Lunch at the home of friends today, haven’t seen them since Christmas.
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.
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?
Here is the link to the roundup of all the contributions to this challenge: