Heirloom Tomato Tart

Do you like pie? I love pie!

LOL j/k

So when I saw this recipe on Tea Time Magazine‘s instagram I pinned it with plans to make later.

Back in October, @SpilltheTeaWithLucy did a 31 Day Tea Challenge and Day 17/31 of 31 Days of Hallotean was an Autumn Tea Bake. Since I had just baked some sweets prior to this with The Magician’s Nephew Tea Party/Book Club/Bible Study, I decided to make something savory instead. This is my take on Tea Time Magazine’s Heirloom Tomato Tart (I had to substitute a few ingredients) and since tomatoes are red I decided to pair it with Cederberg Tea Co.‘s Classic Red Tea. I also had to use a pink and red mug to match. This cat mug was a gift from a friend Christmas 2019 and part of a 4 set of cat mugs.

Ingredients:

  • 4-5 Heirloom Tomatoes
  • 1/2 Teaspoon of Salt
  • 1/2 Package of Refrigerated Pie Dough (I used Phyllo dough I had bought to make the Fotina Flower Puffed Pastry as the store was out of puffed pastry, but my sister had bought me some so this was all leftover)
  • 1.5 Cups of Coarsely Grated, Sharp Yellow Cheddar Cheese (I used leftover Fotina Cheese from Fotina Flower Puffed Pastry)
  • 1/2 Cup of Mayonnaise (I substituted with Hummus)
  • 2 Tablespoons of Chopped Fresh Flat-Leaf Parsley
  • 1 Tablespoon of Green Onion
  • 1/4 Teaespoon of Ground Black Pepper
  • 1 Tablespoon of Red Wine Vinegar
  • 1 Teaspoon of Olive Oil
  • Garnish with pepper and additional fresh parsley

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Slice tomatoes, cutting larger tomatoes into 1/4 inch slices and smaller ones into 1/8 inch slices.
  3. Arrange tomato slices in a single layer on paper towels, sprinkle with salt. Let stand for 30 mins.
  4. Unroll pie dough, and press into a 9-inch tart pan with removable bottom, trimming and discarding extra dough.
  5. In a medium bowl, combine cheese, mayonnaise, parsley, green onion, and pepper-stirring to blend.
  6. Spread half the cheese mixture into the bottom of the pan, in a thin even layer.
  7. Blot tomatoes dry with paper towels.
  8. Place a large tomato slice in the center of pan on top of the cheese mixture.
  9. Cut several tomato slices in half and arrange around the center slice. Fill every space.
  10. Spread remaining cheese mixture in an even layer on top of the tomatoes.
  11. Apply thinner tomatoes on top of cheese mixture in a pleasing pattern.
  12. Sprinkle with vinegar and drizzle with olive oil.
  13. Bake until crust is deep golden brown and cheese mixture is hot and beginning to bubble.
  14. Remove from oven and let cool, before removing from pan.
  15. Garnish with pepper and parsley if desired.
  16. Serve at room temp within 3 hours of baking.

 

This was delicious, it was like eating a fancy tea pizza, and you all know how much I love pizza.

It was incredibly delicious and I would most definitely make it again.

For more recipes, go to Lemon Gingerbread Cake

For more Tea Time Magazine recipes, go to Fotina Flower Puffed Pastry

For more pie recipes, go to Mini Apple Pies

For more on pizza, go to My Week With Jane

For more tea posts, go to Turkey-Apple Tea Sandwiches

The Magician’s Nephew Tea Party/Book Club: Tea Time Magazine’s Ham and Cheese Tea Sandwiches

So every Wednesday, starting in October, I have been a part of a Tea Party/Bible Study/Book Club on The Magician’s Nephew by C.S. Lewis. This is different from my book club and the Book Club Picks I have been reviewing (and desperately need to catch up on). The first week we had Cederberg Tea Company Rooibos + Ginger Tea, Cranberry-Spice Scones with Maple Cream, Cucumber-Four Peppercorn Goat Cheese Canapés, Ham and Cheese Tea Sandwiches, Fotina & Pork Puffed Pastry, and Mini Apple Pies.

I couldn’t share the recipes in October as I was in the middle of Horrorfst IX, so I will be starting now-and as I started with scones, I’m moving on to sandwiches.

And eat sandwiches!

This recipe comes from Tea Time Magazine Annual British Issue.

Ingredients:

  • 1/3 Pound of English Cheddar Cheese
  • 1/4 Cup of Mayonnaise
  • 2 Tablespoons of English Mustard
  • 8 Slices of Firm Honey Wheat Bread
  • 8 Large Slices of Deli-Style Ham

Directions:

  • Using a cheese slicer, cut very thin slices of cheese horizontally from a cheese block (I picked up cheese from the deli so it was already sliced thin.)
  • In a small bowl combine mustard and mayonnaise, mix well.
  • Spread a layer of mayonnaise mixture onto 8 slices of bread.
  • Arrange 2 ham slices on 4 bread slices.
  • Place cheese slices over the ham and top with remaining bread slices, spread side down, to make 4 sandwiches.
  • Using a serrated bread knife in a gentle sawing motion, trim and discard crusts from each sandwich to create 4.5×2.5-inch rectangles.
  • Cut each sandwich into 3 (2.5×1.5-inch rectangles).
  • Serve immediately, or cover with damp paper towels, place in a covered container, and refrigerate up to 2 hours before serving.

So my sandwiches didn’t come out quite right, I don’t think I cut the bread as thick as it should have been, as they kept toppling over.

I’ve noticed that a lot of these English recipes want you to use mustard and mayonnaise, not my favorite condiments. I usually half the amounts as that is more to my taste.

Otherwise they were pretty good and very easy to make.

For more from The Magician’s Nephew Tea Party/Book Club, go to Cucumber-Four Peppercorn Goat Cheese Canapés

For more recipes, go to Cranberry-Spice Scones with Maple Cream

For more sandwiches, go to Cucumber Sandwiches

For more tea posts, go to Mug o’ Tea Treats Christmas Gift

Lemon Curd

So last month my book club met and discussed the book The Secret Adversary by Agatha Christie. Typically we just have light snacks, but as I didn’t have to work due to the quarantine, I decided I would do a little tea party.

In the book our book club had been reading, The Secret Adversary, the two main characters go to tea a few times at Lyons Tea Cafe. I originally wanted to try to make something like the tea shop would have, but then my coworker gave me a whole box of Meyer’s Lemons.

I need to find some recipes.

So instead we had egg salad sandwiches, ham and cheese sandwiches, french fries (pommes pont neuf), Scottish Oat scones, lemon curd, lemon crinkle cookies, and meyer lemon poppyseed cake. Instead of putting all the recipes in one post and making it too long, I decided to break it up and share each recipe separately so that if interested, you can make your own and eat it with a cup of tea and some Jane Austen.

This recipe comes from Epicurious.com and I picked it for my first attempt at lemon curd as it used the whole eggs not just the egg yolks.

Ingredients:

  • 1/2 Cup of Meyer’s Lemon Juice
  • 2 Teaspoons of Finely Grated Fresh Lemon Zest
  • 1/2 Cup of Sugar
  • 3 Large Eggs
  • 3/4 Stick (6 Tablespoons) of Butter

Directions:

  1. Whisk together juice, zest, sugar, and eggs in a 2 quart heavy saucepan.
  2. Stir in butter and cook over moderately low heat, whisking frequently, until curd is thick enough to hold marks of whisk and first bubble appears on surface, about 6 mins.
  3. Transfer lemon curd to bowl and cover with plastic.
  4. Chill until cold, about 1 hour.

This came out horribly!

Everything looked fine, but when I took it out of the fridge an hour later-it had separated into two parts. I poured it into a jar and tried to mix it up, but then it came out very liquidy-and when you spooned a bit on the scones it just soaked into them instead of garnishing them.

I will never make this recipe again.

For more lemon recipes, go to Ginger Cardamom Meyer Lemon Crinkle Cookies

For more recipes, go to Scottish Oat Scones

For more tea parties, go to Meyer Lemon Poppyseed Cake

Meyer Lemon Poppyseed Cake

So the last Monday of the month our book club meets to discuss the book we have been reading. I used to have Mondays off and we would go out after the other book club members got off, but my job changed and we now meet after I get off at 5. Typically we just have light snacks, but as this Monday I didn’t have to work due to the quarantine, I decided I would do a little tea party.

The book we had just finished reading wasThe Secret Adversary, and the two main characters go to tea a few times at Lyons Tea Cafe. The book is set in 1921, and I tried to find a menu of the time but couldn’t.

I did find one from 1913 which did included pommes pont neuf and a few other things. I had decided what to make when my coworker gave me a whole box of Meyer’s Lemons.

That’s not good.

We had been talking about the lemons as I shared I wanted to try making lemon curd, as I have more free time, but I thought she was just going to give me one or two, not a box full.

Uh oh

So instead of what sweets I planned to make, we were doing a lemon theme.

So we had egg salad sandwiches, ham and cheese sandwiches, french fries (pommes pont neuf), Scottish Oat scones, lemon curd, lemon crinkle cookies, and meyer lemon poppyseed cake. And we all had a wonderful time talking about our book, snacking, and drinking tea.

After all:

I had planned to share each recipe with you, starting with the scones, but then Marnie Cannon on instagram asked about the cake recipe, so instead we will be starting with that. But I will still share the others throughout the month. If any interest you, I encourage you to try them out.

This recipe comes from Browned Butter Blondie.

Cake Ingredients:

  • 1/2 Cup of Butter at Room Temperature
  • 1 Cup + 1 Tbsp of Sugar
  • 3 Large Eggs at Room Temperature
  • 1.5 Tbsps of Lemon Zest
  • 2 Tbsps of Lemon Juice
  • 1.5 Tsp of Vanilla
  • 1.5 Cups + 2 Tbsp of Flour
  • 1/2 Tsp of Salt
  • 1/4 Tsp of Baking Soda
  • 1/4 Tsp of Baking Powder
  • 1.5 Tbsp of Poppyseeds
  • 1/2 Cup of Plain Greek Yogurt at Room Temperature

Glaze Ingredients:

  • 1 Cup of Confectioner’s Sugar (Powdered Sugar)
  • 3-4 Tbsps of Whole Milk

Directions:

  1. Preheat the ovem to 350 degrees F.
  2. Spray a 9 x 4 inch loaf pan with cooking spray.
  3. In a small bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.
  4. Use an electric mixer to beat the sugar and butter together.
  5. Add the eggs one at a time and beat well after each egg.
  6. Add lemon zest, lemon juice, and vanilla. Mix until combined.
  7. With the mixer on low add some of the flour mixture, and mix.
  8. Then add the yogurt and mix. Repeat alternating between flour mixture and yogurt.
  9. Remove from mixer and mix in poppyseeds, but just until they are incorporated. Do not overmix.
  10. Pour batter into pan and cook for 55-60 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
  11. Remove from oven and cool for 10 mins.
  12. While cake is cooling, whisk confectioner’s sugar and milk together.
  13. While cake is warm, spoon the glaze over the top.
  14. Sprinkle with poppyseeds if desired.

This was extremely delicious! If you like lemon and lemon cake I suggest you try it out for yourself.

For more recipes, go to Irish Soda Bread

For more desserts, go to Crispy, Chewy, Matcha Green Tea Cookies

For more tea parties, go to Literary Tea Parties

Irish Soda Bread

So every year I do a post on 17 or 7 Irish heroes in honor of Saint Patrick’s Day, and each post I mention how I will be making Irish Soda Bread.

It is so good-and I usually spend the rest of the week eating the bread for breakfast with my tea.

So this year I decided it is time for me to actually share the recipe I use, borrowed from my sister blog MysteriousEats.wordpress.comso you can make your own for the holiday.

Ingredients:

  • Shortening
  • 2.5 Cups of All-Purpose Flour, plus extra for later
  • 2 Tablespoons of Sugar
  • 1 Teaspoon of Baking Soda
  • 1 Teaspoon of Baking Powder
  • 1/2 Teaspoon of Salt
  • 3 Tablespoons of Butter
  • About 1 Cup of Buttermilk
  • Additional Butter, Softened

Directions:

  1. Heat Oven to 375 degrees F.
  2. Grease cookie sheet with shortening.
  3. Mix flour, sugar, baking soda, baking powder, and salt in a large bowl.
  4. Cut in 3 tablespoons of butter, using a pastry blender or crisscrossing two knives, until mixture looks like fine crumbs.
  5. Stir in just enough buttermilk so dough leaves the side of the bowl.
  6. Place dough on a lightly floured surface, gently roll the dough to coat.
  7. Knead 1 to 2 mins, or until smooth.
  8. Shape into a round loaf, about 6.5 inches in diameter.
  9. Place on the cookie sheet. Cut an X shape about 1/2 inch deep through loaf with floured knife.
  10. Bake 35-45 mins or until golden brown.
  11. Remove from cookie sheet.
  12. Brush with additional softened butter.
  13. Cool completely, about 30 mins, before cutting.

It was delicious! I ended up making two (gotta use up that buttermilk) one for me and one for my Sunday School class. I wasn’t sure the kids would like the bread, but they surprised me and ate almost the whole entire thing.

Or in this case, bread

One thing that I find fascinating is that the the “X” you cut into the bread traditionally was supposed to represent a cross. With the cross on the bread, and bread representing the body of Christ- Irish Soda Bread always makes me think of communion and The Last Supper. Maybe I should make it for Good Friday this year as well?

Well if you make it for Saint Patrick’s Day or just to eat, for yourself or others-I hope you enjoy it as much as I do! 🙂 I can’t stop eating it.

And an early-Happy Saint Patrick’s Day!

For more bread recipes, go to Slow-Cooker Bread

For more recipes, go to Iced Blackberry Infused Earl Grey Tea