This recipe from "Crisco Cooking” looks more complicated than it is. I’ve made it a couple of times now, and the second time I used my freezer pie dough (for a large 2-crust pie), and freezer cheese sauce to make it a lot more painless. If you like purchased pie crusts, the idea would still work. Both times, I baked my tart shells ahead of time and let them warm near the oven while I heated the cheese sauce and vegetables.
This is an attractive way to serve vegetables on the buffet – they’ll get oohs and ahs. Simply assemble them right before serving. I was surprised that the shells didn’t get soggy.
I liked their idea of using the top of your 3# shortening can to cut your shells – the crust shrinks a little, so don’t worry if they overlap a little. Don’t forget to prick the shells before baking so they don’t puff up. I think any savory filling like chicken a la king would be good. This idea works well for tart shells filled with sweet fillings too.
I suggest making these with an oven meal like pork chops on rice to cut down on your last minute rush.
Cheesy Vegetable Tarts
Pastry Dough
1 1/4 Cups Flour, All-purpose
1/8 Teaspoon Salt
1/3 Cup Shortening
1/3 Cup Cheddar Cheese -- finely shredded
1 Large Egg
1 Tablespoon Cold Water -- -2 tablespoons
Filling
16 Ounces Frozen California-blend Vegetables -- broccoli, cauliflower and carrots
Sauce
2 Tablespoons Shortening or butter
2 Tablespoons Flour, All-purpose
1 Cup Milk
1/4 Teaspoon Salt
Dash White Pepper
2 Tablespoons Heavy Cream
1/3 Cup Cheddar Cheese -- finely shredded
For pastry, preheat oven to 425°. Combine flour and salt in a bowl. Cut in Crisco until mixture resembles cornmeal. Stir in cheese, egg and enough water to form dough.
Roll out pastry to 1/8" thickness on lightly floured surface. Using the lid from a 3 pound Crisco can as a pattern, cut 8 circles, about 5 1/4" each. Place pastry circles over backs of inverted 2 3/4" muffin pan cups or small custard cups. Pierce with a fork.
Bake at 425° for 15 minutes or until golden brown. Cool on a rack for 2-3 minutes, then carefully remove shells from muffin pans.
For Filling: Prepare vegetables according to package directions. Save 8 nice vegetable pieces for garnish. Chop remaining vegetables to 1/2" pieces and keep warm.
For Sauce: Melt shortening in a saucepan. Add flour and cook for 2 minutes. Add milk slowly, stirring constantly. Cook until mixture boils and thickens, stirring constantly.
Remove from heat; stir in salt, pepper, cream and cheddar cheese.
Spoon the well-drained vegetables into the baked tart shells. Spoon the hot sauce over vegetables. Garnish with vegetable pieces. Serve hot.
8 Servings
About 2 ounces vegetables and ¼ cup cheese sauce per shell.
2012 Cost: $3.07 or 39¢ per serving
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