Tuesday, 14 December 2010

Quiches and other savoury tarts…There was too much Fromage blanc in my fridge!

I’ve been requested to start (again) posting recipes in English and here I go..So I will be alternating English and French.

For those who would like to get translation of any post in French to English or vice versa, please let me know. The other option will be to action Google translation, it’s very useful and you just have to highlight the text and you get a nice and friendly window will all the translation.

Here is one of the lazy making recipes where it’s just about having a ready-made dough ( I usually have shortcrust dough in the fridge), cheese, eggs and any filling you fancy. Serve as appetizer, as a meal with a salad, and you’re done!

The figure-friendly version of this stuff is using a phyllo or feuille de Brick sheet to replace the heavily buttered shortcrust dough or for some, the puff pastry (not my favorite unless you want to eat right there!)

Ingredients
For 16 mini tartelets or 1 tart

For the shortcrust pastry
- 200 g plain flour, sifted
-  100 g butter, chilled and cubed
- ½ tsp salt
- 1 egg yolk beaten
- 1 or 2 tbsp of cold milk to bind
-  Herbs

Basic filling
- 1 tbsp olive oil
- 3 eggs
- 200 g of fromage blanc (kind of soft white cheese)
- 2 tbsp of crème fraiche or equivalent
- 1 cup of chopped parsley/ chives
- Freshly crushed peper
- Handful of grated cheese (Edam, gruyere, comte, cheddar..)
- thym, basil, oregano, chives, dill..
The veggie option
1 cup of sautéed vegetables (either onion, or spinash, or leek, or mushrooms…), dried tomatoes, olives

The meaty option (one of them)
1 cup of sautéed shrimp, smoked salmon, canned tuna, diced roasted chicken or meat, cold cuts

Method

For the shortcrust pastry

Put flour, butter, salt in a food processor, pulse intul you see crumbs (3 or 4 times max), add the egg and the milk. Process it until you see the dough coming together (2 or 3 times). Flour a work surface and shape the dough into a ball then flatten it and wrap in a cling film…direct to the fridge for 30 min approx or 10 min in the freezer..

If making the pastry by hand, rub the butter into the flour until it resembles coarse breadcrumbs then make a well and add the egg, mix. Add the milk to help the dough coming together, do not overwork it though!

if you are planning to incorporate veggies here, Sautee them in a pan with a bit of olive oil and seasoning, let it cool a bit before using it and make sure there is no excess water, especially if you are using frozen veggies

Preheat the oven to 180C.

Cover a greased tart (or tartlets) tin with the shortcrust pastry.

Now, either you bake it blind: fill the tin with baking beans and bake blind for 10-15 minutes then let, remove the beans and bake the top for further 5 min to have a golden color. In this case, you have to wait until the shortcrust has cooled before you fill it with the mix that will fill your savory tart or quiche.
Or you pour the mix on the dough and bake it straight.. Which Is what I do when I run out of time..

For the filling

Beat the eggs, add all the other ingredients, season with salt and black pepper.

Pour the filling into the pastry base and return to the oven to bake for 30–40 minutes (if you haven’t baked your pastry dough previously), or until the centre has set.

This is basically served warm but it does not stop you from serving it at room temperature. Fridge cold is not adviced.

Harissa (chili paste), mushroom, olive tapenade, caramelized onions,
One of them is with shrimp and leeks.

 Spinach, parmesan, ricotta (instead of Fromage blanc)


Mushroom, Shrimp, Edam cheese, onions

1 - Spinach (previously mentioned)
2 - Smoked salmon, ricotta and creme fraiche (instead of fromage blanc), shiitake mushrooms, Dill, Mozzarella
3- Spicy tart with Turkish Sujuk (or spicy Merguez) Mozzarella, tomato sauce, blanc olives, basil)

I'll post other mixes some other time..But I hope you got the idea...Quiches and savory tarts are not complicated! Yes there are some standard recipes such as Quiche Lorraine but it does not really matter, it's about what you want to eat.. My favs are mushroom quiche, shrimp, leek, smoked salmon.

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