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Paderno World Cuisine 13.75 by 4.325 Inch Rectangular Fluted Non-Stick Tart Mold with Removable Bottom
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- A staple for any baker
- Removable bottom for easy unmolding
- Great for baking quiche
- Fluted sides
- Made of non-stick material
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From the manufacturer
The Paderno World Cuisine Non-Stick Rectangular Tart Mold makes even a novice baker look like a pro! The non-stick interior makes for effortless release of either homemade, or store-bought pastry.
Create visually appealing sweet or savory tarts, as well as quiches and casseroles.
After baking and cooling your tart, simply place your hand under the removable bottom of the pan and press upwards to separate the bottom from the sides of the pan. Your pastry will stay on the removable bottom piece, leaving the attractive fluted edges free from the pan.
Savory Mushroom & Leek Tart
1 1/2 cups all-purpose flour.
8 tablespoons unsalted butter, chilled.
3 tablespoons ice water.
16 oz. baby bella mushrooms, cleaned and thinly sliced.
1 leek (using just the white part), cleaned well and thinly sliced .
1 teaspoon minced garlic.
8 oz honey goat cheese, softened.
fresh thyme sprigs.
2 tablespoons milk.
1 egg, beaten.
1/2 pound bacon, cooked and crumbled (reserve a couple tablespoons of the bacon grease).
Optional: fresh parsley and balsamic reduction/syrup.
In a food processor, pulse the flour and a large pinch of salt to combine. Cut the chilled butter into small cubes and add to the flour. Pulse until small pieces form. Drizzle in the water and pulse just until the dough starts to come together on the blade. Turn out onto a lightly floured surface and knead 3-4 times. Shape into a flat disk, wrap in plastic wrap, and chill for 30 minutes.
Preheat the oven to 425 degrees. Remove the dough from the refrigerator and transfer to a lightly floured surface. Roll into a rectangle larger than your tart pan, occasionally moving the dough to avoid sticking. Transfer the dough into your tart pan, pressing it gently into the bottom and edges of the pan. Score the bottom of the dough with a fork to avoid bubbling. Return the dough, in the pan, to the refrigerator for 15 minutes.
Cover the dough with parchment paper and fill the inside with pie weights. Bake for 10 minutes then remove the parchment and pie weights. Reduce temperature to 375 degrees. Bake for an additional 15-20 minutes, until golden brown. Cool completely.
In a large skillet, heat the reserved bacon grease over medium heat. Add the sliced mushrooms and leeks. When they have begun to release some moisture, add the garlic, a pinch of salt and pepper, and a little bit of freshly minced thyme. Cook until the mushrooms are soft and brown, and the pan is mostly dry. This will take about 10 minutes.
Mix approximately 1 teaspoon of freshly minced thyme with the softened goat cheese, then spread evenly across the bottom of the cooled tart shell.
Combine the egg and milk, then pour over the goat cheese.
Add the crumbled bacon to the top of the egg mixture, then pile on the mushrooms and leeks. Gently press down on the mushroom layer to get a nice compact tart.
Place the tart in the oven and bake for 15-20 minutes, until the egg mixture is set and cooked through. Allow to cool slightly before removing from the tart pan.
To serve, drizzle with the optional balsamic syrup and sprinkle with freshly chopped parsley.