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Rum & Raisin Chocolate Walnut Pie

December 2, 2016 by TheWhiteRamekins

rum raisin chocolate walnut pie

Come winters and the craving to bake and eat desserts grows stronger for me. I just wish to have some dessert after every meal. I know, this might not sound a healthy habit. I try to eat desserts in moderation. And sometimes, even a small bite of jaggery does the trick. But other times, I yearn for something indulgent too, like a boozy nutty dessert. And I believe it’s perfectly normal to eat pie during these festive months of winters. …

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Filed Under: Pastry Tagged With: baking, festive, food, food photography, food styling, healthy, holiday, India, pie, tart, whole wheat

Spinach Feta Pine Nut Tart

August 17, 2014 by TheWhiteRamekins

Spinach Feta Pine Nut Tart

This Spinach Feta Pine Nut tart finds it’s resemblance to the classic Greek tart Spanakopita, except for this being baked in an all butter puff pastry tart shell than the exotic phyllo pastry sheets. It’s one heavenly savory tart which perfectly finds it’s way on to your Sunday brunch table. It’s way more easier than you would’ve thought. And the life gets even easier, if you use a store bought puff pastry. And that is what I exactly did.

Spinach Feta Pine Nut Tart

Ready to use puff pastries always give a foolproof result. The only challenge I face with them is that all we get here is the one made with salted butter, so you are only left with the savory stuff. For the desserts and other sweet treats, I still have to take the longer laborious route. And the desserts with puff pastries are saved for those cold winter days, when it is slightly easier to manage the butter with rolling pin. But for now, when I am not getting enough time to be spent in the kitchen, I can still enjoy this hearty healthy and summery tart.

Spinach Feta Pine Nut Tart

I prefer to blind bake the tart shell because that keeps the tart crunchier for a longer time. The filling is amazingly simple yet high on flavors. The salty feta and parmesan cheeses pair perfectly with the creamier spinach filling. And the toasted pine nuts give it rounded and nutty flavor, almost an exotic Greek treat. It’s heavenly served alongside a light greens and tomato salad and a glass of fruity white wine. What more one could ask for on a Sunday? 

Spinach Feta Pine Nut Tart

Spinach Feta Pine Nut Tart
2014-08-17 07:08:36
Spinach Feta Pine Nut Tart, a puff pastry based twist to classic Greek Spanakopita.
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Ingredients
  1. 800 gm fresh spinach, washed and chopped
  2. 2 cloves garlic, finely chopped
  3. 1 medium onion, finely chopped
  4. 3 tbsp olive oil
  5. 1/2 cup sour cream
  6. 1/2 cup feta, cut into cubes
  7. 1 egg
  8. 1/4 cup grated parmesan
  9. 1/2 tsp chili flakes
  10. 1/2 tsp crushed black pepper
  11. Salt, to taste
  12. 400 gm puff pastry
  13. 1/3 cup pine nuts
  14. 1/2 cup mixed fresh herbs (basil, oregano, parsley)
Instructions
  1. In a pan, heat the olive oil gently. Add the garlic and onion and saute on medium heat for 2 minutes until onions are translucent. Add the spinach and stir. Let the spinach cook for about 10 minutes, stirring in between, or until all the water in pan has dried up completely. Let cool completely.
  2. Preheat the oven at 180 degree C. Line the pine nuts in a large baking sheet and roast in oven for about 5 minutes. Take them out of oven and let cool in the baking sheet.
  3. Increase the oven temperature to 200 degree C. Roll the pastry in a rectangle large enough to cover a 14 x 4 inch rectangular loose bottom tart pan.
  4. Gently place the pastry into the tart pan and snuggle it along the edges using your fingers. Prick the pastry surface at multiple places using a fork. This will prevent the pastry to puff up heavily while pre baking.
  5. Cover the pastry with a parchment paper and fill it with baking beans. Place on a baking sheet and bake for 10 minutes. Remove the parchment paper and baking beans after 10 minutes of baking and then bake for another 5 minutes.
  6. Meanwhile prepare the filling, by mixing the cooked spinach, egg, sour cream, parmesan cheese, chili flakes, pepper and fresh herbs in a large bowl. Add salt sparingly, as the paremsan and feta cheese have enough salt.
  7. Once the tart shell has pre baked, pour the filling into the shell and spread evenly. Drop the feta cheese cubes on filling and press them inside gently. Scatter the toasted pine nuts on top of filling. Bake for about 20-25 minutes at 200 degree C preheated oven or until the filling is just set.
  8. Serve warm or at room temperature.
By Himanshu Taneja
The White Ramekins https://thewhiteramekins.com/

Filed Under: Pastry, Savory Tagged With: baking, feta cheese, food, greek, Savory, spinach, summer, tart

Tomato Goat Cheese & Basil Pesto Tart

September 27, 2013 by TheWhiteRamekins

Tomato Goat Cheese & Basil Pesto Tart

Tomatoes and basil together is a classic pair. You just can’t think of tomatoes without fresh basil leaves. And add some wonderful goat cheese to them, it ties up the knot between the two so well that just one slice of this buttery tart loaded with so much of goodness and gorgeousness can ride you straight through heaven.

Tomato Goat Cheese & Basil Pesto Tart 2

I often make tomatoes and basil sauce for my pasta and pizza at home. The passata simmering slowly in huge pot with fresh basil leaves, can’t just be replaced by some bottled stuff. The vibrantly red sauce gives the pasta a whole new identity. And I love serving that to my friends quite often too. It’s kinda quick fix for a dinner party at my home.

Tomato Goat Cheese & Basil Pesto Tart 3

I used to buy a lot of fresh basil leaves from market, until very recently, when I brought home two pots with tiny basil plants. I saw them flourishing day by day, bearing loads and loads of happy green leaves. Seeing them growing so quick, just makes me happy. I would make a lot of pasta sauce and then I would whiz some leaves into beautiful pesto.

Tomato Goat Cheese & Basil Pesto Tart 5

A basil pesto and tomato sandwich is my favorite weekday breakfast. A humble yet generous slather of green summary basil pesto on a slice of wheat bread with freshly sliced tomatoes, has become my favorite breakfast besides granola and fruits. I wouldn’t mind slipping some into my lunch box to be enjoyed in evening, as I have been staying pretty late at work these days. A bite just freshens up my mood.

Tomato Goat Cheese & Basil Pesto Tart 6

I know, Italians would scoff me at, hearing that I substitute pine nuts with almonds in my pesto. But truly speaking, almonds are a great addition too. Plus they are budget friendly too, as compared to pine nuts. So that way, I can make basil pesto frequently, and save the pine nuts for some other day.

Tomato Goat Cheese & Basil Pesto Tart 3

Tomato Goat Cheese & Basil Pesto Tart 1

Okay, so now speaking about the tart, it’s a wonderful, light summery tart recipe, which you would love baking for a Sunday bunch and serve it alongside some fresh greens. It sounds simpler than it’s mouthful name. If you made your tart dough and basil pesto beforehand, you are all sorted.

Tomato Goat Cheese & Basil Pesto Tart 8

And did I mention, that it’s a vegetarian’s delight. Yup, it doesn’t even require any eggs to be added. So you could treat a larger group and I am sure non-vegetarians wouldn’t miss the meat.

Tomato Goat Cheese & Basil Pesto Tart 7

Basil Pesto

Ingredients

1 1/2 cups fresh basil leaves
1/4 cup almonds
2 cloves garlic, chopped in halves
3 tablespoons olive oil
1/2 cup parmesan cheese

Directions

  1. Place almonds in food processor and whiz them until coarsely processed. Add remaining ingredients and process until all the ingredients are well combined. Store in a glass jar.

Tomato Tart

Ingredients

Tart Crust:

1/2 cup all purpose flour
1/2 cup whole wheat flour
1/4 cup yellow cornmeal
85 gm butter
1/4 tsp salt
2 tbsp chilled water

Filling:

3/4 cup goat cheese
1/2 cup ricotta, drained
2 cup sliced cherry tomatoes
1/2 cup basil pesto {recipe above}
2 tbsp olive oil
sea salt to sprinkle
cracked pepper
handful fresh basil leaves

Directions

  1. For the crust, pulse both flours, cornmeal and salt in a food processor. Add chopped butter and pulse 15-20 times, to make fine crumb.
  2. Add the water and pulse for another 10 times to bring the crumbs together.
  3. Place the dough between two large sheets of cling wrap to form a round disc. Roll the dough into a 12 inch circle. Peel one side of cling wrap and invert the rolled pastry loosely onto a 9 inch tart pan. Using your finger tips, gently snug the pastry into the tart pan, peel the other cling wrap. Cover with aluminium foil and bake for 15 minutes in a 190 degree C oven.
  4. Remove the foil and bake for another 10 minutes, until tart becomes golden. Let it cool completely.
  5. For the filling, mix goat cheese, ricotta, cracked pepper in a bowl and set aside.
  6. Spread a thin layer of the pesto over the entire base of cooled tart. Spread the goat cheese and ricotta mixture over it.
  7. Top with cherry tomatoes with halved sides facing upwards, Sprinkle torn basil leaves, drizzle with olive oil and sprinkle some sea salt over it. Bake for 20-25 minutes at 190 degree C oven.
  8. Serve warm with some more fresh basil leaves sprinkled over.

Filed Under: Pastry, Savory Tagged With: basil pesto, food, healthy, nuts, Savory, summer, tart, tomato tart, vegetarian

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Hi! I'm Himanshu - a home chef who loves to cook, bake, style and photo shoot... Read More…

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