Posts Tagged ‘sour cream pastry’


This delicious tart was part of last night’s dinner – inspired by Barb Freda’s blog, Babette Feasts.  Some minor changes – I added balsamic vinegar to the onions rather than wine and used a sharp sheep’s milk pecorino instead of parmesan shavings. It was topped with super-ripe Roma tomatoes that we’d bought from Jimmy at the markets last week, and would definitely have been better had I remembered to buy some basil!

Instead of the puff pastry specified in the recipe, I used June’s sour cream dough.  This was the first time I’d tried it in a savoury context and it worked really well – I can see it becoming our new house standard.  It’s a surprisingly simple recipe, which I always make by hand in a large mixing bowl – it’s so easy that I don’t feel it’s worth dragging the food processor out!

Sour Cream Pastry

  • 500g plain flour
  • 250g unsalted butter, cut into cubes
  • 300g sour cream (thick)

Rub the butter into the flour, then work in the sour cream until the mixture forms a silky dough.  If you’d like it to be flaky, you can fold the dough a few times (as shown here).  I only gave it one fold, followed by a rest in the fridge, and the pastry was perfect for lining the quiche dish.  This quantity of pastry is massively more than I needed – I used about a quarter for our small dish and froze the rest (in two lots) for a later date.  I’ve been thinking it might be the perfect pastry for curry puffs!

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I’ve had a wonderful day!  My neighbour June was baking some of her traditional Hungarian sweets today, and she let me sit in her kitchen and watch.  It was like having a private cooking class, only better, because I got to hear stories about her life and family, which had me completely captivated.

She made two different dishes, her jam kifli (which is completely different to her vanilla kifli – the jam ones are a filled pastry as opposed to a cookie) and a cottage cheese and sour cream cake. The jam kifli are made with a tactile, pliable, smooth-as-silk dough, which June whips together by hand on a large piece of laminate that her darling husband made for her decades ago.  Interestingly, there’s no sugar in the dough – the kifli get their sweetness from the filling and the icing sugar mixture that they’re tossed in after they’ve cooled.  The pastry is amazingly flaky and light (June’s more so than mine) and it’s way too easy to inhale three in a single breath.  Pete looked at me forlornly tonight and said, “Babe, I think I’ve eaten too many baked goods”. I could only groan in agreement…

Recipe (with photos) here…



The cottage cheese and sour cream cake is completely different – it’s an elegant dinner party dessert, which looks as good as it tastes.  June hunts high and low for the European style (“Farm style”) cottage cheese that she uses – unlike the stuff we normally get in little tubs, this comes in a large half kilo block and is quite solid, although it crumbles easily with a fork.

The pastry she uses is very flexible – June uses it for both this cake and apple pies – and I’m sure it would work well for other sweet pies as well.

Recipe (with photos) here…



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