The basics; once, twice, three times a (savoury) Lady

An older relative once gave me an earful for calling our dessert a tart. A lemon tart.

He felt it rude and unnecessary to use the word tart and suggested we swap it for a more pleasant noun such as lady. Since that day we refer to tarts of all flavours as Ladies. See? Much nicer.

So here we have a basic savoury Lady with three different ideas for fillings. Of course if making pastry isn’t your thing, then definitely use thawed shortcrust pastry from the supermarket.

Here’s the pastry recipe and the fillings follow
400g plain flour
1 tsp salt
200g butter, diced
1/3 cup iced water

Measure out the flour and salt into a large bowl. Add the diced butter and place in the freezer for half an hour. Then tip the lot into the bowl of a food processor, add the iced water and pulse until the mixture resembles fine breadcrumbs. Turn this out to a lightly floured bench and bring together with the heel of both hands until you have a smooth dough. Shape into a large, flat disc, wrap with plastic and place in the fridge for half an hour.

Preheat the oven to 200C. Remove pastry from the fridge, re-dust your work surface with flour and roll out the pastry until you have a nice thin round. Grab yourself a loose-bottomed tart tin (mine is 24cm in diameter) and gently drape this over your rolling pin and then unroll into the tin. Press into the fluted corners and gently roll the pin over the top of the tin to trim the pastry edges nice and neatly. return this to the fridge for another half an hour.

To blind bake the pastry shell, line it with baking paper and then tip in any spare change you have lying around the house. Seriously! Coins are a great pastry weight and can/should of course be re-used after baking. Place in the oven for 10 minutes or until the base and sides are just beginning to turn golden. Remove from heat, discard baking paper but not coins, and set aside while making the filling.

Lady 1 (pictured) - Sweet potato, sage and caramelised onion
3/4 cup cream
2 eggs
2 red onions, thinly sliced
1 cup sweet potato, peeled and diced
handful sage leaves
salt and pepper to taste

Whisk the eggs and cream together and season to taste. Heat a saucepan over medium-low and add a tablespoon of olive oil. Cook the onions until lovely and soft, this will take 20 minutes or so. Toss the sweet potato in a little olive oil and sea salt and cook in the oven for 15 minutes or until soft and just beginning to brown on the edges. Line the base of the blind-baked pastry shell with the sweet potato, top with onions and sage leaves and then pour over the egg and cream mixture. Bake for 20 minutes or until the top of the tart is beautiful and golden. Let set for at least ten minutes before eating. This tart is great warm or room temperature.

Lady 2 - Sun-dried tomato, thyme and feta
3/4 cup cream
2 eggs
100g sun-dried tomatoes
1/2 cup feta cheese, cubed
2 tbsp thyme leaves
salt and pepper to taste

Whisk the eggs and cream together and season to taste. Line the base of the blind- baked pastry shell with the sun-dried tomatoes, top with feta and thyme leaves and then pour over the egg and cream mixture. Bake for 20 minutes or until the top of the tart is beautiful and golden. Let set for at least ten minutes before eating.

Lady 3 – Bacon, pea and parmesan
3/4 cup cream
2 eggs
1/2 cup parmesan cheese, finely grated
6 strips bacon, rind removed and cut into strips
1 cup peas, cooked
salt and pepper to taste

Whisk the eggs, cream and cheese together and season to taste. Place a saucepan over medium heat with a little olive oil and cook the bacon until nice and crispy. Set aside on some kitchen paper for a moment. Line the base of the blind-baked pastry shell with the bacon and peas, then pour over the egg and cream mixture. Bake for 20 minutes or until the top of the tart is beautiful and golden. Let set for at least ten minutes before eating.

  • vera

    he sounds extremely petty – its a tart n should be called a tart! lol