Thursday, May 4, 2017

Date Night Tarts for Two

We have so much fun now that the kids have all moved out!
Disclaimer: My favorite thing is when one--or better yet all--of them comes home for a meal, a day, a week or longer. I love my kids, their spouses, and our adorable grandkids.
It's just that evenings are different now. We do what we want to. We laugh about Friday nights. "We're big kids now, we can stay up as late as we want," we tell each other as we turn the lights out at 10:15. 



Mainly we do what we always did, dinner together, desk work, yard work, a craft or project, read, maybe watch something (most recently we watched Crown on Netflix). But date night, now we don't have to sneak around for alone time, and we don't have to set an example for balanced meals and eating our veggies before dessert, so that's when it gets fun!

Whatever night we happen to be free we plan "our" time together. I scour Pinterest for appetizer meals and make two or three different things that may or may not involve shrimp, cream cheese, smoked salmon, bacon, and chocolate. Finger food all. 



It's our evening to eat in front of the fireplace, (or on the back patio in summer) talk, play a game, some romance, a stroll, maybe catch another episode of Crown and just enjoy each other.  

Last weekend I was in California to speak at a Ladies' retreat at the church I grew up in and has commended us as missionaries. I got to stay at the home of a good friend and visit with many others. One evening we were visiting with a cooking program on in the background. All of a sudden I focused on the TV when I saw how easily they had made two tarts, one savory, one sweet and I knew what the menu would be for our next date night.

When I got home blueberries and strawberries were on sale at Aldi--perfect! I had seen them make a pie crust in a food processor in literally seconds so I put that together the day before so it could chill (it only needs an hour, but I gave it a day--guess I was excited!)



The next night we had the savory tart and salad for dinner and the berry tart as our dessert (we don't often do desserts, that's one of our date night treats). We liked the dessert tart so much I made a larger one for our guests the next night.

For printable copy click here.

Crust: 
(food processor directions or follow cookbook directions for a 1 crust pastry)
1 cup flour
1/3 cup + 1 Tbsp. cold butter, cut into about 12-15 pieces
1/2 tsp. salt
2-3 Tbsp ice cold water

Place flour and salt into food processor. Pulse briefly to mix. Distribute butter chunks in processor and pulse 3-4 times until the chunks of butter are smaller than small peas. Turn food processor on and add water one tablespoon at a time until it begins to form a ball. The processor will probably begin to make a different sound. Turn off immediately. Gather all the dough and wrap tightly in plastic wrap or place in airtight container and refrigerate for at least one hour or up to 3 days. (Can be frozen for 3 weeks as well.)

When ready to bake, divide dough in half and roll into two rough circle about 8-9 inches in diameter.

Preheat oven: 400F

Tart Fillings
Savory:
1/3 cup ricotta cheese (I actually didn't have any so substituted sour cream!)
1/2 tsp. minced garlic
1/4 tsp. oregano
1/4 tsp basil
1/4 tsp salt
2-3 Tablespoons fresh parmesan cheese (or substitute feta)
1 egg, lightly beaten
2 small mini peppers sliced into rings
1/2 small onion thinly sliced
1/2 tomato sliced or 4-5 grape tomatoes halved
2 tsp olive oil
dried parsley
freshly grated pepper

Mix together ricotta, garlic, oregano, basil, salt and parmesan. Beat egg lightly and stir into cheese mixtures. Spread on middle of crust leaving about 1 1/2 inch border all the way around.

Heat oil in small non-stick frying pan. Stir fry peppers and onion until they begin to brown. Place tomatoes on cheese and pile onions on tomatoes. Fold dough over edges of vegetables, overlapping as needed. Sprinkle lightly with dried parsley and freshly grated pepper.

Berry Tart
1/3 cup fresh or frozen (thawed) blueberries, rinsed
1/2 cup sliced fresh or frozen (thawed) strawberries
1 Tbsp sugar.

Spread berries around middle of crust, leaving about 1 1/2 inch border all the way around.

For both: Beat one egg lightly. With a pastry brush, spread egg over all of both tarts, berry first and then vegetable. Sprinkle sugar over berry tart.

Place both tarts on parchment paper on cookie sheet and bake for 20-25 minutes or until crust is shiny golden brown. 

Serve hot or room temperature.




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Thursday, May 4 is the National Day of Prayer in the United States. Even if you aren't participating in an event, take 5 minutes right now to talk to God, you'll be glad you did!





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2 comments:

  1. What a fun idea! My husband and I love to cook together for date nights. Thanks for sharing.

    ReplyDelete

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