On July 7, Rachel VanDuzer of Rachel’s Farm Table shared quiche and tart recipes and more with participants in Weaver’s Orchard’s weekly cooking class.Print
Sun-Dried Tomato Pesto
- 1/2 cup bruschetta
- 1/4 cup sun-dried tomatoes
- 1/2 cup prepared pesto OR: 1/4 cup Parmesan cheese, 1/4 cup basil and 1/4 cup olive oil
- Combine all ingredients together in a food processor and pulse until combined.
- Serve over crostini as an appetizer, or spread on a Panini or pizza crust for some added flavor!
From Rachel’s Farm Table as seen in “Easy Bruschetta Meals” cookbook. View my video on making piecrust. Makes two 11-inch quiches.
- 2 1/2 cups flour
- 1 teaspoon salt
- 2/3 cup butter
- 8 – 19 tablespoons cold water
- 8 eggs
- 1 cup milk
- 1 cup plain Greek Yogurt
- 2 cups bruschetta
- 1 cup diced pancetta or bacon
- 1 cup shredded mozzarella cheese
- ½ cup shredded Parmesan cheese
- Crust Preparation:
- Preheat oven to 400°F. Stir flour and salt together in a medium bowl. Cut in butter using a pastry blender.
- Slowly add in water one tablespoon at a time over the flour mixture, gently stirring with a fork with each addition until it reaches the desired moistness.
- Form into a ball.
- On a lightly floured surface, roll out dough into about a 13-inch diameter circle.
- Transfer piecrust to an 11-inch tart pan so that the edge reaches just above the tart pan. Trim crust as needed. Prick the crust with a fork, cover with aluminum foil and bake in pre-heated
- °F oven for 10 minutes.
- Remove from oven and fill with quiche filling.
- In a medium bowl, whisk together eggs, milk, yogurt and bruschetta. Divide among the two prepared pie crusts. Top with cheeses and pancetta. Bake in pre-heated 400°F oven for 20-
- minutes until the quiche has set and cheese is golden brown.
- Serve hot or cold for breakfast, lunch or dinner!
- *Note: if using a pre-made crust, do not pre-bake crust, just bake an additional 10 minutes. The pre-made crusts will shrink too much in an 11-inch tart pan.
French Apricot/Plum and Berry Tarts
Depending on what’s in season, this recipe can be made with any combination of stone fruit and berries.
- 1 standard recipe pie crust or one roll-out crust
- ½ pound plums, apricots or nectarines
- ½ pint black raspberries, red raspberries or blackberries
- 1 egg plus one egg yolk
- ½ cup sugar
- ½ cup almond meal
- 1 tablespoon brandy or fruit liqueur
- 3 tablespoons butter, melted
- Preheat oven to 350 F.
- For the filling, whisk together egg and egg yolk. Add sugar, almond meal, brandy/fruit
- liqueur and melted butter. Stir until combined.
- Cut the stone fruit in half, remove pits and then cut each half into ½ inch thick slices.
- Make crust according to directions. Stretch crust out onto 11-inch tart pan or for a
- thicker pie, use a 9-inch pie pan.
- Spread filling mixture onto piecrust.
- Top with fruit in a circular pattern.
- Bake approximately 45 minutes at 350. Serve warm or cold, for dessert or breakfast!
Fresh or Canned Bruchetta Recipe
Yield: 5 quarts/10 pints
- 20 cups tomatoes, chopped and drained
- 20 garlic cloves, minced
- 1 cup fresh basil leaves, chopped
- 4 teaspoons sea salt
- 4 teaspoons freshly cracked black pepper
- ¼ cup white balsamic vinegar
- 2 cups tomato paste
- Wash tomatoes thoroughly in a solution of 10 parts water, 1 part vinegar. Only use
- blemish-free produce in canning.
- Chop tomatoes and basil, mince garlic. If desired, drain tomatoes. Combine tomato and
- basil with all other ingredients except vinegar. If serving fresh, serve at this stage. If
- canning, proceed to next step.
- Bring mixture to a boil, simmer 5 minutes and add vinegar. Follow water bath canning
- instructions: http://www.weaversorchard.com/bruschetta-artisan-pizza/