French Onion Tart ©
This is an all time favorite!
Now that we are on Pies and Tarts and “Filo” pastry this excellent recipe came to mind, perfect as a starter, light meal or as part of a buffet.
Serve with a nice mixed leaved green salad.
Bod this one is for you, I remember making it for you when you came to stay and I got the L’urst, full marks!
Easy and quick to make
4-6 persons
Oven temperature 200.C
40-45 minutes
Ingredients
2 rounds ‘Filo’ pastry from a pack of ‘Krustas’ pastry.
50g butter
450g thinly sliced onions
Melted butter for pasty brushing
2 eggs lightly beaten
150 ml cream
4 tbs grated parmesan cheese
salt and freshly ground pepper
Sprig parsley for decoration
Method
Pre-heat oven.
1. Butter 20cm diameter pastry case, loose base or oven to table wear. Unwrap Filo pastry and lay 2 layers on pastry case, buttering in between layers, press down into pastry case, trim round overlap to rim of pastry case with scissors, and butter generously again Filo all over, including up the sides.
2. Peel and finely slice onions, place in frying pan together with butter and saute over a medium heat for ten minutes, until onions are quite soft and just lightly browned. Draw pan off heat and allow to cool for five minutes. Lightly beat eggs together with cream and 3 tbs of parmesan, season and mix into onion mixture. Reserve the 4th tbs of parmesan to sprinkle over the top.
3. Pour mixture into pastry case, even out and sprinkle with remaining parmesan.
4. Place in the middle of pre- heated oven, 200. C, and bake for 40-45 minutes, until browned on top. If Filo is beginning to over brown, place tin foil on top to complete the cooking time. The point of a sharp knife inserted into the center of your tart, should come out clean.
5. Serve immediately decorating just before serving with a sprig of parsley.
N.B. Tip: This tart is also excellent made with sliced leeks, or a mixture of the two.
Pre-heat oven to 200.C.
Butter tart case, add first layer of Filo, press into corners, butter and repeat with second layer. Again press well into corners, butter and trim round top of tart dish with scissors.
Slice onions and saute them in butter over a gentle heat for ten minutes, or until just turning a very light brown.
Leave to cool for five minutes.
Add lightly beaten eggs, cream and 3 tbs of parmesan. Season.
Sprinkle remaining parmesan over the top.
Peach Galette ©
Peaches are wonderful just as they are, ripe juicy and full of summer and it is very difficult to improve on them!
In my opinion once you cook peaches, a lot is lost and they then fall into the category of ‘tinned’ peaches, which
are not at all the same thing.
My recipe for “Peaches and Greek Yogurt,” is delicious, because no cooking is involved, but
in these instances we must always look to the French to be sure of finding an exception to the rule!
Long long ago a wonderful French family visited us and they did nothing but produce wonderful meals using all
the local Greek produce. “Vive La France, vive Les Vacance!”
This is one of the recipes they made and although I was very young, I still remember it to this day!
This is for Gabrielle, with much love. The Canadian Maple Sugar is delicious, thank you again. xxx
Easy
3 Persons
Oven Temp 200.C for 20-30 minutes
Ingredients
3 sheets Filo pastry folded in half to make 6 in total
2 large perfectly ripe summer peaches
A sprinkling of sugar or “Canadian Maple Sugar,” if available!
50 g butter
Home made apricot jam for glazing
A squeeze of lemon juice
A few grates of lemon or lime zest
Flowers to decorate
Accompaniment: vanilla ice cream or cream or clotted cream!
Method
Pre-heat oven 200. C.
1. Melt butter in small saucepan and have pastry brush ready.
2. Unravel your Filo pastry and put to one side three sheets.( Put rest away. ) Fold your three sheets in half and using a suitable round, 22 cm in diameter, cut round with scissors and quickly butter the layers before they dry out, starting from the bottom one and adding the layers one by one. See pictures.
3. Peel and halve peaches, discard stone and slice thin slices onto a plate. Sprinkle with lemon/lime juice and a little zest. This will prevent the peaches from browning.
4. Arrange the peach slices overlapping onto your pastry, leaving 1 cm border. Once you have completed the outer round, repeat a second round to fill the inside. See photograph. Butter peaches all over with melted butter.
5. Sprinkle your peaches only, not the pastry, with sugar or if available, wonderful “Canadian Maple Sugar.” Important : With a sharp knife knock up the pastry, by gently knocking into the sides of the pastry to slightly separate the sheets of Filo all around the sides. Finally brush with apricot jam to glaze your “Galette.”
6. Place in middle of oven and cook for 20-30 minutes to cook Filo pastry fully. If it becomes too brown on top cover with tinfoil and cook until Filo is really crispy.
7. Remove from oven and using a pastry brush, brush with melted apricot jam.
8. Using a large palette knife, run it under your “Galette,” then with the aid of the grease proof paper, slide the “Galette” onto your serving dish.
9. Decorate and serve warm along with vanilla ice cream, cream or clotted cream!
Choose wonderfully ripe summer peaches.
Place butter in saucepan and gently melt over a low heat.
Choose suitable baking tray and cover with a sheet of grease proof paper. Open your Filo and separate to one
side three sheet. Fold them in half and place your suitable round, 22 cm, on top. Cut
round with a pair of scissors and quickly butter the sheets of Filo, using pastry brush.
Here I first buttered my baking tray and then I placed my sheet of grease proof paper on top and then the stack
of Filo circles.
Start buttering the sheets of Filo from the bottom upwards.
Peel peaches and slice wafer thin. Arrange overlapping in a circle, leaving 1 cm border and then repeat the
same to fill the center.
Sprinkle with lemon/lime juice and zest.
Sprinkle peaches only, not pastry with sugar, or Canadian Maple Sugar better still!
Place 3 tbs of apricot jam in a saucepan and melt. Using a pastry brush, brush apricot jam over peaches only,
not pastry.
Once cooked you can glaze again with a little apricot jam to make your “Galette” more shiny.
Using a large palette knife slide under pastry, to be sure it is not stuck to your g.p.p. and gently slide onto
serving dish with the help of your paper.
The layer of Filo underneath your “Galette” should be wafer thin.
Final result. Decorate with flowers and mint leaves.
John’s Greek Baked Feta ! “Feta Psiti ” ©
Just the thing for the barbecue ! Or part of a quick dinner!
Easy !
4-6 persons
Oven Temp. 200.C.
20-30 minutes.
Ingredients
2 slices of Feta 1 cm thick, cut from a 200 g block
Half a tomato sliced
1/4 red or green sweet pepper sliced
1/2 small onion sliced
1 fresh green or red chili
1 tsp Oregano
Freshly grated black pepper
olive oil
Method
Pre-heat oven to 200.C.
1. Assemble as in photograph on a sheet of tin foil.
2. Drizzle with olive oil.
3. Cover with another sheet of tin foil, scrunch into tight parcel and bake in the oven or on the barbecue.
This is a great recipe, for all you students quick and easy!
What's Cooking In Jane's Kitchen 