I am a big fan of Barbara Stanwyck. The movie that really launched her career was a pre-code gem called "Baby Face". In it she plays Lily Powers, a girl who is a bartender at her father's speakeasy. She is also forced into prostitution with the men who frequent the place. She runs away and gets a job at a title company and literally sleeps her way to the top floor. Literally. As the movie progresses there is a recurring image of the outside of the building and after each conquest she moves up to the next floor. She finally ends up at the top involved with the vice-president of the company.
Her hats and clothes reflect her rise in affluence. She starts in non descript clothing and an old straw hat and by the end she is dressed in the latest fashion of 1933. Would it be fair to say she plays a bit of a tart? Definitely a savory tart.
Today I made a savory gluten free tart, filled it with goat cheese and lots of veggies and it is now cooling on the counter looking every bit as scrumptious as Barbara Stanwyck at her dressed up best.
Savory Tart Shell
Makes 1 8"x11" tart shell
2 cups Zazu & Violets' all purpose gluten free flour mix
1 1/2 tsp. xanthan gum
1 tsp. salt
8 oz. really cold butter, cut into 1/2" pieces
4 tbs. cold vegetable shortening
scant 1/2 cup ice water
Sift together the flour, xanthan gum and salt. Blend the flour and shortenings together with a pastry blender until it resembles oatmeal flakes. Add most of the ice water and bring it together into a ball. Turn out onto a lightly floured cool surface. I highly recommend a marble slab for pastry. Blend the dough together a little at a time with the heel of your hand, then using a pastry scraper gather it up into a ball again. Form into a flattened rectangle shape, wrap in cling film and chill for 1 hour.
Pre-heat your oven to 375 degrees. Lightly flour your surface and roll the dough out until it is slightly bigger than the tart pan. I always think of modeling clay when working this dough. If it breaks just press it back together. Line the tart pan with the dough, clean off the edges with your rolling pin. Prick the bottom with a fork and line the shell with parchment paper. Fill with dried beans for pre-baking. Bake 10 minutes. Remove the paper and beans. Let cool slightly before filling.
Savory Tart Filling
5 slices bacon cut into lardons
6 oz. baby spinach, chopped
1/4 tsp. nutmeg
8 oz. goat cheese at room temperature
1/4 cup heavy cream
juice of one lemon
2 tbs. olive oil
1 tbs. fresh thyme
2 small zucchini, diced
1 red bell pepper, diced
6 oz. broccoli florets
6 oz. English cheddar cheese
Cook the bacon until crispy and remove to a mixing bowl. Drain off some of the fat in the pan leaving 2 tbs. Cook the spinach in the fat until wilted and grate in the nutmeg. In another mixing bowl stir together the goat cheese, cream, lemon juice, olive oil, thyme and the cooked spinach. This will be the bottom layer of the tart.
Sauté the zucchini, bell pepper, and broccoli in olive oil until softened. Add to the bowl with the bacon and stir in 3 oz. of the cheddar cheese.
Spread the goat cheese mixture in the bottom of the prepared shell. Add the layer of vegetables and sprinkle on the remaining cheddar cheese. Bake at 375 degrees for 25 minutes or until the shell looks golden. Let cool a bit, unmold and cool to about room temperature.
Serve with a salad of frisee and sunflower sprouts, lightly dressed with olive oil, lemon juice and sea salt.
She's a savory tart.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
No comments:
Post a Comment