Posts tagged ‘tart’

November 30, 2011

Pie Season | Parsnip and Butternut Tart

Pie.  Tart.  Deliciousness in a dish.

The recipe for this Any Season Fruit (or Vegetable) Tart (page 19) is from Gilt Taste.  It’s a surprising base that can skew sweet or savory.  But on first blush, you could only assume it would be sweet as the base is butter and sugar creamed together.  It has to be cake, right?  But no, with a full teaspoon of salt in it, as well as some savory and thyme (thrown in by me), this autumnal pastry was devoured by everyone, including Cherub.

I used a combination of parsnips and butternut squash, parboiling them for just five minutes in heavily salted water before draining them and adding them to the tart.  I also sprinkled in some dried thyme and savory.  To add a little extra oomph to the final dish, I shook up a quick chili and sriracha cream in a half pint ball jar until thick.  A tablespoon per slice adds a nice kick of heat.

Playlist included Video Games, by Lana Del Rey.

February 16, 2011

Using Crème Fraiche | Quick and Gorgeous Spring Tart

It’s been in the 50s here in Columbus.  It makes me think spring is here.  So since it feels like Spring, I’m starting to cook like it.  This quick rosemary ham tart with only six ingredients, is one of the simplest things you can make.   It is beautiful for brunch, great for a light dinner, even amazing as part of a little buffet of appetizers at a cocktail party.  So flexible, too.  You could certainly sub some roasted spring asparagus for the ham if you were feeling virtuous.

And oh my is it addictively tasty.

Spring Rosemary Ham Tart, inspired by John Torode

1 piece frozen puff pastry, thawed

2 eggs

1/2 c crème fraiche (you can certainly buy it, if you haven’t the time to make it)

1 t good English mustard (prepared, not ground)

read more »

%d bloggers like this: