Archive for the ‘tart’ Category

Rustic Ramp Tart

May 18, 2011

Ramps, also known as wild leeks, are an early spring wild onion. I’m fortunate enough to receive some every year in my earliest CSA boxes. Last week I received two bunches! What riches. They’re pretty mild and slightly garlicy in taste. Last night I made a rustic tart that included some fresh herbed Brebis cheese.

Rustic Ramp Tart

1 large sheet of puff pastry (about 10 x 15). If you’re using Pepperidge Farms puff pastry pinch together 2 sheets.
2 Tbsp. olive oil
4 slices pancetta, sliced into 1/2 inch strips
1 bunch ramps, white and green parts thinly sliced (leeks may be substituted)
1 garlic clove, minced
1 cup fresh herbed cheese, such as chevre or brebis
1 cup whole milk ricotta
1/3 cup freshly grated Parmesan
salt and pepper to taste

Preheat oven to 425. Line a cookie sheet with parchment or a Silpat and lay puff pastry sheet on top. Set aside.

Heat olive oil in a skillet over medium-high heat. Add pancetta, ramps and garlic and saute for about 5 minutes.

In a mixing bowl, stir together the cheeses. Add the contents of the skillet and mix together, adding salt if necessary.

Spread cheese mixture onto puff pastry cheese, leaving about a 1-inch margin around the edge. Grind black pepper over the surface of the tart. Fold the 1-inch margin over on itself, so you now have a 1/2-inch wide border.

Bake for 20-25 minutes, until golden brown. Remove from oven and let sit for at least 5 minutes before slicing. Serve warm or at room temperature.

Daring Baker Challenge: Crostata

November 27, 2010


The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.

Download a pdf of the challenge.

I’m not feeling any words this month so I’ll let the photos speak for themselves. In the end my flavor choice was a little bland. Next time I’ll zip it up with something tangy added.

pear crostata

Pears, pear and hazelnut jam and pastry cream.


Gravity defying crème patisserie.


Pears on the mandoline.


Pear and hazelnut crostata ready for the oven.

Daring Baker’s Challenge: Pretty in Pink Grapefruit Tian

March 27, 2010

The 2010 March Daring Baker’s challenge was hosted by Jennifer of Chocolate Shavings. She chose Orange Tian as the challenge for this month, a dessert based on a recipe from Alain Ducasse’s Cooking School in Paris.

I usually consider March the low point of winter and this year has been no exception. I have been sick the entire month so far. So what could be better when you’re feeling unhealthy than to make a dessert rich in vitamin C. Since I favor grapefruit over orange, I chose to make a Pink Grapefruit Tian.

There are a few recipes and steps to making this dessert, which actually worked in my favor. Since I wasn’t feeling well I could make the dessert one step at a time and spread it out over a few days.


I decided to take a different approach to the marmalade than the recipe provided. Instead of using the whole peel, I cut off as much of the pith as I could. I sliced the fruit and set it aside. I didn’t want to blanch the pulp with the peel.

I was worried that the marmalade wasn’t going to set up, but after chilling in the refrigerator overnight, it thickened nicely.

I’m not a big marmalade fan because I don’t like citrus peel a whole lot.  But in the end it was pretty tasty.  I’m thinking of serving some this weekend with a lemon-ginger cheddar cheese I’ve been saving.

Pate Sablee

We had the option of choosing our own recipe for Pate Sablee.  I used the recipe from Julia Child’s Mastering the Art of French Cooking.

I had also decided to make one large tian, rather than individual desserts. I rolled the dough and patted it into the bottom of a 9″ springform pan. I removed the pastry circle from the pan after baking to cool and crisp up on a cooling rack.

I wasn’t thrilled with the way my Pate Sablee turned out. Julia’s recipe gave a range for the amount of sugar to add, and I don’t use enough to my taste. I would have liked the end result to be sweeter.

Caramel Sauce

Maybe it’s cheating, but I add a little water to the sugar when I make caramel. It’s a little insurance to keep the sugar from seizing on me. I thought the recipe given was too vague. Although it was called a caramel sauce, the recipe gave no instructions for cooking the sugar to any color, merely indicating to add the grapefruit juice when the melted sugar started to bubble (which would still have little or no color), at which point the caramelization process would stop.  In the end I decided for less caramelization to let the grapefruit flavor shine through.


I decided to line the springform pan with plastic wrap to protect the metal of the pan and the acidic grapefruit from each other. I don’t think I’ve ever thought about what a stunning color pink grapefruit has until I looked at these photos.  Be sure and save the juice from the grapefruit sections.  It’s great mixed with some mineral water.

The whipped cream was a straight forward gelatine-stabilized whipped cream with some of the marmlade folded in.  This was spread over the grapefruit.

I spread marmalade onto one side of the Pate Sablee disk.  It was a bit of a trick for me to flip it and fit it into the pan.  I’m notoriously clumsy when I do things like that.  I only broke a little piece of the edge.

Following a short rest in the freezer to set, I unmolded it to a place, sliced, sauced, and served.

Here is the pdf of Chocolate Shaving’s version of the recipe.