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Posts Tagged ‘tomato onion tart’

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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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