Monday, February 2, 2009

Hi hello Apron Adventurers!! Lindsay was kind enough to let me, Christine (one of the ones fortunate enough to live with Lindsay and eat all of her scrumptious food), share one of my favorite recipes – tarta!

I first ate tarta when I visited my boyfriend in Argentina while he was studying abroad. It was one of Nate’s favorite things that his host mom made, and I asked for the recipe in very broken Spanish so I could bring a taste of Argentina back to the States.

Argentine Tarta

2 store bought pie crusts (the kind that are rolled up, not the frozen ones in the pan)
½ pound ham, diced

½ pound cheese, shredded (I usually use provolone or some other mild, white cheese, but this time I used Colby Jack and it was equally delicious)
2 Roma tomatoes sliced
2 tablespoons basil, chopped
1/3 bag baby spinach
2 eggs
1-2 tablespoons milk

Place the first pie crust in your pie pan. Spread the ham evenly on the bottom of your pie and follow with the cheese. Lay sliced tomatoes on top to form and sprinkle with basil. Whisk the eggs and milk together in a small bowl and pour the mixture into your tarta. Add the spinach and placed the second crust on top, pinching the ends of the two pie crusts together so the pie is sealed. Poke a couple holes in the top with a fork to let air escape. Bake at 360 degrees for 35-45 minutes (until the top crust is a nice golden brown). Remove from the oven and let rest for 5-10 minutes. Enjoy!

I often just have tarta as an entire meal, but we were having guests over, so we needed a little something else. After scouring the kitchen for ingredients, Luke whipped up a great Mexican rice to compliment.

Mexican Rice

½- 1/3 onion
½ stalk celery
1 chunk green pepper
¾ can (15 oz.) diced tomatoes
½ tablespoon garlic
½ teaspoon chili powder
1 teaspoon cumin

1/3 cup vegetable oil

2 cups rice
4 cups water
4 cubes chicken bouillon
1 heaping tablespoon fresh cilantro

Blend or coarsely chop first 7 ingredients. Heat oil in large skillet then brown the rice. Add blended ingredients, water, and chicken bouillon. Heat to boiling and add cilantro. Simmer, covered on low heat for about 20 minutes.


Brittney said...

Ladies and gentlemen, I think we just found my birthday present from Christine--get on that, woman! :)

Anonymous said...

These were deeeelicious. I like the crust on top, which makes these a little fluffier compared to a quiche.