On Saturday, I'll be presenting these recipes on CBC's Weekend Morning Show, with host Terry MacLeod. The Gluten Free tart shells are made with unsweetened Almonds by Piccola Cucina and can be found at the St. Norbert's Farmer's Market.
Two Tarts Today (Gluten Free)
Piccola Cucina Tart or pie shells, made in Manitoba, are gluten free, dairy free and vegan. They come in a variety of sizes from pie to tartlet and are available at the St. Norbert�s Farmer�s Market.
Pre-bake the shells at 350�F for 12-15 minutes. Cool before filling with the following recipes. You can cover the edges with foil to prevent over browning.
1. Caramelized Shallot Tarts
Shallots
port or wine
rosemary or thyme
drizzle olive oil
Salt and Pepper to taste
Take the skins and ends off of the shallots and place them in a shallow baking dish. Add remaining ingredients and bake at 350�F oven for up to one hour or until the shallots are soft. Enjoy in a number of options or as a garnish to meats and vegetables or, combine with Okanagan Cherry reduction in tarts:
Dried Okanagan Cherry reduction
1 cup tart dried Okanagan cherries *
1 cup port
1 tbs chopped fresh rosemary
2 tbs butter
1 cup dry red wine or port
Soak cherries in port over night or for several hours.
In a sauce pan, heat soaked cherries and add wine or port and rosemary. Bring to a boil and add butter. Remove from heat and pur�e. Use on tarts or as a drizzle for meats or poultry. Add ch�vre to each tart shell and top with shallot/cherry mixture. Bake until hot throughout.
2. Quiche Lorraine (with Beef Bacon!)
Beef bacon can be purchased at Wildfire Farms, at St. Norbert�s Market on Saturdays and the Downtown Hydro Building on Thursdays. Nature�s Farm eggs can be found at St. Norbert�s Farmer�s Market and well as a number of grocery stores.
for 6 medium tart shells
1 tbs butter
6 eggs
3/4 cup heavy cream
3/4 pound beef bacon (or Berkshire, another local bacon), chopped
1 finely chopped leek whites
1 cup shredded Swiss or Gruyere cheese
1/4 tsp ground nutmeg
salt and pepper, to taste
In a large skillet, melt butter over medium high heat. Add leek and bacon until starting to soften and brown. In a mixing bowl, whisk eggs and cream together. Add the leek and bacon with the cheese and seasonings. Pour into crust and bake until the centre of the quiches are just set, ~ 20 minutes. Serve warm or at room temperature.
Enjoy!
Two Tarts Today (Gluten Free)
Piccola Cucina Tart or pie shells, made in Manitoba, are gluten free, dairy free and vegan. They come in a variety of sizes from pie to tartlet and are available at the St. Norbert�s Farmer�s Market.
Pre-bake the shells at 350�F for 12-15 minutes. Cool before filling with the following recipes. You can cover the edges with foil to prevent over browning.
1. Caramelized Shallot Tarts
Shallots
port or wine
rosemary or thyme
drizzle olive oil
Salt and Pepper to taste
Take the skins and ends off of the shallots and place them in a shallow baking dish. Add remaining ingredients and bake at 350�F oven for up to one hour or until the shallots are soft. Enjoy in a number of options or as a garnish to meats and vegetables or, combine with Okanagan Cherry reduction in tarts:
Dried Okanagan Cherry reduction
1 cup tart dried Okanagan cherries *
1 cup port
1 tbs chopped fresh rosemary
2 tbs butter
1 cup dry red wine or port
Soak cherries in port over night or for several hours.
In a sauce pan, heat soaked cherries and add wine or port and rosemary. Bring to a boil and add butter. Remove from heat and pur�e. Use on tarts or as a drizzle for meats or poultry. Add ch�vre to each tart shell and top with shallot/cherry mixture. Bake until hot throughout.
2. Quiche Lorraine (with Beef Bacon!)
Beef bacon can be purchased at Wildfire Farms, at St. Norbert�s Market on Saturdays and the Downtown Hydro Building on Thursdays. Nature�s Farm eggs can be found at St. Norbert�s Farmer�s Market and well as a number of grocery stores.
for 6 medium tart shells
1 tbs butter
6 eggs
3/4 cup heavy cream
3/4 pound beef bacon (or Berkshire, another local bacon), chopped
1 finely chopped leek whites
1 cup shredded Swiss or Gruyere cheese
1/4 tsp ground nutmeg
salt and pepper, to taste
In a large skillet, melt butter over medium high heat. Add leek and bacon until starting to soften and brown. In a mixing bowl, whisk eggs and cream together. Add the leek and bacon with the cheese and seasonings. Pour into crust and bake until the centre of the quiches are just set, ~ 20 minutes. Serve warm or at room temperature.
Enjoy!
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