Tag: tart

Pear tart “bourdaloue”

It’s been a long time I haven’t made cake or tart. With all the nice pears in the grocery store, I wanted to make one for tea time.  

You need a puff pastry, 4-5 nice pears. spread out the pastry, and put the pears cut in small dices. 

Mix 3 eggs with 3 spoon of brown sugar, 10cl of cream and 20cl of vanilla soy milk. You can add a drop of vanilla. And add 150g of almond powder. Pour this mix on the pears.  

Then 35-40 minutes in hot oven.  

You can add a pinch of slender almond on the top before the end of baking. 

Wait 1h before eating  

Buckwheat tart

Rainy and gloomy Saturday calls for a comforting tart for lunch: 100% buckwheat dough for the base, leek, oyster mushrooms, tofu for the garnish. Simple, tasty and warm, just what we needed! 

Another fig tart

Last week I made this super simple apple tart and I realized that with a good thin dough any fruit could just be a perfect match, nothing else but fruit, so I decided to try with figs this time. Usually fig tarts implies almond powder, a mixture of taste and texture, but figs are actually delicious just plain. So I made a thin sable dough and cut figs in slices, bake for 20min and enjoy just like that what was probably the last fig tart of the season. Simplicity is sometimes what we need in cuisine.

Unpredictability

Well, well, well, Friday evening after an other long day at work and a busy week, I was really happy to get back home, finish packing for the week-end and go and pick-up the car downstairs to leave.

It was without counting on a little unexpected event: damned new car with tones of high tech sensors and the ones measuring tire pressure… OK, so let’s put some air in the damn tire, drive a bit, decide that it’s not a good idea to drive to the country in the middle of a rainy night with a defective tire, park the car back and go back home with the luggage and just a bit upset: it’s rainy, and I can sleep one more night on my dream pillows!!!

Saturday morning we went to had our tire check: flat tire due to a vis!!! And while it got repaired we walked in a nearby open house village, you know these places where they have models home you can visit. Found a nice one and decided to visit, and got plenty of ideas and hints for the reform of our bathroom in Ohara, a thing that we’ve had in mind for a few years already!!! First nice discovery of the day!

With our repaired tire and ready to drive car we finally head to the country but we decide on our way to stop at Ichihara lakeside museum to try their pizzeria with view on the lake. They serve homemade pizze prepared with local products, and really enjoyed it: fresh, simple, delicious, and local! Perfect, second nice discovery of the day!

We then decided to have fun and drive the small roads of inner Chiba: Naka Bosso (中房総) and took the long way to Ohara. We discovered the beautiful Yoro valley, its old fashioned onsen and a very mountain like landscape and atmosphere, extremely different than the one of the Pacific coast, though it’s only 30km away!  A recommendation to enjoy soon the autumn colors and a good fun drive! Third discovery!

And we finally arrived home at tea-time, for which I quickly baked an apple tart with a thin sable dough and one apple thinly sliced on top, nothing else. This unpredictable flat tire just led us into a beautiful day!

Experimental tart

I was running out of flour and wanted to prepare a leek tart, so I made a little experiment for the dough and give a Japanese twist to my tart. I prepared the dough with rice flour (2/3) and soy flour (1/3), vegetal oil and soy sauce, and of course water. The mixture was incredibly soft and nice to work, so I made a rather thin dough. For the leek it’s Japanese thin ones, so I just halved them and set them in the dough. I baked for 30min at 180deg. 

The result? Taste-wise it was just somptuous, a mix of crispy, melty, juicy and dry. Amazing! Plating and eating wise: the sides of dough were really crispy, so hard to make a clean cut. The whole length leeks are difficult to cut, so not optimal. Need some work here, but couldn’t help sharing the recipe of that delicious dough, very likely perfect with shiitake and other Japanese vegetables.

Variation of the mushrooms tart

For a slightly more elegant plating, the mushrooms tart is also nice in individual little shapes, with simply the dough and the veggies on top. And served with a little kabocha purée in a Parmegiano millefeuilles. 

The dough of the tart is again using a base of chesnut flour. For the kabocha purée I just washed and grilled under cover kabocha cut in pieces (with the skin), then mashed them with a fork. I then cut slices of vintage parmegiano and make layers of kabocha purée and parmegiano.

Mushroom and tofu tart

Again mushrooms on the menu and sure more to come! I simply love them all! This time a big combo of shiitake, white shimeji, maitake, mushrooms, eringi slightly sautéed, then mix with tofu and eggs and set in a chesnut flour dough. Topped with a bit of grilled bacon if you like. A delicious tart with sweetness and crispiness of the chestnut dough that perfectly contrasts with the filling! 

Another veggie tart!

With endless variations and always the best seasonnal veggies, a tart is always a perfect meal.  

My veggie tart today contains the last green beans and the last broad beans of the season, a handful of edamame, one yellow sweet pepper and one tomato. I prepared the dough with a mix of buckwheat and spelt flour, and olive oil. Except the edamame that I boiled a few minutes, if not they are hard to peel, I just use raw ingredients. Simple and delicious.

Quiche Japanese style

As I was thinking of preparing something about dashi and katsuobushi for a while, I imagined that I had to pay a visit again at Ninben to see if they were selling all of the different katsuobushi I learned about, and I found there a very nice recipe book. Of course all the recipes use katsuobushi. The recipes are all quite simple and perfect to prepare for every day. Since summer has faded away very quickly this year I’m starting to want to eat some fall typical ingredients: kabocha, mushrooms… So the first recipe that inspired me was a Japanese style tart. I of course changed the recipe to adjust it to my own taste (only Japanese can put potatoes into a tart filling!!!) and it came as a perfect tart with leek, eringi mushrooms and katsuobushi, in a home made brise dough. Delicious!

Basically you prepare the dough, then cut the leek and mushrooms, grill them a little in a pan, add soya sauce and 10g of katsuobushi, stir well. Add 3 eggs and set in the dough. Bake until golden. The mix can be starling at first if you are used to mote classic tarts or quiche but it’s really delicious.  the original recipe was also includîg carrot and potato, bit I don’t think it is necessary.

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