I am loving the markets filled with food and local cidre here in Normandy. I am cooking and eating out in equal measure. As one of the boys pointed out yesterday when I was dreaming of a holiday in a hotel with no clearing up, cooking or dish washing; I’d miss cooking in a kitchen if we stayed in a hotel. I think I could try it out for one year to see if he’s right!
I picked up a packet of ready rolled pastry the other day at the supermarket and thought it would be good to fill with the contents of our market finds and top off with Sinead’s hen’s eggs. As I type I’m sitting patiently beside the oven watching it carefully so it doesn’t burn or have a soggy bottom.
Holidays do something wonderful to my mind. It slows down, it filters better, it clicks into a more creative space and its rests so much more easily. I love holidays. The need to actually go somewhere to rest has increased as I get older but I am realising the need of building in mini ‘holidays’ into my everyday weeks that can’t accommodate a change of scenery or jumping on a plane. Although a girl can dream…
Sinead and Phillipe Allart who own La Blonderie have really made this trip for us. Sinead is a wonderfully friendly and fiesty Irish woman (can’t think why I like her so much 😉). She has been our guide to this part of France, suggesting markets to visit, a local organic cidre producer to meet, a rosterie stall to buy roast lamb from on Sunday for lunch and her own guide to the WW2 Normandy landings. When we arrived at the gite there were fresh eggs from her chickens, fresh cut flowers from her gardens and milk and juice in the fridge. Because it was Bastille day and everywhere was closed she’d also a local restaurant to recommend that she knew would be open as most places were closed for the public holiday. She’s an absolute star. Sinead also brought us croissants and a homemade cake at the weekend! She also runs a cookery school which I would definitely come back for http://www.wildekitchen.net/ I’m already hinting that it would make a great birthday present some year.
Anyway back to the tart!
- Ready rolled pastry – I used puff you can use shortcrust, puff or filo you choose
- 2 tbsps sun dried tomato paste
- Sliced red pepper
- 1 or 2 tomatoes deseeded and roughly sliced
- ½ a chorizo sliced
- ½ a goats cheese
- 4 slices of Brie
- 4 free range eggs whisked
- 1 tsp any herbs you like
- Salt and pepper
- Butter a pastry tart tin and put pastry in
- Spread tomato paste on the bottom
- Layer Chorizo and veg in the tart
- Gently pour over the eggs
- Arrange the cheese on top
- Sprinkle with herbs and seasoning
- Bake in oven at 180c for 30 mins but keep an eye on it in case it burns or it might need a minute or 2 more. Take from oven and let it rest for 5 mins before serving.
- Serve on its own or with green salad and/or wedges/baby potatoes
- Bon appetite