All I gotta say is these tartlets were frickin delicious. My favorite of the reborn bunch. [added note: I totally forgot about the hash! The hash is my fav, then the tart. 🙂 ] It came out of the oven smelling heavenly, the tang of the pecorino wafting all around me. The romesco pulled pork, sauteed poblano, red pepper and shallots, and a canned roma tomato baked together as a delicious filling in the flaky buttery crust, providing flavorful juicy bites and a hot and crispy crust fresh out of the hot heat.
Romesco Pulled Pork Tartlets with Peppers, Shallots & Pecorino
(inspired by Chubby Hubby’s savory tart)
makes four 5 1/2 inch tartlets
1 batch of Thomas Keller’s Buttery Pastry Shell (recipe below)
1 cup sliced shallots
1/2 cup diced poblano
1/2 cup diced red pepper
3/4 tsp minced rosemary
2 cloves garlic, minced
1 cup romesco pulled pork
1 canned roma tomato, finely chopped
1 tbsp grated pecorino (more if you want)
four 5 1/2 inch tart pans with removable bottoms
Divide the chilled pastry dough into 4 equal pieces. Dust flour onto each side and roll out to about 3/16 inch thick. Lay the dough inside the tart pans being careful not to stretch the dough into the corners. Using a rolling pin run over the top of the pan and cut off the excess dough. Refrigerate for 20 minutes.
Preheat oven to 375 degrees.
Take the tartletts out of the fridge and prick all over the bottom with a fork. Lay a piece of foil or parchment paper over it and fill it with rice or dried beans. Bake for 20 minutes. Remove the foil and rice or beans and continue to bake for another 10 minutes.
Meanwhile, prepare the filling. Saute the poblano, red pepper and shallots in a drizzle of oilve oil over medium-high heat for a few minutes. Add rosemary and garlic. Continue to saute until vegetables are tender and edges brown. Add the chopped tomato and romesco pulled pork and mix in. Remove from heat.
When the tartlets are finished baking, divide the filling equally between the four pans. Sprinkle with the pecorino and bake for 15 minutes.
Thomas Keller’s Buttery Pastry Shell
(truncated version of recipe in Food & Wine, July 2007)
2 cups all-purpose flour, sifted, plus more for dusting
1 tsp kosher salt
2 sticks chilled unsalted butter, cut into 1/4-inch dice
1/4 cup ice water
In the bowl of a standing mixer fitted with the paddle, mix 1 cup of the flour with the salt. At low speed, add the butter pieces, a handful at a time. When all of the butter has been added, increase the speed to medium and mix until the butter is completely incorporated. Reduce the speed to low and add the remaining 1 cup of flour just until blended. Mix in the water just until thoroughly incorporated. Flatten the pastry into an 8-inch disk, wrap in plastic and refrigerate until chilled, at least 1 hour or overnight.
Okay okay, you are sick of my romesco pulled pork dishes now! But I don’t like to waste if possible. With the scraps left from the pastry dough and bits of leftovers of pork and peppers I made turnovers. I added chopped boiled eggs and cilantro to these on the go mini hot pockets. I simmered the eggs for about 9 minutes which resulted in a yolk that was still a bit soft and whites that were cooked. It added a nice creaminess to the filling and cilantro brightened it all up. These would make great little appetizers for a cocktail party.
Romesco is also awesome on top of baked potato. Romesco pork? Probably even better.
Hope you guys got some ideas for your leftovers!