Almost a week without posting makes me feel like I am missing out on all the fun. Can't believe February is over and gone. Makes me wonder why so much always gets packed into such a short month but I am relieved that all the projects have been completed and deadlines met. So, "Hello March! Let's get going!" Yep, this month is definitely another kind of busy, filled with travels, workshops and visits and you can bet I am looking forward to the change of scenery. Oh yes.
Taking small breaks throughout the work day is vital for everyone. You've probably noticed it just by peeking your head outside for 10 minutes or taking a walk with a colleague. One thing I find most invigorating is lunch. I can't do without. I guess it stems directly from my childhood when my mom would pick us from school for lunch. She had nothing against cafeteria meals but she enjoyed taking the time to do it. It was nothing fancy really but breaking away for an hour also meant picking up a new book at the library, getting more stickers at the book store, stopping by the bakery for a treat. A little fun in the middle of a long work day. Always a treat when you are a kid. Or an adult.
I love a good salad with tons of colorful vegetables, sometimes topped with a hard boiled egg, or two. Soups are another favorite staple but nothing says lunch break more than a savory tart and a side salad to me. Quintessential French bistro food. One that warms my very soul being so far away from home. One that makes me feel all grown up although I have been there for a while. Savory tarts are the perfect vessels to get a good dose of all the food essentials your brain and body need to function properly without too much effort or planning. Once you have the crust, thrown in anything that strikes your fancy or whatever you have on hand. The sky is the limit regarding fillings, spices, herbs, etc...
Funny thing is that in my family a savory tart is also the meal of choice for any exhausted traveler. Whenever we go home, I know our first meal will be my mom's quiche Lorraine with a salad and my dad's shallot vinaigrette. Whenever they come visit, there is quiche ready for them to get a quick bite after a long day of travel. How did it come to be this way? I don't know. It's tradition. And you don't mess with tradition. Well at least no this one, ehehe.
I guess you can call this Swiss Chard, Goat Cheese and Prosciutto tart a rehearsal of sort for my parents' arrival in two weeks. I finally came up with a savory gluten free crust that I am in love with. Tastes good, bakes good and rolls like a charm. For the filling, I used what I had on hand: a bunch of Swiss chard languishing in the fridge, some goat cheese and prosciutto left over from a tapas night with friends. Next time it might simply be bacon and onion. Who knows...
I can't believe I'll be in L.A on Wednesday and Seattle on Sunday! If you are registered for any of the workshops, well, "thank you" in advance and I can't wait to meet you! There are some tweet-ups/meet-ups being organized as I write this so if you are interested, the best thing is to check my Twitter feed (@SweetTartelette) or any of the (crazy - awesome - fun) gals who will be showing me around town this week: Rachael (@fujimama), Jen (@jenjenk) and Gaby (@WhatsGabyCookin).
Since I know it's going to be pretty tight to get any major post in and to avoid a major "post travel" blog post, I thought I'd do quick and fun entries throughout the weeks. Capturing the moment. I have never been to any of these cities so I figured it'd be fun to post quick accounts of things that strike me. Landscape, people, food, the macaron and photography workshops, whatever... I am looking forward to it all and everything in between.
Gluten Free Swiss Chard, Goat Cheese and Prosciutto Tart:
For the crust:
5 tablespoons (70gr) unsalted butter, at room temperature
1 teaspoon Dijon mustard
3 egg yolks
1/2 cup (80gr) brown rice flour
1/2 cup (60gr) millet flour
1/4 cup (30gr) sorghum flour
1/4 cup (40gr) tapioca starch
(or 1.5 cups of all purpose flour if not using gf flours)
1/2 teaspoon xantham gum
For the filling:
2 tablespoons olive oil
1 medium onion (I used 1/2 of a giant sweet Vidalia), sliced thin
1 bunch Swiss chard (red - green rainbow - your choice), washed and patted dry
4-6 slices prosciutto
3 eggs, slightly beaten
2/3 cup whole milk
salt and pepper
pinch of freshly grated nutmeg
4 to 6 oz (120gr - 180gr) crumbled goat cheese
a few sprigs of thyme
Prepare the crust:
In a mixer, whip together the butter and mustard on medium speed until light and airy. Add the egg yolks, one at a time and beating well after each addition. Mix until incorporated. Add all the different flours, and the xantham gum and mix briefly. Dump the whole mixture onto a lightly floured (use more rice flour) board and gather the dough into a smooth ball. Flatten the dough into a disk, wrap it in plastic wrap and refrigerate for an hour.
Preheat oven to 350F and position a rack in the center.
When the dough is nice and cold, roll it out on a lightly floured board or in between two sheets of plastic to fit your prefered pie pan. (I went with rectangular this time) If the dough tears while you roll or/and transfer into the pan, just patch it with your fingertips. Line the dough with a piece of parchment paper, fill with pie weights or dy beans and par bake for 15-20 minutes until completely done. Remove the weights and parchment paper. At this point you can refrigerate the baked crust for up to 5 days if not using right away or freeze it for up to 3 months.
Prepare the filling:
Preheat the oven to 350F and position a rack in the middle.
Heat the oil in a large sautee pan over medium high heat and cook the onion until translucent (about 3-4 minutes), add the Swiss chard and cooked until wilted. Remove from the pan and set aside to cool. In the same pan, quickly sautee the slices of prosciutto to get them nice and crispy. Remove from the pan.
In a large bowl, whisk together the eggs, milk, salt, pepper and nutmeg. Layer the onion and Swiss chard at the bottom of the crust and slowly pour the egg mixture over it. Top with slices of prosciutto and crumbled goat cheese.
Bake for about 30-40 minutes or until the tart starts getting golden brown and the custard is cooked. Spinkle with freshly chopped thyme.
Le P'tit Coin Francais:
Tarte aux Bettes, Chevre et Prosciutto:
Pour 4 a 6 personnes:
Pour la pate:
70gr beurre mou, non sale
1 cc moutarde de Dijon
3 jaunes d'oeuf
pincee de sel
80gr farine de riz brun
60gr farine de millet
30gr farine de sorghum
40gr de farine de tapioca
(ou de 210gr de farine blanche)
1/2 cc de gomme de xantham
Pour la garniture:
2 cs d'huile d'olive
1 oignon moyen, coupe en tranche fine
1 petite bottes de bettes
4-6 tranches de prosciutto
3 oeufs, legerement battus
150ml lait entier
pincee de muscade fraiche
120gr a 180gr de fromage de chevre emiette
quelques brins de thym
Preparer la pate:
Dans le bol d'un mixer, battez le beurre et la moutarde pendant 2 minutes. Ajoutez les jaunes d'oeufs un a un, tout en melangeant bien apres chaque jaune. Ajoutez les farines sans gluten, le sel et la gomme de xantham. Melangez brievement et verzes le contenu sur un plan de travail. Ramassez en boule et metter au refrigerateur pendant une heure.
Prechauffez le four a 180C et positionnez une plaque au milieu.
Etalez la pate sur un plan de travail legerement farine (farine sans gluten de preference), ou entre deux feuilles de papier sulfurise. Foncez en un plat a tarte (rectangulaire ou rond), mettre une feuille de papier sulfurise dans le fond, et des pois/riz. Faire pre-cuire 10-12 minutes. Sortez la tarte du four et laissez refroidir.
Preparez la garniture:
Prechauffez le four a 180C.
Dans une grande poele a feu moyen, faites revenir l'oignon dans l'huile. Ajoutez les bettes et cuire jusqu'a ce qu'elles apparaissent fanees. Retirez de la poele et faites-y revenir les tranches de prosciutto. Laissez refroidir.
Dans un grand bol, melangez les oeufs, le lait, sel, poivre et la pointe de muscade.
Repartissez les oignons et bettes au fond de la tarte. Versez dessus le melange oeufs/lait, parsemer des tranches de prosciutto et de fromage de chevre. Faites cuire 30-40 minutes. Parsemez de thym frais a la sortie du four.