Reviews (1) Add Rating & Review 3 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: 5 stars 10/19/2015 I just made this tart with our escarole from our garden, I think this is a delicious recipe, nice change for escarole besides soup.
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Gallery Escarole Tart Recipe Summary Servings: 8
Ingredients Ingredient Checklist 2 large heads escarole (about 32 cups), cored and coarsely chopped 1/4 cup olive oil 4 cloves garlic, minced 4 anchovies 1/2 cup pitted kalamata olives, coarsely chopped 1/4 cup golden raisins Coarse and freshly ground black pepper Pinch of crushed red pepper (optional) All-purpose flour, for work surface Herbed Pate Brisee 1 large egg, lightly beaten
Gallery Escarole Tart
Recipe Summary Servings: 8
Gallery
Escarole Tart
Escarole Tart
Escarole Tart
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 2 large heads escarole (about 32 cups), cored and coarsely chopped 1/4 cup olive oil 4 cloves garlic, minced 4 anchovies 1/2 cup pitted kalamata olives, coarsely chopped 1/4 cup golden raisins Coarse and freshly ground black pepper Pinch of crushed red pepper (optional) All-purpose flour, for work surface Herbed Pate Brisee 1 large egg, lightly beaten
Directions
Preheat oven to 425 degrees. In a large skillet, cook escarole, covered, over medium heat until wilted, about 8 minutes. Remove from heat. Place in a sieve set over a medium bowl, and let drain. When cool enough to handle, place in a towel, and squeeze to remove excess liquid; set aside.
In the same skillet, heat oil over medium heat. Add garlic and anchovies, and cook until fragrant, about 1 minute. Add reserved escarole, olives, and raisins. Cook, stirring occasionally, until completely combined and no liquid remains in the skillet. Season with salt and black or red pepper. Spread on a baking sheet to cool.
On a lightly floured surface, roll smaller piece of dough into a 12-inch round, about 1/8 inch thick. With a dry pastry brush, brush off any excess flour. Gently press into a 10-inch tart pan with a removable bottom. Add filling, and spread evenly.
On a lightly floured surface, roll out remaining piece of dough to an 1/8-inch-thickness. Cut into strips, 1/2 to 3/4 inch wide. Weave the strips forming a lattice top over the filling. Press edges to seal. Trim dough flush with the tart pan.
Brush tart evenly with egg. Bake until crust is golden brown and filling is heated through, 35 to 45 minutes. Transfer to a wire rack, and let cool. Serve warm or at room temperature.
Reviews (1)
Add Rating & Review 3 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 10/19/2015 I just made this tart with our escarole from our garden, I think this is a delicious recipe, nice change for escarole besides soup.
Reviews (1)
Add Rating & Review 3 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
3 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
3 Ratings 5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 3 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 10/19/2015 I just made this tart with our escarole from our garden, I think this is a delicious recipe, nice change for escarole besides soup.Martha Stewart Member
Rating: 5 stars 10/19/2015
I just made this tart with our escarole from our garden, I think this is a delicious recipe, nice change for escarole besides soup.
Rating: 5 stars
All Reviews for Escarole Tart
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Escarole Tart
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
