Tag Archives: how to prepare

Babel Roasted Artichoke Goat’s Cheese Tart, Rocket Pesto, Raisin Puree

29 Mar

We have found a new organic veg supplier, which is really cool. In this weeks box we had some beautiful young artichokes and a bunch of fat peppery rocket leaves (as well as other stuff obviously).  Artichokes are stunning looking thistle-type vegetables and it always seems such a shame to rip all their leaves off and throw them away. I did it though, using this tutorial.

To be honest preparing an artichoke is a complete faff. Such a lot of work for little return. Is that controversial?

That’s why they sell them already prepped and cooked in delis or in jars in supermarkets. So, if you are impatient (like me) or they are not in season where you are, save yourself some time and buy them. Use the whole vegetable as a table decoration instead with some lavender maybe, or even some fat rocket leaves as an alternative bouquet….

The artichokes reminded me of the delicious tart we had at Babel restaurant at Babylonstoren. The pastry was the amazingly crumbly and I managed to get the recipe from the Chef Simone. This tart came with the best chips in the world that I have recreated too. I will share the recipe in my next post.

I have already written about our day at Babylonstoren in another post . They have a huge farm on site that supplies the restaurant with fresh fruit and vegetables. There is also a beautiful greenhouse that houses the more exotic plants where you can sit and enjoy a fresh from the garden herb tea.

The interior of the restaurant is effortlessly chic.

Even the menus are gorgeous.

Their version of the tart came with tamarillo (a cross between a tomato and a passionfruit), onion marmalade and pesto. I made a rocket and walnut pesto with the gorgeous rocket and a sweet raisin puree to cut through the sourness of the goat’s cheese. After preparing the artichoke hearts I roasted them with olive oil, salt, pepper, garlic and fresh thyme to enhance their delicate flavour.

You could also buy the tart cases if you are short of time but this pastry recipe is definitely worth the effort.

Roasted Artichoke & Goat’s Cheese Tart

Makes 4 x 10 cm tarts, Vegetarian. Adapted from the Babel Restaurant recipe

For the pastry:

Prep time: 35 mins (including resting)  Cooking time: 15 mins

  • 100 g  chilled butter, cubed
  • 125 spelt flour (or plain)
  • 65 ml sour cream/creme fraiche
  • a pinch of salt

Pulse the cubed butter, flour and salt in a food processor until it resembles crumble mix. Add the sour cream and pulse again until it just comes together. Do not over mix. Wrap in cling film and leave in the fridge for at least 30 minutes.

For the filling:

Prep time: 40 mins (if using fresh artichokes) Cooking time: 15-25 mins

  • 3 young artichoke hearts, quartered (to prepare artichokes read this)
  • olive oil
  • salt & black pepper
  • a sprig of fresh thyme, leaves removed & chopped
  • 4 small garlic cloves unpeeled
  • 150 gr soft goat’s cheese
  • 75 ml sour cream/creme fraiche
  • 1 large egg, lightly beaten
  • fresh thyme, rosemary leaves, very finely chopped
  • pinch salt & pepper

Preheat oven to 180C and toss the uncooked artichoke hearts (you can leave this part out of you have bought cooked artichoke hearts) with the olive oil, salt, pepper, thyme and the whole unpeeled garlic cloves. Roast for 20-30 minutes until slightly browned.

Whisk together the goat’s cheese, sour cream, herbs, egg, salt & pepper until combined.

Butter and flour your tart tins. Quarter the pastry and roll out each piece between two bits of floured cling film to about 3mm thick. Lift the pastry and carefully push it into the tin, do not stretch it, until fairly even. Trim off the excess with a sharp knife. Put in the fridge while you do the rest.

Prick the bases all over with a fork, cover with a square of greaseproof paper and fill with baking beans or any dried beans.  Bake at 180c for about 10 minutes then remove the paper and beads and cook for a further 5 minutes.

Pour in the cheese, but not to the top, then add in the artichoke hearts and peeled roasted garlic cloves so the filling now reaches the top and bake for 15 -25 minutes, until puffed and golden.

 Rocket & Walnut Pesto

serves 4, vegan, gluten free

  • a bunch of fresh rocket leaves
  • about 100 gr walnuts (toast them in the oven for 4 minutes) then chop
  • olive oil
  • salt & pepper
  • a squeeze lemon/orange juice
  • a pinch of sugar

Put all the ingredients except the oil in a measuring jug (or food processor) and start to puree with a stick blender drizzling in the oil until you get a nice consistency. Taste and adjust seasoning.

 

 

For the Raisin Puree:

serves 4, vegan, gluten-free

  • about 100 gr raisins
  • 1 tsp brown sugar
  • 1 tsp balsamic/sherry vinegar
  • 1 tsp miel de cana (molasses)

Put the raisins and sugar in a small saucepan and just cover with water. Bring to the boil and simmer for 4-5 minutes. Reserving some of the liquid blend the raisins with the rest of the ingredients and a splash of the cooking water if necessary to a smooth puree. Taste for sweetness.

Serve the tart hot or warm with the rocket pesto, raisin puree and some fresh rocket leaves if you like. The perfect accompaniment though would have to be these chunky chips.

Crispy on the outside, soft and fluffy in the middle, sprinkled with sea salt, cracked pepper and a squeeze of lemon juice. Perfect.

I’ll give you the recipe in my next post, I promise….

Flamiche – A Wholemeal Leek and Gruyere Quiche

29 Mar

 I’ve been walking past these leeks every day watching them grow. I thought they were spring onions up until a few days ago when they became definite leeks.

I use leeks a lot for cooking. I like their sweet mellow oniony flavour and they are also quicker and easier to peel and chop than a normal onion. You have to be careful to rinse them thoroughly before you chop them though. They hide a lot of grit in between the layers that could ruin a lovely dish.

Although I use them often it is always in a supporting role. I wanted a dish where they could be the star of the show, come out from the background and impress all by themselves. This is a recipe for Flamiche. A  classic northern French tart where the white parts of the leeks are softened slowly in butter until sweet then mixed with cream and egg yolks and baked in a pastry case. It is a simple recipe with very few ingredients and that is how it should be. I couldn’t resist topping it with some grated Gruyère for the last 5 minutes of cooking, but if you want you be a purist about it leave it out.

I used wholemeal flour and vegetable suet to make my pastry but you can make your own version of short crust pastry or buy a prepared pastry case if you want to make life easier.

Flamiche –  Wholemeal Leek & Gruyère Quiche

Serves 6, makes a 9 inch Quiche, vegetarian. Adapted from The Art of the Tart by Tamasin Day-Lewis

  • 120 gr self-raising wholemeal flour
  • 60 gr vegetable suet (I use Atora)
  • salt & pepper
  • iced water
  • 6 or 7 large leeks
  • 90 gr unsalted butter
  • 150 – 300 ml cream (I used creme fraiche)
  • 3 egg yolks
  • salt & black pepper
  • freshly grated nutmeg
  • a handful of grated Gruyère

To make the pastry, mix together the flour and suet and season with salt & pepper. Pour in about 3 tbsp iced water and stir to combine. Keep adding water a tbsp at a time until the mixture comes together and stays in a ball. Wrap in clingfilm and put in the fridge while you make the filling.

Chop the dark green parts and the hairy ends off the leeks and remove the outer layer(you can use them to make your own veg stock if you want). Slice the leeks in half lengthways and rinse well under the tap to get rid of any grit between the layers. Slice into about 1cm half moons. Heat the butter over a medium low heat in a large pan. When the butter has melted add the leeks and a good pinch of salt and allow them to sweat slowly until they are completely softened, about 15 minutes. Leave to cool.

Butter and flour your tart tin. Remove the pastry from the fridge, flour your work-surface, rolling-pin and pastry and roll it out, making quarter turns to keep it even and stop it sticking. When it looks big enough to fill the tin (it should be about 3mm thick), lift it up by rolling it over your rolling-pin and lay it gently over the tart tin.  Push it into the tin (don’t stretch it out) and cut off any large overhanging bits but don’t trim it completely. Put it in the fridge while you finish the filling.

Preheat the oven to 180 C. When the leeks have cooled, whisk together the cream (the amount you use will depend on the depth of your tart tin, do it by eye) and egg yolks and season with salt, pepper and a little grated nutmeg. Stir this into the leeks. Remove the pastry case from the fridge and spread the leek mixture evenly over the base. Cook for 35 minutes until just barely set then sprinkle over the grated Gruyère, if using, and give it another 5 minutes for the cheese to melt & brown slightly. Leave for at least 10 minutes before serving and trim off the edges of the pastry with a sharp knife.

This is best served warm, not hot, to really appreciate the flavour of the leeks. In my opinion it is even better served the next day at room temperature (Not cold just out of the fridge). It is perfect picnic food or for a spring buffet even if you’re feeling brave about the weather.

Serve it with a peppery green salad, rocket & watercress would be good, dressed with olive oil & lemon juice for a spring time lunch alfresco…..

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