Thursday, February 5, 2009
Heat be damned!
So, as most of you may know, there was going to be a food bloggers meet up tomorrow, but it was cancelled due to the heat.
This, in short...is what I planned to bring, heat or no heat...my oven was going to be on!
Just another tart
250 g plain flour
125 g chilled butter
1 large egg
freshly cracked pepper
In a food processor, throw in the sieved flour and the butter, cut up in cubes with a pinch of salt and cracked pepper. Pulse till it resembles bread crumbs and then add the egg, and pulse till it all comes together.
The other shit
2 brown onions, finely sliced
1 handful of walnuts, toasted and roughly chopped
anchovies in oil
2 cubes of Merideth valley marinated goats cheese
half the volume of the eggs in milk/cream
Blind-bake the pastry after you roll it out into a tart pan (mine made what you see above and 6 mini ones) in a preheated oven at 180 degrees for 15 minutes.
Then, sweat off the onions, seasoning with salt and a sprinkle of sugar till they collapse. Set aside.
Then, divide the onion between the tart crusts and build up with the walmuts sprinkled over, anchovies arranged over the top and one cube of the cheese crumbled over each.
Whisk together the eggs, milk/cream, salt, cracked pepper and some nutmeg and pour into the crusts.
Bake the large tart for 20 minutes at 180 degrees or till golden and puffed. It will deflate as it sits. Allow to sit for 5 minutes before slicing.
With the mini ones, bake at the same temperature for 12 minutes.
Totally jumped the gun and took a photo of it while it was still puffy.