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Recipes with ready-rolled shortcrust pastry

3 recipes that use ready-rolled shortcrust pastry, with photos, step-by-step instructions and cook times. The quickest, Tarte à la tomate et à la moutarde, takes 60 minutes. It is most often cooked with crème fraîche, egg and milk.

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Tarte roquefort et poiresRoquefort and pear tart

The Roquefort and pear tart comes from the Aveyron, where Roquefort ewe's-milk blue cheese ripens in the caves of Roquefort-sur-Soulzon, and it is served in autumn and winter as a starter or with salad for lunch. Sweet pear slices, salty blue cheese and toasted walnuts sit in a light custard in a crisp case. Roquefort is made with raw ewe's milk and animal rennet: use a pasteurised vegetarian blue cheese for vegetarians and for anyone pregnant, very young, elderly or with a weakened immune system. The common mistake is using hard, unripe pears, which stay crunchy and bland. Chef's tip: crumble the cheese rather than slicing it, so it melts in pockets through the custard.

65 minFrenchBaking
by KrazyBadal 0 views

Tarte courgette et chèvreCourgette and goat's cheese tart

Tarte courgette-chèvre is a modern French classic, the tart everyone brings to summer picnics, family barbecues and school fêtes from June to September. Lightly fried courgette slices and rounds of fresh goat's cheese are set in a savoury egg and cream custard in a crisp case, with thyme and a little honey to round off the tang. Many French goat's cheeses use animal rennet; choose one labelled vegetarian if needed, and a pasteurised one for anyone pregnant or with a weakened immune system. The common mistake is adding raw courgettes, which weep into the custard. Chef's tip: blind-bake the case for 15 minutes first so the base stays crisp.

70 minFrenchBaking
by KrazyBadal 0 views

Tarte à la tomate et à la moutardeTomato and mustard tart

Tarte à la tomate is a summer favourite all over Burgundy, home of Dijon mustard, made from July to September for picnics, light lunches and apéritif. A crisp shortcrust case is spread thickly with mustard and grated cheese, covered with overlapping tomato slices and herbs and baked until the tomatoes are jammy; the mustard mellows into a warm, tangy layer. Comté and Gruyère are usually made with animal rennet; use a vegetarian hard cheese if you prefer. The common mistake is using watery tomatoes, which make the pastry soggy. Chef's tip: salt and drain the tomato slices on kitchen paper for 15 minutes before laying them on the tart.

60 minFrenchBaking
by KrazyBadal 0 views

Goes well with ready-rolled shortcrust pastry