Tarts

Today I have two tarts which are perfect for taking on a picnic if it’s Spring where you live, or for eating indoors if it’s starting to get cold in your part of the world.  Our weather was warm and sunny yesterday.
So warm and sunny, we decided to walk around the Botanical Gardens.  There were lots of people having picnics and barbeques…a perfect spot for it.  Only 2km from the city centre it’s easy to get to and a beautiful place to walk amongst the trees and flowers.  There are hundreds of bats there at night hanging from the trees.

Talking about easy..I’ve been experimenting with developing recipes lately and these tarts are easy to make..very quick to put together.  Next weekend I’m going to be in Adelaide at Eat.Drink.Blog 3 Food Bloggers Conference.  The have so much planned for us I’m really excited.  In particular I’m looking forward to meeting other food bloggers and learning more about food photography and styling.

Here are the recipes for the tarts, I hope the week is good to you all.

Pumpkin Tart

600g pumpkin thinly sliced, 1 Tblsp extra virgin olive oil, 1/4 tsp thyme (fresh or dried), 1 french shallot (eschallot), chopped, 1 clove garlic crushed, 1 tsp balsamic vinegar, 1 tsp honey or brown sugar.

Goats cheese (I use Meredith Dairy in extra virgin olive oil) , Couple of handfuls Rocket (Arugula).

Preheat oven to 180 degrees.  Line a 22cm tart tin with puff pastry and prick base with a fork.

Place olive oil, thyme, shallot, garlic, balsamic vinegar and honey/brown sugar, salt and pepper in a jug and whisk together with a fork making sure brown sugar is dissolved into mixture if using.

Place pumpkin slices in a bowl, pour mixture over and mix together.  Arrange pumpkin in the pastry case.

Place in oven and cook for 50-60 minutes.  Let cool a little, crumble over goats cheese and pile some rocket that has been dressed with a splash of extra virgin olive oil, a salad vinegar (red wine, white wine, cider, balsamic) whatever you have in the cupboard, salt & pepper on top.

Tomato Tart

2 punnets cherry tomatoes, 1 Tblsp extra virgin olive oil, 1 tsp brown sugar, 1 tsp dried basil, 1 tsp balsamic vinegar, salt and pepper.

Ricotta cheese, basil oil (or fresh basil leaves).

Preheat oven to 180 degrees.  Line a 22cm tart tin with puff pastry and prick base with a fork.

Place olive oil, brown sugar, dried basil, balsamic vinegar, salt & pepper in a jug and whisk together with a fork making sure the brown sugar has dissolved.

Place cherry tomatoes in a bowl, pour mixture over and mix together.  Place tomatoes in pastry case.

Place in oven and cook for 50-60 minutes.  Let cool a little, crumble ricotta over the top, drizzle with some basil oil and sea salt and pepper.


Catherine x

10 Comments

  1. noreen

    hello catherine,

    they look delicious, and i could really use the pumpkin one! but i'm too busy with school things to bake right now. must go work. it's nice to come visit and see spring there. here it's gotten very cold! joy to you, n

  2. tina

    I want to bathe in that first photo:)Your photos are so fab and it all looks so yummy!

    Excited for you to go the the blogging conference. They are so much fun!

    Thanks for the recipes:)

    Oh, how fun you are experimenting with developing recipes… how far you've come!

    Worried about US and Sandy hurricane right now…. enjoy the spring weather xx

  3. mel

    They look divine and seem ever so simple! I'll have to try the pumpkin tart while my mum visits. Funny, on Sunday I baked some yummy mini quiches and thought about picnics. Great minds Catherine! Have fun at eat drink blog! Can't wait to hear the details and see the results. Mel:)

  4. alison abbott

    That pumpkin tart looks divine. I just cooked up 1/2 for a dessert and was wondering what to do with the rest. Perfect-Thank You. Have a great time at the food bloggers conference, i'm sure you'll learn lots and your photos will grow even more beautiful. Give us some coverage of it.
    Alison

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