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!
