savoury tart – My Whisk and I

Chorizo and Paprika Quiche

March 24, 2023March 23, 2023by Karen ClaassenLeave a Comment

200g chorizo, casing removed and sliced
45ml butter
2 leeks, cleaned and sliced in discs
2 onions, sliced
1 x 400g frozen puff pastry
4 eggs
125g sour cream
50g parmesan cheese, grated
15ml flour
5ml smoked paprika

Preheat your oven to 200℃ and spray a 22cm diameter loose-bottom pie tin with baking spray.
Place a pan on medium-high heat and add the butter.
Add the chorizo, leeks and onion and cook for 15 minutes.
Remove from the heat and set aside to cool.
Lightly dust a work surface with flour and roll the pastry into a 25cm diameter disc.
Line the prepared pie tin (base and sides) with the pastry and prick the base all over with the tines of a fork.
Line the pastry case with baking paper and dry beans/rice and bake for 20 minutes.
Remove the beans and paper and bake the shell for another 8 minutes.
Remove from the oven and lower the temperature to 180℃.
Add the eggs, sour cream, parmesan, flour and paprika to a mixing bowl and whisk together until smooth.
Spoon the chorizo mixture into the pastry shell and spread it evenly over the base.
Pour the egg mixture over and bake the quiche for 40 minutes.
Serve warm or at room temperature.

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French Onion Tart

March 21, 2022March 21, 2022by Karen ClaassenLeave a Comment

The South African cook and food blogger, Elmarie Berry has recently launched her recipe book Kosbaar. This is my interpretation of her delicious French Onion Tart.

1 batch Caramelised Onions, search the recipe on this blog
250g puff pastry, store bought
250ml sour cream
2 eggs
30ml thyme leaves
parmesan cheese, to grate on top

Preheat your oven to 200℃ and spray a 20cm loose bottom tart tin with cooking spray.
Line the tart tin with the puff pastry.
Spoon the cooled Caramelised Onions into the unbaked tart shell and spread it out evenly.
Whisk the sour cream, eggs and thyme together and pour over the onions.
Grate a good amount of Parmesan cheese on top and bake in the oven for 20 minutes.
Cool the tart on a cooling rack before taking it out of the tart tin.
Serve at room temperature.

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Savoury Fig Galette

February 23, 2022by Karen ClaassenLeave a Comment

When it comes to a galette the success thereof is often determined by the pastry! But then again, if you do not have the time to make the pastry it can be equally successful if you replace the homemade pastry with a store bought short crust pastry. I include the recipe for a classic flaky pastry and would highly recommend that you try it when the time is right…..

Classic Flaky Pastry

65g bread flour
150g cake flour
3,5ml salt
105g butter, cubed
35g shortening, cubed (you may replace this with butter)
70ml ice cold water

Add the bread flour, cake flour and salt to the bowl of a food processor and pulse to mix.
Add the cubed butter and shortening and pulse until the mixture forms tiny clumps, the size of lentils.
Keep the engine running and slowly drizzle in half of the water. Now keep adding very small amounts of water until the pastry JUST comes together.
Wrap the pastry in plastic and refrigerate for 1 hour.

For the galette:

1 batch Classic Flaky Pastry or short crust pastry
250g cream cheese
1 batch Caramelised Onions (search the recipe on this blog)
12 fresh figs
12 bocconcini balls or other soft cheese
olive oil
Balsamic vinegar
thyme
1 egg yolk

Preheat your oven to 190℃ and line a large baking sheet with baking paper.
Roll the pastry to a 30cm circle and mark a 5cm border on the outside edges.
Place the pastry on the prepared baking sheet.
Spread the cream cheese evenly on the pastry, keeping the border clear.
Spoon the caramelised onion on the cream cheese and spread it evenly.
Cut 2 slits down the centre of each fig (or half/quarter each) and arrange onto the caramelised onion.
Now arrange the bocconcini on and between the figs, drizzle the galette with olive oil and balsamic vinegar and scatter over the thyme.
Fold the clear border of the pastry up/over the figs.
Whisk the egg yolk and 15ml water together and evenly brush a thin layer onto the pastry.
Bake the galette in the oven for 40 minutes.
Remove from the oven and drizzle with more balsamic vinegar before setting aside to cool down slightly.
Serve the fig galette at room temperature.