Tag Archives: tartlets

Quince Frangipane Tartlets

2 Dec

Quince are definitely an unusual and underrated fruit. Until I moved to Spain I had never even seen one let alone tasted one. The Spanish love the quince and make an exceedingly sweet paste/jelly called Dulce de Membrillo that is delicious served with Manchego cheese. It’s a classic tapa. If you would like to make some, Chica Andaluza has the recipe.

They look like a big yellow, gnarly apple and have a kind of peach fluff on the skin when they are on the tree. The flavour and texture are similar to an apple but it has a delicate floral perfume. They are in season here at the moment so I wanted to make something gorgeous with them to showcase their delicious flavour.

Continue reading

Caramelized Onion Tart with Feta and Thyme

4 Mar

I thought I’d show you some pictures today to prove that the weather is not always perfect here.  It still looks beautiful though. Rufus and I walked to the top of this hill yesterday and the weather was on the verge of changing.

By the time we reached the top there was definitely something in the air. Something about the shadows and the clouds.

Rufus knew there was something going on, he could sense it.

You could see the storm clouds moving in above our heads…

So we decided to head home for lunch….

On Monday we went for dinner at our friends Joan & Terry. She made a lovely spiced ginger, carrot & coriander soup followed by a beautiful red onion and goat’s cheese risotto and a delicious apple and almond tart with an Amaretti biscuit base for dessert. I am always really grateful when people who are not vegetarian cook a full vegetarian meal for us. I know how difficult it is if you are not used to it. So thank you again, it was all gorgeous and we really appreciate it.

As we were leaving they gave us a crate (yes a crate) of food to take away with us as they were going back to England in a day or two. Part of the contents of this “food crate” was a bag of onions and some puff pastry.

Caramelized onions are one of my favourite things. Their sweet, savouriness enhances the hell out of  plain cheese sandwich transforming it into something gourmet. Add some veg (or beef) stock, sherry or brandy and cook for 10 minutes and you have an amazing French/Spanish onion soup to top with cheesy croutes. They add a grown up edge to pizzas and can be made into a fantastic caramelized onion dip that I found on Happy When Not Hungry.

My favourite thing to make with caramelized onions though is a tart. It is so easy and tastes lovely. The sweetness of the onions on the thin, crispy, flaky pastry base with a crumbling of some sharp sour cheese is delicious. Add a scattering of fresh herbs and you have an elegant starter or lunch dish. You can even make a big rectangular one to serve four, or cut it into squares or slices for a buffet. It is really versatile you can use whatever cheese and herbs you like. Why not try smoked mozzarella & basil or halloumi, mint & oregano, or try red onions with goat’s cheese & rosemary…..

Caramelized Onion Tarts with Feta & Thyme

serves 4 – 6, vegetarian

  • 2 tbsp olive oil
  • 1 kg onions, halved, peeled & finely sliced
  • 1 tablespoon brown sugar
  • 2 tbsp balsamic vinegar
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp thyme leaves chopped, or dried thyme
  • 1/4 tsp chilli flakes (optional)
  • 375 gr (1 block or sheet)puff pastry, defrosted in the fridge overnight
  • 25 gr finely grated Parmesan or Manchego
  • 150 gr Greek Feta cheese
  • a few sprigs of fresh thyme leaves to scatter

Heat the olive oil in a large pan over a medium heat and add in the onions, thyme and chilli flakes. cover with a lid and cook, stirring occasionally for about 20 minutes. Add in the sugar, vinegar, salt & pepper and cook for another 5 minutes until the onion is soft and caramelized. Remove from the heat and leave to cool.

Preheat the oven to 220 C. Roll out the pastry, if necessary, to about 2 or 3 mm thick. Cut into a large rectangle with a ruler or cut around some side plates or saucers if you want individual round tarts. You can reroll the off cuts to make more if necessary. Score a 1cm border around the edge of the pastry but don’t cut all the way through. Prick the base inside the scored edges with a fork (see photo above) and sprinkle over the grated parmesan inside the circle too.

Put the caramelized onion on top of the parmesan leaving the border clear. Bake in the preheated oven for 15- 25 minutes depending on the size of your tart/s. Remove from the oven when the pastry is puffed & golden brown.  Crumble over the feta and scatter over some fresh thyme leaves.

Serve with a green salad dressed with olive oil & lemon juice. Depending on how many tarts you make you may have some of the caramelized onions left. Store in a sealed container in the fridge.  If they last that long……….

“Wild” Mushroom, Shallot and Goat’s Cheese Tarts

13 Jan

The inspiration for this dish came from the amazing variety of wild mushrooms we saw growing in the forest where we walk the dog.

Some of them look like leather………

There’s curly ones….

And purple ones…!

I still have absolutely no idea which ones you can eat and which ones are poisonous but I’d say the purple ones are off limits. They seem to like it on damp, dark, mulchy bark and rotting leaves. So does Rufus…

I was too scared to pick any but it got me craving earthy garlic mushrooms and melting cheese. Nigel Slater is always good for earthy, delicious comfort food and he didn’t let me down. This recipe is a mixture of a couple of his recipes. He makes a big rectangular tart from a sheet of puff pastry. I made individual ones because I had some offcuts of pastry left I had to use up, and I don’t like sharing!

 

Mushroom, Shallot & Goat’s Cheese Tarts

serves 2, vegetarian, adapted from a Nigel Slater recipe

  • 1 sheet puff pastry, defrosted in the fridge overnight
  • about 300 gr mushrooms, try to get a mixture of different types
  • 2 large cloves garlic, finely chopped
  • 4 or 5 shallots, quartered & peeled 
  • 2 tbsp olive oil
  • a good squeeze of lemon juice
  •  about 2o – 30 gr butter
  • 100 gr goat’s cheese, sliced into 1/2 cm coins you could use Brie or Tallegio
  • 1/2 tsp fresh chopped rosemary/ thyme leaves, plus extra for sprinkling
  • 1/2 tsp oregano
  • salt & black pepper

Melt the butter in a frying pan over a medium low heat and cook the shallots slowly for about 20 minutes until they are softened and caramelized. Meanwhile 1/2 or quarter the mushrooms if large and put them in a bowl with the olive oil, lemon juice,garlic, rosemary, oregano, salt & pepper and mix well.

When the onions are done remove them from the pan, add a bit more butter and throw in the mushrooms and garlic mix. Pre heat oven to 220 degrees. Cook the mushrooms for about 5 minutes until tender and slightly browned. Meanwhile roll out your pastry to about 2 mm thick. If you are keeping it as a rectangle score a border around the edge of the pastry about 2 cm wide and prick all over the centre inside the border with a fork. If not cut two circles (I used side plates) from your pastry and score a 2cm border round the edge & prick the base with a fork.

Put the pastry circles/rectangle on a lined baking sheet and scatter over the shallots and mushrooms, don’t go into the border. Break up the goat’s cheese and stick it in amongst the mushrooms & shallots, sprinkle with a bit more rosemary. Brush the borders with some of the butter from the mushroom pan drizzle over any remaining butter.

 Cook in the preheated oven for 15 – 20 minutes until the pastry is puffed & golden.

Eat with something green, like broccoli, if you think it needs something else. If not, just eat it on it’s own, in slices with your hands like a Mushroom “Puff” Pizza….

    Enjoy!!

Ratatouille & Goats Cheese Tartlets Recipe

13 Oct

 

Ratatouille is another one of those forgotten 70’s/80’s dishes that got a bad reputation through over exposure and people making terrible versions with undercooked, too chunky, watery veg. The secret to delicious ratatouille is to chop the veg small enough and all the same size so it cooks down and to flavour it with lots of great seasonings.

Ratatouille & Goats Cheese Tartlets Recipe

Serves 2  Vegetarian

  • 1/2 pack frozen puff pastry (defrosted in the fridge overnight so it is still cold when you use it)I use Wrights which comes in 2 blocks.
  • 3 slices of goats cheese per tartlet (about 1/2 cm thick)
  • 1 or 2 tbsp olive oil  (to brush the tartlets)
  1. Preheat the oven to 220 degrees.
  2. Flour your board & rolling pin and roll out the pastry to about 3mm thick and cut out two circles from a side plate or bowl about 15 cm diameter.
  3. Score a frame of about 1 1/2 cm around the circle with a sharp knife (Do not cut all the way through) and brush the frames with olive oil or beaten egg. Prick inside the frame all over with a fork.
  4. Bake for 12 – 15 mins until golden brown and remove the middle circle of pastry so it looks like a big vol au vent. (More 70’s flashbacks!)

Scored Pastry Circles

Cooked Pastry Shells

Meanwhile make the ratatouille:

  • 1 red onion chopped
  • 2 cloves garlic chopped
  • 1/2 red chilli deseeded & chopped
  • 1 small aubergine diced (about 1cm dice for all the vegetables)
  • 1 red pepper diced
  • 1/2 courgette diced
  • 1 big tomato diced
  • 1 tbsp tomato paste
  • a handful of basil chopped
  • 1 tsp salt
  • 1 tsp black pepper
  • a few sprigs of thyme leaves
  1. Cook the onion over a medium heat until translucent then add the garlic & chilli and cook for 2 mins more.
  2. Add the aubergine and red peppers, cook for a few mins then add the courgette, tomatoes, tomato paste & thyme leaves and simmer for about 10 mins until vegetables are tender.
  3. Add the basil, salt and pepper, stir to combine and taste for seasoning.
  4. Fill the pastry shells with the ratatouille ( You will probably have some left over) then top with the sliced goats cheese, drizzle with olive oil & bake for about 6 mins.

You can serve the tartlets with a rocket salad for lunch or I served them with some new potatoes for dinner. The leftover ratatouile can be used as a side dish, as a sauce for pasta, with a cheese omelette or on a toasted baguette with cheese…

Rustic Ratatouille Tartine

food to glow

feel good food that's good for you

Pease Pudding

Just another WordPress.com weblog

Chica Andaluza

Sometimes Up a Mountain in Andalucia and sometimes Down by the Sea on the English South Coast

Agrigirl's Blog

Placemaking for Healthier Communities and a Healthier Planet

Kitchen Operas

Gluten-Free Deliciousness

for the love of yum

A girl who loves to cook fresh, fun, and global cuisine.

The Path To Authenticity

Mind, Body & Spiritual Growth