TWD - Ricotta-Tomato Tart

 This week’s Tuesday with Dorie recipe is Ricotta-Tomato Tart. It’s basically what it says on the tin - a pastry case filled with a mixture of ricotta, egg, scallions, herbs and lemon zest, and topped with tomatoes.

I used puff pastry for the tart case, just to use it up.

Unfortunately I wasn’t a fab of this tart.

To see what everyone else made and what they thought of it, visit the LYL section of the TWD website.

TWD - Vegetable Ribbon Tart

This week’s Tuesdays with Dorie recipe is Vegetable Ribbon Tart. 

This tart comprises puff pastry, hommus, sliced vegetables, cherry tomatoes, vinaigrette and hard boiled eggs.

It tasted fine, not what I’d normally choose, but ok.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Double Chocolate Rhubarb Tart

This week’s Tuesday with Dorie recipe is Double Chocolate Rhubarb Tart. It comprises a chocolate tart shell lined with red jam, chocolate frangipane and rhubarb.

It was a delicious dessert - the rhubarb went so well with the chocolate.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Maple Walnut Tart

 

This week’s Tuesday with Dorie recipe is Maple Walnut Tart.

I couldn’t be bothered trying to make pastry in the heat, so I filled a store bought pie crust with the filling.

It turned out beautifully- such a delicious tart, even my mum liked it.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Tarte Tatin

 This week’s Tuesday with Dorie recipe is Tarte Tatin. Dorie makes this version with tart dough rather than puff pastry.

This dessert was tasty, but I found that the caramel made the pastry a bit soggy by the time I came to eat it. I think that puff pastry holds up better.

It is very hot weather here, so working with pastry is challenging.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Apple Galette

This week’s Tuesdays with Dorie recipe is Apple Galette. This simple free form fruit tart is the epitome of delicious. 

A flaky, crispy galette dough encases delicious sliced apples sitting on a bed of apple sauce. The apples are glazed with honey post- bake.

I didn’t make my own apple sauce - I just used the jarred variety. I used Granny Smith apples in the filling.

I really enjoyed this scrumptious tart - the pastry was lighter and crispier than apple pie dough, and was the perfect vehicle for the juicy sliced apples.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Fig and Goats Cheese Tart

This week’s Tuesday with Dorie recipe is Fig and Goat’s Cheese Tart.

You can see there are no figs here - I used one of the alternative fruits suggested by Dorie, pears, as figs are not in season here. I did find imported figs - but 6 figs were going to cost $31!!

This tart comprises a short crust tart shell filled with a goats cheese and yoghurt filling, topped with baked diced pears and fresh diced vinegarised pears.

The filling is delicious and quite versatile - sans the salt and pepper, it would go well with sweet fillings too.

To see what everyone else made this week, visit the LYL section of the TWD website.

TWD - Alsatian-Style Blueberry Tart

This week’s Tuesday with Dorie recipe is Alsation-Style Blueberry Tart. A shortcrust pastry shell houses blueberries and a creamy custard.

It’s as delicious as it sounds. To see what everyone else made this week and their thoughts on it, visit the LYL section of the TWD website.

TWD - Parisian Custard Tart

This week’s Tuesday with Dorie recipe is Parisian Custard Tart. It comprises a puff pastry shell filled with vanilla pastry cream (with a dash of rum), cooked until the custard has dark brown patches on top.

Dorie says that Parisians eat these tarts as a snack on the go - sounds like my kind of treat.

I made rough puff pastry as I don’t use much puff pastry usually, and that seemed to work just fine.

The custard is not for the faint hearted, as it uses 4 eggs. I was very pleased when the custard worked out so that those eggs and the 750ml of milk in the custard were not wasted. 

Mine took 20 minutes longer in the oven than stated in the recipe.

 The end result is a beautifully smooth silky custard tart, none too sweet, with a crispy puff pastry vehicle to deliver it. Devine.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website. 

TWD - Spinach Mozarella Pie with Parm Crumble

This week’s Tuesdays with Dorie recipe is Spinach Mozarella Pie with Parm Crumble.

This pie is a quiche with parmesan crumble topping. I used the savoury galette dough for my tart shells. I didn’t want to be eating this all week, so I quartered the recipe make two mini pies.

These pies turned out quite well, and look very pretty. Perhaps I’d make this recipe again for a picnic. Note the pastry and crumble must be made a couple of hours in advance, so plan accordingly if you make this.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Freestyle Mushroom, Herb and Ricotta Tart

 This week’s Tuesday with Dorie recipe is Freestyle Mushroom, Herb and Ricotta Tart.

The base is made of a mix of plain flour and almond meal, blended with herbs, and rolled into a free form shape.

The cooked base is topped with a mixture of ricotta, yoghurt and herbs.

I can’t eat mushrooms, so for the topping, I used shredded chicken instead. I also subbed chicken stock in place of wine when cooking the topping. My herbs were basil, oregano and thyme.

I made a serve for one from a quarter of the recipe. This tart would have been nice served with a green salad, but I didn’t bother.

To see what everyone else made and their thoughts on it, visit the LYL section of the TWD website.

TWD - Mulled-Butter Apple Pie

 This week’s Tuesday with Dorie recipe is Mulled Butter Apple Pie, so called because spiced browned butter is poured over the apples before baking.

The pastry for this pie was devine - buttery, flaky, golden and melt in the mouth.

I would happily make this delicious fruity pie again (though to be honest I didn’t really taste the spices).

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Cherry Bottom, Plum Top Tart

This week’s Tuesday with Dorie recipe is Rhubarb Bottom, Strawberry Top Tart. It is the wrong season for strawberries here, so I mixed this recipe up with fruits I already had in my house - preserved plums and frozen cherries.

I preserved these plums during a COVID lockdown, figuring I’d use them one grey day to give me a lift. Well, that day arrived. 

Instead of poaching rhubarb, I poached frozen cherries, and instead of using strawberries yo flavour the pastry cream filling and on top of the tart, I used my preserved plums.

I was a little sceptical about the fruit puree in the pastry cream, but it is actually delicious. This is especially so when you use pureed plums that had been preserved in alcohol 🤣🤣
 

The only drawback of using plums instead of strawberries is that it makes the tart a bit trickier to cut neatly. I solved the problem by cutting through the plums first then completing the slice.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Lick The Pot Chocolate Pudding Pie

This week’s Tuesday with Dorie recipe is Lick The Pot Chocolate Pudding Pie, so named because Dorie’s husband always licks the pot when she makes the chocolate pudding filling.

There’s nothing not to like here - a spiced biscuit crumb crust, chocolate pudding filling (containing 200g of chocolate!) and a marscapone cream topping.

It really is the kind of dessert you want to sink your teeth into with its smooth velvety filling and creamy topping.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Potato-Parm Tart

This week’s Tuesday with Dorie recipe is Potato-Parm Tart.  This involves making a savoury galette dough, rolling it out flat, putting a cream-cheese-milk-parmesan mixture on top, then arranging thin slices of red potato (and in my case, apple) on the cheese mixture, with more parmesan and thyme. The base is pre-baked, and then baked again to cook the topping. 

This tart was delicious- I would definitely make it again. It was a little time consuming to make  with its various steps, but not difficult.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website. 

TWD - Pear-Comte Tart - Pear Comte Tart

 This week’s Tuesday with Dorie recipe is pear Comte Tart. It comprises a short crust pastry, coated with mustard and filled with an egg/cheese mixture and topped with sliced pears.

It’s quite a pretty tart. I just used garden variety cheddar.

This tart made the perfect light meal served with salad.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

Orange and Hazelnut Galette

 Last week, a friend gave me some blood oranges, remembering that I had mentioned I always missed the season.

Having been gifted these beauties, I wanted to showcase them, and found this recipe for an Orange and Hazelnut Galette from UK Delicious - perfect!

The recipe features an orange flavoured galette dough topped with hazelnut frangipane and blood orange slices. The only change I made was to use Dorie Greenspan’s galette dough recipe from Baking with Dorie instead of the one in the recipe.

This galette is a delicious dessert, and a fun way to showcase blood oranges, should you be lucky enough to have them.

TWD - Tomato Tart

This week’s Tuesday with Dorie (Baking with Dorie) is Tomato Tart.

If I saw this tart on a menu, it’s not something I’d naturally gravitate to, but this is delicious. 

I made a half recipe for a smaller tart. The savoury galette dough as promised makes a crust that is both crispy and flaky. The partly baked tart shell is topped with a honey-mustard mixture, torn basil and grated cheese, before being layered with sliced, salted and drained tomatoes. More basil is slotted under the tomato slices before baking.

Once the tart comes out of the oven, it is sprinkled with more grated cheese, pepper and more basil.

The tart makes a perfect light lunch when served with salad on the side.

To see what everyone else made this week and what they thought of it, visit the LYL section of  the TWD website.

TWD - Father’s Day Blueberry-Cherry Pie

 This week’s Tuesday with Dorie recipe is Father’s Day Blueberry-Cherry Pie. It’s not Father’s Day until September here, so I was OK with baking this out of sync with US Father’s Day.

This pie is a pastry shell filled with a delicious blueberry and cherry filling. I used pastry that I had made previously and frozen. Some of it was gluten free - I was not a fan of the pastry in those as it was a little rubbery. 

I made 8 individual pies in muffin tins using a quarter of the filling recipe. It was more convenient for me to do that as I don’t have any crowds to eat a full pie.

To see what everyone else made this week and what they thought of it, visit the LYL section of the TWD website.

TWD - Asparagus-Lemon Quiche

 This week’s Tuesday with Dorie (Baking with Dorie) recipe is Asparagus-Lemon Quiche.

As the name suggests, the quiche is filled with chopped asparagus and chopped lemon (including the rind). The top is decorated with asparagus heads and sprinkled with parmesan.

The flavour combination is delicate and the quiche looks elegant. I served mine with salad:

This is such a gorgeous quiche, I would definitely make this again.

To see what everyone else made this week and their thoughts on it, visit the LYL section of the TWD website.