Despite the fact that these tarts involved the alarming prospect of baking, generally speaking, crusts are a kind of baking I can endure, although not necessarily. Food processor pie crust is relatively simple (although still stress inducing) and these fillings were easy enough, too. If I thought the dough for the Lymonnyk was artery clogging, this dough with its 2.5 sticks of butter and 1.25 cups of sour cream for 3.25 cups of flour (and a tsp of salt if you plan on making it) is guaranteed to necessitate the use of a couple of stents later on in life. It made a VERY soft dough that once it was chilled was super easy to roll out.

I made 4 kinds of tarts, buffalo chicken, swiss cheese and dijon with marinated olive, goat cheese and oil cured, herbed olives, and chicken and garlic.  They were all spectacular. The crust was fabulous.

Buffalo chicken tart recipe follows.

Buffalo chicken tarts

12 mini tarts.

You’ll need a mini muffin tin. I sprayed it with Pam, 

I’m not sure if you need to do that but better safe than sorry.

Preheat your oven

Dough of some sort. I’m sure store bought works (insert rolling eyes sound)

1 cup chopped chicken

1/4 cup chopped celery

1/4 cup crumbled bleu cheese 

1 cup shredded cheese, monterey jack is what I used

3 TBS Frank’s hot sauce, plus more 

Ranch dressing

Mix everything but ranch dressing together.

Cut your crusts and put them into the muffin tin. Put a few tsp of Ranch dressing 

and a few drops of Franks in the bottom of every tart shell and

then fill with filling. Bake at 350 for 20 -25 minutes.

Add a few drops of Frank’s to each when it’s out of the oven.

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