wtf’s for dinner?

Today has been one of those hectic crazy days. Lauren (who works with me at Kamilla Johns Real Food) and I have been flat out preparing for the fitout of our production kitchen. Due to a serious and sad accident involving a very very large truck and a ute (we were in manufacturing country), we were stuck in a ridiculous traffic jam and were very late for everything really.

So what could I sort out for dinner at such a late stage of the day, which the kids would eat and which would work well for adults dinner a few hours later?

I resorted to my freezer, fridge, pantry and garden. I defrosted a pack of Careme puff pastry (I always keep some in my freezer for last minute sweet or savoury pies) for 40 mins at room temperature. I rolled it out a little and lined some small tart cases with the pastry, generously pricked the bottoms with a fork and put the cases back in the fridge for half an hour. Meanwhile, I quickly put a red capsicum from the veg drawer and some halved cherry tomatoes from the fruit bowl in a 180degC oven for half an hour or so, to soften and caremalise the tomatoes a little and to allow me to peel the red capsicum. If you have longer, put the tomatoes in a low oven for an hour or two to semi-dry them. I lined the tart cases with grease proof, popped in some pastry weights and cooked the tart cases in a 200degC oven for 10 minutes to par-cook the pastry. While the tart cases were cooking, I whisked up 150ml single cream and 3 x-large eggs added a little sea salt flakes, pepper, a pinch of nutmeg and a pinch of chilli powder. I put 1/2 tomato and a few pieces of peeled red pepper in the bottom of each tart case, added a small slice of goats cheese for the adults, and some grated cheddar for the kids version, a few shredded basil and parsley leaves and topped with the creamy egg mix. The tarts went into a 190 degC oven for about 13 mins until the pastry was golden and the filling set.

Delicious and beautiful looking.

I serve these tarts at room temperature with a generous green salad with citrus dressing. Leftover tarts are good the next day (just keep them in an airtight container and refresh and crisp up the pastry in the oven for 5-10 minutes). You can also freeze the tarts in ziplock bags – defrost for an hour at room temperature, then put the tarts in the oven to refresh the pastry when you’re ready to eat them.

You can of course add anything to the tarts or use shortcrust pastry rather than puff pastry if you have some handy (or you can easily make some shortcrust pastry quickly). Do whatever you feel like or use whatever you happen to have on hand –  like baby spinach leaves, roasted veg like pumpkin and sage, prosciutto, pancetta, ham, pesto, chopped spinach from the freezer, frozen peas, frozen corn or fresh corn kernels and chilli and coriander, etc

Let me know what you think,

Kamilla x

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Categories: Recipes

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3 Comments on “wtf’s for dinner?”

  1. 23/02/2012 at 11:06 pm #

    Looks great!

  2. 19/03/2012 at 12:00 pm #

    Yum! I haven’t ever used puff pastry, but being able to whip these up for dinner easily is a good incentive to keep it in stock!

  3. 08/04/2012 at 8:06 pm #

    Puff is a great handy freezer staple – try and find a good quality one. I love making apple tart tartin or apple pies with puff pastry too. As well as sausage rolls. We made sausage rolls today – I’nm going to post about them in the next day or so x

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