La Platicona Habla: Tastes, Passions and Pursuits

I slept in and made this delicious breakfast tart using some delicious Camembert brie cheese, and a simple ratatouille. For the tart crust, I opted for a traditional flakey tart crust, rather than my traditional savory tart crust. The main difference between the recipes is less flour and more butter. I will post separately with that recipe. The advantage of the flakey tart crust is the omission of pre-baking the crust. You can simply mold the crust into the tart pan and add your filling. The baking time is also less, which is especially important in summer when it can be too hot outside for baking inside.

For the ratatouille, basically a French version of random vegetables sauteed and sometimes roasted in an oven afterwards, I used the produce I found in my kitchen, including 2 plum tomatoes, 1/2 white onion, 2 cloves of garlic, 1/2 of a yellow and red bell pepper, and dried herbs de Provence. Rather than labor over stove and onion, I decided to quickly sautee these vegetables in 2 tbsp of olive oil over medium-high heat to give them a quick browning. I cooked them for about 8 minutes and turned the burner off, letting the juice from the vegetables evaporate as the pan cooled down. You don't want watery or mushy vegetables, so this process of eliminating the moisture from them is key to keeping your tart intact and prevent it from breaking up.

After molding my crust, I layered the vegetables first, then slices of the Camembert brie cheese (I tried the brie version, and frankly, didn't like it as much as the other brand that was more firm). I poured in 4 eggs I'd whisked with 1/2 c of cream. Bake the tart at 375 degrees for 35 minutes. The result is rather amazing, considering all the butter put into that flakey tart crust! Enjoy.

Labels: bell pepper, cheese, eggs, herbs, onion, tart, tomatoes

Goodness, I sure have eaten a lot of eggplant this month. Every bite has been delicious. October ends the peak period for eggplant - so take advantage while you can. In making this tart, I finally followed the original recipe in Once Upon a Tart for tomato and eggplant tart. The tart has a subtle smokey flavor from the roasted eggplant, and the orange heirlooms I used were sweeter than the red ones they used in the cookbook.

This recipe calls for two steps - making and baking a tart shell, and preparing the filling. The good news is that the tart shell is rather easy, and the recipe makes plenty for 2 tarts (I have a large tart tin so I made two). You can always freeze one lump of dough and save it for a day you are feeling like having a tart but too busy to make another batch of dough. I find that the dough lasts about 3 weeks in the freezer.

For the tart:

1 batch of Crunchy Savory Tart Crust
I substituted 1/2 cup of wheat flour in the original recipe for added texture.

For the filling:

- 3 eggs
- 1/4 c cream
- salt and pepper to taste
- 3 small eggplants, sliced
- 3 vine ripened tomatoes
- 1/2 c fresh grated parmesan
- handful of basil, finely chopped
- 1 tbsp olive oil

Preheat oven to 450 degrees.

Labels: Eggplant, eggs, heirloom tomatoes, tart

The sweetest thing is having a zesty and elegant tart in a hurry. After preparing the tart crusts in advance, making this sweet tart from Once Upon a Tart was easy and rewarding. The best part about making this tart was that the ingredients were simple and few compared to others I looked at. I suggest that if you make this tart, you par-bake the tart crust so that the custard doesn't seep out and stick to the sides of the tart pan. So how many times can you say "best part about this sweet tart?"

You will need:
- 3 large eggs
- 3 large egg yolks
- 1/2 c sugar
- zest of one lemon
- juice of 3 lemons
- 3/4 c of heavy cream
- 1 par-baked flaky tart crust

Preheat oven to 350 degrees

Step One: Whisk eggs and yolks together in a medium sized bowl. Add sugar while whisking and pour in lemon zest and juice. Still whisking, pour in the cream.

Step Two: Slowly pour in the custard into your par-baked tart shell and ensure that none spills over. Bake for 25-30 minutes or until it doesn't jiggle. Remove from the oven and cool. Serve at room temperature or chilled.

I think this tart would go best with a dollop of cream and a piping hot cup of Earl Grey tea with milk. So far my tart making has been a success. The cookbook from Once Upon a Tart was worth every penny and makes a great gift for a first time or well experienced baker who enjoys classic pastries like scones, muffins, and these savory and sweet tarts.

Labels: cream, dessert, eggs, lemon, tart

Savory tarts are tart fillings that consist of eggs and vegetables, and sometimes even meats. I studied my tart baking book and I found a recipe for tomato and eggplant tart, but I am not that keen on eggplants in a tart. I opted instead for zucchini and herbs of rosemary and basil. I also decided that he Parmesan cheese and herb base could benefit from a bit of pesto instead. Feel free to alter this recipe as needed, but be sure to note that it is the herbs and Parmesan that really finish this recipe off.

You will need:
- 1 tart shell, par-baked
- 2 small zucchinis, washed and thinly sliced on the bias
- 3 Roma or vine ripened tomatoes, halved and sliced
- 3 tbsp of pesto + 1/4 c Parmesan
- 2 eggs
- 1/4 c cream
- herbs (rosemary and basil)
- Salt and Pepper to taste

Step One: Combine zucchini, salt, and 3 tbsp of olive oil; bake slices on baking sheet and bake for 10 minutes at 400; remove and cool. Reduce heat of oven to 370. This pre-baking measure will prevent the zucchini from turning soggy.

Step Two: While the zucchini bake, take the tomato slices and lay them against the sides of a colander. Sprinkle with salt and let them drain over the sink or a dish until ready to assemble.

Step Three: In a bowl, combine Parmesan and handful of minced fresh rosemary and basil. You can spread this mixture on the bottom of the tart shell, or add the pesto sauce to it and then spread it out.

Step Four: Arrange the tomato slices, as shown, alternating it with slices of zucchini. When one layer is finished, fill in the center with remaining vegetables. Sprinkle with any remaining herbs.

Step Five: In a bowl, whisk the eggs, cream, salt & pepper. Pour this "custard" over the vegetables and place completed tart in the oven to cook for 20-25 minutes or until the center no longer jiggles. Remove from oven, and let cool for a few minutes before slicing and serving.

This tart is very savory and lovely. I think the Parmesan and herbs really finish it off, and the presentation will certainly make an impression on your friends and family. Feel free to experiment with other fillings. I promise to post a sweet tart to demonstrate the versatility of this tart shell.

Labels: eggs, heirloom tomatoes, tart, tomatoes, zucchini

Being adventurous of late, I decided to attempt this tart crust from my new cookbook, Once Upon a Tart. I read the preface on tart crusts and took some key points to emphasize here, in this blogger remake:

First, make sure the butter and shortening are very cold. Second, mix everything up fast, and use a wooden spoon to combine the ingredients once they are incorporated using a food processor or pastry cutter. Third, if using a pastry cutter to cut the butter into the dry ingredients, first place your bowl in the refrigerator for a few hours or overnight to keep the ingredients cold (the food processor works much faster so this step is not needed).

I know some of you are doubting whether this recipe works, whether its messy, or too much work. Well, I suggest making this dough ahead of time, and even rolling it out into your 9 inch tart pan covered in the fridge until you bake it. Once the crust is done, there are a million ways to make a delicious and savory filling. This recipe makes two 9 inch tarts.

Baking ware you will need:
- 9 inch tart pan
- pastry cutter or food processor
- metal bowl, cooled in the refrigerator
- wooden spoon
- parchment paper
- cup of beans (don't try to eat these later!)

Ingredients you will need:

- 2 1/2 c flour
- 3 tbsp of semolina flour
- 1 tsp sea salt or kosher salt
- 12 tbsp ( 1 1/2 sticks) cold butter, diced into cubes
- 3 tbsp cold solid vegetable shortening
- glass of ice water

Step One: Mix flours and salt in large cooled metal bowl. Cut in butter & shortening into the flour mixture with a pastry cutter or in the food processor pulsing for 15 seconds, and then a few times more to loosen mixture up. The mixture should resemble crumbs.

Step Two: Spoon in ice water one tablespoon at a time, folding the mixture with a wooden spoon. The dough should begin to form, but still be a tad dry. I ended up using 3 tablespoons of water. Use your hands to finish bringing the dough together and form a ball.

Step Three: Cut dough in half, wrap each in plastic and refrigerate for 30 minutes.

Step Four: Roll out 1 disk of dough into 1/4 inch thick; place over a 9 inch tart pan and form so that you cover the bottom and walls of the pan with dough. Return to the fridge for another 30 minutes before baking.

Step Five: To bake, first prick holes in the bottom of the tart with a fork, line with parchment paper or foil and fill with beans (they act as weights). Bake for 10 minutes, remove weights and bake for another 5-10 minutes for a par-baked shell, and another 15 minutes for fully baked shell.

Voila! You are a tart master! Stay tuned for a delicious filling.
Cool

Labels: tart

Yes, that is "tart" with an "e" - an ode to my dear food blogger Clotilde who inspired me to whip up a batch of my very own pate brisee (the flaky crust of this quiche-like tarte) for this edible delight. I gathered a fresh bunch of asparagus and decided to pair it with an old favorite: eggs. I tried this simple tarte and found it very pleasing to both tongue and eye. I suggest that you begin by making the crust first, the day before is best, and then putting the ingredients together. The original recipe calls for asparagus and strawberries, but frankly, I was scared to try that combo.

Ingredients for the Pate Brisee (crust):
- 1 1/2 c flour (you can substitute 1/4 c of flour for 1/4 c ground almonds as I chose to);
- 1/2 c + 1 tbsp of chilled salted butter;
- optional egg;
- parchment or wax paper & rolling pin.
I made this in a food processor but you can make it in a mixing bowl with a pastry cutter and your own fingers.

For the eggy filling:
- 2 eggs;
- 1/2 c sour cream or whipping cream;
- salt & pepper;
- 1 tsp chopped italian parsley;
- 10 cooked & cooled skinny asaparagus stems.

Pate Brisee (crust):
Step One: In a food processor or your mixing bowl, combine the flour and cold butter. Cut with a pastry tool or in a food processor until well incorporated. Using your hands, place the mixture out on a clean surface and knead the dough slightly until it comes together. Let the dough ball rest for a few minutes.

Step Two: Roll the dough out onto a clean surface until 1/4 inch thick and line a greased tarte pan, sides and all. Prick the bottom of the lined pan with a fork and place in the fridge overnight or or at least 1 hour to chill before cooking and adding filling below.

Filling:
Step One: Combine eggs, cream (sour or whipping), salt & pepper, parsley in a bowl with a wire whisk. Set aside.

Step Two: Take out crust from the fridge and pre-cook in an oven at 360 degrees (180 degrees celsius) for 10 minutes. Pat down with a fork if it rises too much. Remove from the oven.

Step Three: Pour in filling and arrange asparagus on top in a radial pattern. Cook in the oven for 25-30 minutes at the same temp (360 F/180 C) or until golden on top. Remove from oven and cool. Serve and eat warm or at room temperature with a side of greens.

I made 6 mini tartes with this recipe and they turned out magnificent. They are a wonderful leftover lunch and easy to reheat. The best part is that the crust is a total breeze. I did not have to add that egg to the crust because my dough was so nice and sticky. You may have to add that egg if you are having trouble getting it to stick together. Don't forget to chill the dough after it is formed in the pan and to pre-cook it before adding the filling. These are crucial steps that can alter your crust's consistency and flavor. Also, adding the ground almonds instead of 1/4 c of flour gave the crust a nice texture and complimented the bitterness of the asparagus.

Labels: asparagus, eggs, tart

I trust that you all have successfully made a turkey and all the trimmings without my assistance. In case you managed to only salvage the drumsticks and the wings, this recipe is a perfect solution for putting those leftovers to work. This recipe also takes care of those extra celery stalks and carrots from your stuffing. I like this turkey pot pie recipe because it can be altered to be a vegetarian dish, gluten free, or traditional.

For the Traditional version, you will need: turkey leftovers (about 1 c worth, chopped into bite sized pieces), 2 stalks celery diced, 2 carrots diced, 1 potato diced and boiled, 1/2 c of frozen peas (can add more if you like), 2 cloves of minced garlic, 7-10 mushrooms (I used oyster mushrooms) chopped, 1/4 c of cream, 2/3 c white wine, 2/3 c vegetable stock, 1 1/2 tblsp corn starch, herbs (thyme and rosemary are best, italian parsley is the usual suspect).

The crust: a premade pie crust (Marie Calendar's is always good) and puff pastry sheet.

For the gluten free version: 2 russet potatoes diced, boiled, and mashed with salt, pepper, 2 tblsp of butter, 1/2 c of milk (or vegetable stock for vegans/lactose phobes). Potatoes will serve as the "lid" to the pot pie.

For the veggie version: in lieu of turkey, use 1/2 a butternut squash diced. You can also add tofu if you still want the protein.

Step One: In a saute pan, add 2 tblsp of butter or olive oil, garlic, mushrooms, carrots, celery and herbs. Cook on medium high until the veggies sweat.

Step Two: Add the turkey, herbs, and cornstarch. Saute this so cornstarch is absorbed by the veggies. Add the wine and cook this for 4 minutes.

Step Three: Add veggie stock, cream, and potatoes. Saute until it thickens, season with salt and pepper.

Step Four: Pour these ingredients into a pie crust or into a glass baking dish. Place a "lid" of puff pastry over this and brush with a beaten egg. For the gluten free version, spread mashed potatoes on the pot pie mixture to cover it completely. Cook this in an oven at 400 degrees for 25-35 minutes (just be sure its cooked and not burnt). Cook at 375 if you live oceanside. If cooking the gluten free version, cook this for 20 minutes.

Serve and enjoy with little cranberry croissants (leftover puff pastry cut into triangles and roll with cranberry sauce, bake these with the pie).

Labels: feast, tart, turkey

Do you like Greek spinach pies? Hate trying to cook with philo dough? So do I. This recipe is a modified version of spinach pies and is made-easy for dinner service. You can premake this pie and freeze it for later. Cooking instructions are different if fresh vs frozen, so pay attention.

You will need: 1 bunch of spinach washed and drained, 1/4 white onion diced, 2 cloves of garlic crushed, 1/2 c of feta crumbles, 1/4 - 1/2 c of chopped italian parsley (flatleafed kind), 1/2 c of parmesan cheese grated, salt, pepper, 4 eggs, 2 Marie Calendar Pie Crusts thawed.

Step One: Cook spinach in a large saute pan with a lid or foil on top on medium low heat until wilted (don't add any water or anything, spinach is still wet from the washing). When done, drain this really well by squeezing the water out of the spinach (this reduces the spinach to about 1 cup worth). Set aside.

Step Two: Finely dice the onion, crushed garlic, and italian parsley. Put ingredients into a large bowl. Add the grated parmesan, feta crumbles, and eggs. Mix these ingredients well, then add the spinach. After ingredients are all well incorporated, pour into one pie crust.

Step Three: Take the other pie crust and cut out the middle. You place this over the prepared spinach pie, sealing the edges. This makes a spinach pot-pie look. You can freeze this (place in a large ziplock bag or wrap in saran wrap and then foil), or cook it.

Baking the Pie: Beat an egg and brush it on top of the pie. If thawed, place into an oven preheated to 375 degrees for about 25 - 35 minutes. The crust should be golden brown. Turn the oven down to Warm (a setting below 200 degrees), leaving the pie to finish off for another 20 minutes. Remove from oven and let cool for 10 minutes. Serve like a piece of pie.
If you go from freezer to oven, cook at 400 degrees (don't forget to brush on the egg), for 45 minutes, and then turn down to Warm for 20 minutes. Whatever you do, just make sure the pie is golden brown and nice and hot.

Labels: cheese, spinach, tart