Posts Tagged ‘tart’

Cakes & Bakes: Spinach, cheese & onion tart

Thursday, October 22nd, 2015

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Home-made spinach, cheese & onion tart | via @hisforhome

I bought myself a brand new, fluted loose-bottomed tart tin this week and couldn’t wait to use it!

ball of wholemeal shortcrust pastry

I decided to make a spinach, cheese & onion tart from a recipe that I tore out of a Telegraph magazine a few weeks ago.

wholemeal shortcrust pastry flan case

A couple of spoonfuls of English mustard adds a nice piquancy and depth of flavour.

wholemeal shortcrust pastry flan case ready to be blind-baked

We got six, good portions from the tart which can be eaten either hot or cold.

slicing onions and garlic

It’s perfect for a light lunch with a few salad leaves – and can be made well in advance if you’ve got guests coming and don’t want any last-minute stress.

washed fresh spinach

We had it the following night as more substantial evening meal pairing it with paprika-salted potato skins and mixed salad.

eggs, cream and English mustard

There are all kinds of flavour variations possible using this basic method – bacon, chorizo, smoked salmon, goat’s cheese, mushroom…

spinach, cheese &onion tart

Very delicious and very versatile.

Spinach, cheese & onion tart
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For the pastry
  1. 200g plain flour
  2. 100g wholemeal flour
  3. 150g cold butter, cubed
  4. pinch of salt
  5. 3tbs cold water
For the filling
  1. 30g butter
  2. 550g onions, peeled and very finely sliced
  3. 6 cloves garlic, sliced
  4. 450g spinach
  5. 2 whole large eggs, plus 3 egg yolks
  6. 300ml double cream
  7. 2tsp English mustard
  8. 150g mature cheddar, grated
  10. cheese soda bread ingredients
For the pastry
  1. Put the flour, butter and pinch of salt into a food processor and pulse until it resembles breadcrumbs
  2. Add the cold water, a tablespoon at a time, pulsing between each addition until the mixture comes together into a ball
  3. Shape into a thick disc, wrap in clingfilm and refrigerate for half an hour
For the filling
  1. Melt the 30g of butter in a large, heavy-bottomed saucepan and gently cook the onion and garlic, with a little salt, until slightly golden, then add a good splash of water and cover
  2. Sweat on a low heat until the onions are soft and sloppy - around half an hour - stirring occasionally
  3. Preheat the oven to 180ºC/Gas mark 4 and put a metal baking sheet inside
  4. Roll out the pastry and line a loose-bottomed tart tin 27cm diameter or 20 x 28cm (keep any leftover bits of pastry)
  5. Chill for 20 minutes
  6. Take the lid off the onions, turn up the heat and let the excess moisture bubble off and the onions cook until they are golden and sweet
  7. Wash the spinach and cook in a covered pan with just the water left clinging to it, about 4 minutes over a medium heat, until wilted
  8. Drain in a colander and leave to cool
  9. Line the pastry case with parchment paper, fill with baking beans and blind-bake on the preheated tray for 15 minutes
  10. Remove the paper and beans and cook for a further 7-10 minutes
  11. Remove from the oven and use any leftover raw pastry to patch any cracks
  12. Squeeze the excess moisture out of the spinach, chop roughly, season and add to the onions
  13. Mix the eggs, yolks, cream and mustard and season well
  14. Spread the onion and spinach in the tart case, sprinkle on the cheese and pour on the cream mixture
  15. Put back into the oven, on the baking sheet, for 30 minutes, until set in the middle and golden
  16. Allow to cool for 10 minutes before serving
H is for Home Harbinger

Cakes & Bakes: Honey-roasted fig & marzipan tart

Thursday, October 8th, 2015

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Home-made honey-roasted fig & marzipan tart

We have some friends that live nearby who are having their kitchen renovated. For the next few weeks, all they’ll have to cook on is a single-burner camping stove.

Honey-roasted fig & marzipan tart ingredients

We’ve been in the exact same position in the past – it’s such a drag! We invited them round to ours for dinner tonight so we thought we’d cook them something that they can’t currently make at home.

Glazed figs before being put in the oven to roast

Justin’s making the main course – chicken breasts filled with a fennel, pastrami and chicken mousse with a spinach and pine nut lasagne – and I’m making the dessert.

Honey-roasted fig & marzipan tart before going into the oven

In keeping with the loosely Mediterranean theme, I’ve cooked a honey-roasted fig & marzipan tart. You can buy ready-made shortcrust pastry to make the base, but it’s really easy to make yourself at home – a 2-minute job… honest!

Honey-roasted fig & marzipan tart before going into the oven

I’ve not made this tart before – I hope it’s a hit tonight!

Honey-roasted fig & marzipan tart
Serves 4
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Cook Time
1 hr 15 min
Cook Time
1 hr 15 min
  1. 500g/18oz pack shortcrust pastry at room temperature or make your own
  2. 4 ripe fresh figs, stalks trimmed
  3. 1tbs lemon juice
  4. 1 tbs clear honey
  5. 100g/3½oz softened butter
  6. 100g/3½oz golden caster sugar
  7. 100g3½oz ground almonds
  8. 1 medium egg yolk
  1. Preheat the oven to 200ºC/400ºF/Gas mark 6
  2. Grease a shallow, loose-bottomed 20cm flan tin
  3. Roll out the pastry on a lightly-floured work surface
  4. Line the tin, carefully pushing it into the base & sides and making sure the pastry comes above the rim. Refrigerate for 30 minutes
  5. In the meantime, halve the figs lengthways and put them cut side up on a roasting tray
  6. In a small measuring jug, combine the lemon juice and honey before pouring the liquid over the figs
  7. Roast in the oven for 10-12 minutes until just soft
  8. Drain off the juice (if any) and reserve
  9. Remove the pastry case from the fridge and prick the base all over with a fork, line with a circle of greaseproof paper and fill with baking beans. Bake blind for 15 minutes
  10. Remove the paper & beans and bake for a further 5-10 minutes until the pastry is golden
  11. Remove from the oven and reduce the temperature to 150ºC/300ºF/Gas mark 2 Leave the pastry case to cool slightly before filling
  12. In a food processor or using an electric beater, cream the butter and sugar until smooth & pale
  13. Add the ground almonds and whizz briefly to combine
  14. Add the egg yolk and 1 tbsp of the reserved fig juice and whizz again until smooth
  15. Using a spatula or the back of a spoon, spread the marzipan evenly over the pastry case base
  16. Gently press the figs, cut side up, into the almond mixture
  17. Bake for 1¼ hours or until the top turns golden all over
  18. Leave in the tin for 15 minutes before removing sides and transfer to a wire rack to cool
  19. Serve cool or cold with crème fraîche or clotted cream
Adapted from BBC Good Food Magazine
H is for Home Harbinger

Cakes & Bakes: No bake double choc nut tart

Thursday, August 27th, 2015

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Slice of home-made double choc nut tart via @hisforhome

I’ve had quite a lot on this week, so didn’t have a great deal of time to dedicate to a long-drawn-out Cakes & Bakes recipe.

Double choc nut tart ingredients

This no bake double choc nut tart is short on time, but big on taste and impact.

Dark chocolate digestives and butter

It would be perfect to make for a dinner party where there are a few courses to juggle in preparation.

Dark chocolate digestive tart base

The chocolate ganache is really simple to make and is rich and unctuous – a chocoholics dream!

Melting dark chocolate with double cream to make a ganache

The base can be made with chocolate digestive biscuits or, if you’re in the US and can’t get hold of them, Chocolate Creme Oreos are a good substitute.

Chocolate ganache

I topped it with toasted chopped mixed nuts and finished with a few pecan halves but you can use walnuts, hazelnuts or whatever takes your fancy!

Chocolate ganache poured on to digestive base

Serve with a dollop of crème fraîche or clotted cream and a sprig of mint to garnish – just perfection!

Home-made double choc nut tart via @hisforhome

No bake double choc nut tart
Serves 8
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  1. 250g/9oz dark chocolate digestive biscuits
  2. 100g/3½oz butter, cubed &softened
  3. 300g/10½oz dark chocolate, broken up into pieces
  4. 200ml/7fl oz double cream
  5. 1tbs mixed nuts, toasted
  6. 8 pecans
  1. Add the digestive biscuits to a food processor and grind until fine crumbs
  2. Add the softened butter to the biscuit crumbs and pulse until combined
  3. Pour the mixture into a tart dish (I used a cm diameter round one) and press evenly into the base and up the sides using the back of a spoon
  4. Put the base into the fridge for 20 minutes to harden
  5. Put the broken up dark chocolate and double cream into a heatproof bowl. Put the bowl into a saucepan filled with water to a level where it doesn't quite touch the bowl
  6. Heat the saucepan until just boiled then turn down low
  7. Stir the chocolate & cream mixture to combine well and remove any lumps
  8. Remove the base from the fridge, pour over the chocolate sauce and shake slightly to level it out
  9. Return to the fridge for 20 minutes before sprinkling with the chopped nuts and placing the pecans evenly around the edge
  10. Serve as is or garnish with a few strawberries, blueberries and/or mint leaves
H is for Home Harbinger