Broccoli and Red Pepper Tart

Quiches and Tarts are so popular in my home at the moment.

I make the pastry from scratch and then the filling is made up of whatever vegetable we have laying around in the kitchen that has to be used up; and saved from the compost bin.

This time round, it was Red Pepper, Broccoli with stalks and all.   It was actually quite nice and quite pretty to boot with its red, green and dare i say yellow gold colouring.  The sweetness from the red pepper complimented the broccoli. I served it alongside some left over orzo pasta that in a funny way, it felt more like a buffet dish.  The recipe is adapted from here if your interested in checking it out. 

I am looking forward to my weekend.  I've signed up to two different classes this weekend, both educational for personal development and interest.  It won't feel like a weekend off, as the weekend will entail lots of screen time, reading and listening.  I was thinking about taking Monday off as annual leave, but i have a one to one with my Line Manager that i cannot cancel. So it will be a long working week.  

Anyway, what plans do you have for the weekend? 

Griddled Summer Vegetable and Machego Cheese Tart

This Griddled Summer Vegetable Tart is made mostly with seasonal courgettes -  zucchini and red and yellow peppers and finished off with slithers of Manchego Cheese.

This Summer Vegetable Tart is adapted a little from Cranks Fast Food by Nadine Abensur.  
Cranks Fast Food is the one cookbook I have cooked pretty much everything from it.  Its a cookbook I have had with me since my University days and I still continue to fall back on it on days when I want something relatively fast to prepare and tasty to eat.  

Black Bursa Figs Mozzarella Pizza Tart

It's a a pizza kind of day.

 Except this is not a pizza, its more of a tart.  

I made this a few weeks back with what is a luxury fruit in our home: fresh Turkish Black Bursa Figs.  

I was a little unsure when D picked these Black Bursa Figs, as we had plums falling in our garden, but he said he wanted something different fruit to eat for a change from the usual apples, bananas and oranges.  I then thought fair enough we don't eat fresh figs much, only if we go overseas to places like Turkey or Cyprus.  

The figs are squat like in shape and much darker in colour, deep purple and nearly black in places. They made for a nice change, but we had way too many and they were super ripe and fragile to the touch.   I decided to make a pizza like tart.  I spread a little green basil pesto on the base, topped it with slices of figs then dotted it with some mozzarella balls (you can use a vegan alternative if you want).  Then it went into the oven for around 20 minutes or so, until golden.  As this Black Bursa Figs Pizza Tart can be sliced into many little bite size pieces, I am sharing it with Tea Time Treats as the theme is Savoury Foods hosted by Lavender and Lovage, Travels for Taste and Jo's Kitchen. 

Red and Yellow Beetroot Tart with Brie

I do love the versatility of the beetroot - from home-made beetroot granola to sweet homely cakes and bakes to vegan spreads and seitan 'steaks'. To world-wide inspired curries to wobbly jelly and simple, but colourful robust tarts - like this one. 

As you can see, I have used two different beetroots in this tart.  A Golden Beetroot and the traditional crimson-red. 

 I sliced the beetroot, then doused it generously with some good olive oil and good balsamic vinegar and allowed it to roast until it was tender.  I must emphasize the importance of good olive oil and good balsamic vinegar here, its essential as these two ingredients make the beetroot the star of the dish, without them, although aesthetically pleasing, the flavour  would just be too earthy. 

Yellow Mangetout, Broad Beans and Garden Peas Tart

There is still a week to go to share your vegan and vegetarian Eat Your Greens recipes. I have already received some made with seasonal vegetables and herbs, like chives and basil and I can't wait to share them with you all.  

Well talking of EatYourGreens, here is a Broad Bean and Garden Peas Quiche with some yellow mangetout.  All these came from my garden plot.  If I had chickens, the free range eggs would have come from my garden too, but that plan is maybe a year away.  

Anyway, I got carried away trying to make the garden vegetables look like an arty farty picture, that I forgot to put the shredded cheese on top, hence the reason it is looking so pale.  I only realised this omission when I took it out of the oven.  No worries, I chucked the grated cheese on top and bunged it back in the oven for a few minutes for it to melt. 

Also its not the best Tart I've ever made, in fact its mediocre.  It tasted alright, but how it looked was a bit disappointing.  For the sharp eyed amongst you, you may have already noted it, but for those of you who need prompting, well if you look closely, first at the above image - in trying to remove it from the tin, I managed to snap the bottom right, and secondly, if you look at the image below - the real reason for this is that there was a crack in the pastry which caused some of the filling to leak out.   Hey, these things happen even to the most experiences of cooks and this time it was my turn! 

Easy Peasy Asparagus and Courgette Pesto Tart

I made the most of what i had in my fridge a few days back.

The result an Asparagus, courgette and pesto Tart.

The asparagus was lightly steamed, then drained and put into a large bowl with sliced courgettes and a couple of tablespoons of green pesto.  Then the coated vegetables were carefully placed upon the uncooked puff pasty.  Just before being placed in the oven to be baked, you have the option of scattering over some grated cheese.

After 20 - 25 minutes, dinner was made.  This simple tart was served with some sauteed new potatoes. 

Strawberry, Caramelised Red Onion, Thyme and Brie Tart

One of my absolute favourite Toasted Panini combinations is cranberry. brie cheese and rocket.  I had often thought about doing a version with strawberries but shyed away from trying it, as strawberries do not necessarily have the same sharp tartness of cranberries.  However, with strawberries still growing in my garden, I decided to take the plunge and experiment, but not crushed in a Panini.  I decided to go all out and make a sweet savoury tart from scratch, yes including the short crust pastry.

Cherry Tomato Tart

Thank you so much for those of you who commented on my previous post, it really means a lot to me and moreso that I do still have loyal readers of this much neglected blog.

I would like to say it is because I am busy at the cafe with customers and trade is doing well.  The truth is, yes I am busy but not necessarily because of customers.  I am literally, literally doing everything at the cafeteria myself: the cooking from scratch, the making of fresh salads for the chiller cabinet; and the baking.  Afterall I have to have something to sell if I want people through the door.  Then after that there is the cleaning, the management, stock-taking, ordering, shopping,..  I have a couple of part-time staff who are employed only for front of house during business hours, but when they are gone I am still working away clearing up and cleaning up and then preparing for the following day.  Its like being on a permanent conveyor belt.  The bums on seats part is still way off, I find Fridays for a few hours the busiest of days, even Saturdays are a bit of a slump.  Saying all this, I am enjoying it and I have learned so much in such a short space of time, but there have been and are some downs that I will share with you maybe later when they have been sorted out.  I found August a month of anxiety and September has begun with some stress and its only the start of it, so feel a little disheartened. 

Okay before I go and enjoy the rest of my Sunday, I thought I would share a recipe I made a little while ago for a Summers evening.  Its just a simple Cherry Tomato Tart.

I would love to say that these are made with my home made tomatoes, but sadly not.  Regardless this still tasted pretty good.

Cherry Tomato Tart

Serves 4 –6 with accompaniments

Ingredients

For cheddar crust pastry

175g plain flour

85g butter

85g cheddar, grated

1 teaspoon thyme

1 egg, beaten

For the filling
400g –500g cherry tomatoes, sliced in half
1 tablespoon grainy mustard
200ml milk
2 eggs
Salt and pepper to taste
Sprig of thyme

 

Method

Heat oven to 180C/fan 160C/gas 3. Blitz the flour, butter and cheddar in a food processor until the mixture resembles breadcrumbs, then add the egg and blitz until it forms a ball.
Lightly dust a cool surface with flour and roll out the pastry. Line a 20cm- 24cm loose-bottom tart tin with the pastry, then chill for 10 minutes. Line the pastry case with greaseproof paper, fill with baking beans and bake for 15 minutess. Remove the paper and baking beans and continue to cook for a further 10 minutess, then remove from the oven.
Arrange the tomato halves in the pastry case.   Sprinkle the thyme over and season with ground black pepper. Mix together the grainy  mustard, milk and eggs and pour over the pastry base. Return the tart to the middle of the oven and cook for 30 minutes.  

Serve warm or at room temperature.

Caramelised Red Onion Tarts in a Mustard Cheese Pastry

I have been given about a dozen small red onions by my mother and as much as I like red onion sliced in my green salads, I don't often cook with them, so the question was 'what to do with so many?'.  It was either going to be a 'red onion marmalade' or 'caramelised red onion tarts'.

I was a bit surprised at the choice I made, as its not something I would ordinary choose to eat.  I tend to snug my nose at Caramelised Red Onion tarts when I see them appearing on the menu as a veggie option at reputable restaurants (not that I eat out much), but I do think its a rather lazy veggie option to be offering adventurous veg heads.  But today, I have to admit its been a while since I have enjoyed a good deep crimson tarts topped with a white cheese. 

Visually it reminded me of a Balsamic Roasted Beetroot Tarts I've made in the past. It was when I was still learning to appreciate and acquire a taste for beetroots.  Well no beetroot here today, just red onions slowly caramelised in Balsamic vinegar.

 

The cheesy mustard seed pastry cases are lovely.  If you don't fancy filling them with caramelised red onions, fill them with a vegetable of your choice: asparagus and wild garlic are in season. 

Close up of the grainy mustard seeds in the cheddar cheese pastry

and caramelised red onions cooling down.  I am entering these Tarts into this months Family Friendly Fridays hosted by Ren over at Fabulicious Food.

Caramelised Red Onion Tarts with in a Mustard Cheese Pastry
Makes 7 - 8
Ingredients for the Mustard Cheese Pastry
75g butter
175g plain flour
40g mature cheddar cheese, grated
1 generous teaspoon grainy mustard
Cold water to bind
Ingredients for the red onion filling
1 tablespoon olive oil

860g or thereabout of red onions, finely sliced

6 – 8 tablespoons balsamic vinegar, depending on taste

Salt and pepper to taste

200g feta cheese, or goats cheese

Preheat oven to gas mark 4/180oc

Method for the Mustard Cheese Pastry

Put the flour and butter into a food processor and blitz until it begins to resemble breadcrumbs, then add in thee cheese and mustard and enough cold water to bind.  Tip onto a floured surface and bring together to make a smooth dough.  Wrap in cling film and leave in the fridge for about 30 minutes to firm up.  You can also do this by hand, but now that I have my food processor out I am making the most of it now that i have easy access to it.

Method for the red onion filling

Heat the oil in a wide pan, then add the onions, balsamic vinegar and season to taste.  Allow the onions to cook slowly without a lid, stirring every often for about 30 minutes or until the onions have softened, thickened and taken on a glossy appearance.  Turn off the heat and allow to cool. Whilst the filling is being cooked, roll out the pastry to line 8 round tartlet tins.  Mine measured around 4 inches.  Bake in the oven for 20 minutes or until the pasty is cooked.  Remove and allow to cool.

When ready to make your tarts, generously spoon the caramelised onion mixture evenly into the pastry cases.  Top each tart with feta cheese or goats cheese and bake in the oven for 20 minutes.  Enjoy warm. 

There are a number of 'Caramelised Red Onion Tart' recipes on blogosphere and in cookbooks, I decided to adapt a recipe from Delia Smiths How To Cook: Book 2, of which I own a hard copy of too.  Original recipe can be found here.

Romanesco Cauliflower Cheese Tart

I wanted to use the remains of the blanched Romanesco cauliflower (from the macaroni cheese) for a 'Feta and Black Olive Tart', but I had no feta cheese in my fridge, so it had to be made with the blue cheese. 

Ah it was okay, the rest of it will be eaten during the week when the hungry pang strikes.

Romanesco Cauliflower and Blue Cheese Tart
For the shortcrust pastry - follow here for the pastry recipe.
Blind bake the pastry tart tin and set aside.
Serves 4 – 6
Ingredients for the filling
250g - 300g Romanesco Cauliflower florets, blanched, drained and set aside
2 eggs, beaten
120ml milk
100g - 120g blue cheese, crumbled
Salt and pepper to taste
Method
Preheat the oven to gas mark 5. 
 In a measuring jug, add the milk, and beat eggs, about 80g of the blue cheese and season with pepper and a little salt to taste.
Spread the blanched cauliflower florets on the bottom of the tart. Pour over the liquid mixture, then top with remaining cheese and bake in the oven for 35–40 minutes, until set and a little golden on top. Easy as that.

Brussels Sprouts and Blue CheeseTart

Yes this is virtually the same Brussels Sprouts and Shallots I made about two weeks ago, albeit with some minor modifications and a little more prettier in presentation (if you can say that about sprouts), but I put my hands up in my defence -  I really did not want to make it again - more bitter and niffy sprouts - no way.  However the man in the house who doesn't mind them so much, picked up a Brussels Sprouts tree.   I think it was his sneaky ploy to get me to eat more of them.  I  plucked the tightly wrapped balls of green off the stalk and chucked them into a bowl.  I just couldn't get my creative juices flowing on the day - so it ended up being savoury tart again!

A day or two later, some inspiration starting coming to me .... as well as suggestions by number of fellow bloggers.

So I must forewarn you in advance, I'll be featuring a number of recipes this week with Brussels sprouts, not that I love sprouts but because of the Brussels Sprouts tree that was purchased.  So you may not want to come by if you dislike sprouts with a passion, though my aim this week is to try and persuade you and myself to try other recipes with these mighty green nuggets.

I am submitting a slice of this Brussels Sprouts Tart to Ren Behan at Fabulicious Food who is hosting Novembers edition of Simple And In Season.

Brussels Sprouts and Blue Cheese Tart
For shortcrust pastry - follow here for the pastry recipe.
Blind bake the pastry tart tin and set aside.
Serves 4 – 6
Ingredients for the filling
2 tablespoons olive oil
1 large onion, peeled and slice
2 cloves garlic, sliced
300g Brussels sprouts, trimmed, halved
2 eggs, beaten
120ml milk
100g blue cheese, crumbled
Salt and pepper to taste
Method
Preheat the oven to gas mark 5.
Heat the oil in a wide pan, then add in the onions and cook slowly until soft and caramelised, then stir in the sprouts and garlic and cook for until the sprouts and shallots are just tender and golden brown.
In a measuring jug, add the milk, and beat eggs, about 80g of the blue cheese and season with pepper and a little salt to taste.
Spread the soft caramelised onions at the bottom of the tart, then top with the sprouts – either cut side up or cut side down – it is your choice. Pour over the liquid mixture, then top with remaining cheese and bake in the oven for 35–40 minutes, until set and a little golden on top.

Brussels Sprouts and Shallots Tart

If there is one vegetable I struggle with eating still to this day, it has to be Brussels Sprouts.  Even when I try to convince myself that they are only little baby cabbages, I get put off by the nose wrinkling wiff of them whilst cooking.  To add to that they taste awfully bitter, that no amount of brown sauce can disguise it dominant flavour.   Having said all that though, I have found way of enjoying them, such as my Christmas Brussels Sprouts Pie and Brussels Sprouts Hash. 

In this tart recipe, the sprouts bitter undertones are sweetened a little by the accompaniment of caramelised shallots and further lifted by the blue cheese.

I actually found myself enjoying this, so much so  went back for another small slice.  Its better enjoyed warm , and just about okay cold.

Admittedly the food presenter in me could have presented the tart in a more appealing manner, with green nuggets peeking through the cream and golden layer, but I wasn’t really thinking at the time.

You can just steam or boil the sprouts, but you don’t get those deep caramel flavours.

Brussels Sprouts and Shallots Tart
Blind bake the pastry tart tin and set aside. 
Follow here for the pastry recipe.
Serves  4 – 6
Ingredients for the filling
2 tablespoons olive oil
12 shallows, peeled and halved
2 cloves garlic, sliced
300g Brussels sprouts, trimmed, halved
2 eggs, beaten
140 ml milk
100g- 120 g blue cheese, crumbled 
Salt and pepper to taste
Method
Preheat the oven to gas mark 5. 
Heat the oil in a wide pan, then add in the shallots and cook for a few minutes, then stir in the sprouts and garlic and cook for 6 minutes until the sprouts and shallots are just tender and golden brown.
In a measuring jug, add the milk, and beat eggs, about 80g of the blue cheese and season with pepper and a little salt to taste.
Spread the soft caramel shallots at the bottom of the tart, then top with the sprouts – either cut side up or cut side down – it is your choice.   Pour over the liquid mixture, then top with remaining cheese and bake in the oven for 35–40 minutes, until set and a little golden on top.

Roasted Butternut Squash Tart

There is a distinct lacking of warmth autumnal glow in the air today, but one thing I am sure of is that the next few days my plates will all have a orange tinge about them - thanks to the abundance of pumpkins and squashes. 

And you better make the most of them, because as soon as Halloween passes us by, the pumpkins will all be snatched from the supermarket and grocery shelves.  

Today my offering is a rich savoury -sweet Butternut Squash tart oozing with salty Gorgonzola cheese. 

Up-dated: October 2011 - Fellow blogger Veronica of Pura Lana (Pure Wool) based in Argentina made a wonderful version of this Savoury Tart, please follow this link to check it out. 

I am sharing this with Foodie Friday #8 hosted at Not Your Ordinary Recipes; and Fat Camp Friday#49 hosted by Mangoes and Chutney, as well as Friday Food hosted by Shannon at Momtrends.  
Roasted Butternut Squash Tart
Serves 6
Ingredients
Make shortcrust pastry base to line a 8 inch round tin. 

1 small butternut squash
2 tablespoons olive oil
2 cloves garlic, crushed
150g spinach
2 eggs
1 egg yolk
150ml double cream
80g Gorgonzola, crumbled (or other similar cheese)
Salt and pepper to taste
Method
Blind bake shortcrust pastry and set aside.
Preheat the oven to gas mark 7.
Peel and seed the squash. Cut the flesh into chunks and toss with the oil. Season well and place in the roasting tin. Add the crushed garlic to the pan. Roast in the oven for 30 – 45 minutes or until tender.
Steam the spinach until wilted, then drain and squeeze out the excess moisture.
Whisk together the egg, egg yolk and cream and season well. Evenly spread the spinach over the pastry base, along with the squash and Gorgonzola. Pour the egg mixture over and bake for 30 –35minutes or until firm and golden to the touch.

Pear, Walnut and Blue Cheese Tart

As well as the Sweet Pear Tart, I mentioned I had made a Savoury Pear Tart. 

Well as promised here it is, in all its flowery autumnal glory.  I sliced the pears wafer thin, so that I could decorate the top of the tart for visual appeal.

I was rather proud of my culinary work of art that I found it too hard to slice into, but you all know that greed finds a way. And it was worth it.  This is a textual tart: softness from the set eggy milk, oozy twang from the blue cheese and crunch from the walnuts.  The pear flavour is very mellow.

I am submitting a slice of this Savoury Pear Tart to Fabilicious Food who is hosting September: Simple And In Season.  I am also sharing this with Lady Behind the Curtains Cast Party Wednesday#14 and Simple Lives Thursday#61 hosted by Gnowfglins.
Pear, Walnut and Blue Cheese Tart
Serves 4 – 6
Ingredients
For the shortcrust pastry
170g plain flour
A pinch of salt
85g cold butter
2 tablespoons cold water
Method for short crust pastry
Sift the flour with the salt into a large bowl. Rub in the butter until the mixture resembles coarse breadcrumbs. Add 2 tablespoons cold water to the mixture. Mix to a firm dough. It may be necessary to add more water. Chill, wrapped for at least 30 minutes before using.
Preheat oven to gas mark 6. Roll out the pastry and use to line a 8- 9 inch round dish, then bake blind.

For the Pear, Walnut and Blue Cheese filling

Ingredients
1 – 2 medium pears, thinly sliced
2 tablespoon olive oil
2 shallots, sliced
1 – 2 medium pears sliced
Salt and pepper to taste
50g walnuts, chopped
2 eggs
100ml milk
150g blue cheese, sliced or crumbled
Method
Heat the oil and gently fry the shallots in oil until very soft, then add in most of the pear slices, keeping back for the topping and sauté for a few minutes. Season to taste and turn off heat.
When cool evenly spread into the pastry case and scatter over the walnut pieces and cheese.
Now whisk together the milk with the eggs and a little seasoning, then pour over the filling. Neatly arrange remaining pear slices.
Bake in oven gas mark 5 for 30 – 35 minutes. Enjoy warm or at room temperature.

Cabbage and Potato Tart

Here is another dish that looks fabulous all sliced up, but disappointed on flavour - A 'Cabbage and Potato Tart'.

I actually made this Savoury Tart early this year around St Patricks Day.

The homemade pastry was fine, the potato and cabbage filling was fine too.  It was the cheesy topping that made it flop.  I used the wrong type of cheese, instead of a melting type, I used one of D's cheeses - Edam that did not offer that cheesy ooziness and just set on top of the tart like plastic tiles.  Yeph, can you tell I am not an Edam fan?!

I will make this 'Cabbage and Potato Tart' again; and when I do I will make sure I have a good cheese in the refrigerator.

So if you wish to have to recipe for this 'Cabbage and Potato Tart', please be a little patient - I promise to make it again, just don't know when.  

Curried Peach Tartlets

I know I could have just eaten these fuzzy peaches au naturale; or cooked in a sweet tart or crumble, but  I was both curious and up for a challenge to try a Anglo-Indian recipe called 'Curried Peach Tartlets' that I had seen in one of my cookbooks.

Please note, these are not authentic in anyway, well not that I know of, but it was interesting culinary experience nonetheless.  The aroma was very reminisce of ready made curry powder which for me was a little off putting, as I don't tend use curry powder that often in my cooking.  The mellow flavour also reminded me of sweet mango chutney.  This was okay but my preference is for mango pickle, rather than pulpy,smooth chutney - but that's the South Asian girl in me.  I also have to admit that I was not that keen on the cooked texture of the peaches.  If I were to make a version of these again, I would probably replace the peaches with under ripe and sharp mangoes. 

D was far more accepting of these 'Curried Peach Tartlets' then me.  His only criticism, he thought there was too much pastry.  He suggested perhaps removing the fluted pastry sides, as the pastry base would have sufficed.  I actually agree with him. 

If I haven't put you off trying these, I have another word of warning.  Unlike most of my recipes that offer home cooks some ease, these are a little time consuming as you have to make as made shortcrust pastry from scratch, and then line 6 individual tartlet tins and so on.  Still I would encourage you to try them, as your tastes are bound to be different from mine and you may appreciate these more than I did.

I served these simply with some home grown salad leaves.  I am submitting this to Susan of The Well-Seasoned Cook who is hosting August edition of Veggie/Fruit of the Month which is Peaches.  This is a vegetarian event created by Priya of Mharo Rajastan's Recipes.   I am also linking this post to Wendy's blog Greenish thumb as I want to share my homegrown salad leaves and borage flowers; as well as This Weeks Craving: Peaches hosted by Mom's Crazy Cooking. 

Curried Peach Tartlets
Makes 6 individual tins
Ingredients for the pastry base
375g plain flour
210g butter
2 egg yolks
2 tablespoons water
For the filling
1 tablespoon sunflower oil
6 shallots, peeled and sliced
2 cloves garlic, crushed
3 large peaches
1 teaspoon ground cumin
¼ teaspoon turmeric
½ teaspoon chilli powder
½ teaspoon garam masala
½ teaspoon black mustard seeds
1 teaspoon freshly grated ginger
¼ pint vegetable stock
280g – 360g soft goats cheese
Method for the shortcrust pastry
Sift the flour. Rub in the butter. Beat in the egg yolks and enough water to mix well Combine the flour to make a soft dough. Knead briefly, then rest fro at least 30 minutes in cool place wrapped in clingfilm or greaseproof paper.
Roll out pastry and line 6 individual tartlet tins. Trim the excess pastry and blind bake for 15 – 20 minutes.
Allow to cool.
For the curried Peach filling
Pour hot water over peaches, peel. Halve and stone them. Set aside
Heat oil in a wide pan with a lid, then add the mustard seeds until they pop, then stir in the rest of the spices (except for the garam masala) and cook for a minute, before stirring in the shallots and garlic. Cook until tender. Pour the vegetable stock into the pan, add the garam masala and stir well. Add the peaches, cut side down. Simmer spooning the curry mixture over the peaches, for about 6 – 8 minutes. Then using a slotted spoon, remove the peaches and set on a plate. Cook the sauce until it has thickened. Turn heat off.
In the pastry tartlets, place a generous layer of goats cheese in the base of each, top with a peach half, cut side down and spoon over the curry sauce. Return to the oven to warm through for 10 - 15 minutes. Remove from the tins and serve. Adapted from Neither Fish Nor Fowl by Sarah Beattie.

A girl with a flan

There is nothing that special about this flan.  It is just cheese, onion and tomatoes - but the addition of the buttermilk makes it delicate, creamy and light.

I've been making a lot of savoury tarts, flans and quiches recently and thought that my husband would be tiring of it, but he actually said this was one of his favourites. It was just a shame that they were not made with homegrown tomatoes.  As soon as local tomatoes comes flooding in, we are reminded of our lost allotment plot, the shed, the greenhouse and so forth. It makes us really sad for the things we lost, but also reminds us of the benefits we took for granted of being out in the fresh outdoors: digging, planting, weeding and working the land.  Since losing the allotment plot and my job, I've gained more than a few pounds.  Not so much for me too go on a diet, but enough to make me feel uncomfortable in myself.  I need to find me some more outdoor distractions as the tiny garden plot; and exploring parts of Scotland at weekends is obviously proving not to be enough.

Anyway, this Cheese, onion and tomato flan shows that sometimes the simple ingredients make the best dishes.  The shortcrust pastry is flaky and light too.  Some egg based dishes taste very eggy, this one doesn't as the cheesy mustard buttermilk disguise that. This flan is great served with green salad, now that is something I have growing at home.

Cheese, onion and tomato flan
Serves 4 - 6
For the shortcrust pastry
Line pastry is 11 ½ inch by 8 inch or a round 8 - 9 inch tin.
Ingredients
225g plain flour
½ teaspoon salt
125g unsalted butter
3 tablespoons water
Method
Add flour and salt to a bowl. Add the butter then rub it into the flour with your fingertips, lifting the mixture out of the bowl to incorporate as much air as possible as this will make the pastry light. Continue until the mixture looks like fine breadcrumbs, then add the water a little at a time and use your fingertips to press the mixture together and form a dough. Put the dough on a lightly floured surface and knead rolling out the dough, into whatever shape you want – a round, oval or rectangle. Blind bake in a hot oven at gas mark 6 for 10 minutes with baking beans, then remove the baking beans and bake for another 10 minutes.
Ingredients for the cheese, onion and tomato filling
2 tablespoon olive oil
2 medium onions, sliced
100g cheddar cheese
2 eggs
200ml buttermilk
1 teaspoon grain mustard
Salt and pepper to taste
2 tomatoes, sliced
Method
Heat the oil and saute the onion until transparent.  Allow to cool, then spread evenly over the pastry base.  Sprinkle cheese on top.  Beat the eggs, buttermilk, mustard, and season with salt and pepper to taste.  Pour into the flan case.  Arrange the sliced tomatoes around the outside edge, pressing gently.  Bake in the oven at gas mark 4 for 0 - 45 minutes, until set and golden.

Radish Leaf and Root Tart

Its supposed to be Summer, but it been raining most of June with the skies being dominated by haunting grey clouds, so to inject a little colour into our lives I made these Radish Tarts. 

Not only is it pretty, it is also frugal as I've used both the radish greens (tops) and the root.

In the past I've made the most of my turnip greens: making soups, South Asian style Turnip Greens 'Saag' and tarts, so why be wasteful with homegrown radish greens.  Eating radish greens is not new to me, as I do remember my mother making dishes with it, but its been a while. 

For those of you unfamiliar with the taste of radish greens, I would describe the flavour as bitter, a cross between nettle and watercress.  Unfortunately, the leaves on my brightly coloured radishes were a little too mature for a radish salad, but they were good enough to cook with.

I made these tarts in 4 individual tart tins, but for the recipe below I've given instructions to make one big Radish Tart that can be sliced and shared.  I also made my own shortcrust pastry, but please feel free to use store bought.

I am submitting a slice of this Thrifty Radish Tart to Chris from Mele Cotte for this week’s Weekend Herb Blogging (WHB) #289. WHB is overseen by Haalo from Cook Almost Anything.

Radish Leaf and Root Tart
For the shortcrust pastry to line a 8 - 9 inch round tin
Serves 4 - 6
Ingredients
225g plain flour
½ teaspoon salt
125g butter
3 tablespoons water
Method for shortcrust pastry
Add flour and salt to a bowl. Add the butter then rub it into the flour with your fingertips, lifting the mixture out of the bowl to incorporate as much air as possible as this will make the pastry light. Continue until the mixture looks like fine breadcrumbs, then add the water a little at a time and use your fingertips to press the mixture together and form a dough. Put the dough on a lightly floured surface and knead rolling out the dough, into whatever shape you want – a round, oval or rectangle. Blind bake in a hot oven at gas mark 6 for 20 minutes.
For the filling
About 20 radishes with green tops in tact
2 tablespoon olive oil
1 medium onion, sliced
2 – 3 cloves garlic, crushed
Salt and pepper to taste
150ml single cream or milk
1 egg
Method
Remove the green tops from the radish, wash thoroughly and mince. Slice the radishes in half and set aside.
Heat the oil and gently fry the onions and garlic in oil until very soft, then add in the minced greens and sauté in pan with lid until soft, stir from time to time to prevent from sticking. Season to taste and turn off heat.

When cool evenly spread into the pastry case and carefully arrange the sliced radishes on top.
Now whisk together the cream or milk with the egg and a little seasoning. Pour over the radish filling.

Bake in oven gas mark 5 for 30 – 35 minutes. Enjoy warm or at room temperature.