G’day from the Big Smoke!

Thursday, June 20, 2013

(Day 20  of the blogging blitz. If you’ve just joined us, I’m on a mission to get that ol’ blogging mojo back by attempting to post daily for 30 days.)

Don’t be alarmed, we’re just dressing for the occasion. It’s been rather hazy round these parts lately due to agricultural practices in parts of Indonesia . Since we thought it prudent to don masks, it was only fitting we decorated them first. A little bit of scrap paper and some masking tape go a long way towards giving these some personality don’t you think?


Then we wore them to the shops hoping to raise a giggle (or at least some eyebrows) from our fellow humans.

Well, we discovered that Singaporeans may just have the best poker faces on the planet! So many people either didn’t notice, or pretended not to notice, that we were sporting fangs and mos. At least we managed to raise a smile from the ladies at the check-outs.

Although we did this in jest, I frequently try to get the MCs to challenge themselves and do something that might seem silly in public. How often do we tie ourselves up in knots about doing something new or challenging because we’re worried about what other people might think of us? The reality, as the MCs have often found out, is that other people are actually so preoccupied with their own lives they don’t notice. It's a liberating feeling - go on and give it a try :)

Anyway, we went to the shops to get some cheese. We bought the cheese to make a tart. This very yummy and super simple French tomato tart, which can be found on David Lebovitz’s blog.


I really loved how easy the tart pastry was to put together, and how forgiving it was. No need for blind baking or chilling! (I did chill mine while waiting for the oven to preheat.) Because the tart is baked in quite a hot oven, the bottom doesn’t get too soggy. It is a teensy bit damp where the tomato meets the base but I think this is completely fine since the filling is so simple, it would end up too dry if the case was baked first. I used feta instead of goat’s cheese, and basil instead of oregano, and we devoured almost the whole lot for dinner.


Actually, the tart pastry was so easy to put together, I doubled the recipe and made a sweet version for dessert. Then I spread a little mixed berry jam on the bottom of the case before filling with frozen apricots and raspberries, and sprinkled 3 tablespoons of brown sugar on top. 

This time there was a little bit too much liquid in the base, but not enough to convince me to add the extra step of blind baking. I would actually sprinkle almond meal or breadcrumbs or flour on the base next time, to absorb the extra moisture. It’s a trick that works


So simple, I think this might be my go to tart pastry from now on, especially when I want a no fuss dinner or dessert. Yum.



grace said...

what a cute use for those masks! and wow, your tarts look excellent. in the past, i've used graham cracker crumbs to absorb moisture--it's brilliant!

shaz said...

Thanks for the tip Grace. I can definitely see how that would work!