Operation Release the Tart!

Finals?

What finals?

I’ve come to the conclusion (through careful analysis and methodological research) that I spend far more time baking, cooking, and planing what I’m going to bake and cook than I do actually studying. Oops. Whatever, I did well on my finals, so there! Besides, at least I know where my priorities are… food. And prohibitively (or not…apparently this isn’t stopping me) expensive active wear. As a close friend pointed out, I have been known to drop semi-ridiculous amounts on a pair of yoga pants, but there is no way on this earth that I would ever spend that same amount on a pair of jeans. Ha. Like I said, I have my priorities.

Anyway. To illustrate this ridiculousness (no, not the yoga pants…anyone who sees me on a regular basis is fully aware that they comprise a good 75% of my wardrobe), I’ll give you the example of *the * tart. I’ve been eyeing my tart pan with a removable bottom (a genius invention, might I add) for about three months. And thinking about it, likely when I should have been paying attention to some theory or other. Thusly: Kira and I stumbled upon a tart in my La Boulange cookbook, that combined several of our favorite ingredients, and which looked like it could fly us to gastronomical heaven in about one bite.

gorgey dough

So. On Sunday, when we went grocery shopping, we bought the necessaries… goat cheese… creme fraiche… mushrooms… and BUTTER. (and hilariously ran into my painting professor, who then subsequently remembered that I bought creme fraiche, and asked  me if I was eating my way through the store. Duh. What on earth would I be doing instead?!) I have spent ALL WEEK up until today greedily awaiting the tart to be, to the point of pretending it was Thursday (aka Tart-Day), so I could make it earlier. But… I waited! Aren’t you proud? I satisfied myself with making the dough yesterday, so I could pretend to do something useful and productive besides studying. I did this after going to happy hour at the Wild Pear for a Peartini… And then I made dinner. And then I was tired, so I went to bed. Hmm. Being a senior is mildly exhausting. Teehee.

ANYWAYYY. I digress. Today was THURSDAY! TART DAY! The day I’ve been waiting for alllllll week, since my finals/semester is donezies (wheee!), and I got to make and eat this fab tart. And it was fab, believe me… Kira can attest, since after we ate it, we had to do some serious lying on the floor working on digesting. It was that good. I mean, I know it sounds a little sketchy, but just trust me. Such a gastronomical tasty win. Even better: We have TWO tupperwares of leftovers. Hellooooo, cold tart. Mmmm, you are going to be so delicious when I eat you. For every meal. Until you’re gone. At which point I will be terribly sad but probably also day-dreaming about the next gastronomical adventure. I’m just fickle like that.

creme fraiche is a beautiful thing

Tarte aux Champignons et Fromage de Chevre

From The American Boulangerie Cookbook. Makes… one tart, in an 11″ tart pan (or you could make smaller ones).

I found it easier to make the dough the night before, and then roll it out and put in the pan, so that it was ready to fill the night we wanted to eat it. Makes the dinner a little simpler.

Pate Brisee

  • 2.5 c whole wheat pastry flour
  • 3/4 tsp salt
  • 5 oz (10 tbsp) cold unsalted butter, cut into 1/4″ chunks (I happened to use sweet cream butter and it was still amazing—it was what we had around)
  • 1 egg, lightly beaten
  • 1/4 c cold water
  • 1/2 tsp fresh lemon juice

In the bowl of a standmixer (hello Kitchenaide I LOVE YOU!) fitted with the paddle attachment, combine flour and salt. Add cold butter and mix on low speed, until the mixture looks like breadcrumbs (1-1.5 minutes). Add egg, cold water, and lemon juice, and mix until large lumps form. Turn out onto a lightly floured surface, and knead with the heel of your hand until the dough holds together. Shape it into a disc, and wrap it in plastic wrap (I stuck in a plastic bag). Refrigerate for at least and hour or overnight. I did mine for an hour and then rolled it out.

On  lightly floured work surface, roll out chilled dough (this is probably sacrilegious to the baking gods, but I zapped mine in the microwave next to a bowl of water for 15 seconds, to get it a little less dry to roll out. It seemed to work, and didn’t compromise the flakiness of the dough later). Try to roll it out to about 1/8″ thickness, and carefully transfer to the tart pan. Remove excess, and prick the bottom with a fork. Cover with foil or plastic, and refrigerate for an hour or overnight (mine was overnight).

The TART!

  • 1 pound mushrooms (we used half cremini and half white button)
  • 1 tbsp unsalted butter
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 3/4 c creme fraiche
  • 8 oz log of goat cheese, cut crosswise into 1/4″ rounds (ish, mine were inexact) (we also used a honey chevre, which was aaaaa-mazing)
  • 1 chilled, unbaked tart shell

Slice the mushrooms, reserving the 12 prettiest slices for a garnish. In a large saute pan, melt butter and olive oil over medium-high heat. Saute mushrooms until they render their juices, and then until most of the juice is absorbed. Ours had a bit too much juice, so we drained them prior to use. Season with salt and pepper and let cool.

Preheat the oven to 425. Spread 1/2 c of creme fraiche into the bottom of the chilled tart shell. Top it with sauteed mushrooms, and then with the goat cheese rounds. Garnish with the reserved mushroom slices, and then dollop (what a great word) the tart with the remaining 1/4 c of creme fraiche. Bake immediately until the crust is golden and the filling is bubbling, 25-30 minutes (ours was more like 30). Let cool in the pan, on a wire rack (do not attempt to release the tart while it’s still hot… it’s a bit difficult, and may require 2 people…) (whatever. we were hungry). Serve with salad and bread, mmmmm.

I am DEFINITELY making this again. As soon as I get my hands on more goat cheese.

it kind of looks like pizza. believe me, it's not.

Chiseling mortar off of a 35 foot chimney…

This is what happens when you do labor on Labor day weekend! You make things to eat afterwards, duh!

Thanks to my lovely course schedule and a little national holiday, I had a four day weekend (hoooorayyy!). I decided to take advantage of the lack of work and lack of homework (what thesis??) to take a trip up to Govy to see Carl and Suz! YAY! Little did I know going in that I would, over the course of the weekend: wash 3 cars, watch the Ducks lose to LSU (We’re just going to pretend this didn’t happen, ok? ok… moving ON!), pick a quart of huckleberries, and chisel mortar off of a 35 foot chimney, after climbing said 35 feet of scaffolding to get up there. Can you say BALLER? Yes. I thought so. Anyway, it was a super fun and relaxing (yes, you read right) weekend… ideally I’ll be repeating it in the near future. (Although if there’s snow, the chimney might be a tad out of the question. ha.) Carl and Suz are probs the best people to stay with… and Whomp kitty is suuuuper cute.

Lookin' fierce with my chisel and Carl! Working hard? Or hardly working?

 

Working hard, obvi!

So.

Let me get back to the food, which is undoubtedly the reason you put up with my blather in the first place (and the whole reason for this blog’s existence… right. anyway.)

After all the exertions of the day, I wanted dessert! And food. But I have to prioritize, right?? Suz had a bunch of Hood River peaches (aww yeeee, locovore!) waiting to be sliced and eaten, so we turned them into a rustic peach galette. It was excellent on its own, but even better with a blob of ice cream! Duh. Like when would I EVER recommend that you eat anything WITHOUT ice cream?! I’m an a la mode girl, obvi. And apparently that’s an inherited trait, since my paternal grandfather is perpetually asking for a la mode. See? It’s in the genes, I’d like to see YOU try to alter your genetics! Ha. So there!

I’m not entirely sure where Suz got the recipe, and I’m adapting it loosely here. It’s insanely flexible—use whatever fruit you have on hand that’s seasonal, or I’m sure frozen would be fine too.

Rustic style

Rustic Peach Galette

For the dough:

2.5 c whole wheat flour (in this case NOT ww pastry flour, but it makes little difference which one you use here)

1 c butter (salted)

3 tbsp brown sugar

2/3 c ice water

scant 1/2 tsp salt

Filling:

A lot of peaches. Essentially however many will fit into your tart.

Sliced almonds are nice.

Vanilla extract.

Brown sugar. Flour.

Combine flour, sugar, and butter. Cut the butter into the flour until it resembles coarse sand (I find that your fingers are most effective for this). Add egg and ice water, and mold into a ball. Cover and let sit in the fridge while you go pick huckleberries (or something… not to rub it in, heheh).

Slice lots of peaches. Or other fruit. Or whatever is going in the middle of your tart. Galette. Whatever.

All sprinkled

After dough has chilled a bit, roll/flatten/rustically stretch your dough out so that it’s big enough to contain your filling. I crimped the edges on mine to hold it all in, but you can make a more traditional galette and pull the edges up and over the filling if you like.

Pile your peaches in a tasty-looking heap in the center of the dough, and sprinkle with almonds, brown sugar, vanilla, and a bit of flour. Toss your filling just a bit and then sprinkle the top with more sugar and a few more almonds/vanilla. I’m not giving measurements for these because a) this tart is supposed to be RUSTIC, and b) I actually didn’t measure when Suz and I made these, and c) if I told you how to do everything it would be boring! Anyway. Sprinkle away, to your heart’s content. When you’re done sprinkling…

Place galette (s) on a lightly greased/oiled cookie sheet, and bake until juices are bubbly and the crust is golden brown. Ours were probably somewhere between 30 and 45 minutes (Sorry for the inexactness, I was off doing other fun things and not really paying all that much attention). Still. They’re delicious! Not too sweet, and perfect for breakfast or a late afternoon snack. The flavor of the peaches really comes out, so make sure whatever fruit you use is super fresh and ripe!

Enjoy your rustic galette, in all of its lovely rusticness. It’s so rustic, the recipe is unspecific. Rather nice, don’t you think? Definitely a forgiving recipe—it would be easy to play around with it.

Happy 4 day work week, YAYY!