Phyllo Leek Tart

Phyllo Leek TartDo you also always struggle finding which dish you will prepare for Christmas dinner? I do, usually I face this dilemma each time I have someone coming over. Continue reading

Finally this yeas I’ll be making a Beef and Ale Casserole and as starter I will be making this Phyllo Leek Tart which I tried out last week. Last weekend, in my fridge I found some phyllo pastry I had to use soon so I decided to make this tart. As much as I’m not a huge puff pastry fan, I love the consistence and lightness of layered phyllo pastry. Other of the main ingredients in this tart are the leeks, which the more I read and learn, are so common in Swiss cuisine (Papet Vaudois, gateau Savièse…). Leeks are an easy local produce to find and it’s a good seasonal produce to take advantage of. I don’t know about you but I love eating leeks with something creamy so to complete the recipe I used crème fraiche, which is a little like for the flammkuchen recipe. The festive season is here and this recipe would work well as a starter as it’s in season and relatively easy to put together.

 

 

 

Phyllo Leek Tart

 

Recipe for 4-6

Prep time:

Cook time: 20 min

 

Ingredients:

300 g leeks

6-7 sheets phyllo pastry (average size of 29cm x 37 cm)

190 g crème fraiche

6 tbsp. butter

2 tbsp. thyme leaves

2 tbsp. roughly chopped hazelnuts

Salt and pepper

 

Recipe:

Heat oven at 210°C.

Cut the leeks into about 7-9 cm long pieces. Lengthwise divide each piece into half being careful to keep the layers into place.

Melt one tbsp. butter in a pan and add the leeks to cook for about 4-5 min per side on a medium fire. Season them with salt, pepper and thyme. Be gentle when turning the leeks as they tend to get undone. Once the leeks are cooked set them aside.

Take one sheet of phyllo pastry and brush it with the melted butter. Top it with another sheet of pastry and repeat the process until all sheets are used.

Make a small crust by folding the edges of the pastry a couple of times. If it doesn’t hold, press it gently down. Brush the crust with a little more butter.

Spread the sour cream on the bottom of the tart and, distribute the leeks on top.

Bake in the oven for 10 min, take the tart out and sprinkle the chopped hazelnuts on top and serve.

 

 

Chicken Sauerkraut Spring Rolls with a Mustardy Dip

Chicken Sauerkraut Springrolls with Mustardy Dip 11.2In the past couple of weeks we’ve had maybe a couple of days of sun and frankly I’m starting to go a little crazy, fortunately I can spend some time in the kitchen and this helps pulling my spirits up. Continue reading

Last week, during one of my lunches with my mother, we made these spring rolls. I was lucky to be able to do this with her since a couple days later she came down with pneumonia. Fortunately she isn’t in the hospital and now she’s on the track of recovery. We had a nice moment together and enjoyed the result of our work.

I adapted this recipe from, once again, Betty Bossi’s Swiss Cookbook. The original recipe called for cheese instead of chicken and the dip was a combination of crème fraiche and the premade sweet chilli sauce. So, except for the idea, I went ahead .did it according to my taste and was really satisfied with the result. It takes a little time to prepare these spring rolls but it’s a fun activity and I loved the taste.

Chicken Sauerkraut Spring rolls with Mustardy Dip

 

Chicken Sauerkraut Spring Rolls with a Mustardy Dip

 

Recipe for 12 Spring Rolls

Prep time: 30-35 min

Cook time: 18-20 min

 

Ingredients

For the spring rolls:

240 g chicken breast(s)

250 g cooked sauerkraut

4 sheets filo pasty

50-60 g melted butter

1 tbsp. rapeseed oil

salt and pepper

For the dip:

100 g sour cream

2 tsp. mustard

1 tsp. honey

2 tbsp. chopped spring onions

 

Recipe

Cut the chicken into thin strips and season with salt and pepper. Heat one tbsp. rapeseed oil and add the chicken to brown for 4-5 min. Once done remove from the pan and set aside.

Heat oven at 200°C.

Take the sauerkraut place it in a tea towel, fold it and press out excess moisture.

Take one sheet of filo pastry and brush it with butter, take a second sheet of filo pastry and place it on top of the first one so that they stick together. Cut the double filo sheets in half lengthwise and then divide each half into three equal parts.

Take one of the cut pieces of filo pastry; add about one tbsp. of the chicken strips and one tbsp. of the sauerkraut. Take two opposing corners and fold them towards the centre. Take the corner that is nearest to you and fold that too; now roll the spring roll towards the last corner. Place the spring roll (join side down) on a baking tray lined with wax paper. Repeat with the rest of the other filo pastry squares. Restart the procedure with the second set of filo pastry.

Quite generously brush the spring rolls with melted butter and cook in the oven for about 15 min.

Meanwhile prepare the dip by mixing all the ingredients together. Serve with the spring rolls still warm from the oven.

Beetroot and Onion Tarte Tatin

Beetroot and Onion Tarte Tatin The other day, over a nice cup of coffee, I was talking to a friend of mine who is French and she told me how much she loved a nice Tarte Tatin. Continue reading

This got my mind working and so decided to try it. I wanted to make this recipe as a savory dish and chose to make it with beets and onions as both the ingredients work well with caramel like flavours. Before anything I went online to learn well about the process and in the end I went midway between shallot tatin and a beetroot tatin. The difference in my tart I used shortcrust pastry instead of puff pastry (a personal preference). I went out, bought what I needed and got to work. I was excited and in the same time a little stressed about the outcome. I enjoyed the final result twice… I shouldn’t have done so because in the evening I was out to dinner with my boyfriend and was not hungry at all.

 

Beetroot and Onion Tarte TatinBeetroot and Onion Tarte Tatin Beetroot and Onion Tarte Tatin

 

Beetroot and Onion Tarte Tatin

 

Recipe for 6

Prep time: 35 min

Cook time: 45-50 min

 

Ingredients

300 g possibly small cooked beetroot (best if home made, but I didn’t have a choice as I couldn’t find fresh ones)

300 g red onions roughly the same size as the beetroot

2 tbsp olive oil

2.5 tbsp sugar

1 tsp thyme leaves + couple springs

1 tsp chopped rosemary leaves + 1 spring

4 tbsp balsamic vinegar

2 crushed garlic cloves

30 g butter

Salt and pepper

Butter shortcrust pastry 26 cm diameter

100 g fresh goat cheese

 

 

Recipe

Heat oven at 200°C.

Put the onions in a pan and pour over boiling water to cover them. After 8-10 min remove the water and peel the onions. Cut them in half. Cut the beetroot into roughly the same size as the onions.

Heat the oil and butter (without browning) in a pan and add the onions and garlic to brown for 10-15 minutes. At mid cooking time add the beetroot to the pan and cook with the onions. Add in the vinegar, the sugar and the herbs. Cook until caramelized.  Remove the pan from the heat, season with salt and pepper to taste. If your pan is not oven proof, transfer the vegetables to a round cake tin (without loose bottom). Place the rosemary and thyme springs in the centre of the pan (or cake tin) and evenly spread the onions and beetroot.

Trim the dough to a round shape if it’s too large. Delicately place it on the pan and tuck in the edges (you can help yourself with the thinner part of a teaspoon). Prick the dough with a knife and place in the oven  until the crust is nicely brown for 25-30 min.

Remove the tart from the oven and leave to set for 5 minutes. Place a dish on top of the pan and flip it. Add the goat cheese either crumbled or like I did: cut into slices.