Food - grace grits and gardening

Easy Buttermilk Tart

January 1, 2014 By Talya Tate Boerner

I made this tart for New Year’s Eve.

Delicious!

I’m NOT a baker, so if I can make this anyone can.

One reason this turned out so beautifully is my special tart pan. It makes the edges perfectly shaped. I highly recommend you get one because you’ll want to make this over and over again.

How to make a Buttermilk Tart - Tart Pie Pan makes it perfect!

William’s Sonoma Tart Pan

Ingredients

Pillsbury Pie Crust (the kind that unrolls…)

1 stick unsalted butter, melted and cooled
3 eggs at room temperature
1/4 cup buttermilk
2 T all-purpose flour
1 3/4 cups granulated sugar
1/2 tsp pure vanilla extract
1/2 tsp salt

Buttermilk Tart made with Pillsbury Pie Crusts

These are my favorite pie crusts. I’ve stopped trying to make my own…

Method

Preheat oven to 350 degrees.

Place pie crust in tart pan. Press around sides and try not to stretch the dough which causes shrinkage while baking. To cut the edges from the crust, roll your rolling pin over the edge of the tart pan. Excess crust will fall away.

Place tart pan in the freezer to chill crust while you mix ingredients.

Add eggs to melted butter and whisk. If your butter is still warm, temper the eggs by adding a tiny bit at a time—otherwise you’ll have scrambled eggs.

Add buttermilk and vanilla to the butter/egg mixture and mix well.

In a separate bowl, combine flour, sugar and salt. Stir the dry mixture into wet mixture a bit at a time until mixed. Don’t over mix.

Pour the filling into the crust and bake on the middle rack until set and lightly browned, about 45 minutes. Cool to room temperature on a rack.

Serve with a sprinkle of powdered sugar and berries.

Enjoy!

talya

Grace Grits and Gardening
Farm. Food. Garden. Life.

Recipe courtesy of Central Market Cooking School, adapted from Southern Memories by Nathalie Dupress.

P.S. For Williams Sonoma coupons and deals, click HERE. This is not a sponsored ad. All opinions are my own.

Sun-Dried Tomato Goat Cheese Spread

December 28, 2013 By Talya Tate Boerner

My husband makes this delectable goat cheese spread for every special occasion. With only four ingredients, the dish is simple and oh so flavorful with sweet and savory sun-dried tomatoes, tangy goat cheese and fresh basil.

Ingredients

Goat Cheese, 8 ounces

1 head of Garlic, top trimmed

5 T Basil, chopped

6 oil packed Sun-Dried Tomatoes, chopped

Note: We are typically heavy handed with herbs and tomatoes—the more the better! Adjust ingredients according to your taste preference.

Method

Heat oven to 350 degrees.

Place garlic on aluminum foil, drizzle with olive oil, seal foil and bake one hour. (Quick tip: To save time, use minced garlic and sauté in a skillet…)

When cooled enough to handle, squeeze garlic bulbs into a bowl with sun-dried tomatoes, basil and cheese. Blend well.

Form into a ball or log. Chill in the refrigerator several hours before serving.

Spread over crackers, serve with baguette slices or as a dip with sturdy chips. (Sturdy because the spread is thick…)

Happy New Year!

talya

Grace Grits and Gardening

Farm. Food. Garden. Life.

White Bean and Roasted Chicken Nachos

December 17, 2013 By Talya Tate Boerner

Cabin fever set in quickly during our recent ice storm. When I get cabin fever, I cook. In only a few days, I ended up with lots of leftovers—(an empty nest disadvantage).

The following nacho recipe satisfied my Tex-Mex craving when the roads were too bad to get out and enjoy the real thing. Also, it was a great way to use up both leftover white beans and grilled chicken. The nachos were extra flavorful because the beans were cooked with rosemary and the chicken was smoked with pecan wood. You can make a similar dish substituting other leftovers such as pulled pork, beef and/or a variety of vegetables and cheeses.