Baked-Egg Tartlets ( Tartas con huevo al horno y ensaladas)

Spring is just starting here in the Southern hemisphere.
But even the mornings are very cold.
But the most beautiful are the roses that have begun to bloom little by little. When we arrived at this house there was nothing, absolutely nothing around, no plants, trees, or flowers.

The house was abandoned several years.(all these was about 10 years ago)
And these roses were brought to me( 10 years ago) by a lady who lived close our house and said :
you have to plant these roses, are amazing.
We made.
They are like a miracle. They have also multiplied over these years.

Baked egg tartlets

About the recipe are simple and delicious individual tarts with a mustard sauce and egg inside that is baking in the oven. Are really delicious.
I love to serve with asparagus and some salads.

A big hug to all and have a nice weekend!

Source :Victoria magazine

Baked-egg Tartlets

Thyme Tartlet shells

2 1/2 cupsall purpose flour
1 teaspoon ground thyme1 teaspoon coarse salt
1 teaspoon sugar
1 cup unsalted butter chilled and diced
1/3 cup ice water

In the work bowl of a food processor, combine flour, thyme, salt and sugar, pulse to mix. Add butter and mix until mixture is crumbly. With food processor running slowly add water in a slow steady tream. Continue to process until mixture forms a ball.
Remove dough form into a disk and wrap with plastic wrap. Refrigerate about 1 1/2 hour.
Preheat oven to 180° C (350°F) On alightly floured surface roll dough .
Using a 6 inch round cutter cut 6 rounds from dough.
Press dough into bottoms and up sides of 6 tartlets pans. Line with parchment paper and fill with weights.
Bake for 20 minutes or until golden brown. Cool and set aside.

Baked egg tartlets (6 tartlets)

1 tablespoon olive oil 1 shallot diced
1/2 cup grated cheese like parmesan
1 tablespoon dijon mustard
1/2 teaspoon salt
1/2 cup heavy cream
6 large eggs

Preheat oven to 200°c ( 420 °F)
In a medium sauce pan heat olive oil over medium heat.
Add shallot and cook stirring occasionally until is tender. Add mustard, salt cheese and cream .
Continue to cook until mixture is thick about 8 minutes.
Spoon mixture into each tartlet shell. Carefully pour 1 egg atop each tartlet and bake about 10 minutes or to desired degree of doneness. Serve inmeditaely with asparagus and salads.

print recipe

The little tarts ready for oven

En español

Tartas con huevo al horno y ensaladas

Comments

Cherry tomatoes and basil quiche (quiche de tomates cherry y albahaca)

Après Noël une quiche.... And I love quiches easy, healthy and delicious, we were alone at home with Esperanza so the quiche will be vegetarian of course! The original recipe is with spinachs but we use only little tomatoes and basil. Adapted from : Plated cravings.com Cherry tomatoes and basil quiche Ingredients 2 cups all purpose flour 1 teaspoon salt 1 large egg 1/2 cup unsalted butter (cold) 2 tablespoon cold water 2 tablespoons breadcrumbs or panko Filling 5 large eggs 1/2 cup heavy cream 1 cup crumble cheese (/feta, mozzarela or gauda) 1 1/2 cup cherry tomatoes 1/2 tsp salt some pepper 1/2 cup fresh basil leaves Method Crust Mix all purpose flour and salt, add the egg the cold butter and 2 tablespoon cold water. Use yours hands to form a smooth dough. For a disc, wrap in cling film and put in the fridge for 30 minutes. Preheat the oven to 180° c (370° F) ligtly grease a 9" / 23 cm quiche pan or pie dish. In a large bowl mix eggs, heavy cream and cru...

Everyday Pear Cake (Mimi Thorrison) (Cake de peras)

When I was looking for this recipe Mimi say " A lot of my cooking is based on abundance, on what's most in season" Sometimes happens me, I choose my recipes when I have a lot of someones or really ripe fruits . I made this pear cake with some pears really ripe and waiting by new fruits in this new spring ... Source : French country cooking by Mimi Thorrison Azahar Orange tree Ingredients 3 large eggs 1 cup granulated sugar 1 1/4 cup all purpose flour 1/2 cup cornflour (cornstarch) 1 teaspoon baking powder pinch of salt 1 teaspoon vanilla extract 6 tablespoons butter, melted 4 to 5 ripe medium pears peeled and cut into chunks Icing sugar for serving Method Preheat oven to 350° F (180°C) Li8ne the bottom 23 cm springform tin with baking parchment. In a large bowl whisk together the eggs and granulated sugar until light in colour aand fluffy. In a medium bowl sift together the flour, cornflour, baking powder and salt. Whisk into the egg mixture, followed by the vanilla an...

Lemon and raspberry semifreddo (Semifreddo de frambuesas y limon)

Semifreddo is a classic italian dessert that marries the richness of Ice cream with the texture of frozen mousse. I love Ice cream but Semifreddo is one of my favorite desserts too and you dont need and Ice cream maker to make this frosty and delicious treat! Source : BBC Good food Ingredients 2 teaspoon finely grated lemon rind 1/2 cup (125 ml) lemon juice 1 cup sugar 6 egg yolks 1/4 cup limoncello liqueur or ron 2 1/2 cups thicked cream 1 1/2 cups frozen raspberry some fresh mint sprigs Method Grease 9 cm x 25cm (3 1/2 inch x 10 inch) loaf pan. Line with baking paper. Stir lemon rind, juice and sugar in small saucepan until sugar is dissolved; bring to the boil. Remove from heat, cool 10 minutes. Strain lemon syrup into small jug; discard solids. Beat egg yolks in small bowl with electric mixer until light and fluffy. Beat in lemon syrup and liqueur and transfer to large bowl. Beat cream in medium bowl with electric mixer until soft peaks form. Fold cream into lemon ...

recipe

Search This Blog