This is my entry for Jacqueline Church's
Summer Solstice and Summer Love – a Homemade Summer Blog Party
cookbook: Home Made Summer
author: Yvette van Boven -yvettevanboven.com
I love the book, it is smartly written and recipes are accompanied by beautiful pictures by Oof
A must-have for this and many more summers to come.
-Enjoy this dish with chilled white wine or fresh mint/lemon water. I tried tea and thought it to be a great match too.
serves 6 to 8
1 onion, halved lengthwise and thinly sliced
1 fresh, tart apple, peeled, cored, and sliced as thinly as possible
4 oz (100 g) soft goat cheese
½ cup (100 g) crème fraîche
½ cup plus 2 tbsp (150 ml) carrot juice
3 large eggs
salt and freshly ground black pepper
And off you go:
Preheat the oven to 350°F (180°C).
-Grease a 9-inch (24-cm) tart pan with a removable bottom with a little butter.
Or use a stoneware pie pan with greaseproof paper and grease sides well with butter!
-On a well-floured counter, roll out the puff pastry into a nice round slab the size of the pie plate. Press the dough firmly into the plate and trim the edges neatly.
-With a fork, stab some holes in the bottom, then cover the dough and place the pie plate in the fridge for 30 minutes.
-Boil the carrots in salted water for 8 minutes, until just tender. Drain and rinse under cold running water. Halve them lengthwise and set them aside.
- Arrange the onion and
apple over the bottom of the pastry in the pie plate and place the halved
carrots on top in a spoke pattern.
- Bake the pie on the
lower rack of the oven for about 35 minutes, until golden brown.
And another one.
My oven takes about 10 minutes more to get the crust really crispy!
Summer Solstice and Summer Love – a Homemade Summer Blog Party
cookbook: Home Made Summer
Worteltjestaart met appel en geitenkaas (Dutch
Title)
This is such a festive dish, perfect for summer outings. Easy to make and to carry to picknicks, delicious too, served cold and/or the day after baking. I love the book, it is smartly written and recipes are accompanied by beautiful pictures by Oof
A must-have for this and many more summers to come.
-Enjoy this dish with chilled white wine or fresh mint/lemon water. I tried tea and thought it to be a great match too.
serves 6 to 8
8 carrots, peeled
1 sheet frozen puff
pastry, thawed1 onion, halved lengthwise and thinly sliced
1 fresh, tart apple, peeled, cored, and sliced as thinly as possible
4 oz (100 g) soft goat cheese
½ cup (100 g) crème fraîche
½ cup plus 2 tbsp (150 ml) carrot juice
3 large eggs
salt and freshly ground black pepper
And off you go:
Preheat the oven to 350°F (180°C).
-Grease a 9-inch (24-cm) tart pan with a removable bottom with a little butter.
Or use a stoneware pie pan with greaseproof paper and grease sides well with butter!
-On a well-floured counter, roll out the puff pastry into a nice round slab the size of the pie plate. Press the dough firmly into the plate and trim the edges neatly.
-With a fork, stab some holes in the bottom, then cover the dough and place the pie plate in the fridge for 30 minutes.
-Boil the carrots in salted water for 8 minutes, until just tender. Drain and rinse under cold running water. Halve them lengthwise and set them aside.
-Crumble the goat cheese over the pie,
somewhat in between the carrots.
In a medium bowl, whisk
together the crème fraîche, carrot juice, and eggs.
Season with salt and
pepper.
Pour the mixture over the carrots and sprinkle everything generously
with pepper.
My oven takes about 10 minutes more to get the crust really crispy!
