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.
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)
Method:
- 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: bbcgoodfood.com
NOTES:
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
Method:
- 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.
