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Posts Tagged ‘savoury’

I sat daydreaming in front of recipes for several hours today, overwhelmed by the freedom I have gained after completing my exams. What will I cook, I asked myself, unsure of what to do since until recently my cooking was restricted by time and what was in the fridge. I was overwhelmed with the decision of what to cook, yet I yearned to create something.

I came across a few savoury tarts, and made up my mind. Tonight’s meal would be simple, a goat cheese tart with red peppers and a green salad. I could hardly wait to get the ingredients, and get the tart in the oven so that the apartment would be full of delicious aromas when my partner G. came home from class.

Goat Cheese Red Pepper Tart

Ingredients

1 savory shortcrust pastry

2 large shallots, finely sliced

1 Tbsp butter

Pinch salt and pepper

1 small package plain goat cheese

1 egg

1/8 tsp nutmeg

Pinch salt and pepper

2 pieces of prosciutto (optional)

1 red pepper, cored and sliced into thin rounds

1 Tbsp honey

Directions

Prepare the shortcrust pastry and let rest at least 30 minutes in the refrigerator. Meanwhile, slice the shallots finely. Heat butter in a frying pan over medium-low heat, and sauté the shallots until they become caramelized, stirring occasionally, around 15 minutes. The key is to cook the shallots slowly as it allows them to caramelize without burning. Once ready, season lightly with salt and pepper and set aside.

Wash and core the red pepper and slice it into thin rounds. Set aside.

Whisk together egg and goat cheese until smooth. Add the nutmeg and the salt and pepper. Let stand while you roll out the pastry between two sheets of wax paper, and place in a buttered pie shell or tart pan. Crimp the edges with with your fingers or a fork, and prick the base of the shell with a fork.

Spread the goat cheese mixture over the bottom, then sprinkle half of the caramelized onions. Slice the prosciutto (if you want to make this with meat) and drop the pieces evenly over the goat cheese mixture. Top with the red pepper rounds, and then drizzle the honey over top.

Bake at 350 for 35-40 minutes, until the pastry is golden and the red peppers cooked. Remove from oven and allow to cool. Sprinkle the remaining half of the caramelized shallots over before serving. Serve this tart with a large and simple green salad. This tart would be great for a simple weeknight meal (especially if you make pastry in advance and store it in the freezer like I do), or would be a lovely piece to take over to a friend’s potluck dinner party, as it does not require reheating!

Enjoy!

-Sitelle

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Yesterday, the bright blue sky pulled me out of bed, inviting me on a lovely run along the Don River. The crispness in the air couldn’t help but remind me that somehow we’re over at leaset half the summer, and my craving for harvest food officially began. I know many will criticize me for speaking of the end of summer, but come on – I haven’t seen any other season for about a year and a half, and I’m excited for the glorious Canadian autumn. Then the downpours began. So what could possibly be better than hiding away from the rain by baking delicious savoury muffins? That, and I also wanted to make a snack I love to show my friend who’s scoping out people’s snacking secrets…

In honour of my craving for harvest food and the change in weather, I decided to bake savoury sweet corn muffins, with herbs from our tiny balcony garden. Looking around for recipes, I decided my best bet would be to inspire myself from a variety of recipes and then make up my own, judging by the importance that left-overs are playing in the creation of these I didn’t have much of a choice in terms of ingredients or quantity, and it turns out that was not a problem at all.

Enjoy these savoury treats warm with butter for breakfast or a delicious afternoon snack!

Ingredients – makes 12 muffins

1 1/2 cup roasted corn kernels (or frozen corn, if you don’t have roasted)
1 leek, white an light parts, finely diced
1 Tbsp fresh thyme leaves, minced
1 Tbsp olive oil
1/4 tsp coarsely ground black pepper
1/4 tsp salt

1/2 cup whole-wheat flour
1/2 cup all-purpose flour
1 cup cornmeal
4 tsp baking powder
1/4 tsp salt

2 Tbsp honey
1 cup buttermilk, or milk with a tbsp of cider vinegar or lemon juice added
1/4 cup melted butter (you can substitute 5-6 Tbsp oil if you prefer)
1 large egg

1/2 cup shredded extra-sharp cheddar (optional, but highly delicious)

Directions

Dice the leek, and then heat the oil in a frying pan and gently sauté the leek for about five minutes. Add the corn, the salt and pepper, and the thyme leaves, and continue to cook for a further 3-4 minutes.

Meanwhile, preheat the oven to 375F.

Mix all dry ingredients thoroughly together in a large bowl. In a small bowl, beat the milk, the egg, melted butter, and honey.

Combine wet ingredients into the dry ingredients, and stir until incorporated. Add the corn mixture, and the cheese if you are using it.

Line muffin tins with paper muffin cups. Evenly fill each cup until almost  full, and then bake in the oven for between 15-20 minutes, depending on your oven! In mine, it took around 19 minutes.

I hope you enjoy this delightful recipe inspired by a true Canadian ingredient, roast corn.

-Sitelle

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