Cooking
I had to go ahead and try one of the recipes in my newly acquired books - why else buy them?? This one I had my eye on already when ordering the book - it was mentioned in one of the reviews at Amazon and I couldn't stop thinking about what it might be like.
I am a big fan of anchovies - that is, I do NOT like eating them on their own, but I really enjoy them in a home made Caesar salad dressing and the likes. For a while I've been trying to convince myself that there's no reason I don't like tarts. Hence, the purchase of The Art of The Tart by Tamasin Day-Lewis. The book is small, but BURSTING with recipes - both savory and sweet - and I really think it's gonna get me places in the tart-enjoying department. This had exactly that salty-savory taste that I love in the anchovies, but without the fishy-fishy bad part. It was even nice the next day!
And here you go:
Spinach and Anchovy Tart
Shortcrust pastry:
120 g. white flour
60 g. cold, unsalted butter
1-2 tablespoon best olive oil
For the tart:
30 g. unsalted butter
1 tbsp. olive oil
325 g. organic baby spinach
black pepper
200 ml. double cream
1 egg and 2 egg yolks
12 anchovy fillets.
Make shortcrust pastry by blitzing together the flour and butter in a food processor, adding olive oil to make the dough come together. Chill, then roll out and line a 22 cm. tart tin.
Preheat the oven to 190 degrees celsius. Bake the pastry blind for 15 minutes, then remove the beans, prick the base with a fork, and return to the oven for a further 5 minutes.
While the pastry is in the oven, heat the butter and olive oil in a heavy-bottomed enamel sauce-pan, add the spinach and pepper, and stir briefly until the spinach has wilted but not lost it's shape, about a couple of minutes.
Whisk the cream, egg and yolks together, then pour in any liquid from the spinach pan. Tip the spinach and anchovies into a food processor and process a briefly as you dare, to keep their texture and so as to not reduce them to a slushy purée. Throw them into the bowl with the cream and eggs and stir with a fork, then pour the whole lot into the pastry case and cook for about 25 minutes.
Leave to cool for 10 minutes, then serve with something plain, like a cherry tomato salad and good, white country bread and butter.
- from The Art of The Tart by Tamasin Day-Lewis, p. 45.
- Blackberry Mini Tarts Recipe
Last week Driscoll's held a wonderful event for bloggers that I got to have a hand in planning. Bloggers brought dishes made with fresh blackberries, got insider cooking tips from cookbook author and cooking teacher Rick Rodgers and an inspiring...
- Mom's Blueberry Tart: Recipe
Blueberries are intense. Intense color that stains your mouth purple. Intense sweet and tangy juice so rich it almost tastes like wine. Unlike other fruit, such as apples, they don't even need vanilla or cinnamon to give them a boost. They are the...
- What To Do With Spinach
The curse of Costco. Anyone who has shopped there knows what I am talking about. Simply put, you can't help but buy WAY too much. I know, I know, you save money purchasing larger quantities, that's the whole point of shopping at Costco. But when...
- Learn From My Mistakes: Puff Pastry Pie Crust
Photo by Melissa Schneider. I promised to bring a tart to a friend's house last night, but I didn't feel like making a crust. Instead, I used puff pastry from the last batch I made. I had seen this idea before, but I wish the suggestion...
- Dining With The Bloggers - March 30th Revisited
So I promised I'd report back on the thing I was supposed to do for this weeks Dining with the Bloggers - better late than never, right? :-) The thing was and Onion Tart. But oh no, not just any old onion tart - it was Molly of Orangette's Alsatian...
Cooking
Spinach and Anchovy Tart from The Art of the Tart
I had to go ahead and try one of the recipes in my newly acquired books - why else buy them?? This one I had my eye on already when ordering the book - it was mentioned in one of the reviews at Amazon and I couldn't stop thinking about what it might be like.
I am a big fan of anchovies - that is, I do NOT like eating them on their own, but I really enjoy them in a home made Caesar salad dressing and the likes. For a while I've been trying to convince myself that there's no reason I don't like tarts. Hence, the purchase of The Art of The Tart by Tamasin Day-Lewis. The book is small, but BURSTING with recipes - both savory and sweet - and I really think it's gonna get me places in the tart-enjoying department. This had exactly that salty-savory taste that I love in the anchovies, but without the fishy-fishy bad part. It was even nice the next day!
And here you go:
Spinach and Anchovy Tart
Shortcrust pastry:
120 g. white flour
60 g. cold, unsalted butter
1-2 tablespoon best olive oil
For the tart:
30 g. unsalted butter
1 tbsp. olive oil
325 g. organic baby spinach
black pepper
200 ml. double cream
1 egg and 2 egg yolks
12 anchovy fillets.
Make shortcrust pastry by blitzing together the flour and butter in a food processor, adding olive oil to make the dough come together. Chill, then roll out and line a 22 cm. tart tin.
Preheat the oven to 190 degrees celsius. Bake the pastry blind for 15 minutes, then remove the beans, prick the base with a fork, and return to the oven for a further 5 minutes.
While the pastry is in the oven, heat the butter and olive oil in a heavy-bottomed enamel sauce-pan, add the spinach and pepper, and stir briefly until the spinach has wilted but not lost it's shape, about a couple of minutes.
Whisk the cream, egg and yolks together, then pour in any liquid from the spinach pan. Tip the spinach and anchovies into a food processor and process a briefly as you dare, to keep their texture and so as to not reduce them to a slushy purée. Throw them into the bowl with the cream and eggs and stir with a fork, then pour the whole lot into the pastry case and cook for about 25 minutes.
Leave to cool for 10 minutes, then serve with something plain, like a cherry tomato salad and good, white country bread and butter.
- from The Art of The Tart by Tamasin Day-Lewis, p. 45.
- Blackberry Mini Tarts Recipe
Last week Driscoll's held a wonderful event for bloggers that I got to have a hand in planning. Bloggers brought dishes made with fresh blackberries, got insider cooking tips from cookbook author and cooking teacher Rick Rodgers and an inspiring...
- Mom's Blueberry Tart: Recipe
Blueberries are intense. Intense color that stains your mouth purple. Intense sweet and tangy juice so rich it almost tastes like wine. Unlike other fruit, such as apples, they don't even need vanilla or cinnamon to give them a boost. They are the...
- What To Do With Spinach
The curse of Costco. Anyone who has shopped there knows what I am talking about. Simply put, you can't help but buy WAY too much. I know, I know, you save money purchasing larger quantities, that's the whole point of shopping at Costco. But when...
- Learn From My Mistakes: Puff Pastry Pie Crust
Photo by Melissa Schneider. I promised to bring a tart to a friend's house last night, but I didn't feel like making a crust. Instead, I used puff pastry from the last batch I made. I had seen this idea before, but I wish the suggestion...
- Dining With The Bloggers - March 30th Revisited
So I promised I'd report back on the thing I was supposed to do for this weeks Dining with the Bloggers - better late than never, right? :-) The thing was and Onion Tart. But oh no, not just any old onion tart - it was Molly of Orangette's Alsatian...