Congratulations, A Nice Fishy Tart!





Sunday 4/9/2005

Back to noshblog site (click here)


Diary and Notes

My friend Rachel gave birth to a baby boy today at approximately 4.00. Welcome Riley, to the bizarre world of 2005 - there's no better time to live and what a lovely sunny day to be born on, we should nickname you sunshine Riley for bringing such a summery day with you.

Anyway: Everybody has a bit of a hangover from yesterday's debauchery and the house is a complete mess but what the hey...let's leave the clearing up to somebody else and sit in the back garden drinking cool beer and playing croquet all day. It's what my doctor would order me to do.

As the weather was so fine and because I was ordered to use up some of the myriad cans of tuna that have been sitting in the cupboards for some time, I thought a nice French style tart would be just the thing. I do love a fishy French tart every once in a while, they're just so easy and cheap.

So Sunday was a lazy day sitting in the sun eating summery French food and waiting with my phone to see whether the baby had arrived yet. Sadly it's work tomorrow and no croquet for me.

Anyone for petanque?


Cake Blog

Selfridges Strawberry Cake: Very good indeed, but pricey, very pricey.


Menu

  • Tuna and Leek Tart
  • Sauteed Potatoes
  • French Beans Provençale
  • Creamy Lentils
  • French Bread
  • Wholegrain Mustard


    Ingredients*

    Tuna and Leek Tart
    300g Shortcrust Pastry
    1 Leek
    250g Canned Tuna Steak
    2 Eggs
    1 Tbsp Creme Frâiche
    1 tsp Herbs de Provence
    ¼ tsp Salt
    Sprinkle White Pepper
    ½ tsp Paprika
    150g Cheese (I used Cantal)
    		 French Beans Provençale
    250g French Beans
    1 tsp Olive Oil
    1 Shallot
    1 Clove Garlic
    1 Tomato
    Pinch Dried Basil
    Salt and Pepper
    		 Creamy Lentils
    1 Can Lentils
    1 Onion
    Dash Olive Oil
    1 Smoked Rasher Bacon
    2 Tbsp Chicken Stock
    2 Tbsp Creme Frâiche
    Black Pepper



    Preparation

  • Roll out the pastry and line a pie/tart tin. Dot with small fork holes, cover with greasproof paper and baking beans and bake blind for 15 minutes. Slice the leek and boil in water until soft - drain. Mix the eggs, cream and seasonings, whisk well. Arrange the leeks and tuna (in chunks) in the tart and pour over the eggs mix. Bake (180c) for 15 minutes, then grate loads of cheese on top and bake for another 10 mins.
  • Beans: Blanch the beans and rinse. Mince the shallot and sweat in a little olive oil. Add the minced garlic. When the garlic and shallot are soft add the beans, chopped tomatoes and flavourings. Cook slowly until the beans are softened.
  • Lentils: Sweat the chopped onion until soft then add the chopped bacon. When the bacon is cooked add the lentils and stock, simmer for 5 minutes then stir in the cream. Season and serve.

    *****************************************************





    *All quantities are very approximate and for two people





    JCBorresen@GMail.com