Blue Ridge Appetizer Lattice Tart
Ingredients:
1 package (15 oz) refrigerated pie crusts
1 can (15 oz) Margaret Holmes Fancy Chopped Collards
¼ cup finely chopped country ham (or crisp cooked bacon)
¾ parmesan cheese, freshly grated
½ cup sour cream
½ tsp. each salt and freshly grounded black pepper
¼ tsp. freshly ground nutmeg
1 egg, separated (divided usage)
1 tsp. water
Recipe Instructions:
Preheat oven to 400 degrees. Place oven rack at lowest position. Prepare pie crust according to package directions for a two-crust pie using a 10-inch tart pan with a removable bottom (or 9-inch pie pan). Place 1 prepared pie crust in pan; press over bottom and up sides of pan, trimming edges as needed. Reserve.
Drain collards in a mesh drainer and colander, pressing quite firmly to drain very well. In a mixing bowl combine well-drained collards, country ham, parmesan cheese, sour cream, salt, pepper, nutmeg, and egg yolk (reserve white for later use); blend well. Spread evenly into prepared pie crust, smoothing top.
To make the lattice top, cut remaining pie crust into ¾ inch wide strips (a ruler helps). Arrange strips in a lattice design over collard mixture. Trim and seal edges.
In a small bowl, whisk together egg white and water until foamy; gently brush over the lattice crust. Bake at 400 degrees on the lowest oven rack for about 45 minutes, or until dark golden brown. (Cover loosly with foil during the last 5-10 minutes of baking if needed to prevent excess browning).
Cool in pan for 10 minutes, then remove sides of pan. Serve warm- cut into wedges to serve. Makes 12 appetizer servings.
This Recipe uses the following products:
- Seasoned Collard Greens
