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Entries in tart (2)

Thursday
Sep222011

Thank You Sir Fleming!

The next time I discover this bread on my counter I will be more than a little grateful to Sir Alexander Fleming for his discovery of penicillin's remarkable properties.  It is amazing that this antibiotic discovered more than 80 years ago still has utility today.  A mere 24 hours on this medication and my strep throat admitted defeat.  I felt well enough to make this delightful tart from Yotam Ottolenghi's Plenty.

Surprise Tatin

1 1/2 cups cherry tomatoes (Ottolenghi gives you permission to use commerical sun-dried tomatoes in oil instead if you don't want to roast your own)

2 TBS olive oil, plus extra for drizzling

salt and black pepper

1 lb. new potatoes (skins on--I used the oca potatoes--scroll down)

1 large onion, thinly sliced

3 TBS sugar

2 tsp butter

3 oregano sprigs

5 oz. aged goat cheese, thinly sliced (I used chevre, crumbled)

1 puff pastry sheet, rolled thinly (I bought Pepperidge Farm--at Walmart, the horror)

Preheat oven to 275F. Halve the tomatoes and place skin side down on baking sheet (I placed cut-side down because apparently I cannot read).  Drizzle over some olive oil and sprinkle with salt and pepper.  Place in oven to dry for 45 minutes.

The dried, improperly placed tomatoes.

Meanwhile cook the potatoes in boiling salted water for 25 minutes. Drain and cool. Slice into 1" thick discs. 

I used these instead of potatoes

Oca are a tuber, I guess technically not a potato.  To me they tasted like a cross between a potato/turnip/parsnip.  I bought them at Central Market because they looked cool.  I texted Maddy, and she google-imaged them.  Her reply, "they look like maggots."  A new term for our family lexicon was born: maggotatoes.  I think they look a little like the ginger flower; at least prior to boiling.  Post-cooking I will admit they were a little grub-like.

Surprise, it's not a vegetarian tart!  Just kidding.  Moving along.

Saute the onion with the oil and some salt for about 10 minutes, or until golden brown.  Once you have prepared all the vegetables, brush a 9" cake pan with oil and line the bottom with a circle of parchment paper (once again, my reading skills failed me and I did NOT line the pan--worked just fine).  In a small pan cook the sugar and butter on high heat, stirring constantly with a wooden spoon, to get a semi-dark caramel.  Pour the caramel evenly over the bottom on the cake pan, tilting to spread.  Scatter oregano leaves over the caramel.

Lay the potato (maggotato) slices close together on the bottom of the pan.  Gently press onions and tomatoes into the gaps, and sprinkle generously with salt and pepper.  Spread the goat cheese evenly over the potatoes.  Cut a puff pastry disc that is 1" larger in diameter than the pan. (I use a square and just jammed in the excess--we like crust in our house).  Lay the pastry lid over the tart filling and gently tuck the edges down around the potatoes.  At this stage you can chill the tart for up to 24 hours.

Preheat the oven to 400F.  Bake for 25 minutes, then reduce the temperature to 350F and continue baking for 15 minutes, or until the pastry is thoroughly cooked.

Remove from oven and let settle for 2 minutes only.  Hold an inverted plate firmly on the top of the pan and carefully but briskly turn them over together, then lift off the pan.  Serve the tart hot or warm.

Surprise!  Almost like the picture in the book.  This was a huge hit in our house.  I will definitely make for our next dinner party using the chill for 24 hour option.  Sophie had asked for "a tart or something" for dinner if I was feeling better....

A post about maggots and mold that ends with a smile...who knew?

Saturday
Sep102011

Pear Gallette

I needed to use the other half of my gallete dough, and with a Costco bag full of pears all conspiring to ripen simultaneously, time for a pear tart.  Even after >1 week in the refrigerator, this dough performed beautifully.

 I will never roll dough without parchment paper

I will never roll dough without parchment paper

I will never roll dough without parchment paper

While dough is chilling, prepare filling....

3 cups diced pears (I used D'Anjou), toss with 2 TBS lemon juice

1/2 tsp cardamom

4 TBS turbinado sugar

1 TBS flour

Combine spice/sugar and flour.  Mix gently with diced pears.

Mound filling onto chilled crust.  Fold crust around filling, if it cracks don't worry.  Just press the cracks closed.  Brush with softened butter and sprinkle with additional sugar.  Chill in fridge for ~20 minutes.

 Bake at 375F until browned and juices are bubbling and thickened.  Cool and serve warm or at room temperature.  Goes well with a dollop of ricotta and a drizzle of ginger syrup.