Tag: tart

The journey to this carrot galette

Who would have thought I would do a carrot galette? Not I! Here is the journey to this carrot galette which I quite like.

Flavour

About two months ago now, I ventured into a book shop and came out with the last cookbook of Yotam Ottolenghi “Flavour”. I like how the author brings flavours together using generally nothing more than what is already in your pantry.  Ottolenghi

The first one we did was the Aubergine (eggplant) with herbs and crispy garlic. Eggplant dishes have become a frequent happening since my daughter reconciliated with it and realised she had here the opportunity for adding a lot of garlic!

From a pumpkin galette to a carrot galette

One of the recipes which appealed to me was the Butternut, orange and sage galette. Since the pastry dough makes two galettes, I started with the first one, initially thinking I would freeze the leftover pastry for later.  The recipe encloses in a crispy pastry some roasted carrots and roasted sliced pumpkin on a bed of garlic and shallots flavoured mascarpone. A sticky orange glaze brings in an additional dimension. While I liked it, my family didn’t like it as much because the glaze was a bit too strong for them and they aren’t fans of pumpkin.

Take two, the next day (I had not yet frozen the remaining pastry), by changing the content to carrots only, the glaze to less orange but a bit more lemon and less sweetness in the glaze.  I kept the garlic and shallot mix with the glaze, kept the pastry dough, roasted carrots always work. Finally, I swaped sage for thyme.  HERE is the recipe.

Welcome to autumn!

Welcome to autumn! Yeah !  And goodbye to summer fruits.  Ohhh 🙁

Here are two inspirations for you:

Autumn inspiration:  roasted fresh figsroasted figs, to serve with a panna cotta, ice cream, a cake or simply starte aux peches et romarinome yogurt.

 

 

End of summer inspiration: a peach frangipane tart.

Roasted figs

The first one is a dish everyone can make without much kitchen skills.  You need a non-stick fry-pan, some butter (salted is better), balsamic vinegar, honey and obviously fresh figs.  I bought a tray of over 40 figs for $15 last week, very cost-effective when you consider they can be at $2 piece! It is peak season, so go for it, it is now or never.  I had not cooked figs like this before and I must say I will do it again. Make sure to roast them just before serving.  And if you are into it, why not flamber them?

Recipe HERE.

roasted fresh figs roasted fresh figs

 

I served mine with a vanilla panna cotta and an orange semolina cake.  The cake recipe is from the GoodFood website.  The cake is surprisingly moist, even before adding the syrup (for the syrup I did not follow the recipe).

As for having figs, plus panna cotta plus cake at once, it was a bit of an extravaganza! The cake was not strickly necessary, it could have been some small dry biscuits, but I thought the children may not be so fan of the panna cotta (and I was wrong).

The frangipane peach tart

tarte aux peches et romarin

For this tart, I was pretty pleased with myself I must say. Ambrine was preparing a pizza (a school assignment was to prepare a meal).  I wanted to do a tart to use some peaches which didn’t look too good.  They ended up being really good actually! I decided at the last minute to use a tall edges tart tin and dress it up a little bit.  This is by no means something hard to make, it takes just a little more time. It took me from start to finish the same time as the pizza from start to finish (including dough), so about an hour and a half.

The tart is a plain short crust pastry, lightly blind baked, a frangipane custard at the bottom then the slices of peaches and to finish it off a brush of apricot jam and some rosemary. Yum!

Recipe HERE.tarte aux peches et romarin

 

Peach and franginane tart

Make this peach and frangipane tart before the peaches disappear for 10 month! I know, I often say so, but it is true: it is another classy  easy to make dessert.

Small warning: use a bit of intuition on this recipe as I made the tart up on the moment and my quantities may need slight (not big) adjustments.  I will try to do it again soon and will edit as required.

Serves 8.

tarte aux peches et romarin

Ingredients
Pastry:
  • 120 g of plain white flour
  • 50 g of melted butter (I use salted butter)
  • ½ cup of cold water
Frangipane custard
  • 3 eggs whole
  • ½ L of milk
  • 50 g of plain flour
  • 30 g of white sugar
  • 1 to 1 ½ cup of almond meal

Note: the amount of sugar may seem small to you, it is by design.  We don’t want the frangipane custard to overpower the sweetness of the peaches. The peaches are the heroes of the dish!

Tart assembly
  • 5 peaches cut in small quarters (roughly 12 pieces per peach), skin on
  • A handful of rosemary leaves
  • ½ cup of good quality apricot jam.
Method
Shortcrust pastry:
  1. Place all ingredients together and combine.  You need to be careful here not to mix and not to work the dough but only to combine it all. Add a few drops of water at the time if necessary. Make a ball, cover loosely for ½ hour, let it rest.  If the dough is too sticky add a spoon of flour or two.
  2. When the dough has rested, roll the dough to the size of the tart shell you are using.  Transfer the dough to the tart shell.  Roll the rolling pin over the edge to trim excesses.  With a fork, make marks over the whole bottom and blind bake until slightly golden.  You can use blind baking balls if you have some (don’t forget to place a piece of baking paper between the dough and the baking stones, I forgot once and learnt a lesson!).
Frangipane custard:

Basically a custard with added almond meal.

Heat up the sugar and milk until almost boiling, in the meanwhile beat the eggs and flour together.  When the milk is hot, insert while mixing to the egg mix and return to the stove until it thickens.  Make sure the mix does not boil. It should take up to 5 minutes (depending how hot is the heat). Once you have obtained a thick custard remove from the heat and add the almond meal.  You want a thick spreadable consistency but not runny.  It will thicken a little more when cooling down.

Tart assembly:

In the blind baked shell, place the frangipane custard at the bottom. Then, starting by the outer ring, place peaches pieces in a circle. Depending on your tin diameter and the size of the peaches, you may be able to do a full second ring or use the peaches in the other direction for the inner ring (as in the photo).

Bake on 180°C until the pastry is well golden.  Once the peach and frangipane tart has cooled down, transfer to the serving dish.  Heat up the jam and with a brush “paint” jam all over the peaches and exposed custard an on the inner part of the pastry shell.  Place the rosemary leaves randomly over the tart.

tarte aux peches et romarin tarte aux peches et romarin tarte aux peches et romarin

Onion tart

A classic dish from northern France.  I make onion tarts for our family dinner, a light lunch, parties and picnics.  It is very versatile as it can be eaten hot out of the oven or cold.  Although if cold, I find it is better at room temperature than cold out of the fridge.

The difference with a pissalardiere is in the seasonning.

The preparation is easy.  You will need to prepare ahead a shortcrust pastry (or purchase a good quality one, then this tart is even easier to make).

Serves 4-6

onion tart

Ingredients

For the shortcrust pastry:

  • 75 g of soft butter (I like to use salted butter)
  • 150 g of flour
  • Some icy cold water

The above quantity is enough for a 22 cm diameter tart dish.  There is additonal instruction on this shortcrust pastry page.

For the filling:

  • 4 large onions
  • 20 g butter
  • 2 eggs
  • 1 tablespoon of four
  • salt, pepper
  • 1 tsp ground nutmeg
  • 1/2 cup of milk or cream
Method
  1. Place the flour and soft butter in a large bowl. With your finger tips rub the butter into the flour. You will obtain a coarse granular texture.
  2. Add a little water at the time and mix lightly until the pastry comes together as a ball.  Do not work more than the getting of a nice ball. Cover or wrap in cell wrap and rest for at least half an hour (1 few hours is better) at room temperature.
  3. In the meanwhile, peel and cut the onions. Heat up the butter in a thick base frypan (use one with a lid) and place the onions.  Stir.  After 30 seconds, reduce the heat to half.
  4. After a couple of minutes, stir with a wooden spoon and cover with the lid. You may need to reduce further the heat, we are looking here fro a slow je=heat to reduce the onions. They must not brown. The onions will turn golden and start to “melt”.  This will take 15-20 minutes.
  5. Once melted, add salt, pepper, nutmeg and leave at room temperature.
  6. Preheat your oven at 180°C.   Using a rolling-pin and a little flour to prevent sticking, roll the shortcrust pastry and transfer to the tart tin.  Trim the edges.
  7. In a bowl, mix the onions with the flour, eggs, milk or cream and transfer to the tart.  I like adding fresh thyme is I have some handy at this stage.
  8. Bake for 20-30 minutes until the pastry is light brown. Remove from the oven.  Serve with a mix green salad.

Note: you can use the excess to make tartlets either sweet or savoury. A number of sweet tarts (for e.g. apple, apricots, peaches, pears) use the same pastry.

onion tart

Chocolate and raspberry tart

A chocolate and raspberry tart! Miam! It also has a balsamic vinegar finish. The raspberries are not only on top but also mixed with chocolate.

This recipe is one from Pierre Herme’s book “Le Larousse du Chocolat”.  Recipes in the book are not necessarily Pierre Herme’s own recipes but have been selected by him across his professional and personal network.

This is the case for this one, it comes from a Patisserie in Strasbourg, in Eastern France, and is by Thierry Mulhaupt.

raspberry chocolate tart

Ingredients:

For the pastry:

  • 1/2 tsp vanilla powder
  • 150 g soft butter
  • 95 g icing sugar
  • 250 g of flour
  • 2 pinch of salt (except if using salted butter)
  • 1 egg
  • 30 g of almond meal

This will make 600 g of pastry. You only need a bit more than half. Keep the rest for another dessert, it will keep in the fridge a few days.

For the filling:

  • 20 cl of thickened cream or liquid creme fraiche
  • 250 g of raspberries
  • 270 g of dark cooking chocolate (64%)
  • 70 g of soft (NOT MELTED!!) butter

For the garnishing:

  • 150 g of raspberries (fresh)
  • balsamic vinegar
Method
  1. Mix all the pastry ingredients without working the dough. That is combined them quickly. Place in cell wrap and rest in the fridge for at least 2 hours.
  2. Use a 22 cm diameter tart tin. Butter it. Roll the pastry about 4 mm thick. transfer to the tin.  Trim the edges.  Pick the bottom of the pastry with a fork (this prevent air bubbles forming during cooking).
  3.  Place the dish (with the pastry ready to bake) in the fridge for half an hour before baking. Preheat the oven to 180°C.
  4. Place a piece of baking paper at the bottom of your tart, add baking stones (or beans or rice).  Bake for 17 minutes or so (depending on the oven). Remove from the oven and remove the baking stones. Cool down the tart base on a cooling rack (handle gently, it is fragile).
  5. To prepare the garnishing, juice the raspberry through a sieve.  Cut the chocolate in small chunks.  Heat up the juice, heat up the cream to boiling point.  Place hot cream and juice on top of the chocolate. Mix until melted. Add the soft butter and mix until fully incorporated.
  6. Place your tart shell on the serving plate.  Pour in the chocolate mix, it will level on its own.
  7. Use the garnishing raspberries to place on top pushing a few down, little hole up.
  8. Fill those raspberries with balsamic vinegar using a little spoon.

raspberry chocolate tart raspberry chocolate tart

 

Strawberry Tart

Strawberry tart, yeah! This dessert is at its best when you have good supply of tasty strawberries. This is also a very easy recipe to involve kids in.

There are three versions I make alternatively at home.  All require a sweet short crust pastry precooked.  The difference is in the addition of a layer between the pastry and the strawberry.  All have a glazing above the strawberry made from diluted strawberry (or other red berries) jam and brushed on.

VERSION 1 – the most simple version and the quicker: placing the strawberries directly on top of the cooked pastry.   It is better made in the morning or at least a few hours before eating to allow the fruits and jam to soak a little and soften a little the pastry.

strawberry tart

 

VERSION 2 – Using roasted berry which have been reduced to a puree over the pastry, then placing the strawberries on top.

IMG_0009
VERSION 3 – The most elaborate and often seen in pastry shops.  Placing a layer of creme patissiere (thick custard) over the pastry before placing the strawberries.

strawberry tart

The dough

  • 250 g plain flour
  • 125 g softened butter
  • 125 g white sugar
  • 1 egg

Mix all ingredient together and form a ball. In a large bowl, mix all ingredient together and form a ball.  Over a few movemnts, knead it on the kitchen bench to ensure cohesion (20 seconds max).

Place the dough on a sheet of baking paper and spread with your hands. Dust with flour to prevent sticking. You can also place another sheet of baking paper and roll with the rolling-pin.  I like to push it with my hands.   Once you have the size and thickness desired, remove any excess (you can use it for biscuits with the kids).  Place in your tin if using a tin (or just use a pizza tray), trim as needed.   Using a fork, make little holes all over. This prevent the formation of bubbles in the oven.

Bake 10-15 minutes on 160 degrees Celsius until light blonde. Remove from the oven and slide the base on a cooling rack using the baking paper.  Allow to cool.

The Topping

VERSION 1

You need:

  • Strawberries, end trimmed
  • Strawberry jam diluted slightly with hot water for brushing over.

Place the strawberries on the base, then brush over with the diluted jam.

VERSION 2

You need:

  • balsamic vinegar
  • caster sugar
  • Strawberries, end trimmed
  • Strawberry jam diluted slightly with hot water for brushing over.
  1. for the roasted strawberry, place 1 cup of strawberries (if very large, half or quartered) in a small roasting dish.  Mix 1 tablespoon of balsamic vinegar with 2 tablespoon of caster sugar.  Coat the strawberries, if excess, leave it at the bottom of the roasting dish. Roast under the grill or in the oven for 10 minutes or a but more until just soft.  Use a blender to make a puree.
  2. Place the puree of roasted strawberry over the base. Then place the full strawberries.
  3. Glaze by brushing over with diluted jam.

VERSION 3

You need:

For the creme patissiere (custard)

  • 25 cl milk
  • 30 g caster sugar
  • 30 g plain flour
  • 2 egg yolks
  • a drop of vanilla

for the rest of the tart:

  • Strawberries, end trimmed
  • Strawberry jam diluted slightly with hot water for brushing over.
  1. For the custard, warm up the milk and sugar together. In the meanwhile beat the egg yolks with the flour in a large bowl, use some of the milk to get it more liquid.
  2. When the milk is about boiling, transfer to the bowl with the egg-flour mixture and beat together until combined.
  3. Pour back into the saucepan and place on low over the stove. Keep mixing until the cream thickens and then transfer to a clean bowl.  If not using straight away, place a plastic film right on the surface to prevent the formation of a skin.
  4. Spread some creme patissiere on the base
  5. Place strawberries
  6. Glaze using diluted jam with a brush.

 

Pear & Chocolate Tart

This pear and chocolate tart is a beautiful desert, it is light, fresh and delicious.  Nobody at the table will know what that chocolate is hiding!   This pear and chocolate tart combines the delicateness of the pears and of melted chocolate.  You will need ripe pears, you may want to plan ahead if your grocer only sells hard stone pears.

This desert does not need to be placed in the fridge, except if the weather is very hot, or the chocolate-butter cover will sweat like on the photo here when taken out of the fridge.  This results in a photo not quite so perfect unfortunately!

20160306_194828
Pear chocolate tart, out of the fridge (due to the heat) and having a sweat. I would not put it in the fridge normally.

As for the level of difficulty, it is easy to medium, you will need to make the pastry, precook it and then cook it again until set. Serves 8

Ingredients:

For the pastry:

  • 50 g of butter softened
  • 100 g of plain flour
  • some cold water (about 1/4 glass – see recipe)

For the filling:

  • 3 large ripe pear (Williams or Packham variety) cored, peeled and mashed up (use the electric mixer)
  • 2 tablespoons of flour
  • 4 eggs
  • 60 g caster sugar
  • 50 ml of cream

For the chocolate cover:

  • 70 g dark cooking chocolate
  • 40 g butter
Method
  1. Prepare the pastry: in a bowl rub the soft butter and the flour together until all of the butter sticks to the flour. Add water little at the time to obtain an homogenized ball.   Rest for at least half an hour at room temperature.Tip: if your butter is hard (from the fridge), cut the butter in small cubes and let to soften on top of the flour.

    Tip: you can prepare the pastry ahead of time, wrap it and place in the fridge.  Remove from the fridge  1/2 h to an hour before using. 

  2. Preheat oven to 180 º Celsius. Using a rolling pin, roll the pastry on a pastry mat or sheet of baking paper.  Transfer to the dish and trim the edges.  With a fork, make small holes at the bottom of the tart to prevent the formation of bubbles during the blind bake.
    Bake for 15-20 min or until light brown. Remove from he oven.
  3. Prepare the mix by adding to the pear puree, the eggs, sugar, cream and flour. Mix well. Place in the tart leaving 0.5 cm height at the top. Put back into the oven and cook until set. Remove from the oven and allow to cool.
  4. Melt the butter and chocolate and spread over the top of the tart.  Leave aside and allow the chocolate topping to set.