Sunday, June 15, 2014

BAKING PARTNERS - Tomato, Thyme, Sage and Double Cheese Tart

This month we are making savory tart and scones. I agree that we are on  sugar over load for last few months and we badly need something more savory.

These recipes  are suggested and tried and tested by Archana of The Mad Scientist’s Kitchen.

Tomato, Thyme, Sage and Double Cheese Tart
Serves 4
Time needed: 1 hour, 30 minutes
Recipe Source: BBC Good Food issue Mar’14

The original recipe called for mustard which I had to eliminate so I could continue living.
For the Pastry:
3 cups all purpose flour, sifted
2/3 cup butter, Chilled and diced
1/3 cup grated gruyere
1 large pinch red chilli powder (I used about ½ tsp)
½ teaspoons salt
¼ teaspoons pepper
10 tablespoons water, chilled

For the Filling:
2 cups cherry tomatoes
2 tablespoon olive oil (I used Avocado oil)
¼ teaspoon salt
A pinch pepper
1 ½ tsp mustard
1/2 cup grated gruyere
1 ½ tablespoon thyme
1 ½ tablespoon sage (I used 2 teaspoons)

  • Preheat the oven to 190°C. 
  • Halve the tomatoes and transfer to a tray. 
  • Drizzle with the oil and season with salt and pepper. 
  • Bake for 10 minutes. Cool.

To make the pastry:

  • Add flour to a big bowl.
  • Add the butter gradually and knead with your fingertips till the flour resembles bread crumbs. 
  • Blend in the cheese and chilli powder. 
  • Mix the salt and pepper. 
  • With the chilled water bring the dough together. 
  • Wrap in saran and chill in the refrigerator for 15 minutes. 
  • Line a rectangular tin with foil. Set aside. 
  • Roll out the pastry line it in the tin. 
  • Using a fork make holes in the pastry at regular intervals. This prevents the pastry from puffing up. 
  • Now smooth a parchment paper or foil on top of the pastry and add beans.  
  • Blind bake at 200°C for 15 minutes. Take out the paper/foil and cook for another 10 minutes. Set aside to cool.

To assemble:
  • Mix the mustard and cheese. 
  • Spread over the tart. 
  • Place the tomatoes on top and sprinkle with thyme and sage mixture. 
  • Bake @ 180°C for 40 minutes then at 220°for 15 minutes. 
  • Remove the tin from the oven to a wire rack.
  • Let it cool for 10 minutes. 
  • To remove from pan lift the entire tart to by just lifting the foil. 
  • Let it cool on a wire rack. 
  • Cut in desired sizes and serve warm.

Cheddar and Sage Scones
Makes 8
Time needed: 45 minutes
Recipe Source:

The original recipe asked for fresh sage 10 leaves, 2 chopped fine and rest whole. I used dried sage and reduced it - A LOT. We're not very fond of sage around here. The original recipe says baking time is 12-14 minutes I need 20. 

Also you can roll the dough out in a square then cut it in quarters then the quarter in can be cut diagonally to get 8 triangles. I suggest you shape out the dough in the tin or the tray you will be baking the scones in so they don't go wonky as you transfer them.

1 cup self rising flour + extra for dusting
1 ½ tsp english mustard powder also omitted so I can continue living!
A pinch salt
A pinch pepper
1/4 cup butter, chilled and cubed
1 cup grated cheddar
1 tablespoon dried Sage + ½ tablespoon
6 3/4 tablespoons curds*
3 1/3 tablespoons water*
1 tablespoon oil, for greasing

*I used  5 ounces of buttermilk

  • Preheat oven to 220°C. 
  • Grease and flour the baking tin. 
  • Whip the curds and measure.  Adjust the water and whip it to get a smooth mixture. This will give you 150ml of buttermilk. 
  • Set aside 1 teaspoon of buttermilk. This is for brushing on the scones. 
  • Mix flour, mustard powder, salt, pepper in a bowl. 
  • Blend butter till the mixture resembles fine crumbs. 
  • Stir in ½ the cheese and 1 tablespoon sage. 
  • Make a well in the center of the flour and pour in the buttermilk.
  • Quickly stir and mix well till the mixture forms soft and spongy dough. 
  • Transfer to a lightly floured surface and knead to get smooth dough.  
  • Roll in to 3 cms thick circle.  Cut in quarters then the quarters again to get 8 sectors. 
  • Transfer to a baking tin. 
  • Brush the remaining buttermilk. 
  • Sprinkle the remaining cheese and top with sage. 
  • Bake for 20 minutes until they are well risen, golden and sound hollow when tapped on the bottom. 
  • Serve warm with butter.

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