Wednesday, October 22, 2008

Pastry

Finally I have found a pastry that is actually relatively easy and not too time consuming! After trying many versions of 'classic' butter and flour style shortcrust pastry for quiches and pies I was beginning to think that I really wasn't cut out for making pastry. But I had one more crack and decided to make Maggie Beer's sour cream pastry. It is surprisingly easy to work with and forgiving!

Ready for tart making, fresh eggs, asparagus and the very last of the leeks


I made a version of Maggie's Asparagus and Leek Tart as we are getting a nice bunch of asparagus a day at the moment and it is just divine! It is such a treat to nibble of fresh asparagus as you wander around the garden, even Lyssie has a go. The tart worked out really well, although I did swap the 12 egg yolks for 6 whole eggs and the two and a half cups of cream for one cup.



My little helper. Every time I walk even remotely towards the kitchen Lyssie is following me with her chair to stand on. Here she is ready to help, snotty hay fever nose and all! Not sure why she needed a beanie as it has been a bit warm this week!