar and then use the parchment to lift the edges of the dough over the fruit.
Slide a serving plate under the cooled tart or use the parchment to transfer
Beautiful, simple, yet so tasty. This Plum Galette with a Walnut Crust brought me right back to that Parisian cafe, if just for a moment.
If you love this recipe as much as I do, I&rsquod really appreciate a 5-star review.
Brown Sugar Tart | Christopher Kimball’s Milk Street
In this episode, we take a look at Spanish classics. Watch now.
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12 Fresh Homemade Pasta Recipes
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