A savoury alternative...

One down, two to go...my graduation day is getting nearer. Sorry for the slow update, I have been preoccupied with preparing for my last set of uni exams. It's both exciting and stressful, lol. So what happens if you are stressed? Let it out. And what better way than making a tart! You can put those bundled up energy to a good use and make good food :)

The pastry base for both sweet and savoury tarts is called a shortcrust dough. It's that crispy, flavourful, crumbly pastry base that is different from a puff. The key to making a shortcrust is to keep all the ingredients cold. To do so, you have to work fast!

There are three ways to make shortcrust pastry: using the food processor, manually with a pastry cutter, or manually with your hands. I haven't tried using the food processor before as I don't have one, but making it manually works just as well. If you use hands, rub the butter into the flour with your fingertips until they look like breadcrumbs. I prefer using the pastry cutter method because it's faster and there is less risk of the butter melting (your hands have heat and if the butter is too warm, the pastry won't turn out). If you don't have a pastry cutter, you can use a dough scraper (like what I used below) or a fork (you will need more energy).

I made this tomato, feta and vegetable tart a few days ago and it's great for a light lunch. The recipe was enough for one 22 cm tart and four 9cm ones. Enjoy~

Savoury Shortcrust Pastry
(adapted from delicious. magazine, Nov 2009)

You will need:
1. 400g plain flour
2. 200 g chilled unsalted butter, cut into cubes
3. 2 eggs, lightly beaten
4. 2 tbsp iced water
5. A pinch of salt - rough guess...1/4 tsp

Method:

1. Combine the salt, flour and butter together in a large bowl.

2. Using a pastry cutter/dough scraper/fork cut up the butter with the edge and combine it into the flour until they resemble breadcrumbs.

3. Work quickly as you want the butter to still be as cold as possible. Even if there are pieces of butter left, it's okay as long as it's not too big and not too many.

4. Once the flour and butter reach breadcrumbs consistency, add in the eggs and mix. You can use your hands at this time. Work quickly too.
5. Add 2 tbsp of water

6. Mix gently and only until the dough forms a ball.
7. Refrigerate for at least 1 hour
8. When you want to bake it, roll the dough to 5mm thick and line it on the tart pan.

9. Use a fork and prick holes.

10. Line with baking paper and put the baking weights (they prevent uneven rising).
11. Bake for 20 minutes in a 200C oven
12. Remove paper and weights and continue baking tart for 10 minutes or until golden and dry.

13. Place on a baking tray and cool. 

Tomato, Feta & Herb Filling

(adapted from delicious. magazine Nov 2009) 

You will need:
1 savoury tart base (from above)
1 tbs olive oil
2 onions, thinly sliced
1 tbsp brown sugar
2 tsp balsamic vinegar
1/3 cup chopped parsley
A handful of spinach & rocket mix
3 large tomatoes, quartered
100g feta cheese, crumbled
2 tbsp grated parmesan
3 eggs lightly beaten
125ml milk
125ml thickened cream

Method:
1. Heat a pan over medium-low heat and add onions.
2. Season and fry until browned, translucent and fragrant: around 10-15 minutes. Then add the sugar and vinegar until they caramalize.
3. Spread the onion over the tart base and sprinkle with half the herbs.
4. Spread the tomatoes, spinach, rocket and cheeses.
5. Whisk eggs, milk, cream and season. 
6. Pour the egg-milk mixture into the tart.
7. Bake for 45-50 minutes in a 180C oven until the filling is set but a little wobbly.
8. Set aside for 10 minutes and serve.

Note: If you want a non-vegetarian option, you can always substitute tomatoes and spinach/rocket with any other filling you like: smoked salmon and spinach, chicken and mushroom, bacon and mushroom or ham and peas go equally well. For a less strong cheese taste, use more parmesan and substitute the feta with ricotta.