This turnip and chard tart variation uses two of the most common items from spring and summer markets. It is one of my favorite vegetable tarts. Using the perfect savory tart dough these are formed into an excellent light dish. It can be made ahead of time and is frankly better at room temperature. Notes …
Evaluating the components of the simple flour, egg, and butter crust produced by Escoffier and the latest recommendations for a tart shell (or tart crust), a dough for a perfect savory tart shell was developed producing a flexible, sizable, flaky, tasty, and easy to work with dough. You can follow my process here. Sounds perfect …
This dish is about ramps. Ramps grow wild in higher elevations in the North American Appalachian mountains. If you are unfamiliar with them, it is somewhat hard to describe them. They are sometimes referred to as wild leeks. But that does not do them justice. There is a strong garlic taste too. While difficult to …
This recipe calls for a pound of flour and adds some flour. Just barely enough for three 9.5 inch (25 cm) tarts. Somewhat impractical for the home baker, but is listed for completeness. Instructions are given for kneading by hand. That is something one should try at least once to get a real feel for …
No critic goes to the theater to write about the foil. Perhaps that is why there are so many involved recipes for vegetable stocks that require the purchase of a supply of vegetables large enough to feed a family for a couple of days, only to be roasted, boiled, and thrown away. When certainly this …
There is definitely an art to roasting vegetables. The idea is to caramelize the sugars, intensifying the flavors. Understanding the texture is a large part of doing it right. This topic will be featured in a later more extensive posting, but for now, enjoy these carrots. We will leave it with this: the crisper the …
In Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking by Samin Nosrat, she introduces Aaron’s Tart Dough, from her friend Aaron Hyman. In this recipe, he swaps out some of the butter for Crème Fraiche or plain cream. The recipe produces a dough easily big enough for an 11″ (~28cm) tart that is …
This recipe calls for a pound of flour and adds some flour. Just barely enough for three 9.5 inch (25 cm) tarts. Somewhat impractical for the home baker, but is listed for completeness. Instructions are given for kneading by hand. That is something one should try at least once to get a real feel for …
In her beautifully produced book, Around My French Table, Dorie Greenspan presents recipes easy to incorporate into home life. One recipe particularly has been useful to adapt to whatever is in the market. Her version is a mustard tart recipe for carrots and leeks. With eggs and creme fraiche it can be used as a …
To be frank about it, making a tart has some pressure related to it. The tart shell can be difficult. The dough is sticky, stiff, separates, or any number of problematic things can happen. The pressure is on every step to produce an attractive showpiece. A fruit galette made with leftover pastry to a new …
