Have you ever had the urge to expand your recipe repertoire by using an ingredient you’ve never used before? I have always felt that way, and have been curious about how to use Heart of Palm in my cooking. We are pleased to welcome a fabulous guest, Ana Helena Campbell, who is sharing an amazing recipe that has been tried and tested until perfect! Her Heart of Palm Mini Tarts are amazing, and easier than you think to make! Take it away, Ana!
Growing up in Brazil, heart of palm was a known ingredient on our table. We had them pickled, in our pies, and we even had a heart of palm salad. Today, I am sharing my heart of palm tart recipe, baked in mini tart pans to serve individually.
They are elegant and delicate, and they will add the perfect touch to your table this Spring! Make them the star of your meal or simply have them complement your brunch.
Heart of Palm Mini Tarts
Level of difficulty: Moderate
Makes 8 mini tarts
You will needed:
8 Fluted Mini Tart/Quiche Pans (4.75” each)
For the Pastry Dough:
– 2 cups sifted flour
– 12 Tbsp cold unsalted butter
– 1 egg
– ½ tsp salt
– 1 to 2 Tbsp ice water
Preheat the oven to 375 degrees. Pulse the sifted flour and butter in a food processor until it has the consistency of coarse meal, then add the egg and pulse until it is incorporated. If the dough does not hold together easily, gradually add the ice water (for this recipe I added one tablespoon of ice water). Do not overwork the dough or the pastry will be tough. Shape the dough with your hands into a disk shape. Wrap the dough in plastic wrap and chill in the fridge for 30 minutes. The dough can be refrigerated for up to 3 days.
Divide the dough into two parts. Place a sheet of parchment paper on a clean surface, then place the dough on top of it, and place another sheet of parchment paper on top of the dough. With a rolling pin, roll the dough approximately ⅛ inch thick and 7 inches wide. Trim the excess.
Butter and flour the tart pans, then add the rolled dough and work it with your hands to make sure it is spread evenly inside the tart pans. Place the them on a baking sheet, poke them a few times with a fork, and bake them at 375 degrees for 15 minutes. Set them aside and start to prepare the savory filling.
For the savory filling:
– 1 medium chopped onion
– 2 small chopped tomatoes (remove the seeds)
– 2 minced garlic cloves
– 1 Tbsp olive oil
– 2 Tbsp unsalted butter
– 2 Tbsp plus ½ tsp flour
– 2 cups whole milk
– 1 Tbsp fresh chopped parsley
– salt and pepper to taste
– 2 cups heart of palm (16 oz/ 600 grams)
– 8 cherry tomatoes
– ¼ cup creamy goat cheese (optional)
In a pan, add the olive oil, butter, onions, garlic, and seedless tomatoes, saute them over medium/ low heat. Stir well and saute until the onions are clear and the tomatoes are almost dissolved. Add the flour and continue to stir. Then add the milk and stir until the flour is completely dissolved. Add the parsley, salt, and pepper to taste, bring it to a boil. Reduce the heat to low and cook for about 10 more minutes or until the filling is creamy.
Slice the heart of palm to fit inside of the mini tarts. Fill each mini tarts with the filling, add a cherry tomato in the center of each mini tart, add the heart of palm all around it, and sprinkle with some goat cheese(optional). Place the mini tarts back in the oven at 375 degrees for about 25 to 30 more minutes. Take the mini tarts out of the oven and let them cool before serving. Unmold each one carefully and serve. Enjoy it!
Warning: The cherry tomatoes will be extremely hot. Let them cool down before serving. To unmold the tarts without cracking make sure the tarts are completely cooled down.
Just the smell of these baking in the kitchen brings back fond memories of family gatherings during my childhood in Brazil. I hope you enjoy it as well.
- 8 Fluted Mini Tart/Quiche Pans (4.75” each)
- Food Processor
- Rolling Pin
- Parchment Paper
- Baking Sheet
- For the Pastry Dough:
- - 2 cups sifted flour
- - 12 Tbsp cold unsalted butter
- - 1 egg
- - ½ tsp salt
- - 1 to 2 Tbsp ice water
- Preheat the oven to 375 degrees.
- Pulse the sifted flour and butter in a food processor until it has the consistency of coarse meal, then add the egg and pulse until it is incorporated. If the dough does not hold together easily, gradually add the ice water (for this recipe I added one tablespoon of ice water). Do not overwork the dough or the pastry will be tough.
- Shape the dough with your hands into a disk shape.
- Wrap the dough in plastic wrap and chill in the fridge for 30 minutes. The dough can be refrigerated for up to 3 days.
Ana Helena Campbell
You can find more of Ana Helena here on her blog.