Tuscan Picnic Tart Recipes

TUSCAN PICNIC TART

Steps:

• In a mixing bowl, stir together flour, salt, and basil. Cut in shortening with a pastry blender until pieces are pea size. Sprinkle 1 tablespoon water over part of the mixture; gently toss with fork. Push moistened dough to side of bowl. Repeat with remaining water, until entire mixture is moistened. Divide in half; form each half into a ball. Cover and set aside. Remove casing from sausage, if present. In a large skillet, cook sausage, ground beef, onion, mushrooms, and garlic until meat is brown and onion is tender. Drain well. Stir in tomato sauce, Parmesan cheese, and Italian seasoning. Cook and stir until heated through. Cover and keep warm. On a lightly floured surface, roll half of the pastry into a 13-inch circle. Place pastry in a 9-inch springform pan so dough extends about 2 inches up the sides. Sprinkle bottom with half of the mozarella cheese. Spoon meat mixture over cheese. Pat spinach dry with paper towels. Combine spinach, roasted sweet peppers, whole egg, and remaining mozarella cheese. Spread mixture over meat mixture. Roll remaining pastry into a 10-inch circle; cut into 3/4-inch-wide strips. Twist strips and place on spinach mixture to form a lattice. Fold edge of bottom pastry over lattice ends; crimp to seal. Brush pastry with mixture of egg yolk and water; sprinkle with sesame seed. Bake in a 375 degree F oven for 45 minutes or until golden brown. Cool 10 minutes on a wire rack. To transport, cover with foil and place in an insulated container. To serve, remove sides of springform pan; cut tart into wedges. Serve within 3 hours. Makes 10 servings.

PUMPKIN TART WITH PECAN CRUST

Steps:

• Set rack in the middle of the oven, and preheat oven to 375 degrees F (190 degrees C). Lightly oil a 9 inch pie plate. Set aside.
• Spread nuts over a baking pan. Toast for 7 to 10 minutes, or until the smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish.
• Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor bowl. Pulse until mixture becomes a coarse meal. Transfer to a mixing bowl. Whisk together oil and 3 tablespoons maple syrup, and mix into dry ingredients to form a soft dough. Press mixture into prepared pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.
• Blend soymilk and arrowroot in the food processor until the arrowroot is completely dissolved and the mixture is smooth, about 15 seconds. Add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, nutmeg, and cloves; process until thoroughly blended. Pour filling into baked crust, and smooth the top with a spatula.
• Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don't worry if the center is still soft; it firms up as the pie cools. Transfer pie to a wire the rack. Gently press toasted pecan halves into hot filling in 2 concentric circles. Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.