Back To Baking

I know I haven't been posting many recipes lately and I'm determined to get back to not only cooking new things, but also sharing them with you all. I've had a throw-out of some magazines that were lying around and also had a good dig through all the torn out recipe pages that have been shoved into the ugly binders. Both ugly binders are full to bursting with lovely recipes and ideas, some I need to plan for when we have dinner guests, others are terrific for weeknight family meals, and I can't wait to try some of them out.

I made this yummy savoury tart for dinner last night and served it with a garden salad. I didn't have the proper tart tin but used a regular slice tin and, while it didn't look quite as pretty as the picture in the magazine, it was just fine. It also had the added bonus of using 4 eggs - and with the chooks now laying five or six every day I'm very happy with recipes that use up lots of them.

A quick question. Well two really. Does the idea of making pastry from scratch intimidate or scare you? I learnt how to make pastry a couple of years ago (after always buying the frozen stuff) and now can't believe I was ever worried about how hard it was. The pastry for this tart is the easiest yet so don't let the idea that you're making it from scratch scare you off. Question number two- do you know what 'blind baking is'? I was chatting with a friend a while ago and she had no idea what I meant when I said that something needed to be blind baked.

Broccollini Tart

from Australian Good Taste, February 2011

265 (1 3/4 cups) plain flour

125g butter, chilled, chopped

2-3 tbsp chilled water

4 short-cut bacon rashers, thinly sliced

65g (3/4 cup) coarsely grated cheddar

1 bunch broccollini, trimmed

4 eggs

125ml (1/2 cup) pouring cream

1. Process flour and butter in a food processor until the mixture resembles fine breadcrumbs. Gradually add water until mixture just comes together . Roll out onto a lightly floured surface until 5mm thick. Line an 11.5 x 34cm fluted tart tin, with removable base, with pastry. Trim the excess. Place in fridge for 30 minutes to rest.

2. Meanwhile, cook the bacon in a large non-stick frying pan over medium heat, stirring often, for 3-4 minutes or until light golden. Transfer to a place lined with pater towel.

3. Preheat oven to 200C. Line the pastry case with non-stick baking paper and fill with pastry weights or rice. Bake for 15 minutes. Remove the paper and pastry weights or rice. Bake for a further 5 minutes or until light golden. Reduce the oven temperature to 160C.

4.  Place the tin on a baking tray. Sprinkle half the bacon and half the cheddar over the pastry case. Arrange the broccollini on top, trimming to fit as necessary. Whisk the eggs and cream in a bowl until well combined. Pour over the broccollini. Sprinkle with remaining bacon and cheddar. Bake for 35 minutes or until just set.