Downs:
Dreary weather.
Ups:
Lunch at the home of friends today, haven’t seen them since Christmas.
Forward:
Mountain sojourn on Tuesday.
The Topless Tart:
Jeanne Horak Druiff was one of the speakers at the Food & Wine Blogger Indaba I attended in February. Until then, I wasn’t aware of her award-winning blog. I have since been following her and this month she is hosting the Monthly Mingle, her sister Meeta’s monthly event. The theme is Topless Tarts.
My contribution:
1 roll puff pastry
1 packet chopped bacon
1 packet baby spinach leaves
1 camembert cheese round
12 cherry tomatoes, halved
Handful of chopped spring onions
Dried rosemary and pepper to taste
I sautéed the bacon bits until they were crisp, turned of the heat and added the spinach leaves to wilt. I laid this mixture onto the pastry and topped with the cheese, tomatoes, onions and seasoning and baked at 180C for 35 minutes.
Before posting this, I Googled the ingredients to check that my tart was original. Alas, I find that Oprah magazine featured something similar in April 2010, albeit a galette and not a tart.
Food trivia for the day from foodreference.com:
24 April 1994 The world’s largest lollipop, 3,011 pounds, is made inDenmark.
Why, I ask you, why?
UPDATE:
Here is the link to the roundup of all the contributions to this challenge:
http://www.cooksister.com/2011/05/topless-tarts-everywhere-the-monthly-mingle-roundup.html
Cindy, this looks simply divine. This is going to be one of my next cooking projects. Don’t let my friends on to your blog or they’ll be bugging me endlessly! Besides, I may want to eat the whole thing myself. There are times when a woman has to take a stand even against our best buddies.
LOL Amy, you are too funny
Sounds good. Have fresh (from the garden ) spinach now and a little green onion (won’t bulb for a long time though and tomatoes won’t be here until at least June -Just planted them from the greenhouse today to the garden.)
Oh well, store bout for some of is is better than nothing. Going to give it a try. Any other cheese acceptable besides camembert?
Thanks.
I should think any cheese will do, Caro
the topless tart revealed, and she isn’t some floozy who cares little about the weather
LOL, yes, not me in the kitchen sans tracksuit
phew!
that cat is a cat-version of fritzel, his owner just has access to great editing software
Oh, thank goodness it doesn’t really look like that
I make a tart / pizza thingy in a similar way, but use a scone dough base pushed into a dish with my knuckles. This looks delicious.
Your scone dough sounds very interesting!
Good Morning Cin, this looks utterly devine. Going to give it a try. Enjoy your lunch with friends.
XXX
Thank you, Grieta *heart*
This looks absolutely delicious.
Is there really any completely ‘new’ recipe?
I reckon any new cookery book I buy might have one ‘new’ recipe I’ll use – and that’s often a slant on something similar. That having been said, it’s the tiny differences that make ALL the difference. (If you see what I mean!)
You are right, it’s all in the individual interpretation, but I am always afraid of inadvertantly ‘stealing’ someone’s recipe.
Mmmm….. pastry and bacon!
Make you happy?
I guess the rest of Europe wasn’t interested; that’s why.
That may explain it
Such an easy tart, but it looks so delicious!
I think I’ll add olives next time I make it
That tart looks good, its exactly the sort of thing i would devour
I’ll remember that when you visit
nice approach w the down/up/forward frame
It’s a nice enough discipline to do this once a week, I find, Doc
Hope my proxy beach walk this morning helped your dreary weather.
Mandy
Your topless tart looks outstanding.
Thanks Mandy, your beach looks like heaven
I think the men swarmed in here, but somehow the dish didn’t quite live up to expectations.
Maybe you should have substituted the chopped bacon with whole breasts.
Bwahahahaha Col, norty!
Your tart looks wonderful. Hope you enjoyed making it.
I did, thank you
Aw, that tart looks amazing, Cindy: might use it to dazzle the 11 who are coming for dinner tomorrow..
Oooh, that’s a crowd , Kate, good luck
A “topless tart” . . . what a hussy!
Hope you have a wonderful time in the mountains. How long is the trip going to be?
Just three days, Nancy.
This looks delicious. I might be able to do this. I’ll have to look for puff pastry. I suppose I could get it from a bakery. Thank you for a great recipe. Blessings to you, Cindy…
Should find it in the frozen foods isle of your supermarket, Carol
Thank you.
And I am hungry.
Off to your stove
You learn something new every day! All along I thought a topless tart was a naked whore!
ROTFLMAO, naughty Paula!
Hey, Cindy! Next time you ROTFLYAO would you get your Hubs or Bunn to take a photo? I sure would like to see that!
Also – naughty? Me? I think NOT! I’m a pastor’s wife, and only speak the truth in love. . .and let’s face it, you gotta love those naked whores!
Oh, Paula, you have me chortling over here and trying to muffle so as not to wake the family
Laughing too hard at Paula’s comment to come up with my own remark!!!!!!
She is too funny
it look fabulous…Oprah, who??… you’re theonlycin, in my book it’s an original!
Hahaha, lovely comment
Lollipop… world’s largest… I wonder who is looking and who is licking… haha *shivering*y-u-c-k*
Looks and sounds great!
Yum! Love tomatoes and bacon together. The whole thing is a great combo.
When I’m having friends over I often make a tart – it’s always made with love isn’t it?
Yes, Sally, love is the secret ingredient
That looks delicious!!!
I am so very bored with everything i am cooking these days, need to start looking through all your awesome recipes for nice quick ideas. At least the ingrediants would be readily available…. and I know that you are anal about measurements and how they are done…. So it could only be simple- right.
xx