The second pastry on the menu of the fall high tea is this simple quiche style tart. One half recipe of the puff pastry dough posted previously was enough to make these and the pockets posted yesterday.
This is just a reminder that the small ingredient amounts can be easily increased for projects larger than the six invited to the tea. As it all worked out there was enough of everything left over that I could share tea with a senior in my community the next day. Bonus!
You will need:
1/2 recipe of puff pastry found here
2 oz. prosciutto
1 1/2 Tbsp. cream
salt and pepper to taste
a sprinkle or fresh oregano
4 full slices of fresh persimmon
maple syrup to drizzle
While running through the “to do” list as I worked, I kept in my heart the reason I was working. A gift for a friend, the creation of some down fun time, letting someone know they had been heard and that someone cared enough to make a dream come true. I envisioned the qualities of all the ingredients and their purposes and thanked the compassionate spirits for inspirational nudges along the way. I moved all that energy our through my hands and into the food I touched along the way.
Heat the oven to 350 degrees ( Mine was already on for other things. )
Roll out the puff pastry and cut circles that will nicely fit into your tart shells. Collect up the left over bits and repeat until the dough is used up. I got 9 tart shells.
Chop the prosciutto into small pieces and toast in a frying pan until you reach your desired crispness. Some people like theirs really crisp and others not so much so I will leave that up to you. I finished mine off sort of in the middle, some bits were crispy, other still a little soft. Cool and divide evenly amongst the tart shells.
With a fork beat the egg and cream together with salt and pepper to taste. Pick several leaves of fresh oregano and remove the leaves from the stems. Add to the egg mixture. Mix.
With a teaspoon divide the egg mixture between the tart shells. I found 3 small teaspoonfuls each was about right. Be careful not to over fill or the egg mixture will spill over the sides, making it difficult to remove the tart from the pan once baked.
Remove from the oven. Cool for 5 minutes and remove the tarts from the pan.
These tarts can be served warm or at room temperature. When ready to serve, top with two or three thin slices of fresh persimmon. ( If you have canape cutters, they can also be used to make fancy shaped pieces of persimmon ).
Add one or two fresh leaves of oregano and gently drizzle with maple syrup. I chose the persimmon because they are in season at this time of the year, added some colour and are a new food for many people. This tart can be easily modified for summer use by switching to melons.
Prosciutto Persimmon Tarts from My Kitchen Wand