This weekend is one of those quiet pottering weekends. A weekend of cleaning, walking and making some headway on the pile of ironing that is so large it’s probably visible from space (!). But we also need to eat and as I’m on a pastry binge at the moment it’s a tasty tart that I’m after.
This is an Olive magazine recipe and you can find the full sized version on the cover of its September edition. It’s a mixture of gruyere cheese (in both the pastry and filling) with roasted baby plum tomatoes with a light scattering of thyme.
As this was lunch for just the 2 of us I halved the recipe and instead made two tartlets, chilling the pastry again after lining the tins to try and avoid shrinkage.
I also added a spoonful of my homemade tomato chilli jam to the gruyere and egg filling rather than Dijon mustard which cut through the rich cheesy base. As they were smaller they didn’t take quite as long to cook and we ate them warm from the oven.
I love most things with cheese and these were no exception. A nice crispy pastry with a squidgy tasty filling. I think I would add a bit more chilli jam next time as I feel it needs a bit more heat to it. It certainly worked well as smaller individual tartlets judging by LSH’s quickly emptied plate…
The LSH and I have been on our hols which has coincided with a period of wet and warm weather. As a result the garden has had a growth spurt and burst into bloom. The rose next to the patio looked like this before we went and now looks like this.
All the rose bushes are full of fragrant flowers which should last for another few weeks. We’ll then get another smaller flush in September.
All this colour has put me in the mind to bake something summery. This is one of my favourite summer quiches. The original recipe was from Good Food Magazine but I’ve tweaked it quite a bit since then and this is the result. It’s full of bright red cherry tomatoes and vibrant green broad beans with large chunks of salty feta. It also freezes quite well.
The pastry is a mix of 100g plain white flour and 100g wholemeal spelt. Put into a food processor with 75g of cubed unsalted butter and blitz till breadcrumb like. Add cold water a tablespoon at a time until the dough just starts to come together. Bring together into a ball with your hands and wrap in cling film. Pop it in the fridge for an hour.
Grease a 23cm tin. Roll out the pastry and pop into the tin pressing it firmly into the sides. The pastry may fall apart at this point but you can easily patch it. It’s worth keeping a small bit to one side in case there are any cracks during the blind bake. Prick the base and sides with a fork.
Line the tin with greaseproof paper and baking beans and blind bake for 10 min at 200C. Remove the beans and paper and bake for a further 10mins.
Meanwhile defrost and blanch 260g frozen broad beans – remove from their skins. Halve about 16 cherry tomatoes (or as many as you can fit into the pastry case). Crumble 250g of feta into chunks.
Whisk 3 medium eggs. Add 150ml of double cream and season – bear in mind that the feta is salty so I go heavy on the pepper with a pinch of salt.
Once the base is baked add the tomatoes (cut side up), cheese and beans. Pour over the egg and cream mixture. Return to the oven for 30 min or until the filling is set.
We served it with new potatoes and salad for a fresh, tasty summer tea.