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Fresh Peach Curd Tart with Basil Sugar Whipped Cream

By 8 Comments

Citrus curds are simple and straightforward to make. You just need some sugar, a lot of egg yolks and the desire to present an impressive creamy dessert. This Fresh Peach Curd was a perfect pairing for some Basil Sugar Whipped Cream.

Peach curd tart topped with peaches and whipped cream.

Curds. Creamy, zesty, buttery, not too sweet. A perfect dessert in my books. It doesn’t have to be fancy, but that beautiful, luscious, custard-like filling certainly would welcome any decadent topping idea that you can come up with.

But what exactly is a curd? It’s a custard of sorts, one that’s stirred, it doesn’t have any cream or milk, it contains a sugar, butter and lots of egg yolks. And it’s absolutely special.

Curds have been made famous by lemons, but I decided to substitute and use some of my Colorado Western Slope Peaches. We count the days until Colorado peach season arrives. They’re a very special treat.

About Palisade Peaches

Palisade Peaches are famously grown on our Western slope, in and around the town of Palisade. Colorado peaches are known for being extra juicy and extra sweet, thanks to the long sunny hot days and cool Colorado Summer nights. That equals perfect conditions for fruity sugars to develop. To learn more about what makes a Colorado Peach so special, check out this article about Colorado Western Slope Peaches.

For this peach curd, I kept it pretty simple. A homemade Pate Brisee pasty crust filled with a simple curd of pureed fresh peaches, butter and a little lemon zest. Basil and peach are great partners, so I topped the tart with basil sugar whipped cream.

Using a tart pan instead of a pie pan makes this elegant in appearance.  Out of the blue, I’ve become obsessed with everything about tarts. Savory or sweet, their charm, their shape and the thinner structure than what a pie dish offers has me smitten.

Recipe For Peach Curd Tart

Peach Curd Tart topped with basil whipped cream.
Chef’s Tip: Once the butter is incorporated, always strain curd. This will give you a perfectly creamy smooth texture.

More Fruit Tart Recipes

And if you’re looking for more dessert recipes, don’t miss my Dessert Category. You’ll find lots of sweet treat recipes. Including the most popular dessert recipe on my site for Cherry Delight, Cream Cheese Cherry Dessert.

Beautifully delicious in all of its simplicity, let’s take a look:

Peach curd tart topped with peaches and whipped cream.
Print Recipe
5 from 4 votes

Peach Curd Tart with Basil Sugar Whipped Cream

A silky curd made from fresh peaches and topped with a Basil Sugar flavored fresh whipped cream.
Prep Time1 hour
Cook Time15 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: French
Servings: 6
Calories: 616kcal
Author: Lea Ann Brown

Ingredients

  • 5.25 ounces Unsalted Butter
  • 4.5 ounces Sugar
  • 4.5 ounces Peaches peeled, pitted and pureed
  • Zest from ½ of a lemon
  • 4.5 ounces Egg Yolks
  • 1 Pie Crust
  • 8 ounces Whipping Cream
  • ¼ cup Confectioner’s Sugar
  • 4-5 leaves fresh basil

Instructions

  • Gather all ingredients and equipment. Using a kitchen scale, scale all ingredients.
  • Combine ½ of the butter and half of the sugar, pureed peaches and lemon zest and bring to a boil, stirring gently.
  • Whisk yolks with the remaining sugar. Temper ⅓ of the hot mixture into the yolks and sugar mixture, while whisking.  Then add this mixture back into the saucepan.
  • Continue cooking, stirring constantly with the whisk, until mixture comes to a boil. Whisk in the remaining butter.
  • Strain the thickened curd into a bowl using a fine mesh sieve. Place plastic wrap on top of the curd and refrigerate.
  • Preheat oven to 400 degrees. Place the pie crust into a 9 inch tart pan. Dock the dough with a fork. At this point you’re going to blind bake the crust. Place parchment paper over the dough and fill the parchment paper with dried beans. (This will keep the pie crust from bubbling up) Bake for 15 minutes. Remove parchment and beans, lower heat to 350 and bake a few more minutes, or until pie crust is just turning golden.
  • Remove from oven and let cool.
  • In the meantime make the whipped cream. In a mixer beat the cream on high until it thickens into whipped cream.  In a food processor, mix the confectioner’s sugar and the fresh basil. Add the sugar mixture to the whipped cream and mix on low until blended. Taste and adjust flavors. Refrigerate until ready to use.
  • With a spatula spread the peach curd onto the tart. Garnish with fresh peach slices and a dollop of the Basil Sugar Whipped Cream.

Nutrition

Calories: 616kcal | Carbohydrates: 44g | Protein: 6g | Fat: 47g | Saturated Fat: 26g | Cholesterol: 336mg | Sodium: 144mg | Potassium: 125mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1569IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 1mg

Peach Curd Tart with Basil Sugar Whipped Cream … It’s what’s for Dessert

Easy Stovetop Beer Mac and Cheese

By 2 Comments

Looking for a beer mac and cheese recipe? This classic American Comfort Food recipe gets a Southwestern make-over with Mexican Beer and a hint of heat from red chile powder. Crisp and complex in flavor, you won’t believe your tastebuds.

Beer mac and cheese in a white oval serving bowl.

What Makes This Beer Mac and Cheese So Special?

First of all, you’ve gotta try it.

I think most of us can agree that Mac and Cheese is simply glorious. I’ll take it from that blue box, or any version of homemade. And I simply could not resist making this recipe for beer macaroni and cheese.

Rather than a Southern style mac and cheese recipe, which is baked, this recipe leans towards the French method of making a simple version of Bechamel sauce, which is making a simple flour and butter based roux, with milk.

And things get even easier because this is a stove top recipe.

  • Using Modelo Especial Mexican Beer to flavor the cheese sauce is genius. It’s a Pilsner style beer and it’s crisp, clean, balanced flavor blends wonderfully with the cheese.
  • And speaking of the cheese, I’ve chosen a combo of Sharp Cheddar and Monterey Jack cheeses.
  • The consistency of the beer cheese sauce is just right thick and creamy. Without being too thick.
  • The addition of New Mexico Red Chile Powder kicks Beer Mac and Cheese up even another notch. Absolutely delicious.

Let’s take a look.

Ingredients You’ll Need

This beer mac and cheese recipe combines the standard procedure for creating a creamy cheese sauce, but then takes on a whole new life with the addition of beer. Lead ingredients include:

Ingredients to make beer mac and cheese.
  • Macaroni. Elbow or shell is always traditional for macaroni and cheese. All of those pockets grab on to that creamy cheese. But have some fun, try other curly shapes like shells and cavatappi.
  • Mexican Beer. Modelo Especial, a Mexican Lager works very well here. Crisp and refreshing. Please experiment with the beer and try this with a Guinness for a stronger deeper flavor.
  • New Mexico Chile Powder: A single blend red chile powder, preferably Chimayo.
  • The Cheese: Cheddar Cheese. I like to use a medium cheddar, but using a sharp cheddar will enhance the flavor to a stronger note. Monterey Jack Cheese. White and creamy. I always like Monterey Jack for macaroni and cheese. It’s a great melting cheese. Another white cheese choice would be Muenster Cheese.

Pro Tip: Purchase good quality cheese and grate it yourself. Pre-grated cheese in bags includes additives to keep it from clumping, which will also compromise the melting factor. Grating cheese from a block of cheese will result in a creamier and more consistent melting experience. Plus, it’s less expensive.

Step by Step Instructions, It’s Easy

Grating cheese in a food processor to make Beer Mac and Cheese.
Draining pasta in a colander to make Beer Mac and Cheese.
  1. Step 1: Grate The Cheese: When grating this much cheese, make it easy on yourself and use your food processor.
  2. Step 2: Cook macaroni noodles according to package instructions. Before you drain the pasta, fish out some of that starchy pasta water.

Pro Tip: Why is pasta water good for pasta sauce? Don’t throw all of that pasta cooking liquid down the drain, It's liquid gold. It's a must to add to any sauce for any pasta dish. It's high in starch and this salty starchy water helps the sauce cling to the pasta while helping to thicken the sauce. It turns any pasta dish into a luxurious pasta dish.

Making a roux to make beer mac and cheese.
Making a Bechamel sauce to make Beer Mac and Cheese.
  1. Step 3: Make the roux. In the same pan, melt the butter and cook until bubbly. Add the flour and start stirring to form paste. Cook for a couple of minutes until the flour starts turning golden.
  2. Step 4: Make the Beer Sauce: Alternate adding the milk, beer, and pasta water to the roux to make a beer Bechamel sauce.
Making the cheese sauce for Beer Mac and Cheese.
Making beer mac and cheese in a Dutch Oven.
  1. Step 5: Make the Cheese Sauce: When smooth and creamy stir in the shredded cheeses and chile powder. 
  2. Step 6: Add the cooked macaroni and stir until well blended.

Tips For Success

  • Cheese can carry a lot of salt. Once you’ve finished stirring the macaroni into the cheese sauce, taste before adding salt to season.
  • Letting the cheese sauce bubble for a couple of minutes will temper the alcohol flavor in the beer.
  • Pasta noodles will continue to soak up some liquid once they sit. Drizzle on a little milk to thin once they’ve been stored.

What To Add To Mac and Cheese

Want to make it a meal? Consider these:

  • Cooked Chicken
  • Cubed Ham Steak (fully cooked)
  • Cooked and crumbled bacon
  • Or even a Chicken Sausage, cooked and sliced.

Storage:

  • This beer mac and cheese will keep in the refrigerator for up to 5 days. Sealed well, macaroni and cheese freezes well for up to three months.
  • To reheat, let it thaw in refrigerator overnight. I like to reheat individual servings in the microwave at 50% power.

Equipment Needed

  • This makes enough to feed an army, so you’ll need a large 6-quart Dutch oven or soup pot. I have a Le Creuset 8 Quart that I use so often.
  • A pasta strainer or colander.
  • If you don’t have a food processor to shred the cheese, you’ll need a box grater.

Recipe for Beer Mac and Cheese

This is a creamy beautiful bowl of macaroni and cheese unique and crisp using Mexican Beer. I hope you give this Beer Macaroni and Cheese Recipe a try.

More Classic American Comfort Food Mac and Cheese Recipes

Love pasta dishes as much as we do here On The Ranch? Don’t miss my Pasta Category. You’ll find lots of great recipes, including the most popular mac and cheese recipe on my site for Flemings Steakhouse Mac and Cheese. Straight from the Executive Chef, a very special recipe.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

A bowl of beer mac and cheese.
Print Recipe
5 from 3 votes

Beer Mac and Cheese

Mac and Cheese gets a make over with Mexican Beer and New Mexico chile powder. Crisp and complex in flavor, you won't believe your tastebuds.
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Servings: 12
Calories: 352kcal
Author: Lea Ann Brown

Ingredients

  • 1 pound Elbow macaroni
  • ¼ cup Butter
  • ¼ cup Flour Plus 1 TABLESPOON
  • 1 cup Modelo Especial beer
  • 1 cup whole milk
  • ½ cup reserved water from the cooked pasta
  • 8 ounces sharp cheddar cheese shredded
  • 8 ounces Monterey Jack cheese shredded
  • ½ teaspoon New Mexico Red Chile Powder

Instructions

  • Cook pasta according to package directions in a Dutch oven.
  • Drain, reserving ¼ cup of the pasta water.
  • In the same pan, melt the butter and cook until bubbly. Add the flour and start stirring to form paste. Let this cook for a couple of minutes until it starts to turn golden. Watch it close, don't let it burn.
  • Alternate adding the milk, beer, and pasta water. Let the sauce bubble for a couple of minutes to temper the alcohol flavor.
  • When smooth and creamy stir in the shredded cheeses and chile powder. Add the cooked macaroni and stir until blended. Taste and adjust flavors for saltiness. Note: If the texture of the pasta is too thick and gooey, keep adding more pasta water, or milk, or both to make it creamier.

Notes

Tips for Success:
  • Cheese can carry a lot of salt. Once you’ve finished stirring the macaroni into the cheese sauce, taste before adding salt to season.
  • Letting the cheese sauce bubble for a couple of minutes will temper the alcohol flavor in the beer.
  • Pasta noodles will continue to soak up some liquid once they sit. Drizzle on a little milk to thin once they’ve been stored.

Nutrition

Calories: 352kcal | Carbohydrates: 32g | Protein: 15g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 48mg | Sodium: 280mg | Potassium: 156mg | Fiber: 1g | Sugar: 2g | Vitamin A: 511IU | Vitamin C: 0.001mg | Calcium: 310mg | Iron: 1mg

Beer Mac and Cheese … It’s what’s for a Side Dish

All-Butter Pie Crust, Step by Step

By 9 Comments

Learn how to make a pie crust just like the pros do … an all-butter pie crust. Making pie dough using butter is a classic French method that will return a beautifully flaky crust to make your best pies ever.

All Butter Pie Crust. How to make pie crust or tart shell recipe.
Don’t over-work that dough, you want sheets of butter visible, like shown in this photo.

Making homemade pie crusts are easier than you think. Rewarding, flakier and tastier and far superior to store purchased.

A skill that every home cook should learn. Here’s the classic French method, Pate Brisee (prounced pat bre-say) for how to make a perfect pie crust using butter. This method will also make an all butter tart shell. It’s as traditional as it gets.

It reflects my respect for traditional methods and it’s something every home cook should learn to make. And the fun part? It’s easy.

Making an all butter pie crust was just one of the big take aways from my time spent at Culinary School. And learning a new skill of making a pie crust recipe without shortening, was important to me because the shortening method was the only way I knew.

And it’s versatile. You can make impressive pies and tarts to your heart’s content.

Essential Steps That Must Not Be Ignored

  • Cold ingredients (butter and water must be cold)
  • Use a bench knife or sharp chef knife to cut the butter into chunks, then return to the refrigerator before proceeding
  • Measure flour using a kitchen scale
  • Add an acid (white vinegar) to keep crust from discoloring
  • Don’t over mix (you want small chunks of butter to remain in final product)
  • Rest (let dough rest in refrigerator at least 30 minutes)
  • Not too much water, you want dough to be just slightly sticky enough to be able to roll into a ball.
  • Low protein flour (All purpose flour)

Step By Step to Making A Homemade All Butter Pie Crust

This recipe will make two 9″ tart or pie pan crusts.

How to make a pie crust, tart crust, pate brisee
  • Step 1: Cold Butter: Make sure the butter is cold and cut into cubes. Once I cut it into cubes, I return it to the refrigerator while gathering the rest of the ingredients.
Perfect pie crust recipe calls for cold butter.
  • Step 2: Add flour and salt to that cold butter and start to work the dough.
How to make a perfect pie crust.
  • Step 3: Cut In The Butter: Using the sheeting method, blend the flour and the butter with your hands without over working. The sheeting method is simply combing the butter and flour using your thumbs and index fingers in a slicing (sheeting) motion.
  • Add in the cold water and blend with your hands, and shaping into a shaggy looking ball.
  • The dough should feel slightly sticky. Add a little more water if necessary for the dough to come together in this rustic ball. The photo above is illustrating how the dough will look have way through the sheeting process.
How to make a pie crust using butter

Step 4: Let it rest: Cover in plastic wrap and let it rest in the refrigerator for at least 30 minutes.

how to make the perfect pie crust or tart shell using butter
  • Step 5: Ready to roll: This ball of dough made from this recipe makes two all butter pie crusts. Use a bench knife to cut it evenly into to sections.
A homemade pie crust that's been docked with a fork.
A pie crust that’s been docked with a fork

How To Dock A Pie Crust

  • Pricking holes in a prepared pie crust allows the steam to escape while it’s baking. If you don’t dock a pie crust before baking, the steam will puff up in big bubbles and pockets in the crust while its baking.
  • That means some parts will cook faster than others and also the crust will come out uneven.
  • If you’re blind baking a crust for a filling that doesn’t need cooking, this is an important step to make sure you have an even surface for that custard.
  • Docking a pie crust is simple, just place the pie crust in the pie pan and form it to the pan. Then take a fork and stab the pie crust all over, even on the sides.
placing parchment paper and beans over an unbaked pie crust to bake a pie crust without filling.

How To Blind Bake A Pie Crust

What does “blind bake” mean? Blind baking a pie crust means to bake it before adding the filling. This is used for fillings that don’t require cooking time. Like this no-bake Key Lime Pie.

  • Once the crust has been placed and formed into it’s pie pan or tart pan, and docked, refrigerate for about 30 minutes to make sure it’s cold. A longer refrigeration is even better and over-night is good. Or freeze for about 10 minutes.
  • To insure the crust bakes evenly and doesn’t bubble, place a piece of parchment paper over the unbaked crust. Then fill the parchment covered crust with pinto beans or pie weights. I keep a storage container in my pantry with these beans labeled “pie crust beans” and use them over and over.
  • Level out the beans with your hand and bake at 375 degrees for 15 – 16 minutes. Remove the parchment and weights and cook for 15 more minutes. Let the crust cool completely before adding filling.

Pie Pans vs. Tart Pans?

  • What’s the difference between and pie pan and a tart pan? The main difference is the shape and depth of the sides.
  • A tart pan has straight sides with a wavy design. I prefer the end result look of tart. 
  • They turn out neat, more "professional" looking than pies.
  • Most tart pans are made of metal, and have a removable bottom, allowing you to slip off the outer ring without damaging the beautiful crust.

Tips For Success

  • Don’t skip the resting process: Letting the dough rest in the refrigerator makes it easier to roll out. If the dough is too warm, it will stick to your rolling pan, forcing you to use more flour, which will make the dough tougher in the long run.
  • When rolling the dough out, place a little flour on your working surface and the rolling pin. Rotate the dough as you roll. And make sure when rolling that dough to even thickness. An even and consistent thickness makes for a professional looking end product.

Make Ahead

  • Instructions are to let the pie crust rest in the refrigerator for at least 30 minutes. You can leave the pie crust ball in the refrigerator up to a day in advance. So make ahead is perfectly ok.
  • If you’re only making one pie, you can divide the crust and freeze the remaining dough for up to three months. Just wrap well in plastic wrap and then place in a freezer safe zip-lock bag.

Recipe for All Butter Pie Crust or Tart Shell

I grew up in a household where my mom used Crisco for her pie crusts. She turned out some fabulous pies with that method, but I’m glad to have this pie crust recipe without shortening for an alternative method.

I hope you give this all butter pie crust recipe a try. And if you’re looking for tart crust recipes, I hope you start with this one.

Want to put that pie crust to work?  Take a look at these recipes using this All Butter Pie Crust:

And if you’re a dessert fan, you won’t want to miss my Dessert Category You’ll find lots of ideas for that sweet tooth. Including the most popular dessert recipe on my site, Cherry Delight, an old fashioned cream cheese dessert.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

How to make pie crust or tart shell recipe
Print Recipe
4.75 from 4 votes

All Butter Pie Crust, Pate Brisee

Making your own pie crust or tart shell is easy. This is a recipe for a no fail butter pie crust.
Prep Time15 minutes
resting time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: French
Servings: 2 Pie Crusts
Calories: 1433kcal
Author: Lea Ann Brown

Ingredients

  • 4 ½ ounces Cold water Approximately just over ½ cup. Add more if dough needs it
  • ½ ounce White vinegar 3 teaspoons
  • 12 ounces All Purpose Flour 1 ½ cups
  • 1 teaspoon Salt
  • 8 ounces Butter Cold and cut into ½ inch cubes

Instructions

  • Combine the water and vinegar and place it in the refrigerator until ready to use.
  • Put the flour, salt and cubed butter in a large bowl.
  • Mix with fingers using the sheeting method, until butter is broken into smaller pieces and still visible. How to use sheeting method: Begin sheeting the butter by pressing the cubes of butter between thumb and forefinger in a "snapping" motion, giving you long sheets of butter. You want these long sheets present in the final product.
  • Add cold water mixture a little at a time, gently mixing until dough comes together. Knead a few times for mixture to come together. Keeping adding a additional cold water, a little at a time so the dough will form into a sticky ball. 
  • Wrap in plastic wrap and place in refrigerator to rest for 30 minutes.
  • After the dough has rested, divide dough roll into two equal parts. Lightly flour a surface and with a rolling pin, roll the dough to ⅛″ thickness. 
  • Place dough in pie pan or tart shell and trim edges. Dock the dough using a fork. Add filling and bake according to recipe directions.
  • If You Need to Blind Bake: If using a delicate pastry cream or custard type filling you will want to blind bake the crust. Once the dough is in the desired shell. Refrigerate for several hours or overnight. Dock the dough. Preheat oven to 400 degrees. Cover the shell with parchment paper and fill with dried beans or rice. Bake for 15 – 20 minutes. Remove the beans and parchment and continuing baking until crust is just turning golden.

Notes

Tips For Success:
  • To keep the water as cold as possible, I use water from the refrigerator water dispenser. Then I place it in the refrigerator until ready to use.
  • I also keep cubed butter in the refrigerator until ready to use.
  • At my age, my hands aren’t as strong as they used to be, so I start the butter/flour sheeting process using a pastry cutter. Just a few mixes will start the process of combing the butter and flour, then I proceed using my hands.
  • Don’t skip the resting process: Letting the dough rest in the refrigerator makes it easier to roll out. If the dough is too warm, it will stick to your rolling pan, forcing you to use more flour, which will make the dough tougher in the long run.
    When rolling the dough out, place a little flour on your working surface and the rolling pin. Rotate the dough as you roll. And make sure when rolling that dough to even thickness. An even and consistent thickness makes for a professional looking end product.
This is a recipe that makes 2 pie crusts that will fit in a 9″ pie dish or 9″ tart shell.

Nutrition

Calories: 1433kcal | Carbohydrates: 130g | Protein: 19g | Fat: 94g | Saturated Fat: 59g | Cholesterol: 244mg | Sodium: 1979mg | Potassium: 209mg | Fiber: 5g | Sugar: 1g | Vitamin A: 2834IU | Calcium: 53mg | Iron: 8mg

All Butter Pie Crust … It’s Whats For a Perfectly Flaky Pie

Fresh Tomato Tart Recipe with Gruyere Cheese

By 13 Comments

Fresh tomatoes, a perfect tart crust, Dijon mustard and Gruyere cheese are just the beginnings to make this easy and flavorful tomato tart recipe. 

Fresh tomato tart with gruyere cheese in a rectangular tart pan.

Garden fresh tomatoes are a precious commodity. Aside from the ritualistic Bacon Lettuce Tomato Sandwich, sliced and seasoned with anything more than a few flakes of Maldon Salt almost seems disrespectful to their pure deliciousness.

As Summer goes on, I start adding them to salads, and then this happened. Ina Garten’s Tomato Tart. From her new cookbook, Cooking for Jeffrey, it’s a recipe from her friend Anna.

Annas Tomato Tart, Ina Garten tomato tart recipe

This is so good that I wanted to make it again, the very next day.

So good that this recipe is one more reason to mourn the absence of fresh garden tomatoes all Winter long.

I’ve had this recipe displayed on my recipe stand since last March. What was I waiting for?

Fresh garden tomatoes of course. And to perfect my tart crust making skills. Pate Brisee (tart crust) is one of the “practicals” that we’ve been working on at Culinary School.

If you’re one that purchases pre-made pie crusts at the grocery store, I urge you to reform and perfect your pie crust skills.

Well worth the trouble. And as soon as you practice a couple of times, it’s not much trouble at all. Not to mention your pride in a new skill set.

I took this to a pot luck BBQ party last week. Perfect!

Once it was out of the oven and cooled enough to handle, it traveled beautifully. And it’s great served warm or at room temperature.

Not to mention everyone raved about its flavor. Who can resist, garlic, parsley, thyme, gruyere cheese and Dijon Mustard.

Wonderful as a Summer side dish or appetizer. Ina’s recipe calls for making this in a sheet pan. I used my 81/2″ by 12″ tart pan. Let’s take a look:

For your convenience, this post includes affiliate links.

Fresh Tomato Tart Recipe

Easy fresh tomato tart recipe. Ina Garten recipe

I hope you give Ina Garten’s Fresh Tomato Tart recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

Your feedback is valuable to me for developing future recipes. And if you have a favorite tomato tart recipe, let me know, I'd love to give it a try.

More Savory Appetizer Recipes

Fresh tomato tart with gruyere cheese in a rectangular tart pan.
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4.50 from 6 votes

Fresh Tomato Tart with Dijon and Gruyere

Fresh tomatoes, a perfect tart crust, Dijon mustard and Gruyere cheese are just the beginnings to make this easy and flavorful tomato tart. 
Prep Time45 minutes
Total Time30 minutes
Course: Appetizer Recipes
Cuisine: American
Servings: 8
Calories: 455kcal
Author: Lea Ann Brown

Ingredients

  • 1 Pie Crust Recipe, doubled
  • For the filling:
  • 2 ½ pounds Tomatoes Fresh firm, medium 2 ½-inch tomatoes, cored and sliced ¼ inch thick
  • 1 cup parsley leaves whole, fresh, lightly packed
  • ½ cup basil leaves Coarsely chopped, lightly packed
  • 3 large garlic cloves
  • 1 tablespoon thyme leaves
  • Zest of 1 lemon
  • Kosher salt and freshly ground black pepper
  • ½ cup good olive oil
  • 6 tablespoons Dijon mustard
  • ¾ pound Gruyere cheese grated, 1 pound with rind
  • ½ cup plus 2 tablespoons freshly grated Italian Parmesan cheese

Instructions

  • Place the tomatoes in a large bowl. Put the parsley, basil, garlic, thyme, 1 teaspoon salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade and process until finely minced. With the processor running, pour the olive oil down the feed tube and process until combined. Pour the mixture plus the lemon zest over the tomatoes and toss gently. Set aside.
  • On a well-floured board, roll the dough out to an 11 x 17-inch rectangle and transfer it to the prepared sheet pan. I used an 8 ½″ by 12″ tart pan. Don’t worry if it doesn’t fit exactly; you want it to cover most of the bottom of the pan but it can be a little rough on the sides. Place a second sheet pan directly on the pastry and bake for 15 minutes. (You can also line the pastry with foil and fill it with dried beans.) Remove the top sheet pan (or the beans and foil). Using a dinner fork, pierce the pastry in many places. Bake for another 8 to 10 minutes, until lightly browned. Check the pastry during baking; pierce any spots that bubble up. Allow the crust to cool for 15 minutes.
  • Lower the oven to 375 degrees. Brush the mustard on the crust with a pastry brush. Sprinkle a thick even layer of Gruyere on the pastry, reserving ½ cup for the top, and sprinkle with the ½ cup of Parmesan. Place overlapping tomatoes in rows on top. If there is a little garlic and herb mixture in the bowl, sprinkle it over the tomatoes, but if there is liquid in the bowl, strain it through a very-fine-mesh strainer, discard the liquid, and sprinkle the garlic and herb mixture on the tomatoes. Sprinkle the reserved ½ cup of Gruyere and the remaining 2 tablespoons of Parmesan on top. Bake for 30 minutes.
  • Cool slightly, cut into squares, and serve warm or at room temperature.

Nutrition

Calories: 455kcal | Carbohydrates: 17g | Protein: 18g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 51mg | Sodium: 469mg | Potassium: 468mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2395IU | Vitamin C: 31.6mg | Calcium: 547mg | Iron: 2mg

Fresh Tomato Tart Recipe with Gruyere and Dijon Mustard … It’s what’s for a Summer Tomato Side Dish.

Spicy Mashed Potato Stuffed Poblano Peppers

By 10 Comments

Mashed potato stuffed peppers are a unique side dish for any main course. Roasted stuffed poblano peppers get a unique filling of spicy mashed potatoes. A poblano pepper side dish that brings pure excitement.

And if you’re a poblano pepper fan, take a look at my recipe for Chive Poblano Mashed Potatoes.

Roasted poblano peppers stuffed with spicy mashed potatoes.

What You Can Expect From This Recipe

Sometimes the tastiest food isn’t always the prettiest. But there’s something about the flavor and the aroma of a blackened and shriveled up roasted poblano pepper that makes me want to consume Mexican food for breakfast, lunch and dinner.

We made these easy mashed potato stuffed poblano peppers at Culinary School and I couldn’t wait to recreate it at home and share it with you.

Poblano peppers are roasted stove top until black and blistered and then stuffed with a mashed potato mixture of tangy goat cheese, Mexican salsa and dollop of spicy Sambal Olek sauce.

The final flavor result for this feisty smashed potato mix that’s earthy, savory and spicy that most certainly compliments that smoky roasted poblano pepper. A poblano pepper side dish that you’ll want to make over and over.

Let’s take a look:

The Process

Roasting baked potatoes to make stuffed poblano peppers.
  1. Step 1: For a more rustic flavored potato, we’ll oven roast russet potatoes in their skins, rather than peeling, cubing and boiling like we would for mashed potatoes. They’ll have a coarser texture and fuller potato flavor. Rub them with oil, sprinkle with coarse salt and bake until tender. About 1 hour, depending on the size of the potatoes.
Smashing potatoes to make stuffed poblano peppers.
Smashing potatoes to make stuffed poblano peppers.
  1. Step 2: Once the potatoes are cooked, let them cool for about 15 minutes. Using a knife, the skins can easily be removed. Place the potato flesh in a large bowl and add softened room temperature goat cheese.
  2. Step 3: Use a potato masher to blend the goat cheese and potatoes. No need to mash them to a creamy mashed potato consistency. Remember this is a rustic recipe.
Adding spicy ingredients to make potato stuffed poblano peppers.
Smashing potatoes to make potato stuffed poblano peppers.
  1. Step 4: Add the salsa, salt and the Sambal Oelek.
  2. Step 5: Use a potato masher to mix well. Taste and adjust for flavor. Add more Sambal Oelek is you want it spicier.
Mashed potato stuffed poblano peppers.
Adding butter to mashed potato stuffed poblano peppers.
  1. Step 6: Use a knife to make a slit in the roasted poblano peppers. Remove the large seed pod at the top and scrape out most of the seeds. Use a spoon to stuff each poblano with a good amount of the potato mixture. Place each stuffed pepper on a sheet pan.
  2. Step 7: Place a pat of butter on top of each of the mashed potato stuffed poblano peppers. 
Mexican mashed potatoes stuffed into roasted poblano peppers.
  1. Step 7: Bake 350 degrees for 30 minutes. If you’d like them browned, finish them under the broiler for just a minute.  Serve in your favorite festive Southwestern dish.
Roasting a poblano pepper on a gas stovetop.

How To Roast Poblano Peppers Stove-top

Place poblano peppers over medium high heat directly on gas stove grates. Use tongs to turn frequently until the skin is blistered. Place the blistered pepper in a plastic bag but don’t seal. Let them steam for about 15 minutes then remove skin. This can also be done on an outdoor grill.

Questions You May Have

What Type Of Potato Is Best For This Recipe?

Russet potatoes have a high starch content and are better for smashing or mashing. Save those Yukon Golds for frying or for soup recipes like this recipe for Hamburger Potato Soup.

Tips For Success

  • Allow one hour for goat cheese to come to room temperature.
  • Each Fall, when chile roasters are fired up, buy a good stash of roasted poblano peppers and keep them in the freezer. Much easier than roasting them yourself.

Tis the season. The chile roasters have fired up their propane and the smell of the Southwest is starting to fill the air here in Denver. So begins the endless parade of chile soups, chile quiches, and Southwest Ground Chicken Burgers. Rejoice! How about a mashed potato stuffed poblano chile pepper?

And if you love Mexican food as much as we do, don’t miss my Mexican Food Category. You’ll find lots of fabulous recipe to spice up your meal plans. Including the most popular Mexican food recipe on my site for Hatch Green Chili with Pork.

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Spicy mashed potato stuffed poblano peppers.
Print Recipe
5 from 2 votes

Mashed Potato Stuffed Poblano Peppers

A lively potato dish that's easy to prepare with a high return on flavor. Mashed Potato Stuffed Poblano peppers are roasted then stuffed with mashed potatoes that have been flavored with pure excitement.
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Side Dish
Cuisine: Southwestern
Servings: 6
Calories: 275kcal
Author: Lea Ann Brown

Ingredients

  • 4 large Poblano pepers roasted and split in half
  • 6 medium Russet Potatoes baked
  • ¼ Cup Heavy cream
  • 4 ounce Log of Goat Cheese room temperature
  • ½ cup Mexican Salsa mild or medium
  • 1 Tablespoon Sambal Oelek
  • Salt and Pepper to Taste
  • 3 Tablespoons Butter divided into 6 chunks

Instructions

  • Bake potatoes at 350 degrees until tender.
  • Roast poblanos over open flame on your gas stove top. One by one, simply place the poblanos directly on the grates turning them often to get the black and blistered. 
  • When the poblanos are cool enough to handle, make a slit down the center of each pepper. Remove some of the seeds and a little bit of the veins if you’d like. This will make the peppers less spicy with heat. I don’t remove much of the blackened skin, because this is where the smoky flavor lies. If you must remove skin, do so with your hands. Don’t rinse the peppers under water. You’re rinsing away flavor.
  • Once cooked, let the potatoes sit for about 15 minutes, and when cool enough to handle, use a knife to remove the potato peel. The peel will come off easily in big strips. Scrape any large bits of potatoes from the peel. Add the potatoes and cream to a bowl and use a potato masher to mash until somewhat smooth. This is a rustic recipe, so they don't have to be creamy like mashed potatoes.
  • Mix in the goat cheese.
  • Add the salsa, salt and the Sambal Oelek. Mix well. Taste and adjust for flavor. Add more Sambal Oelek is you want it spicier.
  • With a spoon, stuff each poblano with a good amount of the potato mixture. Place each stuffed pepper on a sheet pan. Place a pat of butter on top of the mashed potatoes. 
  • Bake 350 degrees for 30 minutes. If you’d like them browned, finish them under the broiler for just a minute.  

Notes

Tips For Success:
  • Allow one hour for goat cheese to come to room temperature.
  • Each Fall, when chile roasters are fired up, buy a good stash of roasted poblano peppers and keep them in the freezer. Much easier than roasting them yourself.

Nutrition

Calories: 275kcal | Carbohydrates: 40g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 283mg | Potassium: 950mg | Fiber: 3g | Sugar: 2g | Vitamin A: 474IU | Vitamin C: 13mg | Calcium: 62mg | Iron: 2mg

Spicy Mashed Potato Stuffed Poblano Peppers …They’re what’s for Dinner.