Bake Someone Happy !
It’s been a crazy first half the year, diverting my energies into running my one-woman-show home-baking business (The Midnight Baker Malaysia) while juggling the household needs. Crazy hectic, but am savouring every moment of it! I’ve been using Instagram to document my occasional bakes (you can follow me here) but haven’t had the luxury of time to nurture and feed this blog. Until today that is! A short respite from routines means a short stint at the computer, so here’s hoping I can press publish before the school run in half an hour.
This cheat’s tartlet is a spin on the spinach, feta and pumpkin tarts made with shortcrust pastry. This recipe is tremendously easy to bang together. To be honest, it WAS as impromptu as it gets. I just raided the fridge and found leftover phyllo, wilting tomatoes, wild rocket and feta and the proverbial lightbulb went off in my head.
It’s also a very forgiving recipe, because (horror of horrors) I absolutely forgot to prepare the béchamel sauce to pour into the tartlets but they still turned out pretty good. My apologies for inexact quantities because the aim of this baking exploit was really to clear the fridge – plus, I used deep muffin tins to make this and the amount of greens and tomatoes (and cheese) were eyeballed to fill the wells 😛
You will need:
A roll of phyllo/filo pastry dough 100 g butter, melted Wild rocket Onion, diced Cherry tomatoes, halved A slab of feta cheese, cubed Béchamel sauce (which was accidentally omitted!)
I preheated the oven to 180ºC and then lined the wells of the muffin tin with a pastry brush dipped in that melted butter. For the amount of leftover ingredients assembled, I managed to make 8 tartlets.
My phyllo dough was a small rectangle of leftovers, which worked well. The dough was already more flaky on account of drying out but that’s the beauty of phyllo – the melted butter generously painted over it binds everything together. Pardon my choice of words but I basically squished the layers together into the well until I was satisfied the shape would hold.
The first ingredient to go into the bottom of the tartlet was a spoonful of diced onions, followed by a fold of wild rocket, then the tomatoes and the feta cubes.
After bunging the muffin tin into the oven, I set about clearing up the mise en place and then WHAMMO.
I realised too late that I had absolutely forgotten to make the béchamel sauce to pour over the tarlets. In hindsight I suppose I could have quickly rustled it up but physical inertia was setting in, and so I just poured in a measure of milk into each tartlet in the hopes that the feta would magically soften and melt into it instead.
Well, the proof of the pudding is in the eating as the saying goes. And it wasn’t a fiasco. The tartlets baked well (took about 60 minutes to brown and the buttery aroma that filled the house was mouthwatering). Most of the tartlets lifted off intact once cooled but a couple needed to be pried from the tin with a butterknife run around the sides.
The next time I make this (and I will make this again, the family loved it!) I will make sure the sauce is included AND perhaps top it off with a quail’s egg.
Do you have any other bake ideas to own this savoury cheat’s tartlet? Drop me a line & share!
XOXOXO Bake Someone Happy