Posts Tagged ‘tart’

Salmon Tart with Crème fraîche, Dill & Piment d’Espelette

salmontartSavory tarts are easy to make, versatile and tasty. With a roll of puff pastry, some cream or cheese and a few bits and pieces from your fridge, you are well on your way to a quick and satisfying dinner.
Yesterday I made a tart with crème fraîche and smoked salmon which we really enjoyed. I added a touch of piment d’Espelette for a little ‘kick’. Serve it with a simple green salad and a buttery Chardonnay.

Salmon Tart with Crème fraîche, Dill & Piment d’Espelette
Serves 4

  • 1 roll of puff pastry (40x 24cm)
  • 225g crème fraîche
  • 100g quality smoked salmon (I used the sustainable one from Fish Tales — LOVE their products!)
  • fresh dill
  • 6 small sun-dried tomato halves, chopped
  • 1 tsp piment d’Espelette

Preheat the oven to 200C and line a baking tray with baking paper. Unroll the puff pastry and place it on the baking tray. Spread the crème fraîche over the surface of the pastry, leaving an edge free all around. Tear the salmon in pieces and arrange over the tart. Scatter with the dill and sun-dried tomatoes. Sprinkle with the piment d’Espelette. Bake the tart for approx. 25 minutes until golden brown. So delicious!

 

Galette des Rois

galette-des-roisOne of my favorite ways to officially end the holiday season is with a French Three Kings cake, otherwise known as a galette des rois. The delicate treat consists of almond cream slathered between two layers of flaky pastry. It is eaten to celebrate the Feast of the Epiphany on January 6th, though it is available at French bakeries throughout the entire month.
Usually, a figurine (fève) is hidden inside the cake. Tradition says that the youngest person in the household gets under the table and  says who gets which piece. The person who finds the figurine is crowned king or queen for the day. I am happy to say that this year I was crowned queen! And no, I didn’t cheat!
In the past, I always purchased my galette des rois from one of my favorite French bakers here in the Netherlands, Le Fournil de Sébastien, but this year I decided it was time to make my own. And it couldn’t be easier!
Here’s the recipe!
Want to see a video? Click here!

Galette des Rois
Serves 6-8

  • 100g butter, softened
  • 100g sugar
  • 2 eggs
  • 100g almond flour
  • 1 1/2 tsps almond extract
  • 2 28cm circles of puff pastry
  • 1 whisked egg
  • 1 stone figurine, or whole almond
  • 1 tsp apricot jam & 1 tsp water

Line a baking sheet with baking paper. Cream the butter and the sugar using a standing or hand-held mixer. Beat in the eggs one by one. Beat in the almond flour and almond extract. Place one of the pastry circles on the baking sheet and spread the almond cream over the surface, leaving a free edge. Don’t forget to place the figurine on the almond cream. Brush the whisked egg along the edge and cover with the second pastry circle. Seal the edges well with your fingers and then crimp. Brush the galette with beaten egg and place in the fridge for one hour. Preheat the oven to 200C. Remove the galette from the fridge, brush with egg again and carve a nice pattern on the pastry using the back of a knife. Make a few air holes in the pastry. Bake the galette for approximately 20 minutes. Reduce the heat to 180C and give the galette an extra 20-25 minutes. Check after about half an hour to see if the galette is not browning too much and cover with foil if necessary. Whisk the jam and water and heat. Brush the cooled galette with the jam. Delicious with a glass of Champagne!

 

 

Tarte aux Poires

tarteauxpoiresLast week I made a French pear tart that had been on my mind for a while. It’s the perfect tart to serve with tea and is very easy to make. I think it’s also a great treat to start the week with! PS: stay tuned because tomorrow I will be sharing my recipe for my galettes des rois — a traditional French Three Kings’ tart which also calls for an almond cream filling.
Here’s the recipe!
Want to see a quick video? Click here!

Tarte aux Poires
Serves 8

  • 1L water
  • 3 tbsps brown sugar
  • 2 small Doyenne du Comice pears, peeled, cored and halved
  • a 28cm circle of puff pastry
  • 100g butter, softened
  • 100g sugar
  • 2 eggs
  • 100g almond flour
  • 1 1/2 tsps almond extract
  • 1 tsp apricot jam & 1 tsp water
  • powdered sugar, to serve

Preheat the oven to 180C and line a 24cm pie pan with the pastry, trimming off the edges using a rolling pin or sharp knife. Place the pan in the fridge. Mix the water with the sugar and bring to the boil. Simmer the pears for approximately 10 minutes and drain well. Cream the butter and the sugar using a standing or hand-held mixer. Beat in the eggs one by one. Beat in the almond flour and almond extract. Slice the cooked pear halves thinly. Spread the almond cream over the pastry. Arrange the pears over the cream and fan them out slightly. Bake the tart for approximately 45 minutes. Check after about half an hour to see if the tart is not browning too much and cover with foil if necessary. Whisk the jam with the water and heat. Brush the tart with the syrup. Allow the tart to cool completely before unmolding. Dust with powdered sugar and serve.