Wild peach, Gorgonzola & Caramelized Onion Phyllo Quiche

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I love this time of year when the markets are packed with wild peaches. So plump and juicy, it is hard to just eat one. I wanted to use them for a savory recipe and came up with this very easy quiche. The phyllo dough gives it a super crispy edge and I used olive oil, instead of butter to assemble the dough.

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This recipe is enough for a 25cm mold or oven dish.

Ingredients:

For the caramelized onions:

3 medium white onions, thinly sliced

3 tablespoons of olive oil

Pinch of salt

Pinch of pepper

For the cream mixture:

300ml of cream

2 egg yolks

2 eggs

About 1/2 a teaspoon of salt

Pinch of pepper

Pinch of garlic powder

Extras:

150grs of gorgonzola, crumbled

2 wild peaches, thinly sliced

7 sheets of phyllo dough

Olive oil for brushing the dough

Optional:

Fresh thyme to decorate the quiche

 

Preheat  the oven to 180C/350F.

Place the olive oil for the onions in a large pan over medium-low heat. Once the oil is hot, add the onions, salt and pepper. Cook for about 8 minutes until the onions become caramelized. Stir from time to time so that they don’t burn. Set it aside.

Brush your oven dish with some olive oil. Then place one sheet of phyllo dough, brush it with some olive oil and repeat until you are done with all 7 sheets.

Spread the caramelized onions over the bottom of the quiche, then sprinkle the gorgonzola and finally add the peaches.

In a separate bowl, whisk the cream, yolks, eggs, salt, pepper and garlic powder.

Carefully pour the cream mixture over the quiche.

Bake it for about 30 minutes until the dough is golden and the filling is set and slightly golden.

Let it cool down a bit. I like to serve it with a few leaves of fresh thyme.

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Salted Chocolate Ganache Tart with Coconut Macaroon Crust

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I made this tart a couple of weeks ago for a friend of mine that came over. It is very easy to assemble. It has a chewy coconut macaroon crust, a rich chocolate ganache filling and a sprinkle of sea salt adds the final touch. For the crust, I used coconut condensed milk for extra coconut flavor. If you can’t find it, just use regular condensed milk.

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This recipe is for a 35x11cm tart mold, preferably with a detachable bottom.

Ingredients:

For the coconut macaroon crust:

1 egg white

2 cups of unsweetened shredded coconut

½ cup of coconut condensed milk (you can also use regular condensed milk)

Pinch of salt

For the filling:

320ml of whipping cream

225grs of dark chocolate, chopped

30grs of salted butter

1 teaspoon of vanilla essence

Extras:

Sea salt for sprinkling over the tart

 

Preheat your oven to 180C/350F and grease your mold with a bit of vegetable oil.

Start by making the crust. Place egg white, condensed milk, shredded coconut and salt in a large bowl. Mix well. Then press it into the bottom of your prepared baking mold. Try to make the crust as even as possible. I used the back of a spoon to press it into the mold.

Bake it for about 13 minutes until the edges are golden brown. Be careful that the edges don’t burn. Allow it to cool down completely.

Once the crust is cold, start to make the ganache filing. Place the cream and vanilla essence in a medium saucepan over medium heat. Once the cream starts to simmer, turn off the heat. Add the chopped chocolate and butter to the cream. Stir until everything has melted. Then pass it through a sieve to make sure there are no lumps.

Carefully pour the ganache over the crust. Place it in the fridge to set for at least four hours or better overnight.

Sprinkle some sea salt before serving. Enjoy!

Keep it stored in the fridge.

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Whipped Passion Fruit & White Chocolate Ganache Tart

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I’m keeping last year’s Valentine’s Day theme with another dessert filled with passion fruit. This is a quite easy no-bake dessert. Whipping the ganache makes for an airy and much lighter filling. You can top it with any fruit that you like; I used fresh passion fruit, pomegranate, figs and mint.

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You can check last year’s chocolate soufflé with a passion fruit & white chocolate ganache center by clicking here.

This recipe is for a 35x11cm tart mold, preferably with a detachable bottom since the crust crumbles easily.

Ingredients:

For the Oreo crust:

32 Oreo cookies

6 tablespoons of melted butter

For the whipped passion fruit & white chocolate ganache:

100grs of passion fruit pulp (I got it frozen, but if you can’t find it get about 10 fresh passion fruit)

2 tablespoons of sugar

200grs of white chocolate, chopped

150ml of whipping cream

For decoration:

3 figs, sliced

1/3 of a cup of pomegranate seeds

3 fresh passion fruit

Mint leaves

Edible flowers (optional)

 

Start by making the Oreo crust, place the Oreo cookies (the whole cookie, including the cream) in the food processor and pulse until you get very fine crumbs. Then transfer it to a medium bowl and add the melted butter, mix well. Spread the Oreo mixture evenly over the tart to create the crust and press with your fingers to make it as compact as possible. Place it in the fridge until ready to use.

Place the frozen pulp plus the sugar in a saucepan over medium heat, let it reduce until you get about 2 tablespoons of syrup. Make sure to stir so it doesn’t burn. If you can’t find the passion fruit pulp ready to use, place the pulp of about 10 passion fruit in a blender and quickly pulse a couple of times. Don’t over blend it because the seeds will become too fine and you won’t be able to sift them out. Then pass the pulp over a fine mess sieve. And then reduce it in a saucepan with the sugar.

Place the chopped white chocolate and cream in a medium bowl. Melt it in the microwave for 30 seconds at a time. And stir in between until the chocolate has completely melted into the cream. Then using a hand whisk, whisk it to make sure there are no lumps of chocolate. I did this for about 2 minutes. Then place it in the fridge for 20 minutes, giving it a light hand whisk every 5 minutes. The ganache needs to be cool enough to be whipped, but not too cold that it gets hard. Once the 20 minutes are up, take it out of the fridge and add the passion fruit reduction. Whisk it and if there are any lumps, pass it through a sieve.

Using an electric mixer, whisk it for about 4 minutes until it’s light and fluffy.

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Take out the tart from the fridge, and carefully spread the whipped ganache over it.  Place it in the fridge for 1 hour to set. Before serving, top it with  fresh fruit and mint leaves. I used figs, pomegranate seeds, fresh passion fruit and edible flowers.  Enjoy!

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Beet & Pea Hummus Tart

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Beets have become one of my favorite vegetables. As a kid I would pick them out of my food and now you can find here many recipes which include this gorgeous produce. I’m already looking forward to spring and this dish reflects that. The golden and candy cane beets add bright colors to this tart. It is filling without being heavy, and great to share at any dinner party.

This recipe is for 1 sheet of puff pastry (40x24cms).

For the pea hummus:

1/3 cup of tahini

1 cup of frozen peas, blanched for 1 minute

1 cup of canned chickpeas, drained

Juice of 1 lime

4 tablespoons of olive oil

Pinch of garlic powder

Pinch of celery salt

Salt to taste

For the beets:

1 medium golden beet

1 medium candy cane beet

Juice of 1 lime

2 tablespoons of white vinegar

5 tablespoons of olive oil

Salt to taste

Extras:

1 sheet of puff pastry (40x24cms)

Egg wash (1 egg beaten with 1 tablespoon of water)

¼ cup of toasted slivered almonds

 

The night before, place the frozen puff pastry in the fridge to thaw overnight.

To make the pea hummus, place the tahini in the food processor and pulse for 2 minutes. Then add the blanched peas and pulse for 3 minutes. Add the chickpeas and pulse for another 3 minutes. This will result in a smooth hummus. Finally add the lime juice, olive oil, garlic powder, celery salt and salt to taste. Pulse until everything is mixed through. Then transfer it to a bowl, cover it with plastic wrap and set it aside.

Preheat your oven to 180C/350F. Once the oven is hot, take the puff pastry out of the fridge.

Roll out the puff pastry over a sheet of parchment paper. Fold the edges, making a 1 cm border and pinch to seal them. Using a fork, pinch the dough all over, except for the borders. Brush the whole pastry with the egg wash and bake it for 20 minutes till its golden. Then allow it to cool down.

While the puff pastry is cooling down, start making the beets. Peel them and with the help of a mandoline, slice them as thin as possible. Place the lime juice, vinegar, olive oil and some salt in a large bowl. Add the beet slices and mix well. Let them pickle for at least 5 minutes, and mix them halfway through.

Once the puff pastry has cooled down and the beets have sat in the vinaigrette for at least 5 minutes, start assembling the tart. Spread the hummus evenly all over the puff pastry. Then arrange the beet slices over the hummus. I folded each slice in half and tried to alternate the colors. Finally sprinkle the toasted almonds all over the beets. Enjoy!

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Purple Carrot & Golden Beet Tart with Tahini & Sumac

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I made this tart today for dinner and it hardly lasted till dinner. Since I cook everything early to be able to photograph it during daylight, it was hard to stop eating it. I love the sweetness of the carrots and beets combined with the citrusy sumac and creamy tahini. It’s a very easy tart to make for this holiday season.

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This recipe is enough for a 40x24cm tart.

Ingredients:

1 sheet of puff pastry (40x24cms)

4 medium purple carrots, thinly sliced lengthwise with a mandolin

1 very large golden beet, thinly sliced with a mandoline

Olive oil

Salt

Pepper

For the tahini-sumac sauce:

¼ cup of tahini

1 tablespoon of sumac

Juice of ½ a lemon

2 tablespoons of olive oil

1 tablespoon of honey

2 tablespoons of balsamic vinegar

Pinch of garlic powder

Pinch of onion powder

Chili flakes to taste

Pinch of salt

Pinch of pepper

For the toppings:

80grs of feta, crumbled

¼ cup of chopped chives, dressed in a bit of olive oil, white vinegar, salt and pepper

¼ cup of toasted pine nuts

2 tablespoons of pomegranate seeds

Extra:

Egg wash

 

Preheat your oven to 180C/350F.

Cook the thinly sliced carrots and beets in a large pan with some olive oil, salt and pepper. I cooked them separately for about 5 minutes until tender but still firm, stirring often.

To make the tahini-sumac sauce, just mix all of the ingredients in a bowl.

Place the puff pastry on an oven sheet lined with parchment paper. Fold the edges, making a 1cm border and pinch to seal them. Using a fork, pinch the dough all over, except for the borders.

Spread the tahini-sumac sauce evenly over the pastry. Arrange the cooked carrot and beet slices all over the pastry. Make sure to spread them evenly, so there is a good ratio of carrot/beet on each slice later on.

Brush the edges of the puff pastry with the egg wash. Bake it for 35 minutes, till golden.

To serve, spread the crumble feta all over. Do the same for the toasted pine nuts, pomegranate and the dressed chives. Enjoy!

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

 

Heirloom Tomato, Goat Cheese & Greek Yogurt Tart with Basil & Almond Pesto

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I’m taking advantage of summer produce as much as I can. Every time I go to the market and see beautiful heirloom tomatoes, I can’t help myself and have to get some. For this tart, I first oven dried them to keep them from getting the filling moist.

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The filling is a bit lighter since I used Greek yogurt instead of cream. I swirled some pesto into the filling for extra flavor and to add a different texture.  I added grated parmesan and freshly ground pepper to the crust for extra flavor as well. I ate it with a baby kale salad with a simple vinaigrette.

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Ingredients:

For the tomatoes:

3 big heirloom tomatoes, sliced about 1.5 to 2 cm thick

5 cherry tomatoes, sliced in half

1 teaspoon of sugar

Salt

Drizzle of olive oil

For the crust:

1 1/3 cups of all-purpose flour

3 tablespoons of grated parmesan

Freshly ground black pepper

100gr of cold butter, chopped

Pinch of salt

¼ cup cold water

For the goat cheese filling:

1 cup of Greek yogurt

200gr soft goat cheese, at room temperature

2 eggs

Pinch of salt

Pinch of pepper

For the pesto:

45gr peeled roasted almonds

1 bunch of basil, reserve a few small leaves to decorate the tart later

30gr of grated parmesan

1/3 cup of olive oil

Pinch of garlic powder

Pepper

Pinch of salt

 

To oven dry the tomatoes:

Place the tomato slices on a baking tray lined with parchment paper. Sprinkle with salt, sugar and drizzle some olive oil. Dry them for 2 hours at 130C/270F. Once the 2 hours are up, remove them from the oven and set aside to cool.

To make the pesto:

Place all of the ingredients in the food processor and pulse until everything is mixed. Cover with plastic wrap and keep it in the fridge until ready to use. You will only need 5 tablespoons of this pesto; you can use the leftover for something else.

To make the crust:

Place the butter, flour, parmesan, salt & pepper in the bowl of the stand mixer fitted with the paddle attachment.  Mix on low speed for a few minutes until the pieces of butter get smaller.  Then add the cold water and mix on low for a few extra minutes, until you get an even dough. Form a ball with the dough, flatten it a bit with your hands, wrap it in plastic and let it sit in the fridge for 30 minutes.

Once the dough has rested in the fridge, preheat the oven to 180C/350F. Grease and flour a 9 inch – 23cm pie mold. It is better if it has a detachable bottom, just makes it easier to slice the tart later.

Lightly flour your working area and roll out the dough in a circular shape, enough to cover the pie mold. Line the pie mold with the dough, pressing firmly on the edges. Place it in the fridge for 15 minutes.

Take the pie out of the fridge and pinch the bottom with a fork.  Line it with parchment paper and fill it with uncooked rice or pastry weights. Bake for 10 minutes. Then remove the rice and parchment paper, and bake for 5 more minutes. Remove it from the oven but the keep the oven on.

To make the goat cheese & Greek yogurt filling:

Just blend all of the ingredients until evenly combined.

To assemble the tart:

Pour the goat cheese filling over the partly baked crust.  Just don’t pour it up to the edges, because it still needs the pesto and you don’t want it to overflow.  Separate 5 tablespoons of the pesto and spoon it over the filling. Then grab a knife and swirl it around, be careful not to touch the crust. Bake it for 20 minutes.

After the 20 minutes are up, remove the tart from the oven. Spread the oven dried tomatoes over the top and bake it for 10 extra minutes.

Allow the tart to cool down for 1 hour before slicing it. You can decorate it with some fresh basil leaves. I like to serve it with a simple salad.

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

 

 

 

 

Heirloom Tomato, Fresh Corn & Miso Butter Galette

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I had an issue with my laptop early last week and I had to have it repaired. I finally got it back, so I can post a new recipe again. I made this galette a few days ago for dinner. Taking advantage of summer produce, I got more heirloom tomatoes. For some sweetness I added corn to the filling. But not just corn, I cooked it in miso butter. The miso butter goes very well with the corn. And while baking, it chars a bit which gives it another level of flavor.

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This recipe makes 2 medium galettes.

Ingredients:

For the crust:

1 cup of all-purpose flour

½ cup of cornmeal

½ cup of buckwheat flour

150gr of cold butter

1 egg yolk

½ teaspoon of salt

2 tablespoons of grated Parmesan cheese

¼ cup of cold water

For the filling:

7 heirloom tomatoes

2 ears of corn

2 tablespoons of butter

2 teaspoons of aka miso

Extras:

About 4 tablespoons of grated Parmesan

Egg wash

 

You can make the crust using a food processor or a stand mixer fitted with the paddle attachment. I used the stand mixer. Add the all-purpose flour, cornmeal, buckwheat flour, salt, parmesan and cold butter. Mix on low speed for about 2 minutes. Then add the egg yolk and water, mix on low speed for a couple of minutes until you have an even dough.

Divide the dough into 2 pieces. Make each piece into a ball and then flatten it with the palm of your hands. Wrap them in plastic wrap and let them rest in the fridge for 30 minutes.

While the dough is resting, slice the tomatoes. Don’t make them too thin otherwise they will break too easily while cooking them. Place the slices in a non-stick pan over medium heat. Let it cook for 1 minute per side and then place them on a rack with a plate underneath to catch all the liquid. Let them drip until the dough is ready. This is important, otherwise they will make the crust soggy while baking.

About 4 minutes before the dough is ready, slice the kernels off the cob. Melt the butter in a pan over medium heat. Once the butter has melted, add the miso and stir to mix it. Then add the corn. Cook for about 3 minutes while stirring. Transfer the miso corn into a plate and set aside.

Preheat the oven to 200C/390F.

Take out the dough from the fridge. Place a sheet of parchment paper on your working area. Sprinkle a bit of flour on the parchment paper and start rolling out the dough in the shape of a circle of about 22cm. It doesn’t need to be a perfect circle, just make sure it’s not too thick. Add a bit of the corn, leaving a 3cm border. Then add half of the tomato slices and finish with some more corn. Fold the edges over the filling, pressing to secure them. Repeat for the other galette. I didn’t add any salt to the filling, because for me the miso was salty enough.

Brush the edges of the crust with the egg wash and bake for 10 minutes.

Then lower the heat to 180C/350F. Remove the galette from the oven. Brush the edges again with some egg wash and sprinkle 2 tablespoons of Parmesan over the edges. Finish baking for 25 to 30 minutes until the edges are golden.

Let it cool down for about 10 minutes before serving. You can serve it with a bit of chopped chives for some extra color.

 

 

Rhubarb, Goat Cheese & Thyme Tart

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Rhubarb season has started and I couldn’t be more excited. I had something savory in mind and couldn’t wait to get my hands on some stalks. I was looking for it in my market a couple of weeks ago and couldn’t find any. I finally found it a week ago in one stand at the Albert Cuyp market and just had to get it

I wanted to top a tart with it and get that nice pink color all over it. But I wanted it thinly sliced, which means I lose the color as it is only on the outer part. Therefore I decided to dye the rhubarb slices. I’ve seen that you can color it with grenadine syrup. I actually wanted to try and color it with beet juice but I forgot to get some, so I ended up just using red food coloring which I had in the house. I added some Greek yogurt to the filling instead of adding cream just to lighten it up a bit. The pastry dough is very simple to make from scratch.  My hubby and I finished the whole tart for dinner with a side of green salad.

This recipe makes a tart for a 9 inch – 23cm pie mold.

Ingredients:

For the pastry:

1 1/3 cups of all-purpose flour

100gr of butter, cold

¼ cup cold water

Pinch of salt

For the filling:

1 cup of Greek yogurt

200gr soft goat cheese, crumbled

5 sprigs of thyme, leaves only

2 eggs

1 tablespoon of maple syrup

Pinch of salt

Pinch of pepper

For the Rhubarb:

2 rhubarb stalks, thinly sliced with a potato peeler or cheese slicer

For the coloring bath:

2 cups of water

2 cups of sugar

30 drops of red food coloring (just to color the rhubarb, then you’ll throw it away)

 

Start by making the pastry; place the butter, flour and salt in the food processor. Pulse until the dough resembles breadcrumbs, then add the water and pulse until you get an even dough. Form a ball with the dough, wrap it in plastic and let it sit in the fridge for 30 minutes.

While the dough is resting in the fridge, start to prepare the rhubarb. Cut each stalk into 3 even pieces, and then thinly slice each piece using a potato peeler, cheese slicer or mandolin.

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To prepare the simple syrup, just mix the water with the sugar in a pot over medium heat. Stir until the sugar has dissolved. Transfer to a bowl and allow it to cool for 5 minutes, so it is not super-hot. Then add the food coloring and mix it well. Add the rhubarb slices and let them soak in the coloring bath, once it is cool enough; just put it in the fridge until ready to use.

Once the dough has rested in the fridge, preheat the oven to 180C/350F. Grease and flour a 9 inch – 23cm pie mold. It is better if it has a detachable bottom, just makes it easier to slice the tart later.

Lightly flour your working area and roll out the dough in a circular shape, enough to cover the pie mold. Line the pie mold with the dough, pressing firmly on the edges. Put it in the fridge for 15 minutes.

Take the pie out of the fridge, line it with parchment paper and fill it with uncooked rice or pastry weights. Bake for 10 minutes. Then remove the rice and parchment paper, and bake for 5 more minutes.

For the filling, just blend all of the ingredients until evenly combined. Pour it over the pastry.

Drain the dyed rhubarb and then carefully arrange it in a circular motion on top of the filling. Bake the tart for 30 minutes.

Allow the tart to cool for 15 minutes before slicing it.

For more foodie inspiration, you can follow me on Instagram and Facebook.

 

Fig, Ricotta and Gorgonzola Tart

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This is a nice way of using fresh figs before they are gone from the markets.  It is a savory tart with a bit of sweetness from the honey and salty goodness from the bacon. I also added a bit of wild peaches since I love the combination.  It’s a super easy meal.

Ingredients:

1 sheet of puff pastry (about 30x25cm)

250gr Ricotta

150gr Gorgonzola, cut into little blocks

100gr bacon (fried till crispy, then chopped)

3 figs, sliced into 6 pieces

2 wild peaches, sliced without the pit

1 egg

2 tablespoons of honey

¼ teaspoon of salt

½ teaspoon of dry thyme (you can also use fresh)

Pepper

1 egg for the egg wash

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Preheat the oven to 180C/350F.

Cook the bacon until crispy, then chop it.

Line a baking sheet with parchment paper. Extend over it the sheet of puff pastry. Using your fingers fold in about one centimeter of the edges to create a crust. Pinch the inside of the pastry with a fork.

In a small bowl, mix in the ricotta, gorgonzola, honey, egg, salt, pepper and thyme.

Spoon the ricotta mixture over the pastry. Sprinkle the bacon  and then arrange the figs and peaches.

Brush the edges of the pastry with the egg wash.

Bake until the edges are golden, about 25 minutes.

Serve warm. I like to eat it with a simple arugula salad.