Why the humble tart should be your go-to summer dish.

Thought to have sprung from medieval pie making traditions, there’s a reason that tarts are such a popular summer food. Although I love them all year round,  when the weather is warm and cooking feels like a bit of an effort, they come into their own as a deceptively hard working foodstuff – hear me out…

Made with whatever pastry you can lay your hands on, be it shop bought puff, a sweet short dessert pastry (or, if you’ve a bit of time on your hands some herby shortcrust), making a tart is as labour intensive as you want it to be. A sweet or savoury dish that’s on the table inside of 45 minutes and needs nothing more than a salad or a (huge) dollop of clotted cream, It’s a brilliant catch all for a fridge full of leftover ingredients or to use up the odds and ends from your fruit and veg box. And the best bit is that if you make it big enough, you’ve got tomorrow’s lunch sorted as well.

This week we had the end of a piece of Blue Boy from Country Cheeses in Topsham to use up (if you haven’t already tried it -it’s delicious!). With some creme fraîche, spinach and marinated artichokes it made a great little puff pastry tart – virtually no effort and cheap to boot.

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Blue Bay, spinach and marinated artichokes with creme fraiche.

When you’re feeling a bit more committed to the kitchen, or have a spare bit of baking time it’s easy to upgrade your toppings with cured meats or fresh seafood and a slow cooked sauce as a base. Another version is the French Galette which is traditionally made with buckwheat flour –  making the crust is actually very easy and I love the golden, folded over edges. That said, this recipe from the fabulous Lavender and Lovage uses puff pastry and always goes down brilliantly with guests.

I could go on and on with this topic – on the sweet side, the list is pretty much endless….portugese custard tarts, tarte tatin and rhubarb with ginger are just a few suggestions, proving (in my opinion!) that as a low effort mainstay – the tart is a real workhorse. Let me know what you think – tag me in your tart recipes on Facebook, Instagram or Twitter – extra points for photos!

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Peaches soaked in sauternes, blueberries and a lemon marscapone cream.

Horn & Cracker

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