Recipe: French Tomato Tart

We were generously gifted some beautiful Yakima tomatoes, so this tart was a must. I usually like this guy’s recipes, but I don’t eat tomatoes, so Shane attests it was grand, here is the original link: http://www.davidlebovitz.com/2010/05/french-tomato-tart-recipe/

Tomato Tart Filling

  • One unbaked tart crust (recipe below)
  • Dijon or whole-grain mustard
  • 2-3 large ripe tomatoes
  • 2 T. olive oil
  • salt and freshly ground pepper
  • two generous tablespoons chopped fresh herbs, such as thyme, chives, chervil, or tarragon ( I used rosemary & chives from the yard)
  • 8 ounces goat cheese, sliced into rounds
  • Optional: 1 1/2 T. honey or olive oil (I drizzled both honey and olive oil on the tart)

Tart Dough

  • 1 1/2 c. flour
  • 4 1/2 ounces butter, chilled, cut into cubes
  • 1/2 teaspoon salt
  • 1 large egg
  • 2-3 T. cold water

Instructions

1. Make the dough by mixing the flour and salt in a bowl. Add the butter and use your hands, or a pastry blender, to break in the butter until the mixture has a crumbly, cornmeal-like texture.

2. Mix the egg with 2 tablespoons of the water. Make a well in the center of the dry ingredients and add the beaten egg mixture, stirring the mixture until the dough holds together. If it’s not coming together easily, add the additional tablespoon of cold water.

3. Gather the dough into a ball and roll the dough on a lightly floured surface, adding additional flour only as necessary to keep the dough from sticking to the counter.

4. Once the dough is large enough so that it will cover the bottom of the pan and go up the sides, roll the dough around the rolling pin then unroll it over the tart pan. Press the pastry firmly with your fingertips a few times, pressing in to make indentations.

If making a freestyle tart, simply transfer the dough to a prepared baking sheet (see headnote); no need to make indentations with your fingers.

5. Preheat the oven to 425ºF (218ºC).

6. Spread an even layer of mustard over the bottom of the tart dough and let it sit a few minutes to dry out.

7. Slice the tomatoes and arrange them over the mustard in a single, even layer. Drizzle the olive oil over the top.

8. Sprinkle with some chopped fresh herbs, then arrange the slices of goat cheese on top. Add some more fresh herbs, then drizzle with some honey, if using.

(If baking a free-form tart, gather the edges when you’re done, to envelope the filling.)

9. Bake the tart for 30 minutes or so, until the dough is cooked, the tomatoes are tender, and the cheese on top is nicely browned. Depending on the heat of your oven, if the cheese doesn’t brown as much as you’d like it, you might want to pass it under the broiler until it’s just right.

 

Loveless Pecan Pie

I found this website while searching for unusual pies, their Elvis pie sounded intriguing but in the end, I went with the amazingly creamy looking Pecan Pie they offered, the photo was unbelievable. While it was amazing, it did not look anything like the one in their picture, but admittedly, I did overcook it just a tad trying to get that crust to brown up a bit.

Here is the link to their website: http://lovelesscafe.com/recipes/desserts/pies-cobblers/loveless-pecan-pie

  • 1 c. light corn syrup
  • 1/2 c. brown sugar
  • 3 eggs
  • 1 tsp. vanilla extract
  • 1/4 tsp. ground cinnamon
  • 2 oz unsalted butter, melted
  • 1 1/4 c. pecan pieces
  • 1 10-inch pie crust

Instructions

Mix first six ingredients together with wire whisk until smooth. Place pecans in pie shell. Pour custard mix over nuts and bake at 375 F for 30 minutes or until filling puffs and rises above the edges of the pie shell. Carefully remove pie from oven and let cool completely before serving.

Aussie Humble Pie

Aussie humble pie with a steak and ale filling (See link to original recipe below)

Cooks In 4H 30M plus cooling. Difficulty: Not too tricky

*PLEASE NOTE the above statement from the original recipe that this is “not too tricky”, but takes 4.5 hours “plus cooling”. Kind of an oxymoron. This took overnight cooling. Do NOT be fooled, there is nothing humble about this “Simple Steak Pie”.

Ingredients

  • 1 kg beef skirt, chopped into 1cm chunks
  • sea salt
  • freshly ground black pepper
  • olive oil
  • 1 whole nutmeg , for grating
  • 2 large carrots, peeled
  • 2 red onions , peeled
  • 4 sprigs of fresh rosemary, leaves picked
  • 500 ml pale ale
  • 1 heaped T. corn starch
  • 1 T. tomato purée
  • 250 g button mushrooms
  • 1 large egg yolk, beaten , or semi-skimmed milk

For the pastry:

  • 600 g plain flour, plus extra for dusting
  • 150 g cold unsalted butter, cubed, plus extra for greasing
  • 150 g Cheddar cheese

Method

Place the beef, 1 heaped teaspoon of pepper, a good pinch of salt and 2 tablespoons of olive oil into a large bowl. Grate in half a nutmeg, then toss to coat and set aside.

Roughly chop the carrots, onions and rosemary leaves.

Heat a drizzle of olive oil in a wide, medium pan over a medium heat, then add the beef and cook for 15 to 20 minutes, or until the meat is browned all over and any liquid has evaporated, stirring frequently.

Meanwhile, heat another medium pan over a medium heat. Add the chopped veg and a drizzle of olive oil and cook for 15 to 20 minutes, or until softened and caramelised, stirring frequently, then remove from the heat.

Add the ale to the beef, turn the heat up to high and allow the liquid to boil and bubble away, stirring and scraping all those lovely sticky bits from the bottom of the pan. Stir in the corn starch and tomato purée and cook for 2 to 3 minutes, or until it forms a thick paste. Stir the softened veg into the pan, then pour in 2.5 c. of cold water. Roughly slice and add the mushrooms, then bring to the boil.

Reduce the heat to medium, cover and simmer for 1 hour 30 minutes, then take off the lid and simmer for another 30 minutes, or until thickened and reduced and the beef is tender, stirring occasionally. Season to taste, transfer to a bowl and allow to cool completely for a few hours or preferably overnight in the fridge.

Meanwhile, make the pastry. Combine the flour and a good pinch of salt in a bowl, then grate in the Cheddar and rub into the flour along with the butter, until it resembles fine breadcrumbs. Gradually add 250ml of cold water, stirring continuously to combine, then use your hands to bring it together into a rough dough – be careful not to work it too much. Wrap the dough in cling film and place in the fridge until needed.

Ready to bake:

Preheat the oven to 180ºC/350ºF/gas 4. Grease pie dish with a little butter. Roll out bottom crust on a flour-dusted surface to the thickness of a pound coin. Place in pie pan. Gently press the pastry into the sides of the dish, then roughly cut away the excess.

Fill with meat filling. roll out top crust and cover. Trim away any excess, crimp the edges with a fork and pierce a little cross into the top. Brush over a little more milk or beaten egg, then place in the hot oven for 25 to 30 minutes, or until golden and piping hot through.

Adapted from recipe at http://www.jamieoliver.com/recipes/beef-recipes/aussie-humble-pie/#g079DXWVLx2apGq7.99

Sweet Potato Pie

*This is not sweet potato pie, I assure you, but that is what the recipe in “The Attic Cookbook called it. The Attic Cookbook: A treasury of rare old recipes – the kind that might be found in your great-grandmother’s attic”

6 sweet potatoes

6 tart baking apples

1 c. white wine

1/4 c. sugar

1/4 c. melted butter

Directions: 

Cook, peel and slice the potatoes. Peel and slice the apples. Butter bottom and side of casserole. Arrange sliced sweet potatoes and apples in alternate layers in casserole. Mix wine, sugar and melted butter together. Pour over mixture. Sprinkle top with a little grated nutmeg. Bake in covered casserole as is, or if desired, cover with a rich pastry crust. Bake until apples are tender, about 45 minutes.

*NOTE: I did half this recipe and put it in a pie pan, so I guess I really failed on the recipe, perhaps in a casserole pan it might have worked, but I still have my doubts.

Chicken Pot Pie 2015 version

This was made in a large rectangular casserole, 2 qt. (It could probably be done in a 9×13 pan, I think it would probably fill two pie pans, which does allow for a bottom crust also.)

1 lb chicken breast

2 T. butter

1/2 c. onions, finely chopped

2 garlic cloves, diced (1-2 T.)

3/4 c. potatoes, chopped

1/2 c. corn

1/2 c. green peas

1/2 c. carrot, finely chopped

1/2 c. white wine

3 c. water

3 T. corn starch, mixed with 1/4 c. water

Fresh ground pepper

Salt to taste

Double crust recipe

 

Directions:

Prepare pie crust.

Melt 1 T. butter in large skillet, add chicken breasts, cook until nicely browned on each side.

Remove chicken, add onions and 1 T. butter, cook until cartelized, add garlic and carrots cook until tender.

Add wine and and one cup water, start scraping all of the little browned bits of chicken off the bottom. Add the rest of the water and simmer.

Add potatoes to water to cook.

When cool, shred or chop chicken into 1 -2 inch pieces. Set aside.

After about five minutes add corn and peas.

Mix corn starch and water, add to pan, stir to combine. Cook until slightly thickened.

Preheat oven to 375 degrees.

Add chicken to pan.

Cooking on low, add salt and pepper to taste.

Pour into 2 quart casserole pan.

Roll crust out into a large rectangle.

Place crust over top of pan and seal edges.

Bake in oven for 30-35 minutes, until crust is golden brown.

Sweet Potato or Yam & Pecan

This recipe comes from the cookbook ‘Cajun – Creole Cooking’ by Terry Thompson. The Louisiana Lemon Cornmeal from this same book was so good I figured I would try it.

Verdict: If I’d actually followed the recipe it may have been better, but I combined recipes with one that mixed the pecans into the filling – not so good. The sweet potato pie filling flavor was amazing!

  • Single Pie Crust recipe
  • 2 T. butter, melted
  • 1 c. cooked & mashed sweet potatoes
  • 2 eggs, beaten
  • 3/4 c. brown sugar
  • 1/2 tsp. ground ginger
  • 1/2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. vanilla extract
  • 1/2 tsp. salt
  • 1/2 c. dark corn syrup
  • 1 c. evaporated milk (I used cream)
  • 1 1/2 c. coarsely chopped pecans

 

Topping:

  • 1 pint whipping cream, whipped with
  • 1/4 c. praline liquor or Frangelico
  • pecan halves

Directions:

Prepare and roll out pie crust, line pan and flute edges. Refridgerate.

In a large owl stir butter into sweet potatoes. Add all remaining ingredients except pecans and mix well.

Pour sweet potato filling into pie pan , sprinkle chopped pecans on top.

Bake in a 375 degree oven until filling is set and a knife inserted into the cent comes out clean, 40-50 minutes.

Cool to room temperature. Top with whipped cream, and pecan halves.

 

Raspberry Apple Vanilla Pie

(I am posting the crust recipe I use for most all pies, if I use a different crust I will post it, otherwise all are this basic recipe.)

Double crust recipe

2 1/4 c. flour

1 tsp. salt

3/4 c. butter

1/2 c. cold water

Directions

Mix flour and salt, cut in cubes of butter. When crumbly add water and knead until it can be formed into a ball.

 

Raspberry Apple Vanilla Pie

This is a pie I created. Simple enough.

Filling

12 oz raspberries

3 apples sliced

1/3 c. corn starch

1/4 c sugar

1 tsp. vanilla powder

2 T. lemon juice

2 tsp. butter

2 T. milk

Directions

Heat oven to 400 degrees. Roll out bottom crust and line pie pan.

In a bowl combine apples and raspberries, add lemon juice.

In a small bowl mix sugar corn starch and vanilla powder (if using vanilla extract add it with the lemon juice direct to fruit)

Sprinkle dry mixture over fruit and toss.

Pour into pie pan.

Roll out to crust, place over top and flute edges to seal. Brush top of pie with milk.

Cut slits into top of pie to vent.

Put into oven. Bake 30 minutes. reduce heat to 375, bake an additional 20-30 minutes, until golden and filling is bubbling.

Cool and hour, at least, before serving.

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Happy Nine Days of Pie! Day 1

Today is Day 1 of The Nine Days Of Pie!

Our day began with an Easy Breakfast Pie, it turned out quite good.

Easy Breakfast Pie

Now on with the preparations for tonight!

EASY BREAKFAST PIE

4 strips cooked bacon, crumbled

1/2 c. shredded cheddar cheese

1/4 – 1/2 c. chevre cheese

1/3 c. chopped onion

2 c. milk

4 eggs

1 c. Bisquick baking mix*

1/4 tsp. salt

1/8 tsp. pepper

Instructions:

Preheat oven to 400 degrees. Grease 10″ pie plate.

Sprinkle onion, bacon and cheese in pie plate. Beat remaining ingredients until smooth and pour over top. Bake 35 to 40 minutes until knife inserted in center comes out clean.

Cool 5 minutes.

NOTE: Recipe will not boil over and makes a light crust. Serves 6.

**I did not have Bisquick so I made my own:

3/4 c. flour

1/2 t. cream of tartar

1t. baking powder

1/4 t. baking soda

1/4 c. dry milk

1 T. butter

Mix dry ingredients, cut in butter.