food & photography
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. …
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.
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.
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?
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.
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.
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.
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.
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.
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.
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.
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
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