Tag Archive | savory tart

Corsican Square Squash Tarts

To be honest, I wanted to do this recipe, again adapted from the French Market Cookbook (I love that thing), because of the shape. I’ve done circles, half-moons, triangles and little cups when making various tarts and tartlets, but I had never done one in a square form. I thought it looked cool, and I had some leftover squash from my pasta experiment a couple weeks ago so it seemed like a good idea to roll with it.

Tartlet dough
1 cup flour
pinch of salt
1/3 cup butter
several tablespoons cold water

Measure flour and salt into a bowl. Using a pastry cutter or a fork, cut in the butter until there are no significant sized lumps. If compressed, the dough should almost be able to stick together. Add water, a little at a time, until the dough comes together. The dough should be soft and pliable, but cohesive and not sticky. Cover with plastic wrap and set aside.

Filling
1/2 medium butternut squash, diced
1/3 large onion, diced
2 cloves garlic, minced
1/2 tablespoon finely chopped rosemary
salt
olive oil
pepper

Saute the onion and garlic in a little olive oil until soft. Toss in a bowl with the squash, rosemary, and salt and pepper to taste. Roll out the dough into a large square and divide it into about 4 squares. Stick an equal amount of the filling in each square. Take a square and fold two of the corners to the center, pressing them together. Then do the other two corners. There should be a little space for steam but otherwise all pressed together. Bake for 30-40 minutes at 400.

tartlet with tomatoes stuffed with mozzarella

tartlet with tomatoes stuffed with mozzarella

This was pretty good, but I’ve made a bunch of different butternut squash tarts and this was not my favorite. I liked the fresh rosemary, but it tasted like it was missing something honestly. I melted some raclette (a fairly intense french cheese) and that help but I was still sort of like, yeah, it’s good, but it’s not great. Sadly not a “holy shit try this!!!!”  recipe.  I like the French Market Cookbook, but I find the recipes to be a bit hit or miss personally. Song of the week: Lean On/Lean On Me mashup by Sam Tsui. I said last week that I was equally obsessed with Sam Tsui and Postmodern Jukebox. Well, since last week I did PM Jukebox, this week I’m rolling with Sam Tsui. He’s ridiculously talented though (and makes me feel kinda lackluster since we are effectively the same age, le sigh) so enjoy!

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Provencal Tartlets

Over the weekend, I took and impromptu trip to CA to visit my family, and in the process, I made dinner for my mom one night I was there. Since she has many many more cookbooks than I do, it seemed a perfect opportunity to find something for new recipe day. And since she swears by the Greens cookbooks (as does everyone in my family) I decided to make something from one of those. Since it was still effectively summer back in NorCal, I decided to make late-summer Provencal Tartlets. Ok, this recipe does take awhile to cook (about 2 episodes of Star Trek) and it looks like a ton of ingredients, but its pretty straight-forward to do.

Tartlet dough
1 1/2 cups flour
pinch of salt
1/2 cup butter
several tablespoons cold water

Measure flour and salt into a bowl. Using a pastry cutter or a fork, cut in the butter until there are no significant sized lumps. If compressed, the dough should almost be able to stick together. Add water, a little at a time, until the dough comes together. The dough should be soft and pliable, but cohesive and not sticky. Cover with plastic wrap and set aside.

The Filling
1/2 smallish eggplant, diced
1 bell pepper, diced
1 medium zucchini, diced
1/2 a red onion, diced
3 large cloves garlic
olive oil
1-2 pinches dried thyme
1 pinch dried oregano
2-3 tablespoons fresh chopped parsley
1 cup chopped tomatoes
2 tablespoons parmesan cheese
1/2-3/4 cups fontina cheese

Dice all the veggies and stick them in a bowl. Toss with the garlic, olive oil, and dried herbs. Roast at 400 for about 10-15 minutes. The diced veggies means it goes pretty quickly. Stick back in a bowl. Roll out the dough and cut it into circles large enough to fit a cupcake pan. Then line the cupcake pan with the little dough circles. Toss the now-cooked and slightly cooler veggies with the parsley, tomatoes, and cheeses. Fill the tartlets, and then bake for maybe 30 minutes at 375 (until they are golden and the cheese is bubbly. Cool slightly and serve!

provencal tartlets

I love when foods turn out pretty as well as tasty

Oh man these were good. Lots of veggies to be sure, but since its not a ton of any of them, it can basically be an “odds and ends” sort of filling for the tartlet. I mean, these are all pretty common summer veggies to have, and the only things I bought specifically for the recipe was the fontina cheese (fontina works amazing with eggplant as a general rule). I had this with at California Sauvignon Blanc which I thought was a good pairing. Sav. blancs are good with most summer veggie recipes, and I drink CA wines when I’m in the state as a general rule. Song of the Week: Shut Up and Dance by Walk the Moon. Another catchy pop song I rather like. My mom said it was her new favorite song this weekend, and since I enjoy it too, I figured it would be perfect for this week.

Tomato Crostata With Honey-Thyme Glaze (aka Tomato Tart Thingy)

Whenever I’m in internet-land and I come across a recipe that looks awesome but I don’t really want to make/don’t have the ingredients for at any given time I save them to a bookmarks folder so I don’t forget about them. It also, at least in theory, helps me not get too stuck when new recipe day rolls around and I’m not inspired. This was one of those weeks, so when flipping through my folder, I found Tomato Crostata with Honey-Thyme Glaze, and was like sold! I actually followed the recipe pretty closely, just a few adjustments here and there.

Dough
1 cup flour
1/3 cup cornmeal
1/3 cup parmesan cheese
7 tablespoons butter
cold water

Mix the flour, cornmeal and parmesan in a bowl. Cut the butter into chunks and cut into the dry ingredients. If you don’t have a pastry cutter, a fork works extremely well too. Once the butter is in fairly small bits and well-incorporated, add water a little at a time. Mix as you go until a cohesive dough ball forms. Cover in plastic wrap and set aside

Filling and glaze
3 large cloves garlic, minced
olive oil
2 tablespoons white wine vinegar
1 tablespoon honey
1/2 tsp dried thyme
4 medium-sized tomatoes, sliced
salt
grated cheese, either cheddar or gouda preferably

Mince the garlic and saute in some olive oil until it has browned, and then set it aside. Put the vinegar, honey, and thyme into a small saucepan and simmer it for a few minutes – like 5 or so. Then set aside (warning, you won’t use all of it so you can either save it for later, or make a smaller amount. Then you assemble everything. You can make this as one big crostada, or a 2 little ones – I made 2 little ones. Roll out the dough to the desired size. Brush with the honey-thyme glaze. Add the tomatoes, leaving some space at the edge in a somewhat overlapping circle and brush them with more of the glaze. Then add the garlic, a little salt, and the cheese. Fold the edges of the tart over or up a bit, and then I sprinkled just a little more of the glaze. Bake at 425 until golden – around 30 minutes give or take.

Cooked for slightly different amounts of time with different cheese - but both good!

Cooked for slightly different amounts of time with different cheeses – but both good!

This is my fav current tomato tart. Don’t get me wrong, I made a pretty good roasted tomato one a while back, but I like this one more. It’s also a bit on the sweet side, which is fun if you are me and have an insatiable sweet tooth. It does get a bit juicy when baking, but that’s not really a major problem in my book. I served this with a white bordeaux. I have a soft spot for white bordeaux and have excellent experience with most bottles in the $10-15 range. I think rose would probably be too fruity with this dish, but most white wines would probably work. Song of the week: What’s Up by 4 Non Blondes. I binged Sense8 over the weekend (and you should too btw) and one of my favorite scenes involved this song. Combine that with a lot of emotional angst in my real life and you have the perfect song for my week.

Zucchini Pizza-Tart

Honestly, I don’t know if I should call this thing a tart or a pizza. I was going to make a zucchini tart, but I didn’t want to make tart dough, I wanted pizza dough. So I decided to pull it all together like that, and make a sauce-less pizza or a yeast-based tart thing. Eh, definitions are overrated.

Dough
1/3 cup warm water
1 tablespoon sugar
1 package yeast
1-2 tablespoons olive oil
3/4-1 cup flour

Dissolve the sugar and yeast in the warm water, and let it sit til the yeast gets all foamy, about 10 minutes or so. Add the olive oil, and then mix in the flour, a little at a time, until a soft dough ball forms. Knead the dough until it is elastic, then set aside to rise for like an hour. This recipe will make either two little pizza-tarts, or one larger one. Adjust the toppings accordingly.

Toppings
3 large cloves garlic, minced
1 medium zucchini, sliced
6 kalamata olives, halved
1-2 oz goat cheese, crumbled

Roll out the dough and put in on whatever you are planning to bake it on (pizza stone, cookie sheet, baking pan). Place the zucchini slices in a pretty pattern on the dough. I opted not to have the slices overlap, but you can do that if you want. Add the olives in the pattern, and then scatter the cheese and garlic over the whole thing. Bake at 400 for 20-30 minutes, and enjoy warm.

zucchini pizza thing

This was actually really good. Not that I thought it wouldn’t, but I was pleasantly surprised at how well it worked. I think I could have done more zucchini though, and next time I will. I guess this was more pizza then savory tart-like. As you can see, I had this with a Vinho Verde rose, which is a great summer wine. Seriously, go with something light, fruity, and cold for this one. Song of the week: Radioactive by Imagine Dragons. It’s been fitting my mood perfectly for nearly a week now, and I just broke down and bought the album on iTunes.

Peter Rabbit Tart

First off, let me apologize for the extended absence. I had an unexpected trip to California which did not give me anytime to cook anything (tragic, given my parent’s giant and beautiful kitchen). But I’m back on the East Coast, and will hopefully have a slightly less adventurous life for the next couple weeks. This week’s recipe I found on a wonderful cooking/book blog called The Little Library Cafe. It’s sort of a quiche-salad hybrid, that the author made inspired by the story of Peter Rabbit and called Mr McGregor’s Tart. Well, it looked freaking delicious, and I needed to use up some goat cheese, so I decided this week to make my own variation of the concept. I used fairly different ingredients in the topping, so I’m calling it a Peter Rabbit tart. There are three parts to this one, so it will take a while to put together.

I didn't realize it would look quite so Christmasy

I didn’t realize it would look quite so Christmas-y

Dough
3/4 cup flour
1/4 cup butter
pinch of salt
cold water

Measure flour and salt into a bowl. Using a pastry cutter or a fork, cut in the butter until there are no significant sized lumps. If compressed, the dough should almost be able to stick together. Add water, a little at a time, until the dough comes together. The dough should be soft and pliable, but cohesive and not sticky. Cover with plastic wrap and set aside.

Filling
2 eggs
1/2 cup milk
salt
pepper
several pinches dried basil
3 oz crumbled goat cheese

Beat the eggs and milk together. Add the salt, pepper and dried basil and whisk them into the liquid mix. Then add the goat cheese and mix that in too. Take the dough you made earlier and roll it out to line whatever pan you are using. I used my large pie plate, but since the was a tart, the edges only when half-way up the sides of the pan. Pour the liquid egg/milk/cheese mixture into the lined pan – it shouldn’t quite fill it up. Bake for 20-25 minutes at 400. Don’t worry if the crust isn’t quite brown yet, it will go back in the oven later.

Topping
2 medium tomatoes, sliced
1 small leek, halved and sliced
1 cup chopped cabbage (or other greens)
2 radishes, thinly sliced

While the base is baking, prepare the veggies to go on top. The veggies I chose were based on the very specific criteria of already being in my fridge at the time. So feel free to use whatever ones make you happy. After the veggies are all chopped and the tart base is out of the oven, sprinkle the sliced leeks and tomatoes on top, and stick it back in the oven for another 15-20 minutes or so. It won’t hurt the eggy base and will give the crust more time to cook and brown. Once its done, toss the remaining veggies on top of the tart. Serve either warm or cold, both work.

peter rabbit tart 2

The result. Good! The leeks and tomatoes were awesome, so unless you hate either of those vegetables, I highly recommend using them. The radishes were a nice touch, although I’m a bit iffy on the cabbage. I would have preferred to go with spinach or spring mix lettuces, but I’m a firm believer in using what is in my fridge before it goes bad, so cabbage it was. Next time, I will use some other leafy green vegetable. My love affair with rose wines continues, although I had it with an Argentinian rose blend, which was less fruity than I normally go for. Song of the Week: A Book Report from the the musical You’re A Good Man Charlie Brown. A completely ridiculous but amazing song from the Charlie Brown musical in which all the characters have to write a book report on … Peter Rabbit.