Sunday, July 18, 2010

Rustic strawberry tart

Wondering what to do with your strawberry picking bounty?

How about a strawberry gazpacho ??? It's soo delicious!
The strawberries replace the tomatoes giving the cold soup a beautiful slightly sweet taste .

-I used about 2 lg pints of strawberries (8 cups?)... Or more to your liking.
-a tablespoon and 1/2 of olive oil
-a tablespoon of balsamic vinegar
-a small garlic clove
-1/2 a small red onion
- a small red pepper or half of a large one.
-one cucumber
-salt/pepper to taste

Feel free to adjust to your liking.

(I tend to eyeball my cooking... unless I am using an actual cookbook ... And I think cooking should be about feeling comfortable enough to improvise, to add or take away from the ingredients. To feel confident enough to smell and taste as you cook and be able to adapt a recipe to your liking . Sometimes you might succeed and there might be a time you might not... ( as my mango pie fiasco of long ago might tell you. Some things are just not made to go in pie... ) live and learn! ;)

And how about a super easy rustic strawberry/ blueberry tart!

You need puff pastry. Found near the icecream freezer section of your supermarket!
-score the perimeter of it with a knife, like making a frame. ( this will help it puff up!)
Score the inside square you created, with a fork ... Like the picture below .
-brush one egg yolk all over the tart dough.

-in a separate bowl add 3/4 of a cup of ground almond flour.
-1/3 cup of sugar
-dash of vanilla
-2 egg yolks
-5 tablespoons of room temperature unsalted butter
And mix by hand .
-add the mixture to the inside square of the puff pastry square.

-slice your fruit. And place it on top. Remembering that the berries will shrink... So load it up!

Bake at 420 * f for 15 minutes
And then lower heat to 350* f and bake for another 10 minutes.

The almond inside is delicious with the berries!

- Posted using BlogPress from my iPhone

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