Berlin & 365's Autumn Quiche with Squash, Taleggio & Sage
My editor at Prestel in New York asked me one day where I'd like to launch my new book. Berlin, I said, and Malta, of course, and London, and NYC, and the West coast this time, LA and San Francisco. It's nice to dream and imagine all these places on both sides of the Atlantic, to think of all the people I'd meet and who'd celebrate 365 together with me. I'm good at dreaming but I'm bad at not following a dream. It makes me restless, once my mind is set on something it doesn't want to stop until it gets there. Sometimes my dreams don't work out, sometimes they do - even though everybody around me has given up hope. And sometimes they happen to be even better than I hoped they'd be.
There are many ways to launch a book, but I wanted a feast - in six cities. There are many reasons why a dream works out, luck (always), persistence (tiring for everyone around), thoughtful planning (I studied architecture, I'm good at that), and help and support from others (and I got a lot of that). In the next couple months I'll share some impressions of the six 365 book launch events here on the blog, I'll write about the places and what I love so much about them, and about the people who made all this possible. And to give you a little taste of this book tour, I'll always share one of the recipes that we enjoyed at the events. So I'll start with Berlin, my home, the place where my adventurous journey began, and with the recipe for the Squash and Taleggio Quiche with Crispy Sage (you can find it in the book, recipe no. 287, and below). This quiche became the cover of 365 and quickly gained fans and fame all around the globe.
On the morning of September 23rd I started to feel nervous, it was the publication day of the German 365 and the day on which I'd step out of my comfort zone and talk about the book that I'd been working on for so many days and nights. It feels good when a book is out, you can't change anything anymore and at one point you even stop dreaming about gram-to-cup conversions but it's also the time when people start seeing what you've created, when it's not just you and the book anymore. It's scary.
So I kept myself busy during the day (the best strategy to calm my antsy mind), I went to the hair dresser (thank you Jay for dealing with my anxious self) and then drove straight to the Hotel de Rome, a former bank turned into the hotel of your dreams where 365 would soon see the most marvelous of celebrations. Türkan Arikan, the hotel's Director of Communications and the best event partner an author could ask for, had reserved the stunning roof terrace for our launch - my favourite spot for a summery sundowner - but Berlin's weather was set on drizzle, wind, and grey, no blue skies and golden sunset. We took over Hotel de Rome's imposing Opera Court with our 100 guests instead, nibbled on hearty tastings from 365 prepared by the diligent kitchen crew, and on the bittersweet recipe no. 70 from 365, Tangerine Jam Chocolate Brownies baked by Fine Bagels' fabulous Laurel Kratochvila. A fair feast needs wine and we happily filled our glasses with the wonderful reds, whites, and rosé from Meridiana Wine Estate in Malta (thank you Karl Chetcuti for making Maltese wine that fills my heart and every room on the book tour with so much joy). Florian Domberger baked and shared Berlin's best bread with us, his crunchy, spongy Beutebrot. And I had a very honest, intimate talk about the book with my friend Cynthia Barcomi. This woman manages to fit more into one life than anyone else and her laugh is so charming and infectious that you totally forget that you're nervous and that you're talking about something that existed, not too long ago, only in your head before it became a book. Could I ask for more? No, it was a feast.
Thank YOU so much for all the love and support that you've already shown for 365! If you have a few minutes and you're in the mood, it would be great if you could write a review for the book on Amazon (here are the links for the US, UK, Germany).
You can see all the pictures of the Berlin book launch event here on Facebook. And if you cook or bake recipes from the book and share pictures on Instagram, you can add #365TheCookbook so that they show up in the book's collection. If you feel like diving into the love that this book received so far, you can read about it here.
Squash and Taleggio Quiche with Crispy Sage
from '365 - A Year of Everyday Cooking & Baking' (Prestel, 2019)
Serves 4 to 8
For the filling
1 1/3 pounds (600 g) seeded squash, preferably peeled butternut or Hokkaido with skin, cut into 1-inch (2.5 cm) wedges
1 tbsp olive oil
Flaky sea salt
Finely ground pepper
3 large eggs
3/4 cup (175 g) sour cream (or crème fraîche)
1/2 cup (120 ml) heavy cream
1 tsp fine sea salt
Nutmeg, preferably freshly grated
5 ounces (140 g) mild, sweet cheese that melts well, such as Taleggio, fontina, or Robiola, diced
3 tbsp (45 g) unsalted butter
50 large fresh sage leaves
For the pastry
2 cups (260 g) all-purpose flour
1 tsp fine sea salt
1/2 cup plus 1 tbsp (130 g) unsalted butter, cold
1 large egg
Preheat the oven to 400°F (200°C).
For the filling, spread the squash in a large baking dish, drizzle withthe olive oil, and toss to combine. Season to taste with flaky sea salt andpepper and roast for 15 minutes then flip the squash and continue roasting for10 to 15 minutes or until golden and tender; set aside.
For the pastry, combine the flour and fine sea salt in the bowl of astand mixer fitted with the dough hook attachment. Add the butter and use aknife to cut it into the flour until there are just small pieces left. Quicklyrub the butter into the flour with your fingers until combined. Add the egg andmix with the hook until crumbly. Form the dough into a thick disc, wrap it inplastic wrap, and freeze for 10 minutes.
On a work surface, place the dough between 2 sheets of plastic wrap anduse a rolling pin to roll out into a disc, large enough to line the bottom andsides of a 12-inch (30 cm) quiche dish. Fit the dough into the quiche dish,pushing it into the dish, especially along the edges. Let the dough hang overthe rim a little or trim with a knife. Use a fork to prick the dough all over.Bake for 15 minutes or until golden. If the dough bubbles up, push it down witha fork. Take the quiche dish out of the oven and reduce the heat to 350°F (180°C).
In a medium bowl, whisk together the eggs, sour cream, heavy cream, andfine sea salt and season to taste with pepper and a generous amount of nutmeg.
Arrange the squash in a circle on top of the pre-baked pastry andsprinkle with the cheese. Pour the egg mixture over the squash and bake for 45to 55 minutes or until golden brown and firm. Take the quiche out of the ovenand let it sit at least 10 minutes.
In a large saucepan, heat the butter over medium-high heat, add thesage, and cook, stirring gently, for 20 to 30 seconds or until golden, green,and crispy—mind that the leaves don’t burn. Spread the sage on top of thequiche, sprinkle with a little pepper, and serve warm or cold.
Pear and Blue Cheese Tart from my cookbook and a picnic in Valletta
Malta, October 2016:
The sky was blue and October's sun still hot, it was a glorious Saturday morning when I met my friends in Msida. The air was filled with the usual chatting and laughing before we hopped into our cars to drive up to Valletta. We brought along the obligatory guitar and our picnic baskets packed with sandwiches, fruits, and a buttery pear and Stilton tart sprinkled with rosemary - a popular recipe from my Eat In My Kitchen book. And off we went to Malta's capital.
We had planned this day trip weeks in advance: to have a picnic in Valletta, high up on the bastions opposite The Three Cities, to park Michelangelo's beautiful Volkswagen beetle in the shade of one of the old olive trees, and set up a little table right next to this cute blue beauty on wheels. It was a luscious brunch in the most stunning surroundings and to bake a savory tart was the best choice for this occasion. You can prepare it in advance, it's delicious even when it's cold, and it fits perfectly to chilled sparkling wine. The topping is minimal, but the combination of baked pear, melted Stilton, and roasted rosemary is so good that it became one of my favorite recipes this year. The creation almost didn't make it into my book. I had a different tart in mind but I couldn't find a certain vegetable on the day of the shoot and spontaneously decided that I could also just fill the pastry with fruit, cheese, and herbs. It was a wise choice that I don't regret.
The setting was as spectacular as our nibbles. If you ever visit Valletta, you have to go to the St. Barbara Bastion and enjoy the breathtaking view overlooking the Grand Harbour and The Three Cities, Vittoriosa, Cospicua and Senglea. Then walk down to the Valletta Waterfront and take one of the little ferries to Cospicua. It only takes a few minutes and it allows you to enjoy two of the most stunning places in Malta, on land and from the sea: the golden beauty Valletta and the three fortified cities.
Pear and Blue Cheese Tart with Rosemary
From my first cookbook, Eat In My Kitchen
Serves 4 to 8
For the pastry
2 cups (260 g) all-purpose flour
1 teaspoon fine sea salt
½ cup plus 1 tablespoon (130 g) unsalted butter, cold
1 large egg
For the topping
2 large, firm pears, cut into thin wedges
3 ounces (85 g) aromatic blue cheese, such as Stilton, Roquefort, Fourme d'Ambert or Gorgonzola, crumbled
3 medium sprigs fresh rosemary, needles only
3 tablespoons olive oil
Flaky sea salt
A few black peppercorns, crushed with a mortar and pestle
For the pastry, combine the flour and salt in a large bowl. Add the butter and use a knife to cut it into the flour until there are just small pieces left. Quickly rub the butter into the flour with your fingers until combined. Add the egg and mix with the dough hooks of an electric mixer until crumbly. Form the dough into a thick disc, wrap it in plastic wrap, and freeze for 10 minutes.
Preheat the oven to 400°F (200°C).
On a table or countertop, place the dough between 2 sheets of plastic wrap and use a rolling pin to roll out into a disc, large enough to line the bottom and sides of a 12-inch (30 cm) quiche dish. Fit the dough into the quiche dish, pushing it into the dish, especially along the edges. Let the dough hang over the rim a little or cut it off with a knife. Use a fork to prick the dough all over. Bake for 15 to 18 minutes or until golden. If the dough bubbles up, push it down with a fork. (If you blind bake the pastry under parchment paper and dried legumes, remove the paper and legumes after 15 minutes and bake uncovered for a few more minutes until golden.)
Arrange the pear wedges in overlapping circles on top of the warm, pre-baked pastry, sprinkle with the cheese and most of the rosemary, drizzle with the olive oil, and season to taste with flaky sea salt and crushed peppercorns. Bake for 15 minutes or until the cheese has melted and the pastry is crisp. Sprinkle with the remaining rosemary and enjoy warm or cold.
Basil Ricotta and Tomato Quiche
Malta, June 2016:
Walking aimlessly through the narrow streets of Malta is one of my favourite activities when I’m on the islands. Give me comfy shoes and a bottle of water and I'm ready to brave the heat. Valletta, with its imposing architecture, will always be my first destination when I need a break of my beach life. I love strolling along the limestone facades, shining golden in the late afternoon sun. Discovering new vegetable shops, peaking into little baroque chapels, or just gazing at the stunning grand palazzi built in the past centuries, are some of the most relaxing things I can think of. To extend my circle of adventures, I often take the ferry that connects Valletta and Sliema on one side of the capital, or I catch the boat that sails across The Grand Harbour on the other side, towards The Three Cities: Vittoriosa, Senglea and Cospicua.
If I need a complete change of scenery, I go to the sister islands, Comino or Gozo. And there, I spend most of the time under water. Snorkeling at Wied il-Għasri, Reqqa Point, and Qbajjar is always mesmerizing. The latest discovery, Reqqa, is one of the most spectacular diving spots I've ever been to. The water is very, very deep, the sunbeams dancing under water, cutting through the darkest blue, look like lightsabers - it's hypnotic.
I usually finish my trip with a visit to the Cini family at the Xwejni Salt Pans where I always buy enough salt for a whole year of cooking (here’s a feature I did about the family). Their passion for their craft, their love for the salt from the sea, and their dedication to nature never ceases to amaze me. Some of this salt often ends up in a ricotta pie. Today’s pie looks a bit like a quiche, refined with lots of basil and sweet and juicy tomatoes - it’s delicious.
Basil Ricotta and Tomato Quiche
Makes 1 ( 20cm / 8″) quiche, serves 4
short crust dough 250g / 9 ounces (you can use 1/3 of the pastry from my fruit tart recipe, but leave out the sugar, click here)
ricotta 400g / 14 ounces
organic eggs 3
butter, melted and cooled, 40g / 2 heaping tablespoons
Parmesan, freshly grated, 60g / 2 ounces
chopped fresh basil leaves, 4 heaping tablespoons, plus a few leaves for the topping
lemon zest 1 heaping teaspoon
fine sea salt 1 teaspoon
ground pepper
cherry tomatoes, cut in half, 6
Prepare the dough, form a thick disc, wrap in cling film, and put in the freezer for about 15 minutes.
Preheat the oven to 200°C / 400°F (conventional setting).
Roll out the dough between cling film and line a 20cm / 8″ pie or quiche form with the pastry. Push the pastry into the pie form and prick with a fork. Bake for about 12 minutes or until golden. Take the pie form out of the oven and turn the heat down to 190°C / 375°F.
In a medium bowl, whisk the ricotta, eggs, butter, Parmesan, basil, lemon zest, salt, and pepper until well combined. Pour the ricotta on top of the pre-baked pastry, even it out, and arrange the tomatoes on top. Bake for about 45-50 minutes or until golden and the ricotta is just firm.
Let the quiche cool for a few minutes, sprinkle with fresh basil leaves, and serve warm or cold.
Potato, Chèvre and Rosemary Tart
Quite a few of the recipes that I have collected over time have become my culinary buddies, friends to celebrate good times just as much as giving me comfort when it gets tough. A savory tart, the wonderful French quiche, is definitely one of them. It's as easy and comforting as pizza and I can adapt the topping to my mood and the seasons, which I do with creative passion.
There's something about the buttery pastry base of a tart that gives me great satisfaction. An Italian pizza is a loud feast, preferably enjoyed in the company of friends. The base can be thin and crisp or oily and fluffy like a focaccia - the Italian oven classic is comfort food at its best, always. A quiche however, is more intimate, it's quite a sensual dish. The pastry needs to be thin (at least for my taste), crumbly and flaky. It's delicate, fragile, which makes it perfect for a romantic date or a picnic in the countryside. Add a glass of velvety red wine and you will have a lot of fun.
There are quite a few quiche recipes on the blog and I can't stop adding more: there's one with tomatoes and mozzarella, beans and ramp, with leek, one with fennel … Click here for the entire eat in my kitchen quiche collection. Today's recipe feels like a trip to the Provence, at the peak of summer. The potatoes give it a hearty touch - almost like a German quiche - yet the milky chèvre and woody rosemary make it light and take it right back to the Mediterranean.
Potato, Chèvre and Rosemary Tart
For a 30cm / 12″ tart pan or baking dish you need
For the short crust base
plain flour 260g / 2 cups
fine sea salt 1 teaspoon
butter, cold, 130g / 1/2 cup plus 1 tablespoon
large egg 1
Combine the flour and salt. Add the butter and cut it with a knife into the flour until there are just little pieces of butter left. Continue with your fingers and work the butter into the flour until combined (there shouldn’t be any lumps of butter left). Add the egg and continue mixing with the hooks of your mixer until you have a crumbly mixture. Form a disc, wrap in plastic wrap and put in the freezer for 10 minutes.
Set the oven to 200°C / 400°F (conventional setting).
Roll out the dough between plastic wrap then fit the dough into a 30cm / 12” quiche dish, pushing it into the dish. Prick the dough all over with a fork and bake for 15 minutes or until golden. If the dough bubbles up, push it down with a fork. Take the quiche dish out of the oven and reduce the temperature to 180°C / 350°F.
For the filling
large eggs 4
sour cream or crème fraîche 175g / 3/4 cup
heavy cream 120ml / 1/2 cup
fine sea salt 1 teaspoon
ground pepper
nutmeg, freshly grated, a generous amount
potatoes, boiled, peeled and sliced, 500g / 18 ounces
soft chèvre, broken into chunks, 110g / 4 ounces
fresh rosemary needles, a small handful
For the filling, whisk together the eggs, sour cream, heavy cream, salt, pepper and nutmeg.
Arrange the potatoes on top of the pre-baked pastry and season with a little salt, pepper and nutmeg. Sprinkle with the chèvre and rosemary then pour the egg mixture into the pastry base. Bake for 50 to 55 minutes or until golden, the top should be firm and the pastry crispy. Let it cool for a few minutes before serving.
Spinach and Gorgonzola Quiche
Here's my perfect starter for the soon to come Christmas lunch (or dinner): a golden spinach and gorgonzola quiche! It tastes fantastic, looks beautiful and I can prepare it in advance which means I can spend more time nibbling cookies with friends and family in front of the tree. The wonderful buttery pastry and the aromatic topping of hearty greens and cheese add a rustic touch to the festive table with linen, candles and ornaments. Just garnish it with some sprouts and nuts on the side and it's done!
Although there will be lots of activity, excitement and people at the table next week, I refuse to put myself under pressure. I want to enjoy these days in peace with my full attention on the people and food around me. Last year, I made a silly decision, I took pictures of our Christmas dinner for the blog before we ate and that didn't really help the festive mood. This time I don't want a camera, my computer, a phone or any other technical device around me, this Christmas will be analog!
When it comes to festive cooking, the right organization can make life so much easier. I always try to finish my grocery shopping 1-2 days before there's the big run on the supermarkets, butchers and delicatessen stores. It makes me nervous to wait in long queues for half an hour to buy a few pieces of cheese and paté. As soon as everything is gathered in my kitchen, I can relax. I always choose dishes that I can prepare in advance as much as possible, especially the starter and dessert. When the main course is an oven dish, a roast or a slow cooked stew which does the job on its own without my help, there are just the side dishes left to prepare, which is fun to do together with the guests (and a glass of wine or champagne)!
If you go for the quiche, you can eat it warm or cold, we like both, especially if you serve it with a salad, but you could also warm it up quickly if your oven is on anyway.
Here are more quiche / tart variations:
Spinach and Gorgonzola Quiche
For a 30cm / 12" quiche in 1 baking dish or tart pan you need
For the short crust base
plain flour 250g / 9 ounces
butter, cold 125g / 4.5 ounces
organic egg 1
salt 1 teaspoon
Combine the flour with the salt. Cut the butter with a knife into the flour until there are just little pieces of butter left. Continue with your fingers and work the butter into the flour until combined (there shouldn’t be any lumps of butter left). Add the egg and continue mixing with the hooks of your mixer until you have a crumbly mixture. Form a disc, wrap in cling film and put in the freezer for 10 minutes.
Set the oven to 200°C / 390°F top/ bottom heat.
Roll out the dough between cling film and line your baking dish with the flat pastry. Prick it with a fork and blind-bake in the hot oven for 12 minutes or until golden. Take your baking dish out of the oven and set the temperature down to 175°C / 350°F.
The quiche
spinach leaves, rinsed, 500g / 1 pound
Gorgonzola, torn into pieces, 80g / 3 ounces
organic eggs 5
heavy cream 100ml / 3.5 ounces
crème fraîche or sour cream 200g / 7 ounces
salt 1 teaspoon
pepper
nutmeg, freshly grated, a generous amount
Blanche the spinach in salted water for 1 minute, drain and rinse with cold water, drain again. When the spinach is cool enough to touch with your hands (mind that it's hotter in the centre), squeeze it well and chop it roughly.
Mix the eggs with the heavy cream, crème fraîche, salt, pepper and nutmeg.Spread the spinach on top of the pre-baked pastry base and pour the egg and cream mixture over it.
Spread the gorgonzola on top and bake the quiche for about 40 minutes or until golden brown, the top should be firm. Let it cool for a few minutes before serving.
Tomato and Buffalo Mozzarella Quiche
7 months and 210 recipes ago I started eat in my kitchen, it was last November when this adventure began and I had no idea what to expect. I just knew that I wanted to write a post about our food every day, to share my recipes and my love for cooking and baking and that's what I've done till today and what I will continue in the future. When I saw the amount of recipes gathered on the blog, I realized how much has happened since that grey day in November. So much that my webpage can't even keep up with it, the Recipe page seems to have reached its capacity limit (which I'm working on fixing at the moment!). For now you might not find all the older recipes in the recipe index.
It's been an overwhelming time, I have received so many emails, so much support and interest in my culinary activities. I want to thank you for that, it's an amazing experience and a wonderful chance to meet food lovers all over the world who want to join me in my kitchen! I'm very happy about every single comment I get from you, every email and photo I receive about my recipes that you've cooked or baked in your kitchen!
I've been asked quite often if my cooking has changed in the past few months through the blog. Not really, I've always loved creating delicious food with my pots and pans, quite excessively to be honest, but luckily we have many friends who help out whenever I miscalculate how much 2 people can eat! It doesn't matter how many cakes I bake there are always enough hungry people around me!
There's no better way to celebrate than with one of my favourite recipes, my beloved quiche! It made its first appearance with leek and tomato, followed by a fennel tart and my bean and ramp quiche. Today's tart is a delicious tomato, Buffalo mozzarella and basil quiche, the pastry buttery and crisp (as always) but with a little change, I added some olive oil to the dough. The topping is a celebration of Italian summer flavours, sweet tomatoes, creamy Buffalo mozzarella and fresh green basil leaves. It reminds me a bit of pizza, just more fine and buttery!
Tomato and Buffalo Mozzarella Quiche
For one quiche you need a round (27cm / 10.5″) or oval baking dish or tart pan.
For the short crust base
flour 250g / 8.5 ounces (I use white spelt flour type 630 but you can use any other plain flour)
butter, cold 125g / 4.5 ounces
olive oil 1 tablespoon plus more for brushing the pastry
organic egg 1
salt 1 teaspoon
Combine the flour with the salt. Cut the butter with a knife into the flour until there are just little pieces of butter left. Continue with your fingers and work the butter into the flour until combined (there shouldn’t be any lumps of butter left). Add the egg and olive oil and continue mixing with the hooks of your mixer until you have a crumbly mixture. Form a disc, wrap in cling film and put in the freezer for 15 minutes.
The topping
medium tomatoes, sliced, 4
Buffalo mozzarella, drained and very thinly sliced, 125g / 4.5 ounces
Parmesan, grated 30g / 1 ounce
fresh basil leaves 14 plus 8 leaves (chopped) for topping when the quiche is done
salt and pepper
The quiche
Set the oven to 210°C / 410°F top/ bottom heat.
Roll out the dough between cling film and line your baking dish with the flat pastry. Prick it with a fork and blind-bake in the hot oven for 10 minutes. Take it out of the oven and set the temperature down to 180°C / 355°F.
Brush the pastry with a thin layer of olive oil, spread the mozzarella and basil on top and cover with the tomatoes. Sprinkle with the parmesan, season with salt and pepper and bake for about 25 minutes or until the tomatoes are soft. Let it cool for 10 minutes and sprinkle with the fresh basil.
Bean and Ramp Quiche
Quiche is one of those dishes which makes me feel good, always, no matter what my day has been like. As soon as I see a quiche in my oven and smell its buttery aroma spread through the kitchen I have to smile. Maybe it's the butter, or the eggs or the fact that I can look forward to another tart on my plate! That's why I've already written about a couple of my quiche recipes, my classic quiche with leek, tomatoes and thyme, an Italian-style tart with fennel and parmesan and here is another one, packed with greens. I fill this savory tart with beans, ramp (wild garlic) and spring onions and it has a deliciously light spring feeling!
I've praised its short crust at length which is so crisp and buttery, to me it's just perfect. My quiches always have a thin layer of an eggy and creamy mixture to keep it light and to leave space for the vegetable filling. Some recipes focus on the creamy filling which can make a quiche too rich and heavy, at least for my taste. I want to be able to eat a piece of quiche with my fingers, a tart for a picnic!
Bean and Ramp Quiche
For one quiche you need a round (27cm / 10.5″) or oval baking dish or tart pan.
For the short crust base
flour 250g / 8.5 ounces (I use spelt flour type 630 but you can use any other plain flour)
butter, cold 125g / 4.5 ounces
organic egg 1
salt 1 teaspoon
Combine the flour with the salt. Cut the butter with a knife into the flour until there are just little pieces of butter left. Continue with your fingers and work the butter into the flour until combined (there shouldn’t be any lumps of butter left). Add the egg and continue mixing with the hooks of your mixer until you have a crumbly mixture. Form a disc, wrap in cling film and put in the freezer for 10 minutes.
For the filling
green beans 200g / 7 ounces
ramp (wild garlic), just the leaves, cut into slices, 30g / 1 ounce
spring onion, cut into slices, 1/2
organic eggs 3
heavy cream 125 ml
crème fraiche or sour cream 125ml
salt 1 teaspoon
ground black pepper
nutmeg, freshly grated, a generous amount
The quiche
Set the oven to 210°C / 410°F top/ bottom heat.
Blanche the beans in plenty of salted water for a couple minutes until al dente.
Mix the eggs with the heavy cream, crème fraiche, salt, pepper and nutmeg.
Roll out the dough between cling film and line your baking dish with the flat pastry. Prick it with a fork and blind-bake in the hot oven for 10 minutes. Take your baking dish out of the oven and set the temperature down to 180°C / 355°F.
Spread the beans, ramp and spring onions on top of the pre-baked pastry base and pour the liquid mixture over it. Put the quiche on a baking sheet in the oven and bake for about 45 minutes or until golden, the top should be firm. Let it cool for 10 minutes.
Buttery Crisp Fennel Tart
A tart, a quiche, a pie, call it whatever you like, anything that involves buttery short crust is heavenly food to me. I'm the happiest person in the world when I have one of these in my oven, filling the air with that buttery smell, teasing me as I can't wait to have the first bite in my mouth. Most of the time I use my all time favourite quiche crust recipe for any kind of savory tart or quiche. I wrote about that recipe in December. It has been with me for nearly twenty years and I never found a better one. It's crisp, it's buttery, yet still light. Just perfect!
If you follow eat in my kitchen you'll find that I tend to buy too much of this and that (I'm talking about food). This time it's fennel, three bulbs! I never throw any food away, I use everything I buy, but I become too excited when I see all the nice food at the market and a million things come into my mind that I'd like to cook with them. So I buy whatever arouses my appetite. Sometimes, my fridge just reaches its limits.
I haven't made a tart in a while so I will use the fennel for the filling, mixed with Parmesan, a few eggs, milk and cream, and the buttery smell can take over my flat!
Fennel Tart
For one tart you need a round (27cm / 10.5″) or oval baking dish or tart pan.
For the short crust base
flour 250g / 8.5 ounces (I use spelt flour type 630 but you can use any other plain flour)
butter, cold 125g / 4.5 ounces
organic egg 1
salt 1 teaspoon
Combine the flour with the salt. Cut the butter with a knife into the flour until there are just little pieces of butter left. Continue with your fingers and work the butter into the flour until combined (there shouldn’t be any lumps of butter left). Add the egg and continue mixing with the hooks of your mixer until you have a crumbly mixture. Form a disc, wrap in cling film and put in the freezer for 10 minutes.
For the filling
fennel, cut in half and sliced thinly, 400g / 14 ounces
organic eggs 2
milk 100 ml
heavy cream 100 ml
Parmesan, grated, 2 heaped tablespoons
salt 1 teaspoon
black pepper
nutmeg, freshly grated
The tart
Set your oven to 210°C / 410°F.
Sauté the fennel in a big pan in a little oil for 5 minutes until golden.
Mix the eggs with the milk, heavy cream, Parmesan, salt, pepper and nutmeg.
Roll out the dough between cling film and line your baking dish with the flat pastry. Prick it with a fork and blind-bake in the hot oven for 10 minutes. Take your baking dish out of the oven and set the temperature down to 180°C / 355°F.
Spread the fried fennel on top of the pre-baked pastry base and pour the liquid mixture over. Put the tart carefully on a baking sheet in the oven and bake for about 30 minutes or until golden, the top should be firm. Let it cool for 10 minutes.
A trusted companion, my beloved Quiche
This recipe has been with me for a very long time. I think I cooked it for the first time nearly twenty years ago. And since then it has made lots of people very happy (including myself). My time trusted companion is a quiche with a wonderful crisp and buttery short crust base and a simple but perfect filling of leek, tomatoes and thyme. What I also like about it is that the egg and cream filling isn't as high and heavy as in many other versions of this famous French dish. There is still something light about mine.
In past years I tried out different fillings with spinach or broccoli but I still prefer the combination of leek and tomatoes. The taste is just perfect. I once covered the base with slices of pear and crumbled Stilton for a party, very nice too, and perfect finger food.
Quiche
Usually I double the amount and make two quiches, one to eat warm straight away, the other to eat cold the next day. I can't say which I prefer as the different flavours come through very strongly when the quiche has cooled down.
For one quiche you need a 27cm / 10.5" baking dish or tart pan. I use spelt flour type 630 (but you can use any other plain flour) and organic eggs.
For the short crust base
flour 250g / 8.5 ounces
butter, cold 125g / 4.5 ounces
egg, organic 1
salt 1 teaspoon
Combine the flour with the salt and cut the butter with a knife into the flour until there are just little pieces of butter left. Continue with your fingers and work the butter into the flour until combined (there shouldn't be any lumps of butter left). Add the egg and continue mixing with the hook of your mixer until you have a crumbly mixture. Form a disc, wrap in cling film and put in the freezer for 10 minutes.
For the filling
medium leek, thinly sliced, 1
tomato, cut into cubes, 1
thyme, leaves of a few sprigs
eggs, organic, 3
heavy cream 125ml
crème fraiche or sour cream 125ml
salt 1 heaping teaspoon
pepper
nutmeg, best freshly grated, a generous amount
Set your oven to 210°C / 410°F.
Mix the eggs with the heavy cream, crème fraiche, salt, pepper, nutmeg and thyme.
Roll out the dough between cling film and line your baking dish with the flat pastry. Prick it with a fork and blind-bake in the hot oven for 10 minutes. Take your baking dish out of the oven and set the temperature down to 175°C / 350°F.
Spread the leek slices and tomato cubes over your pre-baked pastry base and pour the egg / cream mixture over. Put the quiche carefully on a baking sheet in the oven and bake for about 40 minutes or until golden. Let it cool for about 10 minutes before you eat.
Bon appétit!
