25 March 2012

Two New Favourite Dinners



Hi, friends.

I'm supposed to be studying for my exams, not blogging, but I'm not worried about that just now. Today, all I want to do is to share my new favourite dinner with you. Actually, two of my favourite dinners. My apologises if you feel I've made only carb-laiden and sugar-generous foods lately – which, now that I think about it, is nothing to complain about – but I'll now present you with not only a tomato tart, but also a zucchini tart. I'm having a pre-Spring fling with puff pastry at the moment, but luckily, my family doesn't seem to mind. In fact, I think they're rather pleased about it. You will be too, when you taste this.

In truth, these two tarts are a result of Lent. This year I decided to fast for six weeks – I think I've mentioned this before – quitting things like coffee, meat and milk, and substituting them with the likes of soy cream and rice milk. Oh, the horror, the horror. And though I've kept my promise – I'm a disciplined girl, after all – I have to tell you, fasting is pretty boring. I'm tired. I'm through. If I have to drink another glass of rice milk, I'm going to head to the bathroom and cry. In a good world, I could give up fasting. The only problem is that Easter isn't quite here yet. And I promised myself I'd make it through. 

 
In such a situation, there's not much for a girl to do, I think, but seek refuge in the vegetable market. For the past week or two, that's what I've been doing, and I highly recommend it. It's quite fun. I've made two batch of habañero salsa with a bunch of chillies I got hold of (burning all my fingers in the process, I may add). I've made basil pesto, with and without pine nuts. I even made my own falafels, topped with generous amounts of tahini and pomegranate seeds. They were very good. And I also tried my hand at lentil soup. Thrice, in fact, in one week. That's another dinner I heart. 

 
But back to my tomato tart.

I first ate it three years ago in – surprise, surprise – la belle France, at the home of one of my ex-boyfriend's mother's friend. The woman – I don't remember her name – made a mean tomato tart. Wicked. It was in her dining room in Verdun that I had my first bite of tomato puff pastry, along with homemade basil and vinegar sauce, a wild rice salad mixed with fresh herbs, and melt-in-your-mouth chocolate teacakes. I don't remember much of that visit, but I remember the dinner all right, and I loved that tomato tart. Sadly, its glory was quickly overshadowed by my first Madeleine in the village of their origin (!), and that was also quite good, you know. And soon enough, the tart became history, along with the relationship and the vacation.


Until, that is, a week ago, when I was googling the mighty Internet, and stumbled upon a tomato tart. It wasn't quite like this tomato tart, but it made me remember the tomato puff pastry I enjoyed when I was but a wee girl of sixteen. Happily, this time, I promise I won't be forgetting it. Pinky promise. If I were you, I would make it immediately, for breakfast, lunch, or dinner. Whichever comes first :-)

Oh, and I mustn't forget the zucchini tart. That one's quite good too!



Roasted Tomato, Herb & Snøfrisk Tart
Original recipes by © Marion Fløysvik

*Ingredients*

1 recipe tomato puff pastry (see below) or any other puff pastry
3-4 large eller 6 medium-sized tomatoes, sliced
4 garlic cloves, minced
125 g. snøfrisk or any other cream goat cheese
3 tbsp. fresh thyme, chopped

3 tbsp. fresh tarragon, chopped
3 tbsp. fresh rosemary, chopped
3 tbsp. fresh chives, chopped
Sea salt and pepper

In a bowl, mix the garlic cloves, snøfrisk and herbs together. Spread the cheese mixture over the puff pastry leaving a 2 cm. border on each side. Place the tomatoes on top. Bake at 205 C (400 F) for about 30 minutes. Sprinkle with sea salt and pepper and serve at room temperature. 


~~~

Zucchini, Olive, Garlic & Snøfrisk Tart

*Ingredients*
1 recipe pesto puff pastry (see below) or any other puff pastry
2 medium-sized or 1 large zucchini, sliced
30 g. green olives, sliced
4 cloves garlic, thinly sliced
125 g. snøfrisk or any other cream goat cheese
3 tbsp. fresh coriander, chopped
3 tbsp. fresh thyme, chopped
3 tbsp. fresh tarraagon, chopped
Sea salt and pepper

In a bowl, mix the green olives, garlic, snøfrisk and herbs together. Spread the cheese mixture over the puff pastry leaving a 2 cm. border on each side. Place the zucchini on top. Bake at 205 C (400 F) for about 30 minutes. Sprinkle with sea salt and serve at room temperature. 

~~~ 

Tomato Pâte Feuilletée Inversée/Pesto Pâte Feuilletée Inversée

*Ingredients*
Butter Block

200 g. unsalted butter, at room temperature
85 g. flour
1 ½ tbsp. tomato paste(for tomato pâte) or 2 tbsp. basil pesto (for pesto pâte)


Dough
90 ml. water
1 tsp. salt
Dash of white wine 
210 g. flour 
55 g. butter, melted and cooled

1.Butter Block: In a bowl, cream the butter until smooth. Add the tomato paste or pesto and mix. Add the flour and mix until combined. Knead the butter together, form to a square à 15 cm (6 inches) and place on a large sheet of plastic wrap. Refrigerate for 2 hours.

2.Dough: In a bowl, whisk the flour and melted butter together. It will be lumpy. Add a little olive oil or more melted butter if too dry. Add the water, salt and wine, and knead well together. The dough should be soft. Form to a square à 10 cm (4 inches) and place on a sheet of plastic wrap. Refrigerate for 2 hours.

3.
Place the chilled butter block on a well-floured work surface. Roll into a rectangle à 15 x 10 cm (6 x 4 inches), and place the flour block in the centre of the butter block. Fold the butter block on top, and seal the edges well. Wrap in plastic wrap, and refrigerate for another 2 hours.

4.Roll the chilled dough on a well-floured working surface to a rectangle à 25 x 9 cm (10 x 3.5 inches). Fold one end of the dough to the middle. Do the same with the second end. Fold the dough in half at the centre, like a book. Wrap in plastic wrap and refrigerate for 2 hours. Repeat the process and refrigerate overnight.


5.The following day, roll the dough into a rectangle, and fold one end so it covers the middle third of the dough, and fold the other end over it, like a letter. Wrap in plastic wrap and refrigerate for 1 hour. Roll the dough to a thickness of 0.5 cm (1/8 inch). Wrap in plastic wrap, and refrigerate for 30 minutes. Place on a baking pan with parchment paper.



Tomat- krydder- og snøfriskterte
Original oppskrift av © Marion Fløysvik

*Ingrediensar*

1 oppskrift tomatbutterdeig (sjå nedanfor) eller ein annan butterdeig
3-4 store eller 6 mellomstore tomatar, i skiver
4 kvitlauksfedd, knuste
125 g. snøfrisk
3 ms. fersk timian, hakka
3 ms. fersk estragon, hakka
3 ms. fersk rosmarin, hakka
3 ms. fersk graslauk, hakka 
Havsalt og pepar

Bland kvitlauksfedda, snøfrisken og kryddera i ein bolle. Spre osteblandinga på butterdeigen. La det vera ein 2 cm. kant igjen. Legg tomatane på toppen. Steik ved 205 C i omlag 30 minutt. Strø med havsalt og pepar og server ved romtemperatur.


~~~

Squash-, oliven-, kvitlauk- og snøfriskterte

*Ingrediensar*
1 oppskrift pestobutterdeig (sjå nedanfor) eller ein annan butterdeig
2 mellomstore eller 1 stor grøn squash, i skiver
30 g. grøne oliven, i skiver
4 kvitlauksfedd, i tynne skiver
125 g. snøfrisk
3 ms. fersk koriander, hakka
3 ms. fersk timian, hakka
3 ms. fersk estragon, hakka
Havsalt og pepar

Bland olivane, kvitlauken, snøfrisken og kryddera saman i ein bolle. Smør osteblandinga på butterdeigen. La det vera ein 2 cm kant igjen. Legg squashen på toppen. Steik ved 205 C i omlag 30 mintt. Strø på havsalt og pepar og server ved romtemperatur.

~~~ 

Tomat Pâte Feuilletée Inversée {Butterdeig}/Pesto Pâte Feuilletée Inversée {Butterdeig}

*Ingrediensar*
Smørblanding

200 g. usalta smør, ved romtemperatur
85 g. mjøl
1 ½ ms. tomatopurée (for tomatbutterdeig) eller 2 ms. grøn pesto (for pestobutterdeig).


Deig
90 ml. vatn
1 ts. salt
Litt kvitvin
210 g. mjøl
55 g. smør, smelta og kolna

1.Smørdeig: Krem smøret i ein bolle. Ha i tomatpurée eller pesto og bland godt saman. Ha i mjølet, visp blandinga og kna smørdeigen. Form smørdeigen til ein firkant à 15 cm. Dekk til med plastfolie, og legg i kjøleskapet i 2 timar.

2.Deig: Visp mjølet og det smelta smøret saman i ein bolle. Blandinga skal vera klumpete. Ha i litt olivenolje eller meir smelta smør om deigen er for tørr. Ha i vatnet, saltet og vinen, og kna godt saman. Deigen skal vera mjuk. Form deigen til ein firkant à 10 cm og dekk til med plastfolie. Legg i kjøleskapet i 2 timar.

3.
Legg smørdeigen på eit mjølete arbeidsbord. Kjevl smørdeigen til ein rektangel à 15 x 10 cm. Legg mjøldeigen i midten av rektangelet, og brett kantane av smørdeigen over mjøldeigen. Dekk til med plastfolie og legg i kjøleskapet i 2 timar.

4.Kjevl deigen til ein rektangel à 26 x 9 cm på eit mjølete arbeidsbord. Brett kantane av deigen mot midten, og brett saman, slik som ei bok. Dekk til med plastfolie og legg i kjøleskapet i 2 timar. Gjenta ein gong til og ha i kjøleskapet overnatta.


5.Rull deigen til ein rektangel neste dag. Brett deigen i tre, slik som eit brev. Dekk til med plastfolie og legg i kjøleskapet i 1 time. Kjevl deigen til han er omlag 0.5 cm tjukk. Dekk til med plastfolie og legg i kjøleskapet i 30 minutt. Ha på ei bakeplate med bakepapir.


12 comment (s):

爸爸 said...

Tasted very good!

M said...

delicioiius!, and looking the same :)

frogprof said...

Just FYI: in American English, "estragon" is "tarragon."

I cannot WAIT to have the time to make both of these recipes! Thank you [just discovered you through Pinterest and FB]!

Marion said...

爸爸:谢谢!

M: Thanks!

frogprof: Oh, thank you! I didn't realise that. I just changed it :-)

Anonymous said...

Quick question
it says 3-4 larger Eller, what does that mean?

Marion said...

Oh, I'm sorry I mixed Norwegian and English. ''Eller'' means ''or''.

Anonymous said...

ok thanks so much for getting back to me so quick :D buying the ingredients today to make this for my boyfriend!

Anonymous said...

for the tomato tart it says to use flour, can I use whole wheat flower or does it need to be self-rising flour?

Marion said...

You can use whole wheat as well

Anonymous said...

thanks

Stefani said...

I put the butter block and the dough in the refrigerator for half an hour, they are both now hard as a rock, should they be like that?

Marion said...

Normally no, but just leave them at room temperature until they're softer and it should be fine :)

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