Tarragon, Mushroom, and Leek Tart

Tarragon, Mushroom, and Leek Tart

 

It’s starting to cool down a bit here, not enormously, but in the evenings there is a slight chill in the air;  for me, that means that I can start using the oven more often, and I love it!

I have an obsession with all the ingredients of this tart, but the most recent one is tarragon.  I had never tried it before a couple of years ago, it really isn’t an ingredient readily available in Miami or the Bahamas.  After moving to Spain I started noticing it in the market, and wondered if it tasted as good as it smelled.  I think it is a definite acquired taste, but I liked it more and more every time.

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This is a very simple tart to make, but just because its simple doesn’t mean it isn’t elegant enough to serve at a dinner party.  I love these types of meals, unfussy, rustic and über delicious.  Perfect to serve as a starter, or as a main with a simple lamb’s lettuce salad.

Here’s what you’re going to need:

For the shell:

1 1/4 cup flour

1/2 tsp salt

3 tbsp cold unsalted butter, cut into small squares

1 1/2 tbsp lard

2 – 3 tbsp ice water

 

For the filling:

2 leeks, thinly sliced

2 tbsp butter

1/2 tsp salt

1 1/2 cups mushrooms, sliced (cremini or white)

2 tsp fresh thyme, chopped

3/4 cup tarragon, chopped

3 eggs

1 cup heavy cream

1/2 cup Gruyère or comte cheese, grated

Pinch of freshly ground black pepper

Pinch of freshly ground nutmeg

Pre-heat the oven to 425F (220C).  In a medium bowl place the flour and salt, mix well.  Add the butter and lard, and with your hands or a pastry cutter, mix until all the fats are incorporated.  Add the water, one tbsp at a time, and mix with your hands to form a ball, and just until the dough sticks together.  Add more water if needed (but I only used 2 tbsp).  Wrap in plastic film, and place in the refrigerator for 30 minutes.

Roll out dough on a clean and floured surface.  Roll out to about 1/8 thick, and place in tart mold, trimming the edges.  Cover with aluminum foil and put it in the freezer for about 30 minutes.  Remove from freezer, and add pie weights or beans, and bake in the oven for 10 minutes.  Uncover and bake for another 5 minutes.

Meanwhile, in a large sauté pan, melt the butter over medium low heat.  Add the leeks and cook until softened, about 5-6 minutes.  Add the mushrooms, thyme and salt.  Raise the heat to high and cook until the mushrooms have let out their liquids and it has evaporated.  Add the tarragon cook for another minute, then take off heat.  Let cool.

In a medium bowl, add the eggs, cream, cheese, black pepper and nutmeg.  Mix well.  Add the cooled mushroom mixture.

When your tart has finished pre-baking, lower the oven to 375F (190C).  Place the mushroom mix in the tart shell, and bake in the oven for 40 minutes.  Let cool 20 minutes before serving.

From my kitchen to yours,

Carla

 

Penne with Smoked Salmon and Vodka Cream Sauce

 

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Hi fellow friends and bloggers, it has been a loooong time since I updated my blog!  For good reason though, this summer has been crazy busy.  In June I married my amazing fiancé and then embarked on our honeymoon to Asia!  What a wild ride, I wish I could do it all over again, but alas, my child needs schooling and so all good things must come to an end.

It’s been 8 months since we moved to Madrid, and that also has been super crazy, making new friends, my daughter is in a new school, hubby in a new job……and me, well I have a new blog!  From now on, all my sweet baking confections will be on San Luis Baking Co.  I hope you enjoy and visit!

So, for our recipe.  Another new adventure has been my potted tomato plants.  We eat tomatoes like they go out of style, but most importantly, my hubs and used to go crazy because finding Italian tomato varieties here is close to impossible.  On one trip to Italy, I bought three types of tomatoes, Pacchino Cherry, which is an heirloom from Sicily, small, but sweet as sugar; San Marzano, which hails from Campania (around Naples, Italy) and is one of the best varieties to make sauce; and Costoluto Fiorentino, which is a large heirloom from Tuscany which makes for a killer salad tomato!  I harvested the seeds, planted in the beginning of May, and voila! This has been my first foray into tomato gardening, and it has had its ups and downs, but I am amazed at the yield that I have had!  So our recipe today includes my cherry tomatoes, straight from the vine.  I know most of us don’t have tomatoes at home, so try to find the ripest, sweetest cherry tomatoes to make this dish.  The tomatoes’ acidity balances well with the mellow cream, and the smokiness of the salmon pairs perfectly in this dish, it’s a winner!

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So here’s what you’re going to need:

Serves 3-4

300g Penne Pasta

1 tbsp olive oil

1 tsp chili flakes

3 garlic cloves, smashed

1 tbsp tomato paste

1 cup cherry tomatoes, halved

Pinch of salt

1/4 cup Vodka

200 ml heavy cream

100 g smoked salmon, chopped into 1/4 inch pieces

Pinch of freshly ground black pepper

2 tsp fresh Italian parsley, minced

In a large stockpot, put water and 1 tbsp salt to boil.  In a medium sauté pan over medium low heat, add the olive oil.  When hot, add the chili flakes and the garlic.  Cook until fragrant, about 4 minutes, making sure it doesn’t burn.  Add the tomato paste and cook, stirring constantly, for another 2 minutes.  Add the cherry tomatoes, salt and a 1/4 cup of water, and lower the heat to low.  Cook for about 10 minutes, or until the water has evaporated by half.

Raise the heat to high, and add the vodka and carefully light to flambe; to burn off all the alcohol.  Lower the heat to a minimum, and add the cream and stir.  Take off the heat and add the salmon, pepper and give it a good stir.  Set aside.

Cook the pasta according to package directions.  When it is done, strain all but a tbsp of the water, and toss it in the pan with your sauce.  Raise the heat on your pan, and cook on high for about 2 minutes, until all the pasta is evenly coated with the sauce.  Sprinkle with the parsley, and serve immediately.

From my kitchen to yours,

Carla