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Archive for the ‘Tart’ Category

Wah. Yeah that’s right, I’m blog-crying. Healthy baking is hard. It would be so much easier to add globs of butter and oil to everything. Or maybe I’m too hard on myself. Whatever the case, I just wasn’t 100 percent satisfied with this galette. It looked and smelled beautiful, but the spelt crust was not delicate enough, despite the stick of butter. My lovely friends liked it, as good friends do.

At any rate, I’ll still post the pre-bake picture.

Right, I’m off to the Delaware beach for a week. Vacation! And then I’m off to Ghana for a bit. The transition from one to the other will be interesting, to say the least. In Delaware, I will eat and bake unhealthy, delicious things. I will go to Dairy Queen at least once. I will drink beer. In Ghana…to be honest, I have no idea what I will eat. Yams and groundnuts? I will attempt to blog about both.

Happy end of summer, almost. I absolutely cannot wait until fall. The season of hope, of excitement. New possibilities. Pumpkin beer, comfy sweaters, crisp nights. Red, yellow, brown leaves. I’ll take one of each, please.

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Apple tart

Look at that black plate! What a lovely background. Oh, look at the tart too. Simple and delicious.

Unfortunately, the person who so carefully crafted this dessert last week doesn’t “follow” recipes. Yeah. One day I’ll get there too.

The verbal recipe, as conveyed to me in about 10 seconds, goes something like this, I think: Cut up an apple into tiny pieces. Simmer apple pieces with some butter in a frying pan, and spread the apple mush on top of a thawed pastry dough crust. Peel and slice two other apples, arrange apple slices on top of apple mush, sprinkle with sugar, and cook in oven for 25 minutes. Serve with vanilla ice cream, obviously.

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Here is a piece of tart.

I went for a run after work and came home pretty hungry, so I tried to save time by making a very basic wheat crust with four ingredients (flour, olive oil, water, salt). It was ok, but it didn’t satisfy me. Basically, I will never be truly happy eating anything else except Katie’s parmesan tart crust.

Asparagus and parmesan tart

Follow the recipe here for making the parmesan tart crust. I recommend using a rectangular tray as opposed to a round one simply to accommodate the shape of the asparagus. Also, try to keep the crust thin and even all around (i.e. no raised ends). Bake crust for 15 minutes.

Remove tart from oven and sprinkle dough with 3/4 cup Parmesan or another hard cheese to your liking. Trim the bottoms of the asparagus spears and arrange in two layers over cheese, alternating ends and tips. Brush with oil, sprinkle with any remaining cheese, and season with salt and pepper. Bake until spears are tender, 20 to 25 minutes.

Oh, and I know what you’re thinking. Or, if you didn’t know, now you do. “Surprise!” Well my friends, some vegetables are just worth it.

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My friend Katie made an unbelievably delicious heirloom tomato tart last night. Feast your eyes on a photo of the homemade creation, taken just seconds before our dinner group quickly dove in and demolished the entire tart. And yes, that is melt-in-your-mouth Parmesan pepper whole wheat crust.

Katie combined two recipes:  one for the crust, one for the filling. She also substituted fresh basil and garlic for pesto sauce.

The end result: happy, happy eaters.

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I heart. Fruit tart.

This dish brings me back to those long summer nights growing up in the Chicago ‘burbs. Like all kids with ample free time during summer vacation, we spent our evenings catching lightning bugs (and occasionally smearing them on the sidewalk) and chasing down the ice cream man before he turned the corner onto the next street.

In our free time, we ate fruit tart.

This is the perfect light breakfast/snack/dinner/dessert for a hot summer day. You can use any kind of fruit you like, although peaches don’t look so pretty after Day 1, so berries are best…for the sake of appearance, at least.

Thanks Mrs. C for the original recipe. This version is modified to accommodate a healthier, butter-free, whole-wheat crust.

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