Wednesday, July 10, 2013

A celebration tart ^^


This started out as a spinach and capers tart. But along the way, it got sidetracked with the addition of bacon, caramelized onions and cherry tomatoes!

And became celebration tart ^^ since it was a mouthful to name all the yummy ingredients ^^||, plus it was indeed made in celebration of big pig's good results in his AP World History. ^^

Celebration tart (recipe adapted from Dean Brettschneider's PIE and strandsofmylife)
Pastry (recipe from Dean Brettschneider's Sausage, Sun-dried Tomato & Potato Tart)
160g flour
120g butter, diced
a pinch of salt
2-3 tbsp fresh milk

Filling
100-150g bacon, sliced thinly
2 medium onions, sliced thinly
2 handsful of spinach (fresh or frozen)
2 tbsp capers
3 eggs, beaten
1 cup fresh milk (or heavy cream, if not on diet ^^)
cherry tomatoes, halved (as many as you like ~ put lots, yums ^^)
1/4 cup grated parmesan cheese (or a handful, or 2 ^^)
1/4 cup grated cheddar cheese (a handful, or 2)
salt and pepper, to season

1. Prepare pastry. Blitz flour, butter and salt together with an electric mixer or processor, till they resemble breadcrumbs. Add fresh milk and mix till a dough is formed. Cover with plastic wrap and refrigerate for 30 mins or overnight. Or shortcut by rolling out pastry immediately and place on greased 22-cm round or rectangular tart tin, prick the base and then cover and refrigerate ^^.

2. Bake-blind pastry shell at 200C for 15-20 minutes. Remove foil and weights and bake for another 5 mins. Or just use as it is, straight from the refrigerator, no baking required.. it works too! ^^

3. In a non-stick pan, cook sliced bacon till brown and fragrant. Remove and leave to cool.

4. In the same pan, saute onions for at least 40 minutes on medium heat for caramelized onions. Add a bit of water to soften onions if you wish. When it's nicely softened, remove and set aside to cool.

5. Wilt spinach quickly in a pot of boiling water. Drain and squeeze out the water from the spinach. Leave to cool.

6. In a bowl, mix beaten eggs, fresh milk, salt and pepper till well blended.

7. To assemble, place spinach evenly on the pastry shell, followed by caramelized onions. Then add capers and cooked bacon. Sprinkle grated parmesan cheese all over filling. Gently pour the egg mixture over. Dot the halved tomatoes all over the filling and top with some grated cheddar cheese.

8. Bake in a preheated oven of 200C for 40 minutes, or 220C for 30 minutes, till golden.

This tart may be made with big pig in mind, but this just became my favorite tart! And all because of the cherry tomatoes! I love its sweetness and flavor that perfectly balances the savory of this tart.

Well, I'm happy to report that big pig loves this. Well, all of us did! My carnivorous baby pig couldn't even taste the spinach at all ^^. Neither could we of the capers! And my spinach stayed very much green even post-baking! ^^

This is a delish tart I'll be making again ~ a keeper! ^^


4 comments:

Mel said...

Hi Hui
The pic already told me that this tart taste absolutely delicious....because I loves all savoury tart more than the sweet ones.
I guess I will be waiting for more recipe from you from Dean's cookbook. I loves all his tarts and pies recipes. Really delicious.


hui said...

hi mel, this shortcrust pastry by dean is good, but the tart shell recipe for his spinach, leek and feta tart recipe is even better, i feel ^^ and yes, i'll definitely be making more pies/tarts in the future! ^^

Lisa H. said...

I missed quite a few posts of yours :( my bad

First n foremost Happy belated B-day to Chubby...cake so cantik n yummy :)

I pun suka savoury tart, especially on cold winter days :D

hui said...

I've been equally as bad on catching up on everyone's posts too.. ^^ll blame the bad weather, mood swings and a new job!
I really need to get my baking/blogging groove back. Thanks for dropping by, lisa ^^