Parmesan Tart With Arugula Salad And Red Pepper Cou

Name: Parmesan Tart With Arugula Salad And Red Pepper Coulis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: COULIS; 4 red bell peppers; TART; 1 sheet frozen puff pastry (half of17.3-ounce package), thawed; 3 large eggs; 3/4 cup whipping cream; 3/4 cup whole milk; 3/4 cup (packed) freshly grated Parmesan cheese (about 3 ounces); 1/4 teaspoon salt; SALAD; 2 cups arugula; 2 tablespoons olive oil; 1 tablespoon fresh lemon juice

Servings: persons

COULIS
4 red bell peppers
TART
1 sheet frozen puff pastry (half of17.3-ounce package), thawed
3 large eggs
3/4 cup whipping cream
3/4 cup whole milk
3/4 cup (packed) freshly grated Parmesan cheese (about 3 ounces)
1/4 teaspoon salt
SALAD
2 cups arugula
2 tablespoons olive oil
1 tablespoon fresh lemon juice

1
FOR COULlS: Char peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers. Transfer peppers to blender and puree until very smooth. Season to taste with salt. (Coulis can be made 1 day ahead. Cover and refrigerate. Bring to room temperature before using.)
2
FOR TART: Roll out pastry sheet on floured surface to 1/8-inch-thick square. Trim edges to form 11-inch-diameter round. Transfer to 9-inch tart pan with removable bottom. Fold in overhang to form double-thick sides. Pierce pastry with fork. Cover and chill 1 hour. (Can be prepared 1 day ahead. Keep refrigerated.)
3
Preheat oven to 425u00b0F. Line pastry with foil; fill with dried beans or pie weights. Bake crust until sides are set. about 20 minutes. Remove foil and beans. Bake crust until bottom is golden brown, pressing with back of fork if bubbles form, about 8 minutes. Transfer tart to rack. Reduce oven temperature to 325u00b0F.
4
Whisk eggs, cream, milk, Parmesan cheese, and salt in medium bowl to blend. Pour egg mixture into hot tart crust. Bake tart until custard is set, about 30 minutes. Cool slightly.
5
FOR SALAD: Toss arugula with oil and lemon juice in large bowl. Season with salt and pepper. Cut tart into wedges; drizzle with coulis. Serve warm with arugula salad.

468

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: COULIS, 4 red bell peppers, TART, 1 sheet frozen puff pastry (half of17.3-ounce package), thawed, and more.

Yes, Parmesan Tart With Arugula Salad And Red Pepper Coulis falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Parmesan Tart With Arugula Salad And Red Pepper Coulis

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions