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TWD Baked Yogurt Tart

TWD Yogurt Tart

This month our Tuesdays With Dorie baking group decided to bake two tarts, one sweet and one savory, from the cookbook Baking With Julia.  Starting with this sweet Baked Yogurt Tart, most of the group baked and posted their results on July 2.  You can find links to those posts right HERE.

I baked mine to coincide with family visiting and our July 4th celebration. The tart starts with a simple flaky pie dough crust, formed in a tart or springform pan.  I used a 9″ springform pan that worked well. The crust is blind baked (baked without filling; weighted down with pie weights or even dried beans to avoid the middle from puffing up) and cooled.

TWD Yogurt Tart book

Then a filling of eggs, sugar, loads of vanilla, yogurt and flour is poured into the crust.  Because I continue to be over-the-moon about having my Cuisinart back in working order, I disregarded the recipe directions like: beat the eggs with a handheld mixer, add the yogurt until blended then gently fold in the flour. 

Instead, I whipped up the eggs and sugar, using the pulse button I added in the vanilla and yogurt.  Then I finished the filling by sifting in the flour and pulsing a bit more until it was fully incorporated.

TWD Yogurt Tart Single Slice

The recipe calls for a scattering of fresh fruit over the top of the tart, a sprinkling of chopped nuts and then baking.  I had homemade blueberry sauce on hand and decided to bake the tart topped with that sauce.  I added fresh strawberries and a touch of whip cream to give this our July 4th red-white-and blue dessert!

This tart is reminiscent of a not-so-sweet cheesecake and I’m pretty sure much healthier.  It is best eaten the day it is made.

Happy Baking!
Catherine

Baked Yogurt Tart from Baking With Julia Cookbook
 
Julia Child's Baked Yogurt Tart comes from contributing baker Leslie Mackie. It is a not-too-sweet fruity dessert that looks as good as it tastes!
Ingredients
Flaky Pie Dough
  • 5¼ cups pastry flour
  • 1 tablespoon kosher salt
  • 6 ounces cold unsalted butter, cut into small pieces
  • 1¾ cups solid vegetable shortening, chilled
  • 1 cup ice water
Yogurt Tart Filling
  • 3 Large eggs
  • ¾ cup sugar
  • 2 cups plain nonfat yogurt
  • 2 tablespoons pure vanilla extract
  • ¾ cup all-purpose flour
  • 1½ cups fresh blackberries, blueberries, or raspberries
  • ⅓ cup coarsely chopped toasted almonds
  • Confectioner's sugar, for dusting
Instructions
Flaky Pie Dough: Makes enough dough for four 10-inch tarts
  1. Mix flour and salt together in a large bowl. Add butter and cut it into the flour until the mixture looks like coarse crumbs. Break up the shortening and cut it in until mixture has small clumps and curds. Add ice water, stirring with a spoon to incorporate. Turn dough out onto a work surface and fold it over on itself a few times. Wrap dough in plastic and refrigerate at least 2 hours.
  2. Remove ¼ dough from refrigerator. Working on a lightly floured surface, roll dough into a ¼ inch thick, 12-inch round circle. Fit the dough into a 9-inch round pan with 1½ inch high sides. Trim dough overhand to ½ inch all around. Fold it under itself and press edge to crimp in a zigzag pattern. Chill 30 minutes.
  3. Center rack in oven and preheat to 400°F. Fit a piece of parchment paper into the pan and fill with pie weights or dried beans. bake 25 minutes or until the crust is set and lightly browned. Remove weights and paper and let shell cool. Reduce oven heat to 325°F.
Tart Filling
  1. Beat eggs and sugar on medium until thickened and pale. Ad the yogurt and vanilla extract, mix just until blended. Add the flour through a sifter, folding gently with a spatula. Pour yogurt filling into the cooled tart shell. Smooth top. Scatter fruit over the top, sprinkle chopped nuts around edge. Place tart on a pan and bake 40 minutes or until the top is golden brown. Transfer to a cooling rack.
  2. When cool, cover the top with plastic wrap and a cardboard cake circle. Invert the tart, remove the pan, and invert again onto a cardboard cake circle or serving platter. Remove plastic wrap. Dust with confectioner's sugar and serve.
Notes
*Ready made pie crust can be used in place of Flaky Pie Dough. Bake according to package directions.

Sliced plums, peaches or nectarines also work well in this recipe.

For The Love of A Cuisinart and a Tomato and Cheese Galette

TWD lighten?
In the early 1980’s I bought my first Cuisinart Food Processor.  It was love at first bite.  The first thing I made was bread.  I continued to use it to make bread for 16 years.  Along with chopping, mixing, stirring hundreds of other tasty treats.  In 1996 I burned up the motor … making a particularly organic loaf of whole wheat bread!

TWD Tom Galette butter
Since Kitchen Aid mixers were all the rage about then, my very sweet and conscientious Chief Culinary Consultant surprised me with a beautiful cobalt blue mixer.  “It does everything” he crooned as he recounted to me the features which were given to him by the sales clerk.

TWD dough
I really like my Kitchen Mixer.  It has been a great addition to my kitchen.  It does everything, and then some.

TWD Galette book
But over the years my heart has been tugged and pulled to the Cuisinart display over and over.  In 2008 the Chief bought me the newest and latest stainless steel Cuisinart Food Processor.  It sorta looked like my old one, but one loaf of bread and I knew it wasn’t the same as the model I bought in the 1980’s.  It was lighter weight and hopped all over the counter when I tried to use it.  I cautiously asked the Chief if I could “take it back.”  What a shock to him since I have pined for another one for years!  Women … we are so fickle.

TWD Basil tomato galette
Imagine my surprise when the Chief and I were at an old country auction a couple of years ago and there on the table sat an original Cuisinart DLC 7-Pro!  It  looked hardly even used even though it was a good 30 years old.  My heart started beating faster and pounding in my ears.  I had to have that Cuisinart!  I asked my sweetie if he would bid for me (I get nervous bidding).  He asked “how high do you want to go?”
“I want it” was all I said. He got the message. 🙂

Pepper Jack Cheese
$30 dollars later it is MINE!  I took it home and immediately started using it.  Then my constant use started to show its age.

cusinart shaftLittle bits of the plastic dough blade started chipping

off.    The stopping point was when the plastic shaft that

covers the actual metal shaft also started chipping away

rendering the food processor unusable.

TWD Cutting basil
So, when my Kitchen Aid bit the dust the Chief said, “well, at least you have the Cuisinart.”  That is when I explained it had been out of commission for some time.  When I explained my plight with broken pieces, he immediately researched the parts, ordered them and within a few days I had the food processor back on center stage in my kitchen.

TWD balsamic tomatoes
I immediately wanted to make something … anything that required the use of the Cuisinart.  Thanks to my Tuesdays With Dorie bakers I knew the Tomato and Cheese Galette was on my baking shortlist for June.  Within minutes I had the dough mixed up and ready to chill for a couple of hours in the refrigerator.

TWD wrap like a little purse
After rolling out this outstanding, beautiful dough I assembled the savory filling.   In addition to Monterey Jack and Mozzarella cheeses I added some Pepper Jack for a kick! Sprinkling my favorite balsamic vinegar over the tomatoes gave this tomato and cheese galette the perfect personal touch.  The basil came from my herb garden.

TWD Finished Galette

This rustic tart has a wonderful cornmeal-crunchy crust, rolled thin but yet strong enough to hold the tasty fresh garden tomatoes, blended cheeses and fresh-cut basil.

TWD Close up tom galette slice

Whether served warm or at room temperature I highly recommend this galette  perfectly suited for your summer picnics! It is easy to transport and a winner all the way around! Recent Tuesdays With Dorie rules have changed, letting me re-print today’s recipe from Baking With Julia.  However, my version is an adaptation of the original recipe.  Click here to take a peek at some of the other baker’s creations.

Happy Baking!
~Blessings, Catherine

Tomato and Cheese Galette
 
This rustic tart is adapted from a recipe by Flo Braker in Dorie Greenspan's cookbook, Baking With Julia. A real treat and crowd pleaser!
Ingredients
Galette Dough
  • 3 Tbls. sour cream (or yogurt or buttermilk)
  • ⅓ cup (approximately) ice water
  • 1 cup all-purpose flour
  • ¼ cup yellow cornmeal
  • 1 teaspoon sugar
  • ½ tsp. salt
  • 7 Tbls. cold unsalted butter, cut into 6-8 pieces
Cheese and Tomato Ingredients
  • 2 ounces Monterey Jack cheese, shredded
  • 2 ounces mozzarella cheese, shredded
  • 2 ounces Pepper Jack cheese, shredded
  • ¼ cup fresh basil leaves, cut or torn in to small pieces
  • 2 firm but ripe plum tomatoes, cut into ¼" slices
  • Balsamic vinegar to taste
Instructions
  1. Makes two 8-inch galettes
To make the dough by hand:
  1. Stir the sour cream and ice water together in a small bowl and set aside. Put the flour, cornmeal, sugar, and salt in a large bowl and stir with a fork to mix. Drop the butter pieces into the bowl, tossing them once or twice just to coat them with flour. With a pastry blender, work the butter into the flour, until the butter pieces are no larger than small peas. Smaller pieces will make the dough tender, larger ones will make it flaky.
  2. Sprinkle the sour cream mixture over the dough, 1 tablespoon at a time, tossing with a fork to evenly distribute it. After you have added all of the sour cream, the dough should be moist enough to stick together when pressed (if not, add cold water 1 teaspoon at a time until you have a soft malleable dough).
To make the dough with a food processor:
  1. Combine ingredients in the work bowl of your food processor fitted with the metal blade, pulse to combine. Drop butter in and pulse 8-10 times, until butter pieces are pea sized or smaller. With the machine running, add the sour cream mixture and process just until the dough forms moist soft curds.)
  2. Turn the dough out of the bowl. Divide it in half. Press each half into a disk. Wrap each disk in plastic, and refrigerate for at least 2 hours.
Cheese and Tomato Galette
  1. Position a rack in the lower third of the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Place ½ recipe of dough on a lightly floured work surface and roll it into an 11" circle that's about ⅛ inch thick. Since the dough is soft, you'll need to lift it now and then and toss some flour under it and over the top. Roll the dough up and around your rolling pin and carefully place onto the prepared baking sheet.
Making The Filling
  1. Toss the cheeses and basil together in a small bowl, then scatter them over the rolled-out dough, leave a 2" to 3" border. Place the tomatoes on a small dish and sprinkle liberally with your favorite balsamic vinegar. Place the tomatoes in concentric circles, one slice slightly overlapping the last, on top of the cheese. Fold the uncovered border of dough up over the filling, allowing the dough to pleat or pucker as you lift it up and work your way around the galette. Because you are folding a wide edge of the dough onto a smaller part of the circle, it will pleat naturally -- just go with it!
Baking The Galette
  1. Bake the galette for 35 to 40 minutes or until the pastry is golden crisp and the cheese is bubbly. Transfer the baking sheet to a cooling rack and let the galette rest on the sheet for 10 minutes. Serve warm or at room temperature, garnished with fresh basil leaves.
Notes
This galette can be kept at room temperature for several hours, but refrigerated after that.

Galette dough can be kept in the refrigerator for a day or two, or it can be wrapped airtight and frozen for a month. Thaw, still wrapped, in the refrigerator until thawed and ready for use.

You Might Be A Redneck … Savarin

savarin upclose“Hey honey … this strawberry shortcake is delicious! “ called the Chief Culinary Consultant from his easy chair in the family room, as the Golf Channel blared in the background.

Strawberry shortcake?  You’ve got to be kidding … this “shortcake” is a fancy-schmancy french pastry called Savarin.  According to Dorie Greenspan, writing in her “Baking With Julia” cookbook, it is named for one of France’s most celebrated gastronomes, Brillat-Savarin.  The savarin is a baba dough, minus the raisins and baked in a ring mold.

Savarin Mold
I bought a mini-ring mold from Amazon, just for this occasion — Tuesdays With Dorie baking and blogging.  Also from the recipe by contributing baker David Blom,  “a savarin can be served with just a dollop of whipped cream, decorated with fresh fruits, sauced, or piled high with one of everything.”   I decided on making a strawberry purée’ since I had strawberries on hand.

mosaickitchen aid

I almost sat this one out because the batter-dough needs 8 minutes in the mixer.  My kitchen aid has been put back together, then taken apart, and put back together again.  New parts installed but the KA is refusing to work! 🙁

savarin dough

Then I decided 8 minutes with a hand mixer is doable and away I went.  This is an interesting dough.  It is made with yeast and requires 2 short risings.  But the finished dough is more like a spongy batter.

Unmold savarin

Baking in this mini-mold required 15 minutes in the oven and slid right out of the silicon molds quite nicely.

soaking mini savarin

After completely cooling, the little savarin are dipped into a warm sugar syrup.  The recipe states to leave it a minute or so until the savarin is quite full and plump with liquid.

cooling savarin on rack

I was skeptical about the little mini desserts getting soggy so I didn’t keep mine in the syrup for more than 30 seconds.  They are then left to drain for a few minutes on a baking rack.  While these were draining I added a little of the simple syrup to fresh cut-up strawberries in a blender.  This made for a nice strawberry puree.  Blom’s recipe calls for a much more sophisticated topping including poire (pear) eau-de-vie.  As you can see I hit the EASY button and kept it simple, although I will include the full recipe listed below.

savarin shortcake?

Topped with fresh whipped cream this darling mini-savarin is ready to be served to the Chief.

Savarin and tea

I, however, enjoyed this delicate french pastry served on lovely china with a cup of tea.  Bite after bite I soon realized this tastes just like a deliciously yeasty strawberry shortcake!

Yes, you just might be a redneck if your Savarin and strawberry shortcake are totally interchangeable desserts!  🙂

Happy Baking!
~Catherine
P.S.  For the first time, our international baking group “TWD-Baking with Julia” will not have a host blog that posts the recipe.  Instead we have a page showing yummy pictures and backlinks to the members’ blogs that have baked along.
Check it out HERE.

Savarin
 
Named for one of France's most celebrated lover of good food, Brillat-Savarin, and first baked in the mid-nineteenth century! A delicious french pastry with multiple uses.
Ingredients
For the dough --1 recipe Baba dough, made without raisins and allowed to rise once
  • 6 tablespoons warm water (about 100°F)
  • 11/2 teaspoons active dry yeast
  • 1 teaspoon sugar
  • 1 large egg, at room temperature
  • ¾ cup all-purpose flour
  • 2 tablespoons unsalted butter, cut in fourths, at room temperature
Clarified unsalted butter, for brushing the mold
For soaking and assembling:
  • 1 recipe soaking syrup (2 cups water, 1 cup sugar)
  • A few tablespoons raspberry purée
  • 2 cups assorted fresh berries, such as blueberries, blackberries, and sliced strawberries
  • Sugar
  • 3 tablespoons poire (pear) eau-de-vie
  • Whipped cream
Instructions
  1. To make dough, pour water into a bowl and sprinkle yeast and sugar over it. Add egg and mix. Put flour in a mixer fitted with a paddle attachment and add yeast mixture. Mix on low until blended. Beat until smooth on medium-low, about 8 minutes. Add butter and beat on low until the butter is absorbed. Remove bowl from mixer and cover with plastic wrap. Let rise for 15 minutes.
  2. Brush a ring mold with clarified butter and fill with dough. Cover mold and let rise 30 minutes, or until dough fills mold. Position a rack in upper third of oven and preheat to 350°F. Put savarin on parchment-lined jelly-roll pan and bake 20 minutes, until golden. Unmold onto cooling rack and cool completely.
  3. Bring soaking syrup to boil and turn off heat. Place cooling rack over a parchment-lined jelly-roll pan. Spoon hot syrup over savarin, a few tablespoons at a time, soaking pastry until it cannot hold any more. Leave savarin on rack until cool.
  4. Put about 2 teaspoons of water into a sauté pan, add the raspberry purée, and warm the sauce. Add ½ to 1 cup assorted berries. Sugar to taste and bring to a boil. Add 1 cup berries, and stir gently. Remove from heat and cool slightly. Transfer savarin to serving plate and drizzle with eau-de-vie. Fill center of savarin with whipped cream and top with warmed, saucy berries. Spoon whipped cream into a pastry bag fitted with a ¼-inch star tip, and pipe a ring of rosettes around the base. Serve immediately.
Notes
Recipe by contributing baker, David Blom and featured in Baking With Julia cookbook.

A savarin can be served with just a dollop of whipped cream, a fruit puree', or decorated with fresh fruits.

Savarin mold - If you do not have a savarin mold, a Bundt will work. This recipe makes 8 mini-savarin or one medium size made in the Bundt pan.

Click for The original video with Julia Child and David Blom

The Brioche That Killed My Kitchen Aid

brioche pockets single
It’s Tuesdays with Dorie where a group of bakers and bloggers bake up the same recipe from Dorie Greenspan’s book, Baking With Julia.   Then we brag, I mean, blog about our results.

TWD Brioche doughA year ago I made my very first attempt at brioche dough.  To say it was a success is an understatement.  (I’m humble like that.)  I used the dough to make PECAN STICKY BUNS that turned out to be the btwd psb singleest I have ever made and quite simply the best I have ever eaten.

Today’s recipe takes the same beautiful and buttery brioche dough and goes the opposite direction creating a savory pocket.  Yum.

I mean, um, not so fast.  While there are several steps to making brioche dough, one of the most important is to beat the dough in a mixer until it pulls together into a tight ball and then add butter until it falls apart.  Yep, falls apart … and it will.  Then the mixing continues until the dough reunites into the most elegant of soft bread doughs.  Checking out my blog post from last year will give you the best idea of how this happens successfully.

For my savory pockets I was about 7 minutes into the 20 minute mixing and beating process when my Kitchen Aid let out a whoop and a holler and ground to a shrieking halt.  “What just happened?” my Chief Culinary Consultant called out from the living room.

kitchen aid“I have no idea” I said, as I began to disassemble the mess of wet, buttery dough from the blades of the Kitchen Aid.  Several attempts later only confirmed that the gears within my 17 year-old Kitchen Aid are stripped out.  As I looked on in disbelief my eyes fell upon the label HEAVY DUTY proudly stamped across the top of my mixer.  Heavy duty?  I hadn’t even begun to mix this brioche!

I cleaned up the mixer and got it ready for the Chief to take to the shop and “fix.”

brioche buttered
In the meantime I had this half-beaten, not nearly flaky enough dough laying on the counter.  No problem for me.  I will just finish this little project by hand.  About this time the “culinary consultant” says, “why don’t you just finish it in the bread machine?” 

“THAT won’t work” I quickly countered. After all, this is brioche.  It takes a lot more mixing than a bread machine can give it.  (I thought a “consultant” would know that.)

Two minutes into kneading by hand and I knew I was in trouble.  I had butter oozing from one end of the counter to the other.  The recipe says that the butter and the dough should stay “cool” as it is mixed together.  I can guarantee there was nothing cool about my hands, my kitchen, and my temperament.

brioche in bread maker
Off the to the bread machine I went.

I guess he did know what he was talking about.  🙂 Enough said.

brioche beautiful
It took three rounds of mixing in the bread machine but the dough finally came together making this lovely round ball.

brioche in plastic
The dough is placed in a large bowl, covered tightly with plastic wrap and left to raise for 2 to 2 1/2 hours.  At this point I punched it down and re-wrapped it and placed it in the refrigerator over night.

After bringing the dough to room temperature it was ready to make into savory pockets.  Dorie’s recipe calls for a savory filling of cooked potatoes, caramelized onions and fresh asparagus. This combination sounds wonderful to me but not-so-much to my sous-chef dish-washing mom.  So, I opted for freshly made BBQ pulled pork in some of the pockets and a whipped sweet potato in the other.

mosaiccbriocheHalf of the dough I froze for another day.  It will stay for up to a month in the freezer!

The dough is rolled and cut and each little pocket made with a circle of dough on the bottom and a circle of dough on the top.  The edges are meant to be sealed and crimped a bit like pie dough.

It is so warm in the house today the dough rose quicker than I could get it in the oven.  Some of the little pockets stayed together, some popped open.
brioche pocket sweet pot
In the end they were edible.
brioche pocket eat
In the future I am sticking to sticky buns!

You will find the recipe on the blog of our host Carrie of Loaves and Stitches. I follow Carrie’s blog and find it fun and interesting! Nancy Silverton is the contributing baker for Savory Brioche Pockets.

Blessings and Happy Cooking!
Catherine

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