So. Thanks to those of you who have joined me.
I'm sticking with savouries for a while. Yesterday was much more successful with the polenta tarts. I used this recipe for the crust and made up my own fillings.
You start by boiling the polenta with chicken stock and herbs from the garden.
Parsley, Sage, Rosemary and Thyme (I omitted the parsley)
I added some goats milk and a bit of butter too, then you let it cool before pressing into tart tins. The tip for using glad wrap over the top was a winner - no messy fingers.
These were then cooled and baked for around 40 min before putting the filling in. When boiling the polenta it seemed too thick and 1 added too much extra liquid. This was a mistake and meant that they took a longer to blind bake then they should have.
Once they were a baked I filled them and put them back in the oven. If you have an oven with different settings (as I do in my brand new kitchen) I recommend the strong heat from below to give a nice bite to the bottom of the crust. Mine would have been too wet otherwise.
Here's the leek and speck one. I whisked up an egg, stirred the finely sliced leek and speck through and put it in the shell, added some sliced mushrooms, some hard goats cheese and a drizzle of olive oil.
Here's the roast beetroot and pumpkin one. I par-boiled the beets first to soften them before baking. I topped it with yoghurt mixed with finely chopped garlic and some left over oil from marinated goats cheese, and, a sprig of thyme.
I preferred the beet and pumpkin actually, the sharpness of the yoghurt completed the sweetness of the vegetables and held it together well.
But, I think I have a bit to learn about taking pictures of food. I was in too much of a rush to eat it so it was a quick snap before settling down for dinner.
Recipe. (Thanks to appogiatura)
1 cup polenta
1/2 cup chicken stock
2 1/2 cup water
1 tsp finely chopped herbs
pepper flakes (I didn't use these).
Start by cooking the polenta. Bring the liquid to a boil and add stock. Pour polenta in stirring all the while and then cook for an hour on the stove top. You have to stir a lot. It should be soft and quite sticky when done (not gritty). Let it cool until you can handle it. Put a blob in the bottom of your tart tin (previously sprayed with oil) and let sit for a moment so it has a little bit of a skin. Put the glad wrap on it and press it into shape with your hands, then put in the fridge until ready to bake.
Bake until crust is crispy and golden. (She bakes 425 degrees for 25 min) . Add filling and bake again. Wha-la!