Seriously, LOOK how fantabulous that looks!
Now we all know I have this insatiable love for an AMAZING Reuben. I personally think I make the Quintessential Perfect Reuben Sammich but then I’m biased and a HUUUUUUUUUUUUGE food snob. Just sayin… Go with it peeps, trust me on this. When I open my bistro, you’ll find out first hand. Then you’ll fall in love – first with the food, then with me cause well I’m just that damn lovable *wink*.
Last night when I got home from work I was on speed mode. See I got up late, got to work at 6:30am (which is unheard of considering my butt is at the gym by 5am every morning at work) thus I didn’t get to work out until after 4pm. Ran my 5 miles (yeah I know, insane) then drove 1.5 hours home. I still was on that ‘runners high’ if you will. I never quite ‘got that’ until I actually got into seriously working out and this whole running on purpose thing. I think that’s why I love working out early in the morning as it lasts the whole day for me and gives me the energy I need to endure my extremely stressful job. Anyway, when I got home I knew I wanted to make something with the leftovers (lord knows I have enough). As I was looking through my recipes I came across my Biscuit Crusted Summer Chicken Tart which I LOOOOOOOOOOOOVE. Once I saw that I KNEW what I was making!
This recipe was so simple and literally took *maybe* 15 minutes to put together and pop in the oven. Even with making the biscuit crust from scratch, still only 15 minutes.
When this came out.. OH GOOD GOD! The smells were intoxicating. It took I had to not just stand there, oven door open, fork in hand and dig in!
So I mixed up the biscuit crust…
No looking at how dirty my oven door is!
.. and waited
..and waited for like ever (well okay, like 20 minutes)
and THIS emerged…
Just LOOK at that golden crispy buttery biscuity crust!
yes… I said biscuity.
And so I waited…
…and waited (okay like 5 minutes) to remove the tart from the pan
Isn’t she GORGEOUS!
I mean seriously, she’s almost too pretty to touch!
I said ALMOST! Please, Mama needs food here people!
When I cut into this, you could hear the buttery, flaky layers ‘snapping – not sure how to describe it but make it and you’ll know what I’m talking about’.
When I took out that first piece, it was like the Gods of YUMNESS came down and kissed me for it!
I mean LOOK!
No seriously… LOOK!!! Like I LOOOOOOOOOOVE this thing!
Look at that filling!
It took the most incredible amount of will power I’ve ever had to stop at just one piece! This was so good that literally I wanted to kiss myself!
You NEED to make this! No, I’m serious, you HAVE TO MAKE THIS!
|Savory Reuben Jarlsberg Tart||
- 2 cups flour, sifted (yes, sift it!)
- 1 Tbl plus 1 tsp baking powder
- 1 tsp salt
- 1 stick cold butter, cubed
- 1/2 cup cold milk
- 1 1/2 tsp caraway seeds
- 2 cups chopped Guinness Corned Beef *See note
- 1 cup sauerkraut, drained (I don’t rinse mine)
- 2-2 1/2 cups shredded Jarlsberg cheese
- 2-3 Tbl yellow mustard (or grainy mustard); if you don’t like that you can use 1000 island dressing
- In a medium bowl whisk together flour, salt, caraway seed and baking powder.
- Cut in the butter to resemble coarse cornmeal.
- Add the milk and quickly stir to gather dough into a ball.
- Divide the balls to where one is slightly bigger than the other (this will be used for the base.
- Gently, on a lightly floured board roll out the bottom crust.
- Preheat oven to 350F.
- Lightly spray a 9”-10” removable bottom tart pan.
- Place the crust into the pan and up the sides to where you have a 1/2” overhang.
- Lay 1 cup of cheese on the bottom crust and spread out evenly.
- Next add the corned beef followed by the sauerkraut.
- Next drizzle the mustard over top but be careful not to get it on the crust edges.
- Add the remaining cheese.
- Roll out the remaining biscuit ball and place on top of the tart.
- Gently pinch the top crust with the bottom crust to ensure a seal.
- Slit 2 holes in the top of the crust.
- Bake for 15-20 minutes or until the top is golden brown.
- Remove from the oven and allow to cool 5 minutes before removing from the tart pan.
- If the sides are too soft, place the tart (minus the sides) back in the oven for 5-7 minutes, covering the top loosely with foil.
If you don’t have leftover Guinness Corned Beef, you can use deli corned beef but be sure it’s low sodium. Though you really, REALLY should make the Guinness Corned Beef.
I strongly recommend you use Jarlsberg in this. Trust me here. Swiss will work but the flavor Jarlsberg is so magical in this dish!
Now some of you asked how to make this if you don’t have a tart pan/pan with a removable bottom (think Spring form). No fret, I got ya covered! Simply take either parchment paper (sprayed) or foil (sprayed) and line a round cake pan with it leaving at least a 1″ overhang. Bake as normal and just use the overhang as the ‘handles’ to lift it out. Parchment paper is a tad tricky as it tends to get brittle when ‘exposed’ in the heat. If you want I would take 2 long strips of foil, fold them a few times (about 1″ wide) and place them down in the pan first criss-crossed (X), then line with parchment. Use the handles of the foil X’s to help take it out.