ESCAROLE TART

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This is a delicious savory tart I have done so many times, that it deserves a post about it. It was filled with escarole but you can substitute anything you like.

ESCAROLE TART


Pastry Shell:


100g butter
1 egg
1/2 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup corn starch
1/2 tsp salt
1/4 tsp baking powder

Use a food processor to mix all ingredients until a ball of dough forms. Line a tart pan with the dough, cover and refrigerate while putting the filling together.

Filling:


1 cup milk
3 eggs
1/2 cup grated cheese (any cheese that you like will do)
1 Tbsp corn starch
salt and pepper to taste
1 onion
2 carrots (not very big ones) coarsely grated
1 head of escarole
1 Tbsp butter

In a large pan, melt the butter and sauté the onions. Add carrots and sauté for another minute. Cut the escarole coarsely and add to the pan. Stir well, let cook for one more minute and remove from heat. Transfer to a plate to cool.
Blend together milk, eggs, cheese, corn starch, salt and pepper. Add this mixture to the cooled escarole.
Put this mixture in the prepared tart pan. Bake at 180°C (350°F) for about 30 to 40 minutes, until it is set in the middle and the shell is golden brown.