After I made my first quiche the love for warm pies & tarts was unleashed. Especially since V as well as a neighbor couple who we are friends with loved the first attempt. I was egged [not encouraged ;)] on. My second attempt was this tart. Well let me tell you this recipe was born out of need to utilize the leftover pasta which was little and not enough to be enjoyed by 2 of us as a dish. So I decided to bake this as a tart.
Macaroni Pasta Tart
I tried working on things which had not gone well in my first quiche. One of them was getting the edges nice & curvy for my tart but as you can see I did a terrible job. :) I also decided to try a new dough recipe & found one at Joy of Baking. As always her recipes are bang on. The dough easily came together. I skipped salt as I used salted butter. I also halved the recipe to suit my pan size. This time I blind-baked the pastry & made the pasta at night and quickly baked the tart for lunch.
Macaroni Pasta Tart
It was high butter to flour ratio so the crust was buttery, flaky & tasted absolute yum. The pasta was the best I’ve ever made. Younger V ate just the pasta as he is very fond of it. Older V ate more than half the tart all by himself. The neighbors drooled over the photos so much that I baked a pastry & gave them to make their own filling & enjoy the tart. The pasta tart was a big big hit & I recommend everyone to make it once!
100 gms – Butter, cold & cut into 1/2″ cubes (I used salted)
1/2 Tbsp – Granulated Sugar
2-3 Tbsp – Iced Water
Lightly grease the 6″ tart pan.
Combine flour, sugar & butter & bring together using your fingertips till it roughly resembles bread crumbs. I used potato masher. You can use a food processor. Do not handle the mixture too much.
Add about 2 Tbsps of water & bring together the mixture to form a dough. If necessary, add more water. Again do not handle the dough too much.
On your work surface, make the dough into a ball. Flatten it a little to form a 5″ disc using your palm. Cover in cling film & refrigerate for 30-60 mins.
Remove dough from refrigerator, lightly flour your work surface & rolling pin. Roll out a pastry about 3 ” bigger than your pan size. Keep rotating the pastry as you roll for evenness & to avoid sticking to the surface.
Once the desired size is achieved, then gently roll the pastry onto your rolling pin & place it onto the pan with an overhang. Gently press the pastry in the pan. Do not stretch the pastry as it will shrink while baking. Flute the edges of the pastry.
Chill the pastry covered in cling film and pre-heat the oven to 210 C.
Remove from refrigerator, use a fork & make some holes in the pastry to avoid ballooning of pastry. Now lightly grease one side of aluminum sheet & place the grease side down on the pastry. Fill the pan with rice or beans or pie-weights.
Bake in pre-heated oven for 15 mins. Remove the pastry from oven, remove the aluminum foil & rice.
Return it to the oven & bake at reduced temp. of 190 C for 10 mins. Allow it to cool.
Crumbles, crisps, cobblers start popping in blogosphere as soon as autumn approaches & stay there for whole of winter. Digging into a warm dish in AW is heaven. If any of you had been in my journey from the beginning then you would know that I had a baking wishlist posted on this blog. And the crumble, crisps & cobblers were on top of that list. Forget making, I’ve never even tasted a crumble before & now both V & I are total converts. :)
Apple Pear Crumble
I decided to play safe & took a recipe from Joy of Baking. The recipe called for using cranberries, but they are not available around, so I skipped them. Even apples & pears were local produce & not tart tasting. Probably that is why i found the crumble a bit too sweet. So next time I am going to either use a tart tasting fruit or reduce the sugar. I also used quick cooking oats as old-fashioned rolled oats were not available.
Apple Pear Crumble
I baked the crumble in individual 6 oz ramekins as I do not have a pie dish. This was the first outing for my ramekins as they have been languishing in their carton since traveling 7 seas (US to India) last year. The filling was sufficient for 5 ramekins.
Apple Pear Crumble
All in all I can tell you the we loved the warm treat and I’ve been asked when I’m making the second round. :)
Google is real savior at times like this. Quiche has not been a part of our growing up meals & we do not come across it that often even now. And to top it I have to make an eggless one, life in kitchen is never simple. :) So google led me to KORasoi by Sanjana, this was my first visit there & I was quite impressed & intrigued. She has a wonderful caramelized onion quiche with lots & lots of cheese. So I decided to make it with a few changes – I replaced sweet potato with broccoli & corn & instead of using so many variety of cheeses, I used cheddar cheese, white sauce & Amul Cream. The crust had a great kick owing to addition of roasted cumin seeds, I gave it a twist by adding dried & crushed mint leaves & some freshly ground black pepper.
The recipe was enough to bake two 6″ quiches for me. I baked one and stored the remaining dough wrapped in cling film for another day. We had a little marital discord over eating the first quiche so I baked the second one when V was away in office & refrigerated it to set before he came back. He didn’t even know it existed & we got to patiently allow it set & eat next day. It also gave me the chance to lick off the cheesy spoon all by myself. ;) Scheming wife, baker, photographer! :) Hey that reminds me, have you sent in your entry for the amazing food photography contest & a giveaway!
As Sanjana said, the quiche making sounds complicated but when you take the first bite, it is worth all the effort. The edges of my crust did not form as well as I would have liked. The quiche also didn’t brown like Sanjana, which I think is due to difference in ovens. I will surely keep an eye on both the things next time I bake a quiche. The quiche was truly creamy with a very lovely and sweet taste of caramelized onions. I would love to bake another quiche soon. :) V & I made a pact that he can ask for any recipe but only on weekdays so that I can work in peace and prepare it well.
In a large bowl, combine flour, salt, spices and salt. Rub together using your fingertips until it resembles a fine breadcrumb mixture. Avoid melting the butter while doing so.
Add the iced water little by little & bring the mixture together to make a smooth dough. Avoid handling the dough too much.
Cover in a cling film and refrigerate for 10 mins. I divided the dough into 2 parts & kept 1 part (wrapped in cling film) away in an air-tight container for future use.
Grease a fluted tart pan. I used 6″ pan with removable bottom.
Remove the dough. On a lightly floured surface gently roll out the pastry to 5mm thickness & around 2″ larger than your tart pan. If the pastry is breaking, remove the dough from sides & patch up using iced water.
Lift the pastry gently using your rolling-pin and drape it over the tart case, such that there is an overhang of the pastry all-round. Prick some holes using a fork in the pastry.
Chill in the fridge for 20 mins. Pre-heat your oven at 200 C.
Remove from the refrigerator. Place a waxed sheet/ greaseproof paper on top the pastry & fill it with uncooked rice/ pie weights/ baking beans.
Blind Bake the pastry for 20 mins. Remove the greaseproof paper & rice. Return the pastry to the oven for another 5 mins for a nice golden crust. Remove from oven and allow to cool.
for the Filling
240 gms – Onions
1 Cup – Broccoli, small florets
1/2 Cup – Corn
1 Cup – Grated Cheddar Cheese, (I used Go Cheese)
1 Cup – White Sauce (recipe follows)
150 ml – Amul Cream
3 Tbsps – Sugar
to taste – Salt
to taste – Crushed Black Pepper
1 tsp – Dried Oregano
1 tsp – Crushed White Pepper
1 Tbsp – Butter
1 tsp – Olive Oil
Pre-heat the oven at 180 C.
In a thick bottom pan add butter, onion, olive oil & sugar. Allow it to cook covered on slow flame for 20 mins for caramelization. Stir in between, though take care and not break them up too much. Add oregano set aside.
Steam broccoli & corn in microwave using a microwave steamer or electric steamer or pass them through salted boiling water for a couple of mins.
In a large pan, add white sauce and 100 ml cream. Bring to a boil, add 1/2 cup cheese, salt & pepper. Allow it to cool.
Gently fold in broccoli, corn & remaining cream.
Fill the mixture in the cooled pastry crust. Spread remaining 1/4 cup cheese on top. Fill a small baking try with hot water & place it in the bottom of the oven. I used a small tart mold & placed it next to the quiche only as I bake in microwave/ convection oven. (this will keep the environment moist so the quiche won’t dry out)
Place your quiche on the middle rack and bake for 35 mins until almost golden. Turn the oven off and open the door for few minutes to let the steam escape.
Now close the door & leave the quiche inside for 2 hours. Once the quiche is cool, remove from oven and wrap in cling film. Refrigerate for 7-8 hours. You can eat warm as well, if that’s what you like but this quiche really tastes out of world when cold.
Remove. Trim the excess pastry and devour.
White Sauce – makes about 1 cup white sauce
1 Tbsp – APF
1 Tbsp – Butter (I used Amul)
3/4 Cup – Milk (approx)
to taste – Black Pepper
to taste – Salt
In a heavy bottom pan, add little butter & flour. Continuously stir them for few minutes on low flame, till the flour is slightly cooked.
Remove from flame & add milk slowly stirring continuously to avoid lumps. Use whisk if required. Once the mixture is smooth, move it back to the flame.
Allow it to come to boil stirring continuously. Add salt & pepper to taste. You can adjust the consistency as per taste or dish.
Wishing all bloggers a Happy Dussera, end of Navratras & Dandiya Ras. Hope you all had wonderful celebrations yesterday. I made the Dussera special meal along with matar pulao, aloo phool gobi & kheer. These recipes for some later posts.
Today being the 7th of month, it’s time for some Sweet Punch. And I made my first tarts which have been on my Baking Wishlist. I usually plan & make my posts much in advance & never wait for the last day, however last 15 days saw too much baking & sweet in the household with Eggless BFC, Eggless Checkerboard Cake & Cream Cheese Cupcakes, so I kept postponing this recipe till the last day almost!
Upon researching I realized that the most essential part of tarts is to ensure that butter is chilled. I guess this is as easy as baking can get. Though Ria had chosen Jam Tarts, I had just too much tid-bits leftover from all the above experiments, I decided to use them & finish. For a change this is a recipe in which I didn’t need to worry about assembling lot of ingredients or replacing egg! Thankfully the crust of the tart is eggless, phew!!!
I used a melon scooper to make chocolate truffles from leftover chilled ganache & quickly rolled them in cocoa. I placed them in an airtight container on a parchment sheet & refrigerated till further use.
Pre-heat the oven at 180 C. Lightly grease the tart moulds.
Mix flour & baking powder together.
Add the butter & rub the flour & butter together using fingertips to create a dough resembling breadcrumbs.
Divide the dough into 12 equal parts & line the tart moulds.
Place one truffle per tart mould. Then top it with 2 tsp of cherry pie filling.
Bake for 15 mins or till done. Remove from oven
Allow to cool completely on wire rack in the moulds. Do not de-mould when hot as you can scald yourself.
Chocolate Truffle with Cherry Pie Filling Tart
I served it topped with whipped cream. With every bite, you feel molten chocolate with plenty of cherry pie filling & whipped cream. Mine didn’t de-mould very well so I let them be in the mould. :(