Our Little One and I did some baking this morning because we were going on a *cough* *cough* um… errr... picnic
(Had to say that quietly… wouldn’t want anyone to think we did nothing else…!!)
I made some pastry a few days ago and it was chillin’ in the fridge, perfect for us to use this morning!
We started with the Rhubarb and Vanilla Tart– fragrant and delicious, a taste combination surely made in heaven… We have such a glut of rhubarb at the moment, so we picked some, chopped it into approx 1″ pieces, and cooked it with plenty of vanilla sugar and a vanilla pod
(don’t skimp on the sugar- rhubarb needs you to err on the generous side)
We rolled out the pastry, scooped out the rhubarb, leaving a lot of the juice in the pan, taste-tested, added a little more sugar,
then baked for approximately 20 minutes, until the pastry was golden.
It was finished with a sprinkling of icing suger, and tasted divine!!!
(NOTE: I know the following sounds a bit like a palaver, but, oh the taste!! worth every second!!)
For the Salmon, Goats Cheese & Tomato Tart, first we rolled out the pastry
and baked it blind- fitted the pastry into the fluted tin,
covered it in tinfoil
and put in the dried chickpeas I keep specifically for this purpose.
We baked it for 10 minutes, then took off the foil and beans and baked it for five more minutes.
Meanwhile, I sauteed 2 onions in butter and oil, added 1 thinly sliced potato, and 2 crushed cloves of garlic after a few minutes. I tipped this into the tart base, spinkled liberally with soft goats cheese (Irish and organic, beyond delicious),
some smoked salmon and some cherry tomatoes and chopped fresh basil.
I beat three eggs with a carton of creme fraiche and poured it over the lot, baking until the centre of the tart was firm to touch.
Completely delicious, can you hear my whimpers of delight?!
I’m just hoping these picnics last all summer long!!!