Strawberry Tart

Strawberry Tart 3

This gorgeous tart came about recently as I had a lonely tub of creme fraiche in the fridge along with oodles of strawberries! I pretty quickly came up with this delicious tart of goodness! It’s really really easy to make. The most complicated part would be the pastry, but the filling is literally a 15 sec whiz together!

Crème fraiche is quite similar to sour cream, however it has a higher fat content than sour cream and doesn’t split like sour cream when boiled. It has a lovely nutty type flavour and is also good for whipping.

Together the creme fraiche with a block of cream cheese really does make the perfect filling!

I make my spelt shortcrust for this tart, and it really is delightful.
Strawberry Tart

I just love the look of the candied lemon zest on the top! It really looks so yummy! And it takes 5 minutes! Terrific! Just one of the reasons why I love my Thermomix! You could opt for lime zest on the top too!

Strawberry Tart 4

You could use strawberries interchangeably with raspberries and or blueberries! Yum!

To make it dairy free you could even use coconut yoghurt or whipped coconut cream perhaps too.

Strawberry Tart
Serves 8
This delicious tart is the perfect recipe for lapping up the strawberry season!
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SHORTCRUST PASTRY
  1. 50g Raw or Rapadura Sugar
  2. 1/4 Lemon rind
  3. 100g Wholemeal Spelt Flour
  4. 100g White Spelt Flour
  5. 100g Organic Butter, cubed & chilled
  6. 1 Egg
  7. 1/2 tsp Vanilla Essence
FILLING
  1. 250g Cream Cheese
  2. 200g Crème Fraiche
  3. 60ml Maple Syrup or Honey
  4. 1 tsp Vanilla Essence
  5. 1/2 Lemon, zested
  6. 500g Fresh Strawberries, hulled
CANDIED LEMON ZEST
  1. 1/2 Lemon
  2. 2 Tbsp Honey
  3. 1 Tbsp Water
SHORTCRUST PASTRY
  1. Place the sugar and the lemon rind into the Thermomix bowl. Mill 10 sec/Speed 9. Add the flour and butter and process for 10 sec/speed 6 or until the mixture resembles breadcrumbs. Add the egg and vanilla and knead 10-20 seconds or until the dough just comes together.
  2. Using the Thermomat or a lightly floured surface bring the dough together to form a ball. Flatten & wrap the dough in cling film and place in the fridge for 30 mins to rest. Preheat the oven to 180°C.
  3. Roll pastry, using a rolling pin, on a lightly floured surface, to be 3mm thick and use to line the base and sides of a large rectangular tart shell.
  4. Prick the base with a fork then place back into the fridge for 30 minutes to chill.
  5. Line the tart case with a rectangular shaped piece of baking paper and fill the case with pie weights. Blind bake for 15 minutes. Remove the pie weights and bake for another 5-10 minutes until pale golden.
  6. Allow to cool before taking the pie weights out of the case. Set aside until ready to use.
FILLING
  1. Place all the ingredients into the Thermomix and mix 15 Sec/Speed 4. Scrape down the sides of the bowl and mix a further 10 Sec/Speed 4 or until the mixture is smooth and well combined.
  2. Pour into the prepared tart case and top with the whole strawberries.
CANDIED LEMON ZEST
  1. Remove zest from lemons with a vegetable peeler, keeping pieces long. Remove any white pith using a paring knife then cut into a fine julienne using a very sharp knife.
  2. Place the honey, water and lemon peel into the Thermomix and cook 5 Mins/100°/Speed 2.
  3. Take the candied lemon zest out of the syrup and set aside.
  4. Using a pastry brush, brush the strawberries on the top of the tart with the syrup to glaze them nicely, then top with the candied lemon zest.
  5. Cut into pieces and serve!
Kitch'n Thyme http://kitchnthyme.com.au/

Roast Beetroot, Ricotta & Walnut Tart (Golden & Red Beetroot)

Roast Beetroot TartSo I was at my beautiful local farmers market last week and I stumbled upon these gorgeous bunches of Golden Beetroots! I absolutely love all the different coloured beetroots and I marvel everytime I cut one open! All the variety in colour of fruits and vegetables just amazes me and just makes them all the more attractive to eat! I mean look at that gorgeous yellow beetroot! It just looks incredible! I must admit I do have a little bit of a fixation with yellow too, so I think it is just extra beautiful!

I immediately thought of making this gorgeous Roast Beetroot Tart. It seems I have a little fascination with making different tarts lately, be assured I will move on at some stage! I think its just the creativity I love, making these pretty designs! And after all the food must look good to want to eat it!

Beetroot SlicesIt’s a similar filling to the Heirloom Tomato Tart & the Kale, Macadamia & Olive Tart. In this one, I roast the beetroot separately and top the tart with it. It’s much easier to bake the tart with just the filling and then top with the roasted beetroot. By doing this you avoid losing the contrast of the colours with the red beetroot staining that beautiful yellow beetroot. It’s really important to roast the beetroot on individual trays too, otherwise the red will stain the yellow.

Roast Beetroot Tart 4 pics

I’ve used my caramelised onions again, and the balsamic pairs with the beetroot so perfectly! The rich flavours of beetroot and the sweetness is of set with the lovely acidic yet rich notes of the balsamic.

Walnuts & beetroot is the chosen nut in this one too. Also a beautiful and classic flavour combination with beetroot.

In the filling I’ve used Ricotta Cheese. You could change this to feta or Goats feta. I didn’t have any goats feta, but that would also be a classic combo.

Roast Beetroot Tart 3

You can play around with different herbs. I’ve used Chives in the egg mix. Italian Parsley, Thyme or Basil would all be lovely.Roast Beetroot Tart close

Roast Beetroot, Ricotta & Walnut Tart (Golden & Red Beetroot)
Serves 6
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PASTRY
  1. 100g Organic Wholemeal Spelt Flour
  2. 100g Organic White Spelt Flour
  3. ½ tsp Celtic Sea Salt
  4. 100g Organic Butter
  5. 40g Water
FILLING
  1. 30g Saracino Sheep Cheese or Parmesan Cheese
  2. 2 Tbsp Olive Oil
  3. 3-4 Medium Brown Onions
  4. 1 Tbsp Balsamic Vinegar
  5. 1 Tbsp Rapadura Sugar
  6. 100g Ricotta Cheese
  7. 20g Walnuts, chopped roughly
  8. 4 Large Organic Eggs
  9. 60g Sour Cream
  10. 60ml Milk
  11. 1/2 tsp Celtic Sea Salt
  12. Small bunch chives, finely chopped
  13. Extra feta or goat's cheese to serve
Beetroot Topping
  1. 2 Large Red Beetroots, peeled
  2. 2 Large Golden Beetroots, peeled
  3. 1/2 tsp Celtic Sea Salt
  4. 1/2 tsp Cumin
  5. 1/2 tsp Garlic Powder
  6. 1/2 tsp Onion Powder
  7. 2 Tbsp Olive Oil
PASTRY
  1. To make the pastry place the flours, butter & salt into the Thermomix bowl. Process for 8-10 Sec/Speed 6 until the mixture just resembles breadcrumbs.
  2. Add the water and knead 10-20 Sec. Transfer the dough to a sheet of cling wrap, press together, cover in cling wrap, flatten and place into the fridge for 30 minutes to rest. Preheat the oven to 180°C.
  3. Roll out the dough to approx. 3mm thickness press into a large rectangular tart shell. Prick with a fork. Place back into the fridge for a further 15-30 mins to chill.
  4. Place a small piece of baking paper over the pastry and fill the case with pie weights. Blind bake for 15 minutes. Allow to cool before taking the pie weights out of the case.
FILLING & TOPPING
  1. Preheat the oven to 180°C.
  2. For the roast beetroot, cut the yellow beetroots into even wedges (approximately 16 wedges each). Place the beetroot in a bowl and toss with half of the spices, seasonings and oil. Mix well to coat and spread out onto a large baking tray lined with baking paper. Repeat with the red beetroot and place onto a separate large baking tray lined with baking paper.
  3. Roast the beetroot for 30 minutes or until tender with a knife, then set aside.
  4. Place the saracino sheep cheese into the Thermomix and mill 10 Sec/Speed 9. Set aside.
  5. To make the caramelised onions, heat the olive oil in a pan and add the onions. Cook the onions, stirring occasionally until very well browned. The thinner the onions are sliced the better caramelisation you will get. Add the vinegar and sugar right at the end and stir to combine. Take off the heat and set aside in a bowl.
  6. Place the eggs, sour cream, milk, salt & chives into the Thermomix bowl. Mix 10 Sec/Speed 4.
  7. To assemble, scatter the onions evenly over the base of the tart, follow with spoonfuls of the ricotta & walnuts.
  8. Pour over the egg mix and finish with the reserved grated cheese.
  9. Bake for 25 minutes or until just set and golden brown.
  10. Top with the reserved Roast Beetroot and serve with a beautiful big green salad!
Notes
  1. Try my Heirloom Tomato Tart
  2. You can easily make this tart dairy free by substituting the sour cream for coconut cream, the milk for almond or rice milk, and leave out the cheeses!
Kitch'n Thyme http://kitchnthyme.com.au/

Heirloom Tomato Tart

Heirloom Tomato Tart C
This beautiful tomato tart is one of my absolute favourites and a true crowd pleaser! It’s summery, fresh and tastes delicious!

The pastry is made from spelt using my old pastry ratio I learnt when I studied as a chef. It’s still really light and melts in the mouth as it’s loaded with butter!

The caramelised onions add so much delectable flavour to this summery tart! Bringing out the sweetness of the onions compliments the sweetness of the heirloom tomatoes so perfectly!

You can replace the Saracino sheep cheese with parmesan or leave it out if avoiding dairy. To make it completely dairy free, leave out the feta or ricotta and swap the milk for almond milk (or your choice of dairy free milk) and the sour cream for coconut cream. It will work just as beautifully!

I’ve always had an obsession with heirloom tomatoes and I’m so glad I live close to Noosa where I can get the most amazing ones from the local farmers market! Their unusual shapes and devine colours along with their amazing sweetness just make them delectable! And what could make these tomatoes more perfect than fresh basil, pepper and sea salt! Yum

Remember to share your creations with me too. Just hashtag #kitchnthyme or tag me @kitchnthyme  on Instagram or of course post your photo to my facebook wall! I love to see what you’re cooking!

 

Heirloom Tomato Tart
Serves 6
If you are as obsessed with heirloom tomatoes as I am, you will be sure to love this!
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PASTRY
  1. 100g Organic Wholemeal Spelt Flour
  2. 100g Organic White Spelt Flour
  3. ½ tsp Celtic Sea Salt
  4. 100g Organic Butter
  5. 40g Water
FILLING
  1. 30g Saracino Sheep Cheese
  2. 2 Tbsp Olive Oil
  3. 4 Medium Brown Onions
  4. 1 Tbsp Balsamic Vinegar
  5. 1 Tbsp Rapadura Sugar
  6. 4 Large Organic Eggs
  7. 60g Sour Cream
  8. 60ml Milk
  9. 1/2 tsp Celtic Sea Salt
  10. ½ Bunch Onion Chives
  11. 100g Ricotta or Feta Cheese
  12. 500g Mixed Heirloom Tomatoes, sliced
PASTRY
  1. To make the pastry place the flours, butter & salt into the Thermomix bowl. Process for 8-10 Sec/Speed 6 until the mixture just resembles breadcrumbs.
  2. Add the water and knead 10-20 Sec. Transfer the dough to a sheet of cling wrap, press together, cover in cling wrap, flatten and place into the fridge for 30 minutes to rest. Preheat the oven to 180°C.
  3. Roll out the dough to approx. 3mm thickness press into a large rectangular tart shell. Prick with a fork. Place back into the fridge for a further 15-30 mins to chill.
  4. Place a small piece of baking paper over the pastry and fill the case with pie weights. Blind bake for 15 minutes. Allow to cool before taking the pie weights out of the case.
FILLING
  1. Place the cheese into the Thermomix and mill 10 Sec/Speed 9. Set aside.
  2. To make the caramelised onions, heat the olive oil in a pan and add the onions. Cook the onions, stirring occasionally until very well browned. The thinner the onions are sliced the better caramelisation you will get. Add the vinegar and sugar right at the end and stir to combine. Take off the heat and set aside.
  3. Place the eggs, sour cream, milk, salt & chives into the Thermomix bowl. Mix 10 Sec/Speed 4.
  4. To assemble, scatter the onions evenly over the base of the tart, follow with the dollops of the ricotta, pour over the egg mix and finish with the reserved grated cheese.
  5. Bake for 25 minutes or until just set. Let cool slightly.
  6. Place the tomatoes on top, mixing the colours. Top with fresh basil, sprinkle with salt, pepper and generously drizzle with olive oil.
Kitch'n Thyme http://kitchnthyme.com.au/

Apple & Blueberry Crumble Tarts

Blueberry Crumble Tarts

INGREDIENTS:

Shortcrust Pastry
100g Raw Sugar or Rapadura Sugar
1/2 Lemon, rind
150g Wholemeal Spelt Flour
150g Unbleached Spelt Flour
150g Butter
1 Egg
1/2 tsp Vanilla Essence

Filling
6-8 Large Granny Smith Apples
250g Organic Frozen Blueberries
40g Rapapdura Sugar or Coconut Palm Sugar
1 tsp Vanilla Essence
20ml Lime or Lemon Juice
80ml Water
1=2 Tbsp Cornflour (diluted in 2 Tbsp extra water)

Crumble Topping
80g Hazelnuts, roughly chopped
200g Wholemeal Spelt Flour
100g Rapadura Sugar
1 tsp Baking Powder (Aluminium Free)
200g Butter
120g Oats
80g Desiccated Coconut
1 1/2 tsp ground Cinnamon

Method:

  • For the pastry, place the sugar and the lemon rind into the Thermomix bowl. Mill 10 sec/Speed 9. Add the flour and butter and process for 10 sec/speed 6 or until the mixture resembles breadcrumbs.
  • Add the egg and vanilla and knead 10-20 sec.
  • Using the Thermomat or a lightly floured surface bring the dough together to form a ball. Flatten & wrap the dough in cling film and place in the fridge for 30 mins to rest.
  • To make the filling peel & quarter the apples and place into the Thermomix bowl. Chop for 3-4 sec/speed 4. Add all remaining ingredients and cook for 5 min/80C/speed 1/Reverse.
  • Add the cornflour and cook for a further 2 min/80C/speed 1/Reverse. Set aside.
  • Roll pastry, using a rolling pin, on a lightly floured surface, to be 3mm thick. Use pastry cutters to cut lining for individual tart cases. A 12 hole muffin tin is the ideal size for these tarts. Once all the muffin holes are lined, refrigerate to rest for 30 mins. Preheat the oven to 200 degrees.
  • To make the crumble topping, place the nuts into mixing bowl and press briefly 2 times/1 sec/turbo. Set aside. Place the flour, sugar & butter into the bowl and process 10 sec/speed 6 or until the mixture just resembles breadcrumbs. Add the remaining ingredients  and the chopped nuts and process 10 sec/speed 4/Reverse or until it just comes together. Set aside.
  • Blind bake pastry until golden (about 20-25 minutes) then once cool enough to touch take out and place on a baking tray lined with baking paper.
  • Reduce the oven to 180 degrees. To assemble the tarts, place spoonfuls of the apple mix into the pastry cases, top with the crumble and place back into the oven on a baking tray for another 10-15 minutes or until the crumble topping is nice and golden brown.
  • Cool on a wire rack and serve with Crème Anglaise (optional).