0 TARTINE BAKERY'S PUMPKIN PIE - RIP NANA

Today, I wish to dedicate my post to my beloved English grandmother Jean Margaret Robinson (née Cutts, 13.09.1927-18.02.2011) who passed away peacefully on Friday the 18th of February 2011 at the age of 84, nearly two years after my grandfather death. She was the last of my grandparents and my only link to England, the country where my heart belongs and my second home (I have dual nationality).

I might not have had a very close or deep relationship with her, and although still wonder what she thought of me or if she loved me (unfortunately, the members of my family have never been known for expressing or showing their feelings) she has had a big influence on me as she was an admirable cook and baker who always delighted everybody with her divine creations. Eventhough she was not the attentionate, generous and present grandmother I dreamt of having, I will always remember her for being a remarkable person when it came to handling the pots and pans or to whip up the most palatable Sunday roast.

I particularly respect and thank my Nan for having been extremely talented in the kitchen and for being my culinary guide. She was a person who showed me what traditional British food is supposed to taste like, whose cooking skills I have always wanted to acquire and whom I considered an authority in all things gourmet. She was clearly gifted in that domain (not only though - she also mastered other arts like painting, knitting, working with silver, etc...). I am so glad she indirectly motivated me to develop my craftiness for all things food-related. I really hope that from the heaven's above my granny is happy to see that I have surpassed her as a cook/baker and she is pleased with the adult I have become...

Unfortunately we have not spent much time together. My grandma was never enclined to share a moment of complicity with granddaughter. She rarely showed me how to prepare food and hated having me "in her feet" when she was busy making dishes or baking cakes. In those moments, my grandmother didn't want to have a kid around her.

The only memory I have of me actually baking with my granny is when I begged her to make "Coffee Kisses" cookies with me. As I had a little tantrum and whined a lot, Nana reluctantly gave way to my wish and accepted to show me how to prepare that divine treat. She didn't know that more than 20 years later I'd be blogging about that exceptional event and fondly cherishing that memory...

~ My grandmother and I, Derbyshire summer 1980 ~

RIP Nan.
I would have been extremely happy to hear you say "I love you"
or that you were proud of me,
but sadly I always waited for a sign of recognitions from you.
It is such a pity so many words were unspoken...
Anyway, I wish to thank you for all the good memories.
Love & kisses.
Rosa xxx

~~~~~~~~~~~~~~~~~~~~~~

My post being about endings and new beginnings, it is all naturally that I will present a recipe which marks the conclusion of wintertime and the commencement of spring. By baking the last "Pumpkin Pie" of the cold season, it is my way of celebrating the circle of life, the endless passing of time and the complimentarity of life and death.

Last October I bought a few pumpkins to decorate my balcony table. They have kept very well and were exposed there until last week. Now that the nights are less cold and the days are a lot warmer, they have started to rot so as I hate to throw away food I decided to use my two small Japanese chestnut pumpkins ("Potimarron" in French) in order to put together a classic American "Pumpkin Pie".

As a child I was not keen on eating my mother's "Pumpkin Tarts" ("Tarte A La Courge", the Swiss equivalent of "Pumpkin Pie"), yet now I am very fond of that speciality. I remember that Fridays were officially called "tart days". A time of the week I particularly looked forward to as the weekend was very close (though I had to go to school on Saturday mornings, till 12pm) and we got to eat yummy stuff then.

My mother's seasonal tarts were always greeted with much excitement, but the only time I was a little less than thrilled by what was awaiting us at the dinner table was when "Pumpkin Tart" was on the menu. One of the reason why I had a certain aversion for that treat is because the pumpkin used wasn't the kind you'd make sweet desserts with, but rather savory dishes. It had too much of a vegetable flavor to be enjoyable. The other reason is that my parents were never big fans of hyper spicy pastries (my mother only incorporated a little nutmeg and cinnamon to her filling) and unlike Americans, they especially disliked using cinnamon with a heavy hand. So even if her tart was made with quality produce (pumpkins from the market) and double cream it lacked a bit of oomph as the filling was not as luscious and rich-tasting as the one of the US "Pumpkin Pie"...

Now that I bake my own "Pumpkin Pies" I can fully enjoy that confection and play around with aromas. A few years ago I blogged about my own adaptation of a recipe I found in the book "Culinaria US" (please forgive the bad picture!) and while it is quite flawless it doesn't mean that I am not interested in trying other recipes. After all I am a foodie who cannot stop being in search of perfection.

So, after having eyed an attractive "Pumpkin Pie" recipe in my new "Tartine" cookbook, I decided to see what it was worth. Well, I wasn't deceived by the end result as my boyfriend and I had no problem polishing off the pie dish within the next 48 hours.

As usual, I adapted it to my taste and replaced the brandy by rum, incorporated more salt to the pastry and added some additional cinnamon to the filling. Needless to say that Tartine Bakery's "Pumpkin Pie" was divine. It was not overly sweet, lusciously custardy, delightfully spicy, pleasantly earthy, wonderfully moist and had a refined flavor as well as a marvelously flaky and buttery pastry. In spite of being gorgeous I must point out that I might surely add a pinch of allspice to the filling the next time I bake this pie...

~ Tartine's Pumpkin Pie ~

Recipe adapted from the book "Tartine" by Elisabeth Prueitt and Chad Robertson.

Makes a 25cm (10-inch) pie.

Ingredients For The "Flaky Pie Crust":
1 1/2 Tsp Fine sea salt
2/3 Cup (150ml) Ice cold water
3 Cups + 2 Tbs (455g) All-purpose flour
1 Cup + 5 Tbs (300g) Chilled butter, cut into small cubes
Ingredients For The "Pumpkin Filling":
2 Cups (510g) Pumpkin purée
3 Large egg
1 Large yolk
1 Cup (250ml) Double cream (35% fat)
2 Tbs Rum
1/2 Cup (100g) Light brown sugar
1 1/2 Tsp Ground cinnamon
1 Tsp Ground ginger
A pinch Ground cloves
A pinch Freshly grated nutmeg
A pinch Freshly ground black pepper
1 Tsp Fine sea salt

Method for the "Flaky Pie Crust":
1. Place the flour and salt in a big bowl.
2. Add the butter.
3. Using a pastry blender, cut the butter into the flour until you obtain a mixture ressembling coarse sand.
4. Pour the water over the crumbly mixture. Stir and toss with the help of a knive until the dough starts to come together.
5. Continue mixing (very gently) until you obtain a ball of dough which is not completely smooth. 6. On a floured surface, divide pastry in two, shape into a 2.5cm (1-inch) thick disk and wrap in plastic film.
7. Put in the fridge and let rest for about 2 hours or overnight.
8. Roll out one of the disks on a lightly floured surface to a thickness of 0.3cm (1/8 inch thickness) and from the center toward the edge in all directions, without forgetting to lift and rotate the pastry a quarter turn every now and then.
9. Once your pastry is a circle 1 1/2 inches larger than the tart pan, carefully transfer it to the buttered pan (folding in half, if necessary).
10. Ease it into the bottom and sides of the pan and pressing into place. Trim the edge with a knife.
11. Prick the bottom of the pastry with a fork, line with baking paper and fill with pie weights or dry beans.
12. Preheat the oven to 190° C (375° F).
13. Bake blind until the surface of the dough looks dry and has no opaque areas left, about 20 minutes.
14. Remove from the oven and remove the paper as well as the weights/beans, then return the shell to the oven for an extra 2-5 minutes (if the center starts to rise, gently pierce with a knife tip).
15. Let cool completely on a wire rack before filling.

Method For The "Pumpkin Filling":

1. Preheat the oven to 160°C (325°F).
2. In a medium bowl, whisk together the pumpkin purée, whole eggs, egg yolk, cream and rum until smooth.
3. Add the the sugar, spices and salt. Mix until well blended.
4. Pour the filling into the pie shell and bake for about 1 hour, or until the pie is just set but the center is ever so slightly jiggly (the filling continues to set as it cools).
5. Cool completely on a wire rack.

Remarks:
Make sure that you pumpkin purée is not too wet. Cook it a bit longer to let the liquid evaporate or place in a sieve overnight in order to get rid of the excess moisture.
If you wish you cxan replace the rum by brandy, cognac, whisky or sherry.
You can add a little more sugar to the filling if you find that it is not sweet enough.

Serving suggestions:
Serve at room temperature with whipped cream.

~~~~~~~~~~~~~~~~~~~~~~

~ Jean & Roy in front of a pub somewhere in Derbyshire in 1998 ~

~ Pumpkin Pie Selon Tartine Bakery ~

Recette adaprée du livre "Tartine" par Elisabeth Prueitt and Chad Robertson.

Pour un pie de 25cm de diamètre.

Ingrédients Pour la "Pâte Brisée":
1 1/2 CC de Sel de mer fin

150ml d'Eau très froide
455g de Farine blanche
300g de Beurre très froid, coupé en petits cubes
Ingrédients Pour La "Garniture":
510g de Purée de potimarron
3 Gros oeufs
1 Jaune d'oeuf

250ml de Crème double (35% de mat. grasses)
2 CS de Rhum
100g de Sucre brun clair
1 1/2 CC de Cannelle en poudre
1 CC de gingembre en poudre
Une pincée de Clous de girofles en poudre
Une pincée de Noix de muscade fraîchement râpée
Une pincée de Poivre noir fraîchement moulu
1 CC de Sel de mer fin

Méthode Pour la "Pâte Brisée":
1. Dans un grand bol, mélanger la farine au sel.
2. Ajouter le beurre.
3. A l'aide d'un malaxeur à pâtisserie, couper le beurre dans la farine jusqu'à obtention d'une mixture ressemblant un crumble.
4. Incorporer l'eau et mélanger à l'aide d'un couteau de table.
5. Continuer à mélanger (délicatement) jusqu'à ce que vous obteniez une boule de pâte (pas trop homogène tout de même).
6. Sur une surface farinée, diviser la pâte en deux portions égales e t les former un deux disques de 2.5cm d'épaisseur, puis les emballer avec du film plastique.
7. Les mettre au frigo (2 heures au minimum ou une nuit).
8. Sur une surface farinée étaler (en allant du centre en direction des bords et en rotatant la pâte de temps en temps) un des disques de pâte à une épaisseur de 0.3cm.
9. Une que que vous aurez obtenu un cercle de pâte de 33cm (plus grand que le moule), le transférer délicatement dans le moule.
10. Garnir le moule avec la pâte et couper les bords.
11. Piquer le fond du pie avec une fourchette, Protéger la pâte piquée avec une feuille de papier sulfurisé découpée à la dimension voulue et remplir avec des billes de cuisson ou des haricots.
12. Préchauffer le four à 190° C.
13. Cuire à blanc pendant 20 minutes, ou jusqu'à ce que la surface de la pâte soit sèche et n'ait plus de zones opaques.
14. Sortir la pâte du four et retirer le papier avec les poids, puis la remettre au four pour 2-5 minutes supplémentaires (si le centre gonfle, piquer la pâte avec la pointe d'un courteau).
5. Laisser refroidir sur une grille avant de remplir avec la garniture.

~ My grandfather, my grandmother & I, Geneva 1978 ~

Méthode Pour La "Garniture":

1. Préchauffer le four à 160°C.
2. Dans un bol moyen, battre ensemble la purrée de potimarron les oeufs, le jaune d'oeuf, la crème et le rhum afin d'obtenir une masse homogène.
3. Ajouter le sucre, les épices et le sel. Bien incorporer.
4. Verser la garniture dans le moule et cuire pendant 1 heure, ou jusqu'à ce que la garniture soit un peut tremblotante en son centre (elle continuera à se solidifier pendant q u'elle refroidira).
5. Laisser refroidir sur une grille.

Remarques:
Votre purrée de potimarron doit être assez épaisse et ne pas contenir de liquide. Afin de réduire la quantité de liquide, cuire la purrée jusqu'à ce que le liquide se soit évaporé ou mettre la purrée dans une passoire et laisser égoutter pendant toute une nuit.
Vous pouver remplacer le rhum par du sherry, whisky, du brandy ou du co gnac.
Si la garniture n'est pas assez sucrée, il vous est possible d'ajouter plus de sucre.

Idées de présentation:
Servir à température ambiante avec de la crème fouettée.

0 ENGADINER CROSTATA - THE DARING BAKERS

As incredible as it sounds, the end of November is already here. Another month has passed and yet another Daring Bakers’ challenge has been made. Now it's time to let the whole world admire our creations...

The 2010 November Daring Bakers’ challenge was hosted by Simona of "Briciole" who chose to challenge Daring Bakers’ to make "Pasta Frolla" for a "Crostata". She used her own experience as a source, as well as information from Pellegrino Artusi’s "Science In The Kitchen And The Art Of Eating Well".

When I learnt that we were going to make a "Crostata", an Italian baked dessert tart, and that we were free to fill it in whichever way we wanted I was really excited and was looking froward to play the wizard in the kitchen. After some thinking and research, I came up with a marvelous idea. I was going to bake an "Engadiner Crostata", a tart lined with "Pasta Frolla" (sweet Italian shortcrust pastry) and garnished with a caramelized walnut filling that is generally used when preparing the traditional "Engadiner Nusstorte".

"Engadiner Nusstorte" (also called "Bündner Nusstorte") is a Swiss walnut and toffee pie from Engadin in Graubünden with a two-piece sweet crust (a little similar to the American "Pecan Pie"). It is my very favorite dish from my childhood and it's still something I cannot think about without drooling uncontrollably or eating without reaching the seventh sky. As far as I can remember I have always cherished that divine speciality.

My adulation for this mouthwatering pastry can be traced back to my early years (between age 4-10). When I was a kid, although I was more used to go out for 35kms hikes in the Jura mountains during the weekend, my parents also liked taking peaceful walks around Geneva and it's surroundings (lakeside, botanical garden & Pregny Chambésy). On such occasions we stopped at the Château De Pentes restaurant which is situated in a big park with an old manor house - originally a 14th century fortified mansion. The place is idyllic as it has a plunging view over Lake Geneva and one can see the French Alps as well as the Mont Blanc when the weather is stunning - no wonder romantics such as Mary Shelly or Lord Byron liked that place. There we had a drink and enjoyed a rewarding sugary treat. Along with my hot Ovomaltine I never failed to order a slice of the most luscious "Engadiner Nusstorte". Eating it felt like paradize and nothing could have made me more happy. It was probably one of my very first and most unforgettable foodie memories ever.

Unfortunately, as I grew up that habit faded away and then we stopped going there for Saturday teatime. As all good things have an end, that meant no more homemade "Engadiner Nusstorte" for me. Of course I could still buy it from our local Migros supermarket, but as much as it was enjoyable there was no way it was comparable to the one of my youth. And even if my mother cooked and baked a lot that is one tart she has never made. So, I had to wait until I met my "Bündner" (from canton Graubünden in Swiss Germany) boyfriend to finally have access to the authentic goodie again...

I may be quite an audacious baker and cook, yet until today I have never trusted myself to tackle that confection as I had the impression that the filling was kind of tricky to prepare. As usual, I was terribly wrong and underestimated my skills. It was extremely painless to make and totally straightforward (at the condition that you feel comfortable while working with caramel). It's texture and flavor was a complete success as I didn't fail to recreate the "real thing". It was just as it should be, no more no less.

Putting together the pastry was plain simple and not fussy at all, but the act of rolling it was shear displeasure and an absolute calamity. No matter how cold it was or how much I had floured the parchment paper the goddamn pastry inevitably HAD to stick to it and behave in a very uncooperative manner. Darn I hate making "Pasta Frolla" for that reason! Anyway, I was able to place it in the pan and make it look presentable. It did get slightly torn in the process but I repaired the damage done while unsticking it from the baking sheet and then everything was ok.

My "Engadiner Crostata" ended up looking flawlessly beautiful and made me feel very proud of myself. The buttery and flaky sweet shortcrust pastry combines perfectly together with the strongly caramelly, delightfully walnutty and moreish filling. That pairing is so scrumptious and sinfully good that it'll make you grow devil horns!

~Engadiner Crostata ~

Preparation time:
The following times are approximate, as the time depends on your dexterity to cut the butter and work the dough (which should not be overworked) and your familiarity with the rolling pin.

. Preparing pasta frolla with a food processor takes 10-15 minutes
. Allow the pasta frolla to chill thoroughly - two hours minimum
. Making crostata with pastry cream requires the time to make the filling

Equipment required:
. Bowls, as needed
. Fork
. Knife
. Bench (or pastry) scraper
. Rolling pin
. Pastry brush
. 9 or 9.5-inch (23-24 cm) fluted round tart pan with removable bottom, about 1 inch (2.5 cm) high. (Note: If you don't have a tart pan with a removable bottom, don’t worry! You can make crostata using a 9-inch cake pan or even a 9-inch pie plate.).

PASTA FROLLA

Ingredients:
1/2 Cup minus
1 tablespoon (105ml, 100g, 3 ½ oz) Superfine sugar (see Note 1) or a scant 3/4 Cup (180ml, 90g, 3 oz) of Powdered sugar
1 and 3/4 Cup (420ml, 235g, 8 1/4 oz) Unbleached all-purpose flour
A Pinch of salt
1 Stick (8 tablespoons/4 oz./115g) Cold unsalted butter, cut into small pieces
1 Tsp Pure vanilla paste
1 Large egg + 1 Large egg yolk, lightly beaten in a small bowl

Method For The "Dough":
1. Put sugar, flour, salt, and lemon zest in the food processor and pulse a few times to mix.
2. Add butter and pulse a few times, until the mixture has the consistency of coarse meal.
3. Empty food processor's bowl onto your work surface.
4. Make a well in the center of the mounded flour and butter mixture and pour the beaten eggs into it (reserve about a teaspoon of the egg mixture for glazing purposes later on – place in the refrigerator, covered, until ready to use).
5. Use a fork to incorporate the liquid into the solid ingredients, and then use your fingertips.
6. Knead lightly just until the dough comes together into a ball.
7. Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator and chill for at least two hours (You can refrigerate the dough overnight).

WALNUT FILLING

Ingredients:
250g Castor sugar
330ml Double cream
4 Tbs Honey
300g Shelled walnuts, chopped coarsely
A pinch salt

Method:
1. In a clean pan, add the sugar and heat it. When the sugar is starting to melt stir constantly with a whisk or wooden spoon. When all sugar crystals have melted and the liquid is a medium-dark amber color, then your caramel is ready.
2. Add the nuts and honey, stir and incorporate the cream.
3. Let the mixture simmer for a few minutes (5-8 minutes) and remove from the heat.
4. Let cool the filling.

PUTTING THE TART TOGETHER

Method:
1. Heat the oven to 350ºF (180ºC/gas mark 4).
2. Take the pasta frolla out of the fridge, unwrap it and cut away 1/4 of the dough. Reserve this dough to make the lattice top of the crostata. Refrigerate this dough while you work on the tart base.
3. To help roll the crostata dough, keep the dough on top of the plastic wrap that you had it wrapped in. This can help rolling the dough and can also help when transferring the dough to your pan. You can also use parchment paper for this. However, you can also roll the dough directly on a work surface if you prefer. Lightly dust the top of the dough and your work surface (if you’re rolling directly on a work surface) with flour. Keep some flour handy to dust the dough as you go alon g. If the dough is very firm, start by pressing the dough with the rolling pin from the middle to each end, moving the rolling pin by a pin's width each time; turn the dough 180 degrees and repeat; when it softens, start rolling. Roll the dough into a circle about 1/8th inch (3 mm) thick.

4. If you used the plastic wrap or parchment paper as rolling surface, flip dough over the pan, centering it, and delicately press it all around so the corners are well covered. Peel away the plastic wrap. Trim the excess dough hanging over the edges of the pan. Press the remaining dough around the border into the sides of the pan making sure the border is an even thickness all the way around.

5. Prick the bottom of the dough with a fork in several places. Take out of the fridge the reserved pasta frolla you had cut away earlier. Roll it with your pin and cut into strips or use cookie cutters to make small shapes (this is not traditional, but it looks cute); or roll with your hands into ropes.
6. Cover the bottom of the crostata crust evenly with the walnut filling.
7. Use the prepared strips or rolls of dough to make a lattice over the surface, or decorate with the cut shapes.
8. Brush the border and strips of dough with the reserved beaten eggs. You can add a drop or two of water to the beaten eggs if you don’t have enough liquid.
9. Put the tart in the oven and bake for 30 minutes. After 35 minutes, check the tart, and continue baking until the pastry is of a nice golden hue and the filling looks set. (Note: Every oven is different).
10. When done, remove the tart from the oven and let cool. If you have used a tart pan with a removable bottom, then release the tart base from the fluted tart ring. Make sure the tart is completely cool before slicing and serving.

~~~~~~~~~~~~~~~~~~~~~~

Etant donné que la recette est un peu longue, je n'ai malheureusement pas pu faire une traduction française de ce billet et je m'en excuse auprès de tous mes amis lecteurs et blogueurs francophones!

C'est pourquoi je vous suggère de vous rendre sur le blog mentionné ci-desso us. Vous y trouverez cette recette en version française.

Vous trouverez la recette pour la "Garniture Aux Noix" ici (sans oublier d'utiliser 250g de sucre cristallisé, 300g de noix, 330ml de Crème double, 4 CS de miel liquide et une pincée de sel).

Recette pour la "Pasta Frolla" sur les deux blogs canadiens suivants:
Chez Isa de "Les Gourmandises d'Isa" (Canada)
Chez Vibi de "La Casserole Carrée" (Canada)

0 TOMATO TART - TARTE A LA TOMATE

Whether you want to admit it or not, autumn has definitely arrived. Since a few weeks there are undeniable signs that cannot be refuted. Although, officially autumn starts tomorrow, we have nonetheless been experincing it for quite a while now (already since the 2nd part of August)...

It is impossible not to notice that the quality of the light has changed (golden, redder and hazier), that there is mist licking the Salève and building up around the rivers, that the temperatures are much fresher (even chilly) in the morning and evening, that the leaves on the trees are slowly turning yellow and falling, and that the birds don't sing in the same way as during the summertime.

Although I love fall it is always heartbreaking to say goodbye to summer, to the dreams as and hopes that are linked to this sunny season as well as to all the happy-go-lucky feeling that it gives you. When you realize that summer is finished you get quite a shock and have to start a process of mourning (in fact I feel the same every time a season ends - I am a very nostalgic person). Anyway, autumn offers so much to rejoice about (beautiful fruits, vegetables, sceneries, cocooning, etc...) that I am very excited it has appeared!

Well, today, as my a farewell to summer and a welcome to autumn, I have decided to post a "Tomato Tart" recipe. Regional tomatoes are still available, but will very soon be taken away from our stalls, so we'd better profit once more of this fantastic fruit before it is too late.

This "Tomato Tart" is wonderfully flavorful and so easy to make. The pastry is delightfully buttery, flaky and pleasantly salty, the sweetness of the tomatoes is counter balanced by the light acidity of the balsamic cream and the different condiments add a herby as well as spicy roundness to the whole. A real ray of summer sunshine on our fall table!

~ Tomato Tart ~
Recipe by Rosa @ Rosa's Yummy Yums 2010.

Makes a 26cm tart.

Ingredients For The "Shortcrust Pastry":
300g Plain white flour (no self-raising flour)
1 Tsp Salt (you can add 1/2 Tsp more if you like the taste of salt)
150g Unsalted butter (or 100g Unsalted butter & 50g Lard)
~80 ml Water
Ingredients For The "Filling":
5-6 Tomatoes, cut in thin slices
1 Big onion, thinly sliced
2 Cloved garlic, finely chopped
A few leaves basil, chopped finely
Dried Italian herbs, to taste
5-6 Tbs Olive oil
3-4 Tbs Dark balsamic cream
Sea salt, to taste
Black pepper, to taste

Method For The "Shortcrust Pastry":
1. Sift the flour and salt into a bowl/bassin.
2. Add butter and rub between the fingers until the mixture is flaky.
3. Pour in water, gradually, while continuously cutting and stirring with a knife. Stop adding water when the dough is stiff. It should not be sticky or wet. Gather up into a soft ball.
4. Dust your working area and rolling pin with flour and shape the pastry by rolling away from you and always turning the pastry around in order to achieve a round shape.
5. Place it in the tart pan and trim the edges.
6. Prick the bottom with a fork.

Method For The "Filling":
7. Preheat the oven to 200° C (400° F).
8. Garnish the tart with the sliced onions and tomatoes.
9. Sprinkle evenly the chopped garlic, basil, herbs, olive oil and the cream of balsamic.
10. Salt and pepper to taste.
11. Bake in the middle of the oven for 20 minutes, then lower the temperature to 180° C (350° F) and bake for another 25-35 minutes, or until the crust is golden brown, crispy and the tomatoes have caramelized.
12. Let cool for about 5 minutes on a rack and serve warm.

Remarks:
Always lift the flour out of the bowl while rubbing; it makes the butter/flour mixture airy.
Be careful not to add too much water as the pastry should not be stick to the touch.
While mixing the water to the flour/butter mixture never work the pastry like a bread dough, otherwise you would end up with a stiff, hard and elastic pastry.

Idées de présentation:
Eat this tart with a salad (oakleaf lettuce and rocket).

~~~~~~~~~~~~~~~~~~~~~~

~ Tarte A La Tomate ~
Recette par Rosa @ Rosa's Yummy Yums 2010.

Pour une tarte de 26cm.

Ingrédients pour la "Pâte Brisée":
300g de Farine blanche/fleur
1 CC de Sel de mer (ajouter 1/2 CC si vous aimez votre pâte un peu salée)
150g de Beurre non-salé, coupé en petit dés (ou 100g de beurre + 50g de saindoux)
~80ml d'Eeau très froide ou assez afin que la pâte forme une boule
Ingrédients Pour La "Graniture":
5-6 Tomates, coupées en tranches assez fines
1 Gros oignon, coupé en fines tranches
2 Gousses d'ail, hachées finement
Quelques feuilles de basilic, hachées finement
Mélange d'herbes italiennes, selon goût
5-6 CS d'Huile d'olive
3-4 CS de Crème de balsamique
Sel de mer, selon goût
Poivre noir, selon goût

Méthode Pour La "Pâte Brisée":
1. Tamiser la farine et le sel dans un bol moyen.
2. Ajouter le beurre et frotter la farine et le beurre entre les doigts afin d'obtenir un mélange qui ait la texture sabloneuse.
3. Verser l'eau, graduellement, tout en mélangeant bien (n'ajoutez plus d'eau quand la pâte aura atteint la bonne consistance/ni trop mouillée, ni trop collante). Former une boule.
4. Fariner votre rouleau à pâtisserie et votre plan de travail. Etalez la pâte avec un rouleau à pâtisserie (du milieu jusqu'à l'extérieur) afin d'obtenir une forme ronde.
5. Posez la pâte sur votre moule et découpez l'excédent de pâte.
6. Piquez la pâte avec une fourchette.

Méthode Pour La "Garniture":
7. Préchauffer le four à to 200° C.
8. Garnir la tarte avec les tranches de tomates et d'oignon.
9. Saupoudrer avec l'ail, le basilic, les herbes, l'huile d'olive et avec le crème de balsamique.
10. Saler et poivrer selon goût.
11. Cuire au milieu du four pendant 20 minutes, puis baisser la température à 180° C et cuire pendant encore 25-35 minutes, ou jusqu'à ce que la croûte soit dorée, croustillante et que les tomates aient un peu caramélisé.
12. Laisser refroidir sur une grille pendant 5 minutes et servir chaud.

Remarques:
Soulevez toujours la farine lorsque vous la frottez avec le beurre: ça apporte de l'air au mélange.
Faites bien attention de ne pas ajouter trop d'eau à votre pâte. Elle ne doit pas être collante.
Pendant que vous mélangez l'eau au mélange farine/beurre, ne la travaillez pas telle une pâte à pain, autrement votre pâte sera dure, élastique et pas manipulable du tout car vous aurez libéré le gluten contenu dans la farine.

Idées de présentation:
Manger cette tarte avec une salade (feuille de chêne et roquette).

0 PLUM FOCACCIA - FOCACCIA AUX QUETSCHES

I can never get enough of yeasty treats, tarts and Italian plums. I find such grub irresistible and totally addicting. Those are some of my favorite things, hence the quasi-obsession I have with them. If you put such kinds of food in front of me I'll very likely stuff my face with them. Yes, I am a little "pig" and I am not ashamed of telling you that. Call me little Miss Piggy if you want (LOL Nonetheless, I know when to stop and how to control my diet)...

Well, now has come the Italian plum season and, although it announces the end of summer I am incapable of not rejoicing at the idea of preparing divine pastries with those delightful stone fruits. In my opinion, they are far better than peaches and nectarines (only apricots come close to plums) as they are more exhalirating, flavorful and have a more gorgeous deep purple color.

Italian plums are my most beloved variety of plums. With their slightly tart and almost lemony as well as smoky flavor they are quite different from the common plums that are widely spread and lot less complex as well as delicate taste-wise (not as multilayered in flavor).

Also known as questches or pruneaux in Switzerland (or France), they make me travel back in the past and bring back cherished memories. My Swiss grandparents had many fruit trees around their house and always picked tons of Italian plums. They used them for making "Gâteau Aux Pruneaux" (plum tart) and the rest which could not be eaten straight away was put in the freezer. I can still remember biting into those frozen whole plums and being blown away by their lusciousness. When I visited "Pépé et Mémé" (Nan & Pop in French) during the summer that's what we ate to cool down. That icy treat was fantastic and was even more fulfilling than ice cream.

A while ago, I was leafing through one of my Swiss cookery magazine and saw a recipe for a "Plum Tart" made with brioche dough. Of course, it caught my attention and made me salivate. I absolutely had to make something like that.

The "Italian Plum Focaccia With Cottage Cheese" I created was very much inspired by the one of "Cuisine De Saison". I used a very similar dough base, but instead of topping the plums with crumble I thought that it would be a great idea to use cottage cheese instead. The result was just incredibly scrumptious!

The bread was soothingly sweet, rich and pillowy soft. The combination of cinnamon, plums and cottage cheese was perfect and tasted divine. The focaccia was a really success and did not last long.

This post is submitted to Yeastspotting.

~ Italian Plum & Cottage Cheese Focaccia ~
Recipe by Rosa @ Rosa's Yummy Yums 2010

Makes 1 focaccia/for about 4-6 people.

Ingredients For The "Dough":
280g All-purpose flour
25g de Light brown sugar
1 1/2 Tsp Vanilla sugar
1 Tsp Sea salt
100ml Lukewarm milk
1 Tsp Dry yeast or 10 g Fresh yeast
25g Browned butter, at room temperature
1 Egg (63g)
Flour for rolling the dough
Ingredients For The "Filling":
600-700g de Italian plums/quetsches
150g Cottage cheese
50-60g Light brown sugar
1 Tsp Ground cinnamon
2 Tbs Amaretto

Methode:
1. In a bowl mix together the flour, the light brown sugar, the vanilla sugar and the salt. Make a well in the centre of the flour.
2. Add the yeast to the lukewarm milk and let rest for 5 minutes.
3. Pour the yeasted milk in the well. Incorporate enough flour in order to obtain a thick paste. Let rest for about 20 minutes or until the mixture is bubbly.
4. Add the butter and the egg. Mix well in order to get a ball of dough.
5. Knead the dough for 10 minutes, until it is soft and passes the window pane test.
6. Place the dough in a well-oiled bowl and cover with a humid towel. Let rise for 1 hour or until doubled in size.
7. Roll the pastry in a 1 cm/0.4 inches thick rectangle and place it on a baking pan covered with baking paper.
8. Cut the plums in half and remove the stone. Place the plums in neat and tigh t rows with the cut part facing up. Sprinkle the cottage cheese over the fruits and then the sugar as well as the cinnamon.
9. Let the dough rise for about 30 minutes and preheat the oven to 200° C (400° F).
10. Sprinkle the Amaretto over the fruits and bake for about 25-30 minutes in the bottom part of the oven.
11. Remove from the oven and let cool on a baking rack.

Remarks:
Depending on how your plums are juicy you might have to bake the focaccia a little while longer so that your bread dough doesn't end up all soggy.
You can also flavor the dough with lemon zest or extract.

Serving suggestions:
Serve as a meal, dessert or teatime treat.
You can eat the focaccia with whipped cream or lemon pastry cream.

~~~~~~~~~~~~~~~~~~~~~~

~ Prune & Cottage Cheese Focaccia ~
Recette par Rosa @ Rosa's Yummy Yums 2010

Donne 1 focaccia/pour 4-6 people.

Ingrédients Pour La "Pâte":
280g de Farine blanche
25g de Sucre brun clair
1 Sachet de Sucre v

anillé
1 CC de Sel de mer
100ml de Lait tiède
1 CC de Levure sèche ou 10 g de levure fraîche
25g de Beurre (non-salé) noisette, à température ambiante
1 Oeuf (63g)
Farine pour abaisser la pâte
Ingrédients Pour La "Garniture":
600-700g de Pruneaux/quetsch

es
150g de Cottage cheese
50-60g de Sucre brun clair
1 CC de Cannelle
2 CS Amaretto

Méthode:

1. Dans un bol, mélanger ensemble la farine, le sucre brun, le sucre vanillé et le sel. Former une fontaine au centre.
2. Délayer la levure dans le lait tiède et laisser reposer pendant 5 minutes.
3. Verser le mélange dans la fontaine et incorporer assez de farine afin d'obtenir une pâte visqueuse. Laisser reposer environ 20 minutes jusqu’à ce que le mélange commence à mousser.
4. Ajouter le beurre et l’oeuf, puis mélanger le tout afin de former une boule de pâte.
5. Pétrir pendant environ 10 minutes afin d'obtenir une pâte lisse et élastique.
6. Mettre la pâte dans un bol huilé, couvrir avec un film plastique et laisser lever pendant 1 heure ou jusqu'à ce que la pâte ait doublé de volume.
7. Abaisser la pâte sur un peu de farine en un rectangle d’env. 1 cm d’épaisseur et la déposer sur une plaque recouverte de papier sulfurisé.
8. Couper les pruneaux en deux, les dénoyauter, puis les répartir bien serrés sur la pâte, face coupée vers le haut. Répartir le cottage cheese sur les quetsches puis saupoudrer le sucre et la cannelle.
9. Laisser lever pendant 30 minutes et préchauffer le four à 200 °C.
10. Saupoudrer les fruits avec l'Amaretto et faire cuire la focaccia pendant environ 25 à 30 minutes dans le bas du four.
11. Retirer et laisser refroidir.

Remarques:
Si vos fruits sont juteux vous devrez sûrement cuire la focaccia un peu plus longtemps afin que la pâte ne soit pas trop détrompée et molle.
Vous pouvez aussi utiliser du zeste ou de l'extrait de citron pour parfumer votre pâte.

Idées de présentation:
Servir cette focaccia comme repas, dessert ou comme gourmandise entre les repas.
Cette focaccia peut être mangée avec de la crème Chantilly ou de la crème patissière au citron.