I am getting really upset about the "English summer", this is becoming like a big joke, it seems like it's never going to stop raining and I almost got used to go to work by bike and get inevitably wet.
If we have to look at the bright side I could say that this weather gives me the chance to bake that is one of my favourite cooking methods.
Ingredients for the shell:
50 grams buckwheat flour
50 grams wholewheat flour
50 grams all purpose flour
1/2 a teaspoon of salt
4 teaspoon of sesame oil
2 tablespoons sesame seeds
1 teaspoon dried majorain
1 cup water (or less, add the water slowly till achieved the right consistence)
For the filling:
1 silken tofu pack
2 tbsp soy milk
Fresh herbs: Basil, terragon, oregano, chive etc.
1 bunch chopped spring onion
tamari to season
Mix all the ingredients for the shell and create a dough (elastic but not too wet). On a lightly floured surface with a floured rolling pin roll out dough into a 3 mm thin pastry and fit into a 10- or 11-inch round tart pan with a removable rim. Prick dough all over with a fork.
Preheat the oven to 180 C°, bake tart shell for 10 minutes, or until almost cooked through but still pale.
In a food processor blend the ingredients for the filling and stir in the herbs at the end.
Pour the ingredients in the shell and bake for 20 minutes (the filling should set).
Sarah brought a slice to work today and she thinks that it could go well with chutney and salad.
2 comments:
This tart looks terrific! We've been having loads of rain as well, and just when I think the sun's going to appear - it starts pouring again. We had such a warm spring that I think the weather's making us pay now...
Oh well, have a great weekend anyway!
oh that looks wonderful. i might try this out for my next pot luck party... thank you for sharing!
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