Either spoon the feta mixture into the endive leaves or place the dip in an icing bag and pipe it into the leaves. Blend the feta cheese, Greek yogurt, olive oil, sea salt, and sumac together in a food processor for 2 minutes or until it is fully mixed and smooth. Store any leftovers, well wrapped, at room temperature for several days freeze for longer storage. Affix the candy eyes and cheddar cheese to the pear using a small dab of the yogurt. Move the slices to the tart, fanning them atop the filling and positioning them to run from one end of the tart to the other. Press them down gently to adhere.īrush the pears with melted butter and sprinkle with white sparkling sugar.īake the tart for 40 to 45 minutes, until the top is lightly browned. Slice the pear halves horizontally into 1/2" slices for easiest handling, don't separate the slices. Scoop a spoonful of the filling into each leaf. Pour the dressing over the other ingredients and mix well. In a separate bowl, whisk together the olive oil, orange juice, honey, apple cider vinegar, dijon, and minced shallot. To assemble the tart: Spread the filling in the bottom of the crust. In a large bowl, combine the apples, pistachios, and blue cheese. To make the filling: Beat together the butter, salt, sugar, flour, and almond extract.īeat in the eggs, then add the almond flour, stirring just to combine. Press the crumbs into the bottom and up the sides of a 4 1/4" x 13 3/4" tart pan prick it all over with a fork.Ĭhill the crust in the freezer for 15 minutes, then bake it until it's just beginning to brown on the edges, 18 to 22 minutes. To make the crust: Beat together the sugar, butter, salt, and flavorings.Īdd the flours, stirring to make crumbs that cling together when squeezed.
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