Cherry Tomato, Thyme and Dijon Mustard Tart

As usual, life has a habit of getting in the way of good intentions. I've just been back to the UK to visit my dad who is recovering from a major heart attack. He is 89 anyway, and considering what he just went through, he is doing really well. We spent a lot of time together, including taking him out for lunch. As he has simple tastes, I don't really have much for this Blog from the trip, except to say the Fish and Chips in Northumberland really are the best in the world, and that the local meat and cheese is outstanding.
So now I have made my excuse for my absence, here is a simple and delicious dish that is versatile, cheap and easy peasy. Thanks to Mr la Ruche for the idea, and letting me get his kitchen dirty.

I am referring to Cherry Tomato, Thyme and Dijon Mustard Tart, a succulent and tasty treat you can make for any meal of the day, as an appetizer, or even as a quick meal when those pesky guests show up unexpected.

You will need some frozen puff pastry (who makes this stuff fresh any more), and depending on the size of the tart, you can roll it out and cut it into bite size pieces, or leave it whole for a larger version. In this case, I buy packs of 5" squares.

Lay them on a baking sheet and score a smaller square on the inside, about 1/2 an inch from the edge, careful not to go all the way through. Inside this square, paste some Dijon Mustard with a pastry brush, more if you like Dijon, or not so much if you don't.

In a small bowl, add the halved Cherry Toms, a touch of Olive Oil, some fresh Thyme and salt an pepper. Coat the Toms generously and arrange, face up on top of the Dijon so that the juices don't all run out and make your bottom soggy (pastry that is.)

Place them in a pre heated oven (350 degrees) for 30 minutes, or until light brown. Always make more than you need so you can taste them as they come out. Be careful as you bite in to them as the juice is hot and travels far.
Sorry Carolyn.

Place them on a platter and decorate with some salad greens and serve. Bon Appetite.

Edamame, Mint and Feta Bruschetta

I was contacted last week to cater for a party here on Vashon, so I thought I'd show you a couple of items on the menu. The one detailed here is a Bruschetta of Edamame, Mint  and Feta. It is quick and easy, and very tasty.
All you need for the topping is a packet of frozen Edamame, an 8 oz packet of Feta, a handful of garden mint, a couple of tablespoons of walnut oil and some lemon juice to give it a citrus tang. Oh, also some salt and black pepper. Careful with the salt though, as the Feta can be salty enough.

Pop the Edamame into a food processor and pulse for a few seconds until you break up the Edamame into popcorn size pieces.

Add half of the crumbled Feta, lemon juice, walnut oil, mint and S&P then pulse again unti combined. It should still be visible as individual items and not a pulp.

Cut a day old baguette (if you can find one in the mark down section, otherwise use fresh) into thin diagonal slices, toast on both sides until golden brown round the edges, then set aside to cool.

One this is done, start piling the minty green Edamame mixture onto the toast, patting it down lightly before adding the larger crumbled pieces of Feta. I added a couple of thin slivers of shallot onto the top before arranging them on a platter.

This mixture makes about 20 Bruschetta, and won't last 5 minutes on the table.

I also made some Cherry Tomato, Thyme and Dijon tartlettes (shown below). I'll have to blog these at a later date as I am up to my arse in house re-modeling, drywall dust and rusty nails. Oh the joys of working from home.

Bye for now.