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2 Ratings
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  • 2 Ratings

Add a hit of Middle Eastern flavor to this tart by pressing a freshly ground blend of toasted cumin, coriander, and sesame seeds into the dough before baking.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary test

hands-on:
30 mins
total:
60 mins
Servings:
6
Yield:
1 tart
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Winter Greens And Broccolini Tart

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare No-Fail Tart Crust as directed, except at the end of Step 3 sprinkle dough with 2 Tbsp. of the Sesame Spice Mixture; press into crust.

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  • Increase oven temperature to 450°F. Spread hummus over baked crust. Drizzle 1 Tbsp. of olive oil over hummus. In a 12-inch skillet heat 1 Tbsp. of olive oil over medium-high heat. Add lemon slices. Cook 2 minutes on each side or until browned. Remove; set aside. Add Broccolini and water to skillet. Cook 5 to 7 minutes or until Broccolini is almost tender, stirring occasionally. Place kale leaves over Broccolini the last 2 minutes of cooking to slightly steam. Remove Broccolini and kale from skillet; toss with 1 Tbsp. of olive oil. Sprinkle with salt. Arrange Broccolini, kale, and lemon slices on tart. Bake 5 minutes. Drizzle with remaining 1 Tbsp. olive oil; sprinkle with 1 to 2 Tbsp. of the Sesame Spice Mixture.

Nutrition Facts (Winter Greens And Broccolini Tart)

464 calories; total fat 31g; saturated fat 12g; polyunsaturated fat 4g; monounsaturated fat 13g; cholesterol 102mg; sodium 520mg; potassium 351mg; carbohydrates 41g; fiber 5g; sugar 2g; protein 9g; trans fatty acid 1g; vitamin a 2219IU; vitamin c 67mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 3mg; vitamin b6 0mg; folate 143mcg; vitamin b12 0mcg; calcium 92mg; iron 3mg.

No-Fail Tart Crust

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F. (For nonstick pans preheat oven according to instructions on package.) In a food processor pulse flour, butter, and salt 10 to 20 seconds or until mixture looks like fine crumbs. Do not overprocess.

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  • In a small bowl whisk together yolks and the water. With processor running, add yolk mixture. Stop as soon as dough just starts to come together, about 5 seconds.

  • Crumble to distribute evenly in an 11×8-inch rectangular tart pan or 11-inch round pan with removable bottom; press into pan. (Or gather dough into a ball; flatten. Roll out dough between two pieces of parchment paper into a 12×9-inch rectangle. Transfer dough to pan. Press into corners; trim excess.)

  • Using a fork, prick dough all over. Line pastry with a double thickness of foil. Bake 12 minutes. Reduce temperature to 350°F. Remove foil. Bake 8 minutes more or until pastry is golden. Let cool completely. Use baked crust to prepare seasonal tarts.

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Reviews

2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1