Welcome to Oops50 and this week’s Sadhvi Sez! Now that you know how to make the Swiss Pie Crust from last week’s column, here is my recipe for what goes inside.
The filling is practically the same for sweet or savory tarts, and the pie crust is exactly the same. I know there is so much going on these days, and most of us just cannot do everything that we want. But one of these days, you might want to try this tart. It’s one of those recipes that is just so versatile, and once you do it a couple of times, it is easy.
I just read what the Joy of Cooking has to say about pie crusts & tarts, and it made me want to close the book immediately. Really, I won’t do something these days unless it is easy. Give it a try and let me know how it turns out!
The Filling for Sadhvi’s Swiss Tart
Get the following ingredients ready:
- whole hazelnuts or almonds or walnuts chopped up, maybe a cup, enough to cover the bottom of the tart
- 1-1.5 cups of organic half and half poured into a pyrex glass
- 2 eggs whisked into mixture. Add a bit of vanilla and sugar if you are making a sweet tart. I also grind some sea salt, just a bit, into this.
Now take the tart crust out of its parchment paper and roll it out to a size fitting your pan. You may have to work with it a bit to form it. Preheat oven to 425 F. Poke the bottom all over with a fork. Add the chopped nuts on the bottom, arrange fruit (I like apples or pears the best) or vegetables (if you are making a savory tart) nicely, and pour the mixture over nuts and fruit or vegetables. Bake in oven for about 40 min. Take a look and sprinkle some brown sugar on top (if sweet) or some grated swiss cheese (if savory). Enjoy!