The Great British Bake Off Christmas- Caramelised Onion and Stilton Tart.

Thursday 7th December 2017.

I love making pies, quiches and tarts but I always worry about the fat and calorie content in the pastry and the fillings.  But nothing beats a homemade pie or tart, especially on a cold Winter’s evening.

I had planned out the meals to cook for this last week but forgot I was a day behind with what needed eating up first in the fridge.  I had some chicken breasts which needed to be used so they ended up being cooked for Thursday night’s dinner.  Being a supply teacher and at the time having no work booked in for the day after, I thought I’d prep ahead just in case I ended up working.  We’d all be starving by the time I got in from work. Not only that but the last thing I’d want to do is to start cooking something from scratch.  I’m glad I was prepared.  I ended up working and didn’t get home until 6.15pm.

The Caramelised Onion and Stilton Tart from The Great British Bake Off Christmas book ended up being our dinner along with some new potatoes, peas and sweetcorn.  It was assembled and cooked the night before and it was reheated carefully the following night.

So, back to Thursday tea time and I’m cooking two meals one after the other.  I started off with the tart and then went on to cooking the chicken breasts in a chipotle marinade with new potatoes, peas and sweetcorn.  Yes I know we had that two nights running but it was what I was trying to use up in the fridge before doing my weekly shop at the weekend.  I began with making up the shortcrust pastry which was fine.  It was chilled in the fridge for half an hour as I was cooking three medium onions in some olive oil and butter. The long, slow and low heat of cooking the onions really helps them to caramelise.

When the pastry was chilled for long enough, I got it out of the fridge and rolled it out to fit it into my tart tin.  There was enough pastry to overhang the edges. I filled the pastry case with baking parchment and my ceramic baking beans so I could blind bake it.  After 12 minutes I had to remove the paper and the beans then pop the pastry case back in the oven for another 5 minutes.

As the pastry case was baking, I mixed together the filling.  I mixed together two eggs and another egg yolk, along with some double cream, some grated Parmesan Cheese and some crumbled Stilton.  I was also meant to add pine nuts to the mixture but when I looked in the cupboard I’m sure I couldn’t find any.  So I left them out altogether.  I’m sure walnuts would have gone well in the tart as well.

When the pastry case came out of the oven, I mixed the filling, along with the caramelised onions together. The mixture was poured into the case and I popped the tart back into the oven.  I always put the tart case onto a flat baking tray in case it leaked out all over the oven floor.

The following day, when we chose to eat the tart, I asked Mr SmartCookieSam to put it back in the oven to reheat through for half an hour.  The result was absolutely delicious.  I’m sure it was hugely calorific, what with all the cheese and cream in the filling not to mention the butter in the pastry as well.  But it simply melted in the mouth.  What’s more is that as the tart was so big there was enough left over to eat cold the next day for lunch. It was a big hit and a recipe I’ll definitely be making again.

Happy Baking!

Love Sam xx

Update! September and October’s Cooking The Books Challenge.

Those of you who read my blog regularly will know that I’m doing a Cooking The Books Challenge.  This started off well back at the start of the year but then as life got in the way! I logged on to update SmartCookieSam and realised it’s been well over a month since my last post. I haven’t been quiet on the baking front though.  It’s mainly been trying out recipes from The Great British Bake Off Big Book Of Baking  cookbook that came out to accompany the latest series.

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The front cover of the latest Great British Bake Off Book- Big Book Of Baking. I intended to blog a review of it but never got round to it.

So the idea of this post is to share with you some of the bakes I’ve made from the book.  Here goes!

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Golden Carrot Traybake.

I love baking traybakes as a little goes a long way, especially at coffee mornings or fairs.  The Golden Carrot traybake was a big success at my school’s MacMillan Coffee morning.  I had to put pieces aside for the staff before they all got sold!

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Irish Brack.

I also baked the Irish Brack recipe from the Bread Chapter of the book. It was very similar to the Yorkshire Tea Loaf recipe I regularly make.  This went along to the MacMillan Coffee morning and about half of it sold, not as popular as carrot cake!

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Somerset Apple Tart.

For one of the Sunday lunch puddings over the past few weeks I’ve been trying out various recipes from the Bake Off book.  When on holiday in Normandy several years ago I loved the melt in the mouth apple tarts you could buy in the local patisseries.  The tart is called Somerset Apple Tart in this recipe because it calls for Somerset Apple Brandy if you have it. Mine was Normandy Apple Tart as it had genuine Calvados in it. I love Calvados in cream to go with mince pies at Christmas but would struggle to drink any, too strong for me! Of course I would not get a job as a patisserie chef with my offering.  When blind baking the pastry case I left it in the oven a bit too long and the sides burned.  At least Mary Berry would be impressed that the tart didn’t have a soggy bottom though!  My two kids, especially my son weren’t impressed by the tart.  They said “Yuck, cooked apples!”  Everyone else enjoyed it though and all the better with a splodge of whipped cream on the side.

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Cheddar and Mustard Loaf.

Being a sweet toothed monster I thought it was about time I tried out some savoury recipes and I wanted to try out the cheese and mustard loaf.  I thought it would be perfect on an Autumn Saturday along with a bowl of warming soup.  So last Saturday I baked the loaf to have with some homemade vegetable soup.  Again, my son wasn’t complimentary about my baking saying “Why do you have to put cheese in it? Why can’t you just cook some “normal” white bread?”  Been there, done that, wanted to try something else!  Both my hubby and I enjoyed a big slice with our soup though.

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Norman’s Farthing Biscuits.

My hubby is a cheese lover and would prefer cheese and biscuits instead of a pudding if we go out anywhere.  He reminds me of Wallace when he says “Got any cheese?” so the other day I bought some Harrogate Blue Shepherd’s Purse Cheese and had a go at Norman’s Farthing Biscuits from the Bake Off book. I thought Norman was a lovely guy, one of my favourite contestants from this year’s series.  His quote about Tiramisu “I can’t even spell it” or words to that effect makes me smile.  So I was keen to try out his recipe for Farthing Biscuits although mine seemed to puff up a bit in the oven.  They tasted great though and even my fussy son liked them.  Thankyou Norman, will be baking these again!

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Hot White Chocolate Puddings with chocolate sauce.

Another Sunday dinner or lunch dessert.  These individual puddings were made in my Alan Silverwood Pudding Moulds which I think I bought from Lakeland.  They are massive though and I should have shared one with my hubby.  Anyway both of us were feeling greedy and had one to ourselves.  No wonder I am struggling with my weight and was up half the night afterwards with heartburn.  It did taste like heaven though; white chocolate sponge topped with a chocolate sauce.  The chocolate sauce is plain chocolate, cream and butter heated together.

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Sticky Apple Sponge Pudding.

I was given some apples to use up from a neighbour so I incorporated some of them into this Sticky Apple Sponge Pudding.  Very like the flavours of a Sticky Toffee Pudding but with sliced apples added to the bottom of the dish.  A hit with all of the family despite the kids pulling the sliced apples off the cake. Apart from that it was scrumptious.

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Grassmere Gingerbread

I love anything with ginger in it so I just had to bake the Grasmere Gingerbread recipe in the Bake Off book.  I can’t get enough of Grasmere Gingerbread but the original recipe is a closely guarded secret.  I bet this is as near to it as you get though.  The gingerbread was going to be taken with me into work to put in the staff room but it never got there.  All my family kept nibbling!

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Morello Cherry Bakewell Tart.

I also love anything with almonds in, so I was keen to have a go at the Morello Cherry Bakewell Tart.  I’ve had a go at Bakewell tart a few times before but always used raspberry jam in it.  I bought some Morello Cherry Jam in the supermarket and baked this version for another of our Sunday lunch desserts. I was surprised when my son said he liked it!  I nearly passed out cold on the floor!  HE ACTUALLY LIKED SOMETHING I BAKED! Well, I know it’s a winner then.  Again I managed to overbake the pastry.  Why is it that there’s always something else going on?

In the true spirit of the challenge I haven’t baked everything I set out to bake.  I really wanted to have a go at some of the more complicated bakes such as the Princesstarta, the Kouign Amann’s and a couple of the savoury pies.  But it has been so busy recently and I have really struggled to fit these bakes in around my day job and what I’d actually need them for.

Watch this space for November’s challenge:  I’m going to be changing things a bit so I’ll let you know as soon as I’ve worked it all out!

Happy Baking!

Love Sam

Cooking The Books March 2014- Onion and Cheese Tart from A Passion For Baking.

It’s nearly the end of the month and I’m three recipes away from completing this month’s Cooking The Books challenge from A Passion For Baking.  I needed to bake a recipe from the Pastry chapter as well as one from the Desserts and the Celebration Cakes chapters before Monday 31st March. With only two days to go I’d not been very organised this month.

For the Pastry chapter recipe I had chosen the Onion and Port Salut Tart.  When deciding on a recipe to bake it has to be one my family will eat and one that will fit in around what we’re doing and if I have time to make it in the first place!  I originally wanted to make it on Saturday this week but I never got round to it.  In the end I ended up in York eating in Wagamama with my hubby and son!  In the end the tart became my Mother’s Day lunch!

So, late this morning after I’d realised the time due to the clocks going forward, I thought I’d better get my skates on and produce something for lunch.  Only I realised I’d planned to make Eton Mess with meringues so Sunday lunch became a very late lunch/ early tea! When I first saw this recipe I knew that an onion and cheese tart would be fine with my family, only I couldn’t find Port Salut in my local Sainsburys the other day.  I wasn’t even sure what sort of cheese Port Salut was, doesn’t that sound stupid?  It sounded like a French cheese to me but I wasn’t sure what I could use as a substitute.  In the end I bought a piece of Emmenthal cheese as I have used it before in a quiche and it worked really well.

So here is how I made this delectable tart:

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I sliced up four medium onions ready to caramelise.
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As the onions were frying, I made up a batch of shortcrust pastry. It was wrapped in cling film and chilled for about half an hour while I finished cooking the onions.
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The pastry was rolled out, trimmed and the base pricked with a fork. It was then put in the freezer to chill for another 20 minutes.
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Out came my baking beans and the pastry case was baked blind for about 20 minutes.

At this stage I was meant to take the beans out of the pastry case and give it another five minutes or so in the oven baking blind.  Only, I didn’t read the recipe carefully enough as I was trying to sort out some laundry in the meantime. I know I can multitask but not today, I hoped and prayed my tart wouldn’t have a soggy bottom. Snigger, snigger!

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The caramelised onions were spread on the bottom of the tart.
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Then, to the filling! I mixed double cream, milk, eggs, salt, pepper and some tarragon together. It was meant to be thyme as the herb flavouring but I couldn’t find any in the cupboard!
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I grated the piece of Emmenthal and mixed some in to the mixture, the rest was sprinkled on the top of the filling.
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After about 30 minutes at 180oC this is what the tart looked like. I couldn’t wait for lunch as I was starving. It smelled gorgeous.
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The case round the outside looked thin and crispy but sadly it did have a little bit of the old soggy bottom. I think I should have baked it blind for a bit longer.
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A slice of the tart.

I have to say this is one of the nicest recipes I’ve worked with. Nothing faffy or over complicated and it went down well with my family. We sat down to eat it finally at 5pm once my daughter had finished work.  It was delicious with a jacket potato and veg though I think it would be lovely with new potatoes and salad too.  We ate half the tart, there’s plenty left over for tomorrow night. Well that saves me cooking again, I suppose!

Happy Baking!

Love Sam xx