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Easy Buttermilk Tart

January 1, 2014 By Talya Tate Boerner 5 Comments

Easy Buttermilk Tart Recipe. Beautiful too!


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 14 Comments

goat cheese and sun dried tomato spread
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 Leave a Comment

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. 
White Bean and Roasted Chicken Nachos - Great for leftovers!
Ingredients
Tortilla Chips (I used Blue Corn)
White Beans 
Roasted Chicken, shredded
Green Onions, chopped
Spicy Carrots and Jalapeños, chopped
Shredded Cheese (I used Cheddar)
Spicy Carrots - great for nachos!
these carrots are great!
Method
Lightly spray cookie sheet with non-stick oil.
Layer chips, beans and chicken. (If you don’t have leftover beans, you can use black, pinto or white from a can.) 
White Bean and Roasted Chicken Nachos - perfect for leftovers!
Add carrots, onions, jalapeños and cheese. Include other chopped veggies if available (mushrooms, zucchini, etc.) 
White Bean and Roasted Chicken Nachos - pile on the cheese!
Bake at 350 degrees until cheese melts and nachos begin to brown, about twenty minutes.
Serve with a drizzle of sour cream, ranch dressing and/or salsa.
So easy!
White Bean and Roasted Chicken Nachos - perfect for leftovers!
talya
Grace Grits and Gardening
Farm. Food. Garden. Life.
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Talya Tate Boerner


Hi! I'm Talya. Writer, Reader, Arkansas Master Naturalist / Master Gardener, Author of

THE ACCIDENTAL SALVATION OF GRACIE LEE (2016)

GENE, EVERYWHERE: a life-changing visit from my father-in-law (2020)

BERNICE RUNS AWAY (Now Available!)

Click to BUY NOW!

Talya Tate Boerner books
Gene, Everywhere

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