Sublime Strawberry Tart with lime pastry custard and a jelly glaze. Quick and easy to prepare with bright summer flavours.
Sublime Strawberry Tart with lime pastry custard and a jelly glaze. Quick and easy to prepare with bright summer flavours.
I have wanted to use Oreos in a recipe for the longest time. I LOVE Oreo cookies. I don’t love drinking milk, but hand me a box of Oreos and a tall glass of milk and you won’t see me until I’m stuffed. This Baileys and Oreo Tart recipe feels festive with the Baileys, but it still generic enough to serve throughout Fall or Winter. It contains 6 ingredients and is almost no-bake. Tons of awesome flavour and hardly any time in the kitchen is always a win in my opinion.
The second session of our cookbook club was another success! We reviewed Donna Hay’s The New Easy and it got generally got really good feedback (more on that later). We had over 10 members present and a couple of members made two recipes from the book; it was a feast to say the very least. I made a dessert this round since our last cookbook didn’t have any treats in it and I made a Salted Chocolate Caramel Tart as shown in the photos. Next cookbook club I’ll try to remember to my camera so I can document the event better to share with you all.
The positives about the cookbook were great photography, good combinations of ingredients, and generally easy. Personally, I think Donna Hay has some of the best food styling and photography. Her shots are clean and make really good use of negative space. Not only do I find myself wanting to make the recipes, but I generally end up saying “ooohhh, pretty” to most of her photos. The combination of ingredients is usually spot on for something new, fresh, and delicious. Her recipes are often a great starting point if you feel like adapting recipes to suit what you may have in your pantry already. Overall, the recipes we tested were easy, but not quick.
The negatives were not necessarily quick, had many unusual ingredients, and too many assumptions. The first negative of the cookbook ties into the other two. For some of the recipe members spent a lot of time hunting down ingredients that were not readily available at the local grocery store. Some of the recipes had ingredients people had never heard of and had no idea how to use again. The assumptions in the directions were a bit of a problem as the recipes were so concise sometimes the reader felt like they were left hanging not quite sure what to do next. None of the negatives were debilitating however, everyone made their chosen recipe and all the recipes were tasty overall.
For my recipe I found that the directions lacked specifications around making caramel. Since I have a sweet tooth the size of the Grand Canyon, I make caramel on the regular and was comfortable doing so with little direction. I have adapted the recipe below to make it “easier” for you all who may not be as comfortable with it (ironic given the title of the cookbook I obtained the original recipe from). I loved this tart. It wasn’t over the top sweet; it uses dark chocolate which helps balance the flavour profile well.
There was a 2-way tie for the favourite recipe from The New Easy. One was the Thai Chicken Salad with Coconut Dressing and the other was the Celery Apple Salad. The Thai Chicken Salad was hearty and would be perfect for lunches the next day if any leftovers remained. It had a great balance of flavours with coconut milk, lime and cilantro. Everyone loved the freshness of the Celery Apple Salad and how it used all of the celery (including leaves) leaving little food waste.
It looks as though our next cookbook will be Smitten Kitchen Cookbook by Deb Perelman. I’m interested in the outcome of this next one as I’ve had this cookbook for some time. I’m looking forward to sharing our results with you!
Decadent Salted Chocolate Caramel Tart made with dark chocolate, luscious caramel and a chocolate base.
20 minPrep Time
45 minCook Time
1 hr, 5 Total Time
Peanut butter and jam. And chocolate! I know, I know. This tart is as good as it sounds, I promise. Since I don’t post terribly often compared to many other food bloggers, I’m a bit behind with certain flavour combinations and holidays. Enter the desire for a peanut butter and chocolate recipe. One in which I am SO excited about.
When it’s grey and rainy, like this week I often seek out bright fresh colours. Also, having a friend send us a crate of tomatoes made this post even easier to make.Ingredients:
1 lbs small tomatoes, such as cocktail or strawberry, sliced into 1/4″ pieces
1 package of Boursin Cheese, 150 gram herb and garlic flavour
1 package of puffed pastry, thawed
Salt and pepper
Preheat oven to 375 F. Line your largest baking sheet with parchment paper. Roll out puffed pastry to fit baking sheet. Place pastry on baking sheet. Using a sharp knife mark a border of about 1″ around the pastry (without fully perforating the pastry). Using a fork poke the pastry inside the border (this will allow the air to escape and prevent the entire tart from rising). Bake for 15-20 min, until pastry is golden brown and the border rose. Remove from oven and let completely cool. (Putting the pastry in the fridge is a good way to speed up this process).
Place Boursin cheese in a small bowl and mash with a fork to soften. Spread cheese over pastry, keeping inside your border.
Top with tomato slices in any design you prefer. Season with salt and pepper.
Rhubarb! Spring!!!! Hooray. This means sun is on the way and all things delicious are making their way back into the produce section of the grocery store aisles.
Growing up, rhubarb was not my personal favourite. Especially for pie. I could devour a lemon meringue like nobody’s business, but strawberry rhubarb? No, thank you. As a so-called “grow up” now, I’m much more partial to flavours that I used to shy heavily away from.
This recipe is straightforward and if there was a way to provide you with the smell of the strawberry rhubarb mixture coming from the oven, I would. It was heavenly. The rhubarb softening, strawberries releasing their sweet juices. All combined with vanilla. A scent that won’t fade for me for quite sometime.
The filling is a no cook citrus custard that is neither too sweet or too tart. A perfect pairing for the tart/sweet combo of strawberry rhubarb.
Tart filing recipe from Sunday Suppers Recipes & Gatherings, Fig Tart with Honey
Store bought pie crust, defrosted
1 cup crème fraîche
1 cup cream cheese, softened
2 tbsp sugar
Grated zest of 2 lemons
Juice of 1 lemon
2 stalks of rhubarb, trimmed and cut in half lengthwise and crosswise
4-6 strawberries, trimmed and cut into halves
1 tsp vanilla bean paste, or 1 vanilla bean halved and pods scraped out
1/4 cup sugar
2 tbsp water
Remove pie crust and place in a pie dish of your choice. I used a fluted pie tin and had to reshape the crust to fit the tin. Once placed in the tin, poke the pie crust with a fork all over. Place a piece of parchment paper of the crust and top with pie weights or beans (throw the beans away or reuse for same purpose later on. Don’t eat them though). Follow package instructions and cook pie crust. Remove pie weights and parchment paper. Let cool completely.
Preheat oven to 350° F. Place rhubarb, strawberries, vanilla, sugar and water in a small baking dish. Bake for 20-25 minutes until rhubarb has softened and the mixture becomes fragrant. Remove from oven and let cool.
Filling: in a medium bowl, whisk together crème fraîche, cream cheese, sugar, lemon zest, and lemon juice.
To assemble tart place filling in a completely cooled pie crust. Top with strawberry and rhubarb mixture. Enjoy!
As you may be aware, this is my third post on beets. My third vegetarian post on beets. When I set out to do this bog I had no idea how many vegetarian recipes I was going to post. Perhaps it’s due to the featured dishes flavour profile or maybe it’s that I’m more inclined at trying new dishes with vegetable sides versus meats. It’s taken me a long time to become comfortable with cooking most types of meats. Regardless, I’m happy this vibrant root vegetable is making its way into flavourful dishes for me to share with you.
This dish is simple and most of the cooking is done in the oven. My only suggestion is to wear gloves when you’re peeling the beets; my hands were stained for days.
Slightly adapted from Donna Hay Magazine, Issue 75
600 gr (1.3 lbs) golden baby beets, washed and trimmed
600 gr (1.3 lbs) red baby beets, washed and trimmed
1 cup malt vinegar
2/3 cup sugar
2 tbsp extra virgin olive oil
sea salt and fresh ground black pepper
1/3 cup vincotto or balsamic glaze*
1 tbsp unsalted butter, chopped
1 sheet frozen puffed pastry, thawed (I used one package of Tenderflake puffed pastry)
114 gr goat’s cheese (chèvre preferably and this works out to one small package), crumbled
Small handful of baby arugula
Preheat the oven to 400° F. Place the golden beets and red beets in separate small ovenproof dishes. Mix to combine the vinegar, sugar, oil, salt and pepper and pour over the beets. Cover each dish with aluminium foil and roast for 50 minutes, or until beet are tender. Remove foil and cook for another 10 minutes. Peel beets while they are still warm and slice into 1/5″ (5mm) rounds. Set aside.
Heat the vincotto/glaze and butter in a 23 cm (9″) non-stick frying pan over medium heat. Bring to a boil and cook for 2 minutes. Remove from heat and place the beet slices across the bottom of the frying pan. Roll out the pastry and cut a 23 cm (9″) circle and place on top of the beets, tucking the pastry in around the edges.
Bake for 30-35 minutes or until pastry is puffed and golden brown. Carefully invert onto a serving dish, top with crumbled goat’s cheese and a handful of baby arugula.
* Vincotto or balsamic glaze will be found in the vinegar section if your local grocer carries it. I used fig balsamic glaze and it worked well.
Ever want to bake something that looks and tastes like a show stopper? Here you are friends. This Chocolate, Pear and Whiskey Tart was the most loved dish at our dinner party and not terribly difficult to make. The only annoying part is that you need a specific fluted loose-bottom tart pan, or multiple smaller loose-bottom tart pans. Either way, I understand if this recipe just isn’t your thing. I’m not the best baker in the world and certainly, not the most enthusiastic. Regardless, this recipe will reward you in multiple ways if you decide to proceed.
What to do when you get given copious amounts of Russian and Polish Garlic, grown by some family friends? Make a caramelized garlic tart obviously. There are so many aspects of this tart that I love from its puffed pastry shell to its hits of goat’s cheese in the centre. Perfectly balanced with softened garlic and herbs this tart really does hit the spot. It was surprising too; I did not expect it to be this tasty. I can’t take all the credit … it’s Ottolenghi’s recipe from his cookbook, Plenty. A cookbook filled with deliciously creative vegetarian dishes.
* I made a correction below. I forgot to include to place the pan on a baking sheet before pouring the custard in. Whoa. Could of been a massive mess if your puffed pastry turns out anything like mine did.
Recipe slightly adapted from Plenty, Vibrant Vegetable Recipes from London’s Ottolenghi.
13 oz. puffed pastry
3 medium heads of garlic, cloves separated and peeled
1 tbsp olive oil
1 tsp balsamic vinegar
1 cup water
3/4 tbsp sugar
1 tsp chopped fresh rosemary
1 tsp chopped fresh thyme
4.5 oz (approx. 125 grams) soft, creamy goat’s cheese, such as chèvre
4.5 oz (approx. 125 grams) hard, mature goat’s cheese, such as gouda
6.5 tbsp heavy cream
6.5 tbsp crème fraîche (or sour cream)
Special equipment: a shallow, loose-bottomed, 11″ fluted tart pan.
Roll out puff pastry into a circle that will line the bottom and sides of the fluted tart pan, plus a little extra. Line the pan with the pastry. Place a large circle of waxed paper on the top of the pastry to and fill up with pie weights or dried beans. Leave to rest in the fridge for about 20 minutes.
Preheat the oven to 350° F. Place the tart shell (with weights or beans) in the oven and blind bake for 20 minutes. Remove the weights/beans and paper, and bake for 5 to 10 more minutes more, or until the pastry is golden. Set aside. Leave the oven on.
While the tart shell is baking, make the caramelized garlic. Put the cloves in a small saucepan and cover with plenty of water. Bring to a simmer and blanch for 3 minutes, then drain well. Dry the saucepan, return the cloves to it and add the olive oil. Fry on high for 2 minutes. Add the balsamic vinegar and water and bring to a boil, then simmer gently for 10 minutes. Add the sugar, rosemary, chopped thyme and 1/4 tsp of salt. Continue simmering on a medium flame for 10 minutes, or until most of the liquid has evaporated and the garlic cloves are coated in a dark caramel syrup. Set aside.
To assemble the tart, *place the tart on a baking sheet (to catch any leaks), break both types of cheese into pieces and scatter in the tart shell. Spoon the garlic cloves and syrup evenly over the cheese. In a bowl whisk together the eggs, cream, crème fraîche (or sour cream), 1/2 tsp of salt, and some black pepper. Pour this custard over the tart filling to fill up the gaps, making sure that you can still see the garlic and cheese over the surface.
Reduce oven temperature to 325° F and place the tart inside. Bake for 35 to 45 minutes, or until the tart filling has set and the top is golden brown. Remove from oven and leave to cool a little. Then take out of pan, trim the pastry edge if needed, and serve warm.
This recipe reheats very well.