{"id":17260,"date":"2011-01-10T21:17:07","date_gmt":"2011-01-11T02:17:07","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=17260"},"modified":"2011-01-10T21:17:07","modified_gmt":"2011-01-11T02:17:07","slug":"southwestern-tart%e3%83%a1%e3%82%ad%e3%82%b7%e3%82%b3%e9%a2%a8%e3%82%bf%e3%83%ab%e3%83%88","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=17260&lang=en","title":{"rendered":"Southwestern Tart
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\"\"<\/a><\/p>\n

Southwestern Tart<\/strong>
\nBrunch January 8, 2011<\/em><\/p>\n

This is a Southwestern flavored tart I made for brunch on the weekend. The inspiration was a recipe I kept from the Southern Living magazine. I made a few changes to the recipe, including using cheddar cheese in place of Parmesan cheese for the crust, adding sugar to the cream cheese filling, and serving it with meat sauce. The meat sauce, which was also inspired by Southwestern flavors, gives a nice additional layer of flavor.<\/p>\n

Southwestern Tart (modified from Shannon Sliter Satterwhite’s recipe in “Southern Living”)<\/strong><\/p>\n

Ingredients:<\/p>\n

CRUST
\n1 cup all purpose flour
\n1\/2 cup shredded cheddar cheese
\n1\/3 cup shortening
\n1\/2 teaspoon salt
\n1\/4 cup water<\/p>\n

FILLING
\n1 package (8oz) cream cheese
\n2 eggs
\n1 tablespoon sugar
\n(cumin, green onion, cilantro)<\/p>\n

TOPPING
\nSour cream
\ntomato, avocado, green onion, shredded cheddar cheese, corn, cilantro,
\nMeat sauce (ground turkey, taco sauce, BBQ sauce, worcestershire sauce, chipotole sauce)<\/p>\n

1. Combine flour, cheese, and salt. Cut in shortening with a fork until crumbly. Add 1\/4 cup water, 1 tablespoon at a time, and stir with a fork until dry ingredients are moistened.
\n2. Push dough onto four individual tart molds with fingers. Make holes at the bottom with a fork.
\n3. Bake at 450F for about 13 to 15 minutes.
\n4. Beat cream cheese until smooth. Add eggs and sugar and beat until blended. Spread evenly over crust.
\n5. Bake at 400F for about 18 minutes. Cool on wire rack 10 minutes.
\n6. Spread tart with sour cream, and sprinkle tomato, avocado, green onion, corn, cheese, and cilantro.
\n7. Cook ground turkey. Add taco sauce, BBQ sauce, Worcestershire sauce, and Chipotole sauce, and mix well.
\n8. Serve tart with meat sauce.<\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Southwestern Tart Brunch January 8, 2011 This is a Southwestern flavored tart I made for brunch on the weekend. The inspiration was a recipe I kept from the Southern Living magazine. I made a few changes to the recipe, including using cheddar cheese in place of Parmesan cheese for the crust, adding sugar to the […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,5,3,15],"tags":[],"class_list":["post-17260","post","type-post","status-publish","format-standard","hentry","category-breakfast","category-chickenturkey","category-meat","category-other"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/17260","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17260"}],"version-history":[{"count":33,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/17260\/revisions"}],"predecessor-version":[{"id":17349,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/17260\/revisions\/17349"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17260"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17260"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17260"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}