I've needed a new spin on classics such as the humble quiche, I mean I can do bacon and cheddar until the cows come home, but a 'healthier' version is always worth a try. I was intrigued by Hemsley + Hemsley's almond crust and naturally enamored by bacon, spinach and caramelised onions!
This recipe for Caramelised Onion Tart with an Almond Flour Base is a similar version to Hemsley + Hemsley's version of Spinach and Bacon Tart with a Nutty Almond Crust.
Yay or Nay: Yay
I'll admit that I didn't use the recipe for the tart base as I didn't have enough eggs to make it, plus I figured there was enough fat with the bacon so I didn't want to add it where I didn't need to! Yes, there is no final picture as I overflowed the tart and slightly overbaked it - despite that it was pretty tasty. I did add mushrooms when the option was either bacon or mushrooms - I have to say I would stick with one or the other as the flavours mind of meld into each other and you don't get to appreciate each mouthful! The only, very small, downside is that it is a little greasy the next day for leftovers so I would throw out half the fat when cooking next time.
Last week was a bit of a dud week in terms of new recipes. I had a whole stack of new recipe books but being snowed under by work I had to resort to fail proof dinners. This coming week there will be a new and interesting recipe that I haven't ever made before so I'll be leaving my comfort zone on that one.
Meanwhile, I love The Great British Bake Off (TGGBO) and the colder nights mean catching up on the latest series and being inspired by some delicious baked goods. One of the most recent technical challenges is one of my favourites, the Bakewell tart. I love the almondy taste of frangipane and a crispy, buttery base all tied together with fruity raspberries. I have cake slash tart as I don't really like icing so with the cake recipe I get to have the bakewell flavours without all that excess sugar. I could have made it without the base but it wouldn't be a tart without one! So I combined the two together; the tart base was from here and the cake from here!
Yay or Nay: mid-Yay to the cake, Nay to the base
The base was more crispy and flaky as opposed to buttery and crumbly for me so I had to give it a Nay. For a savory pie this recipe would have worked better, I admit that I did add more water and less butter than the recipe but I think I was expecting more of a shortcrust. The cake however was good, held together although hard to spread when wet. There wasn't a huge almond taste to it (I didn't have any almond extract) so was mild but worked as a vanilla-like sponge. I would however, put waaaay more raspberries in it as I thought I covered the middle but once it was baked they disappeared a little.
