Tarte Soleil

2016.02.04.Winter.017s

This wonderfully tasty and decorative tart was recently published by Smitten Kitchen. A soon as I saw it I new I had to try it. With its very tasty filling consisting of dried tomatoes and olives this tart goes very well with wine or is a nice appetizer on its own. I added it last Sunday to our afternoon tea party to complement the sweet cakes.

Of course, this tarte can be made with almost any filling! How about pesto? Or some kind of chocolate cream?!?

You’ll need for the filling:

  • 1/2 cup sun-dried tomatoes without oil
  • 1/3 cup pitted kalamata olives (the dark ones)
  • 2 teaspoons herb de provence
  • 1 garlic clove
  • olive oil
  • Salt and pepper to taste
  • 2 packages puffed pastry (ca. 300g each)
  • 1 egg yolk beaten with 1 teaspoon water (for egg wash)
  • Fresh parsley

How to make it:

  1. Preheat the oven to 180 degrees Celsius.
  2. Blend together the ingredients for the filling. It should be a smooth spreadable paste. If it is too dry, add some more olive oil.
  3. Roll out half the dough and cut out a large round (ca 30-40 cm in diameter).
  4. Distribute the filling evenly over the dough,  leaving a 2 cm edge. Moist the edge with some water.
  5. Roll out the rest of the dough, cut out a large round the same size as the first and cover the filling. Secure the edge by pressing it gently.
  6. Mark the middle by placing a small glass upside down in center – don’t press! The glass is there just for your orientation.
  7. Now cut thin wedges from glass to the edge and turn the wedges carefully three times (3×180 degrees). Take away the glass.
  8. Brush the sun with egg wash.
  9. Bake  ca. 30 min at 180 degrees Celsius. Sprinkle with parsley.

Bon Appetit!

I support Veggie-Thursday!

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Veggie day: chard quiche

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Did you hear about Donnerstag-Veggietag (similar to Meatless-Monday)? In short, we eat to much meat. This is bad for the animals, bad for the environment and bad for us. To bring more awareness to our meat consumption and especially to tasty alternatives, the movement Donnerstag-Veggietag suggests to eat no meat for one day every week. Many public places like cafeterias in universities or companies have already adopted the  Donnerstag-Veggietag. But here is the problem: I feel that Germany is a desert when it comes to vegetarian dishes! A common vegetarian dish in cafeterias is Apfelstrudel with vanilla sauce, or Kaesspaetzle (our Schwabian version of Mac&Cheese). Are you kidding me? This are not proper meals! And to just put in soy pretending to be meat is no solution either. I am not even starting on restaurants!

So, what we need is not just the awareness of the fact that we eat too much meat, but we need good and tasty vegetarian options! I want to do my contribution and post here tasty meatless dishes once in a while, following the example of  siebenhundertsachen.

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Chard Quiche

Shortcrust: To make the shortcrust, I use a simple 3-2-1 recepie. Combine 300g flour, 200g butter, 1 large egg and a pinsh of salt and a pinsh of sugar, and mix it (not too much) into a smooth dough. Roll out a thin layer and line a cake form. This is plenty for a cake form of 25cm diameter.

Filling: Saute one leek and ca 500-600g chard, both cut into small pieces, in some olive oil until tender. Put aside and let cool down. Combine 3 eggs, ca. 150g sour cream, and 150-200g grated cheese. You can use any left over cheese you have. Last time I used feta made of sheep’s milk, which was quite tasty. Depending on the type of cheese you use, you can add some freshly grounded pepper, sweet paprika powder and/or nutmeg. The cheese usually adds enough salt.  Whisk everything together, combine with sauteed leek/chard and fill into crust. Sprinkle ca. 100g graded cheese on top and bake at 180 degrees in the middle of the oven until golden brown and properly cooked through.

Serve it with a mixed salad. Guten Appetit!