Rustic Tart’s Ready-to-Roll Holiday Recipes!

Enjoy these tart and quiche recipes from Stephanie of Rustic Tart - creators of Ready-to-Roll Dough - and check out her helpful how-to videos here.

Apple Tart

Yields: 6-8 servings

We like to mix apple varieties in our fillings to balance texture (tender, crisp) and flavor (sweet, tart). Some of our favorite apples are Empire (crisp, sweet and tart), Cortland (tender, sweet), Golden Delicious (holds shape, sweet with hints of tartness), and the traditional pie apple, the spicy and tender Jonathan.

Ingredients:

Dough:

• 1 package Ready-to-Roll Dough (TM) FOR SWEET PIES, TARTS & PASTRIES thawed overnight in refrigerator

• Flour, for dusting

  For finishing dough (optional):

• 2 tablespoons heavy cream

• 1 tablespoon coarse sugar (such as turbinado sugar)

  Filling

• 2 pounds (about 4 to 8) apples, peeled, cored, cut into 1-inch slices 1 tablespoon lemon juice

• 1/4 cup sugar

• 1/4 teaspoon salt

• 1/2 teaspoon ground cinnamon

• 1/8 teaspoon freshly grated or ground nutmeg 2 tablespoons flour

• 1 tablespoon butter, cut into small pieces

Instructions:

1. Prepare dough following thawing and rolling instructions (steps 1 through 5) on Ready-to-Roll DoughTM package.

2. Toss apple slices with lemon juice in a large bowl.

3. Combine sugar, salt, cinnamon, nutmeg, and flour in a small bowl; add sugar mixture to apple slices and combine.

4. Assemble and bake following steps 6 through 8 on Ready-to-Roll Dough (TM) package. In step 6, dot filling with butter pieces before folding dough over the filling.

5. Cool completely to set filling before serving.  

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Ham and Cheese Quiche

Yields: 6-8 servings

Follow this recipe as is or use it as a base for your creative instincts or for what you have on hand. Make it with seasonal vegetables, try different cheeses—whatever sounds good to you.

Ingredients:

Dough:

• 1 package Ready-to-Roll DoughTM FOR SAVORY PIES, TARTS & PASTRIES pre-baked in 9-inch pie plate and cooled (see label “Instructions for pre-baked pie crust”)

  Filling:  

• 4 large eggs

• 1 cup milk

• 1/2 cup heavy cream

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1/4 teaspoon freshly grated or ground nutmeg (optional)

• 4 ounces Gruyère, Cheddar or Gouda cheese, grated (1 cup)

• 3 ounces thinly sliced ham

Instructions:

1. Place oven rack in lower third of oven and preheat to 375°F.

2. Whisk together the eggs, milk, cream, salt, pepper and nutmeg in a medium bowl.

3. Sprinkle half of the cheese evenly over pre-baked and cooled crust; tear ham into shreds and scatter evenly over cheese; top with remaining cheese.

4. Pour egg mixture evenly over the ham and cheese; bake 35 to 40 minutes, or until puffed in center and knife inserted near center comes out clean.

5. Let cool 20 minutes before cutting into slices. May be served warm or at room temperature.
   

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