After much deserved rest I am feeling energized and ready to go again. The temperatures are going down which is perfect for cycling and the office is acceptable too. Not that I don’t like hot summer, I absolutely love it but only when I’m outside, by a pool, in a park, having dinner al fresco or chilling out in general. You get the picture.
The weekend was spent on reading Crimson Petal and the White, I can’t put it down.
Got my hair cut, Magda is a hairdressing genius. Now I only need to dye it and I will be presentable again.
Baking is one of my favorite ways to relax, this time it had to be something simple. I went to the farmers market to pick up some wonderful peppery salad leaves, new potatoes and asparagus and decided to make a tart.
Here is how it went. Start by making pastry: 200g plain flower to be rubbed with a generous pinch of salt and 100g of butter till you get coarse crumbs, bring it all together with a 3-4 spoons of ice cold water till the dough is soft. This is bit tricky as the dough cannot be overworked or too short. Wrap in clingfilm and chill for 1h in a fridge.
After chilling roll the dough out into a pastry tin, it should overflow a bit as it will shrink, chill for further 30 min.
While the pastry is chilling preheat the over to 180 degrees and start to make the filling. The filling can be anything you like, mine was new potatoes (I boiled them earlier), asparagus, chives and dill. Bit of cheese can work a treat. The general rule for the filling is 2 egg yolks, 1 egg, 150ml single cream, salt and pepper. I always come up with the herb/veg combo as I go.
After blind bake and filled
After the pasty has been chilled bake it blind for 10 minutes, take it out of the over fill it up with the veg and cream/egg mixture and bake for further 30 minutes or till the pastry is golden brown and the filling cooked. Serve with salad leaves with mustard dressing or whatever takes your fancy.
Mine was slightly overcooked but still very tasty.