Recipes with ingredient(s): SALAMI
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Salami and Egg Tarts in Polenta Crust Recipe – Category: Eggs
- 2 1/2 cups half-and-half
- 1 tbsp unsalted butter
- 1 1/2 tsps. salt
- 1 cup polenta or coarsely ground cornmeal
- 2 tbsps. mascarpone
- 2 tsps. chopped flat-leaf parsley
- 10 large eggs
- 1/2 tsp finely ground black pepper
- 1 tbsp extra-virgin olive oil
- 2 tsps. minced shallots
- 1/4 cup ricotta cheese (full fat or part skim)
- 6 oz. salami, cut into 1/4-inch dice
- 3 tbsps. chopped roasted red pepper (optional)
- Preheat the oven to 350 degrees F
- Generously butter a 9-or 10-inch round tart pan with a removable bottom or use 6 individual tart pans with removable bottoms
- Combine the half-and-half, butter and 1 tsp salt in a medium saucepan and bring to a boil over medium-high heat.
- Whisk in the polenta a little at a time until all is combined.
- Lower the heat and continue cooking, stirring constantly until the mixture pulls away from the sides of the pans, about 5-6 minutes.
- Remove the pan from the heat and stir in the mascarpone and parsley.
- Divide the mixture into 6 and press it into the tart pans with the back of a spoon to form the crust.
- Bake for 10-12 minutes, until crust is lightly golden.
- In the meantime, whisk the eggs together in a large bowl with the remaining 1/2 tsp salt and the pepper and set aside.
- Heat the olive oil in a large skillet over low heat.
- Add the shallots and cook until soft, about 2 minutes.
- Pour in the eggs.
- Cook, stirring constantly, until glossy but still soft, about 4-5 minutes.
- Remove from the heat and stir in the ricotta and salami.
- Stir in the roasted red pepper if using.
- Spoon the egg mixture evenly into the crusts
- Bake for 6-8 minutes, until the eggs are just set
- Remove from tart pans to serve
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