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Posts Tagged ‘tart’

It’s another Avignon-inspired recipe for you today! Going back to Les Halles market – the one to give you foodie dreams for years to come – I mentioned the boulanger who sold apple pie by the slice. His pie/tart was not the usually fancy affair with neatly sliced apples delicately arranged in concentric circles but a handheld, picnic-friendly pud.  A sweet apple compote was sandwiched between two layers of flakey, buttery puff pastry while the top was covered in a crackly layer of golden sugar. Thin squares of pie were sliced up and wrapped in a napkin for eating on the spot. The perfect end to a simple lunch of cheese, bread and tomatoes eaten on a sunny park bench overlooking the Rhone river. (more…)

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Horray! It looks as though we’re through the ‘hungry gap’ where the last of the winter vegetables are running low and the first of the spring veggies are not quite ready. If you subscribe to a veggie box or community agriculture scheme the hungry gap can play havoc with your menu plan: unexpected frosts can spoil crops, supplies can run out early and you end up with the occasional unexpected substitution. Last week was one such occasion when I had made planned to make pumpkin falafels and ended up with a cauliflower. Granted, it was a lovely cauli but I struggled to come up with an interesting idea for dinner that went beyond the standard cheese pairing. (more…)

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The orange trees in Rome were covered in fruit, I was so tempted just to reach up and pick one. But having already attracted attention by taking pictures of a tree  I don’t think stealing oranges would have done me any favours! Fortunately I picked up some lovely oranges which were on offer at the greengrocer back home and used them to make this gorgeous twist on a custard tart. (more…)

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I make no apologies for this tart, it is a full-on carb fest, fantastic for a winter’s night when all you want to do is curl up in front of the TV and snooze. But at the same time I’d happily eat this during the summer with green salad and chilled glass of white. A contradiction in terms? No, just a beautifully versatile and simple tart than can be thrown together at a moment’s notice and tweaked depending on what you have in the fridge.

In its current incarnation this tart is puff pastry topped with spring onions, thyme and fat coins of potato hiding under melty goat’s cheese. But how about swapping the onions and thyme for red onion marmalade and sliced black olives; slow-roasted tomatoes and basil; or pesto. Switch the goat’s cheese for feta. During the summer, when you fancy something a little lighter, you can slice the potatoes paper-thin. You don’t even need a recipe but I’ll give you one anyway.

Potato and goat’s cheese tart

(Serves 4)

  • 1 x 375g  pack of pre-rolled puff pastry
  • 5-6 new potatoes, sliced 0.5cm thick
  • 6 spring onions
  • 2 tsp dried thyme
  • 200g goat’s cheese
  • salt and pepper
  • olive oil

Pre-heat your oven to 200°C.

In a medium pan boil the potato slices for about 5 mins or until soft. Drain.

Unroll the pastry onto a baking sheet and with a knife, score a 2cm border around the edge of the pastry making sure not to cut completely through. With a fork, gently prick the pastry inside of the border.

Keeping within the border, sprinkle over the chopped spring onions and thyme then arrange the potato slices in a single layer. Season with salt and pepper then crumble over the cheese. Drizzle a little olive oil over the top and bake for 25 mins until the pastry is puffed and golden. If the cheese looks to be browning to quickly move the tart to a lower shelf in the oven or cover with foil.

Now go forth and tart it up!

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