Christmas Quiche Wadges
|All purpose flour||2⁄3 Cup (10.67 tbs)|
|Cold butter||1⁄2 Cup (8 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
|Vegetable oil||1 Tablespoon|
|Shredded mozzarella cheese||1⁄3 Cup (5.33 tbs)|
|Milk/Light cream||1 Cup (16 tbs)|
|Dried oregano||1⁄2 Teaspoon|
In bowl, combine flour and salt; with pastry blender or two knives, cut in butter until mixture resembles fine crumbs with a few larger pieces.
Beat together water, yolk and oil; stir into flour mixture until moistened.
On floured surface, knead into ball.
Cover and refrigerate for 1 hour or up to 5 days.
On lightly floured surface, roll out pastry to 1/8 inch (3 mm) thickness; cut out five 6 inch (15 cm) rounds.
Fit each into 4 inch (10 cm) quiche or tart pan with removable bottom.
Refrigerate for 30 minutes.
Line each shell with foil; weigh down with pie weights or dried beans.
Bake on baking sheet in 375Â°F (190Â°C) oven for 15 minutes; remove weights and foil.
Prick pastry with fork; bake for 10 minutes longer or until golden brown. (Shells can be cooled, covered and stored at room temperature for up to 1 day.)
FILLING: Divide mozzarella evenly among shells; top with sweet peppers.
In bowl, whisk eggs; whisk in milk, oregano, salt and pepper.
Pour into shells.
Bake tarts for 35 to 40 minutes or until knife inserted into centers comes out clean.
Let stand for 10 minutes; cut each tart into 6 wedges.