Provencale Tomato and Tapenade tart

London seems to have forgotten how to Summer this year. Sure, they were a few heatwave-type days, but those were a while back, and since then, it’s been mostly dark clouds and rain and wind.

Since the weather has been failing me, I had to turn to some other methods to get my daily dose of Summer. Which might explain why I’ve baked variations of my mum’s tomato tart every week for the past month or so…
Provencale Tomato and Tapenade Tarte Fine | Cake + WhiskyThis tomato & tapenade version might be one of my favourite variations sofar.

Juicy ripe tomato, punchy tapenade and melt-in-the-mouth pastry… you’ll want a large slice of this one (and it takes minutes to put it together… #WinWin)!
Provencale Tomato and Tapenade Tarte Fine | Cake + WhiskyIngredients: 1 portion of shortcrust pastry (you can make your own or buy it in the supermarket), about 100g of black olive tapenade (I bought mine from the Borough Olives stall at the Borough Market), 4-6 ripe tomatoes (depending on the size of your tart tin), salt, cracked black pepper, dried thyme (or any other herb you like).

1. Roll your pastry on a lightly floured surface. Line your tart tin and cut the excess pastry.Provencale Tomato and Tapenade Tarte Fine | Cake + WhiskyProvencale Tomato and Tapenade Tarte Fine | Cake + WhiskyProvencale Tomato and Tapenade Tarte Fine | Cake + WhiskyProvencale Tomato and Tapenade Tarte Fine | Cake + Whisky2. Spread the tapenade over the bottom of the pastry.Provencale Tomato and Tapenade Tarte Fine | Cake + Whisky3. Slice your tomatoes.Provencale Tomato and Tapenade Tarte Fine | Cake + Whisky4. Arrange the tomato slices accross the top in a circular pattern.Provencale Tomato and Tapenade Tarte Fine | Cake + WhiskyProvencale Tomato and Tapenade Tarte Fine | Cake + Whisky5. Sprinkle with a pinch of salt, some cracked black pepper and a generous helping of dried thyme. Provencale Tomato and Tapenade Tarte Fine | Cake + Whisky6. Bake for about 30 minutes at 180°C or until the tomatoes look golden. Provencale Tomato and Tapenade Tarte Fine | Cake + Whisky7. Serve hot or cold with a green salad.

What’s your favourite lazy-cook-friendly summer recipe? 

Advertisements
Provencale Tomato and Tapenade tart

Illustrated recipes #1 | The fantastic quiche!

After my hosting of yesterday’s #ltbloggers chat (it’s everyday at 1 and 5 PM on Twitter, join us!) where we discussed all things food (and got so excited we almost broke Storify! oops! #sorrynotsorry) I thought it would only be fitting to share my absolute favourite recipe over here today. Welcome the fantastic quiche (aka. the easiest and most adaptable recipe I know)!

I initially created this illustration for one of my friends who was looking for easy recipes to bake in his newly acquired oven. You can of course substitute bacon for anything you have laying in your fridge (don’t forget to let me know what you go for!).
Cake + Whisky | Illustrated recipe | The fantastic QuicheWhat’s your favourite recipe? Send me your links! 

Illustrated recipes #1 | The fantastic quiche!

#LetsGetFoodieChallenge Week 1 – Decadent Salted Caramel & Chocolate Tart

In case you didn’t know already (aren’t you following me on Twitter?), the lovely Amanda recently created the #letsgetfoodiechallenge with the objective of challenging her fellow foodie bloggers to come up with creative ideas around a set theme.

And the first set theme couldn’t have been better picked if I had picked it myself! It was all about chocolate! Saying I was excited would be a bit of an understatement… I men, CHOCOLATE, could there be anything better?!

Cake + Whisky | Salted Caramel & Chocolate TartWith my parents visiting last week, I thought it was about time I re-visited an old favourite of ours: the chocolate tart, which I made following one of my dad’s cousines’ recipe. And I might have made it even more decadent with the addition of a layer of salted caramel sauce. I don’t really know why I did that… I suppose I felt like there wasn’t enough butter and cream inthere already! 😜

Salted caramel & chocolate tart


Pastry:

125g salted butter (soft but not melted!)
250g plain flour
100g sugar
2 egg yolks
1 pinch salt

Whisk the egg yolks and the sugar together until fluffy and white (-ish). Add in the salt and the flour and mix with your fingers until it turns into really thin crumbs. Add in the butter and work the dough until it all comes together.
Roll in a ball, cover with cling film and keep in the fridge for about 1/2h. When the pastry is cold enough, roll it out and put in a buttered and floured mould. Cover with baking paper and rice and bake at 200°C for 20 minutes. Remove the baking paper and rice and bake for a further 5-10 minutes.
Allow your pastry case to cool down before filling it.

Cake + Whisky | Salted Caramel & Chocolate TartCake + Whisky | Salted Caramel & Chocolate Tart

Salted caramel sauce:
200g sugar
50g salted butter
200g single cream

Pour the sugar and a bit of water in a pan over high heat and cook until it turns into caramel (if you undercook it, it will re-cristallised so make sure you do!), then add in the butter and mix thoughroughly with a wooden spoon. Pour in the cream and mix. Let it cool down before pouring on the pastry case.

Cake + Whisky | Salted Caramel & Chocolate Tart

Chocolate ganache:
200g baking chocolate
200g single cream
2 egg yolks
30g butter

Pour the cream in a pan and bring it to a small boil. Take it off the heat, then mix your chocolate through. Add in the butter and cream and mix thoughroughly.

Once you’ve assembled your tart, pop it in the fridge for 1h or until you’re ready to serve. Even better would be to let it rest for an entire night in the fridge, but i’ve never been that strong myself.

Cake + Whisky | Salted Caramel & Chocolate TartCake + Whisky | Salted Caramel & Chocolate TartWhat’s your favourite chocolate dessert? And most importantly, have you joined us for the #letsgetfoodiechallenge yet? 

#LetsGetFoodieChallenge Week 1 – Decadent Salted Caramel & Chocolate Tart