Recipes: Savoury Tart Cases
The blind-baked tart cases are made of pressed puff pastry and are perfect for quiches. They look and taste home-made and are quite happy to be frozen and microwaved. As well as quiches they can be used to make seafood croustades, or as carriers for baked Mediterranean-style vegetables. The puff pastry cases can be used as savoury pies with meat and fish fillings. They work best if the cases are warmed in an oven and then filled with the hot filling just before being plated and served.
Quiche Catalane
Ingredients (4 portions)
4 Quiche cases 8.5 cm
1 large tomato
160g mozzarella cheese
120g Chorizo (mild or spicy)
4 tbsp green olive tapenade
4 tbsp white sauce
Preparation
- Slice the tomato and the mozzarella in thin slices.
- Fill the bottom of the quiche with 1 table-spoon of the white sauce.
- Place a slice of tomato and a slice of mozzarella on top of the white sauce, then add a few slices of chorizo.
- Finish with a slice of tomato and a slice of mozzarella, and garnish with tomato and chorizo.
- Heat for 10 minutes in a preheated oven at 175°C
Quiche D'Ambert
Ingredients (to serve 4)
4 x 8.5 cm Pidy Blind Baked Quiches
120gr of chopped and blanched spinach
120gr of fourme d'Ambert or any other blue cheese
Approx. 200 ml of white sauce
A few pine-nuts, lightly toasted or fried in olive oil
A little sour cream
A dash of olive oil and basil pesto
Preparation
- Coat the bottom of the quiche with the white sauce.
- Place most of the spinach on top, and scatter over the diced blue cheese.
- Garnish with the remaining spinach and a few pine-nuts.
- Bake for approx. 10 minutes in a preheated oven at 180°C.
- Serve and decorate the plate with the pesto and sour cream.