#DaliasKitchen | Trick Or Treat Yourself

BY Dalia Dogmoch Soubra / Oct 26 2016 / 04:00 AM

There’s nothing spooky about these homemade tarts cooked up by Dalia Dogmoch Soubra

#DaliasKitchen | Trick Or Treat Yourself
ITP Images

Shortcrust Pastry
Makes 1 tart
Prep & Cook Time: 2 hours
2 cups flour, sifted
 cup butter, cut into cubes
1 egg yolk
1 tsp salt
2–3 tbsp cold water
1. In a food processor, add all the pastry ingredients and blend until the dough turns to crumble. Add more water if it seems too dry, and then blend briefly. 
2. Place dough on a work surface and combine well without over-kneading. 
3. Roll out the dough (using a little more flour if it’s too sticky) and place in a tart case. Refrigerate for at least 1 hour. 
4. Line the tart with parchment paper, top with baking beans to weigh the pastry down as it bakes.
5. Bake in a preheated 180c oven for a total of 10 minutes.
6. Remove the beans and parchment paper, prick the base with a fork and bake for another 10 minutes until tart is slightly golden.
7. Your tart is ready to be filled and baked fully.

Zucchini, Spinach & Leek Tart
Filling:
2 leeks, thinly sliced
150g baby spinach
3 zucchinis, sliced in thin rounds
150g baby spinach
2 eggs, beaten
½ cup cooking cream
½ tsp salt
½ tsp pepper
100g parmesan cheese, grated
Sprinkle of sumac
1. Preheat the oven to 180c.
2. Fry the leeks in a little oil for 10 minutes until soft. Add the baby spinach and cook until it wilts a little.
3. Top the tart shell with the mixture and zucchini – making sure you spread it evenly.
4. Whisk egg, cream, salt, and pepper until smooth. Sprinkle the parmesan over the tart, and pour the cream and egg mixture on top. 
5. Bake in the preheated oven for 30 minutes then serve with a sprinkle of sumac. Bon appetit!

Sweet Potato 
& Goat Cheese Tart 
Filling:
2 large sweet potatoes, boiled or baked 
then mashed into a purée
½ tsp salt
½ tsp pepper
Pinch of freshly grated nutmeg
2 eggs, beaten
½ cup cooking cream
300g goat’s cheese
3 tbsp olive oil
2 tbsp honey
2 tbsp balsamic vinegar
Freshly chopped herbs to sprinkle
1. Preheat the oven to 180c.
2. In a bowl, combine the mashed sweet potato, salt, pepper nutmeg, eggs and cream. Whisk well.
3. Spread the sweet potato mixture over the tart base.
4. Top the tart with goat’s cheese slices, drizzle with 1 tbsp olive oil and bake in the oven for 25 minutes or until the goat’s cheese turns a little golden.
5. In a small bowl whisk the remaining olive oil, honey and balsamic vinegar until smooth, then drizzle it on top of the baked tart. 
6. Sprinkle with fresh herbs and enjoy!

Cherry Tomatoes, 
Cheese & Red Onion Tart
Filling:
4 red onions, thinly sliced
500g cherry tomatoes, cut in half
1 egg, beaten
½ cup cooking cream
½ tsp salt
½ tsp pepper
Pinch of freshly grated nutmeg
½ tsp dried oregano
50g mozzarella cheese, grated
50g emmental cheese, grated
50g parmesan, cheese, grated
1. Preheat the oven to 180C.
2. Cook the onions until they are caramelised evenly, then top the tart shell with the onions and tomatoes.
3. Whisk together the egg, cream, salt, pepper, nutmeg and dried oregano. Sprinkle the cheese over the tart, and pour the cream and egg mixture on top. 
4. Bake in the preheated oven for 30 minutes, and serve with a green salad.