Flamed Tart Swirls

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Flamed Tart Swirls

I finally woke up, sometimes this week, between two storms, to the sound of silence. It was like opening my eyes after a bad hangover but the pain and the noise were absent, gone. December is a demanding and merciless mistress if you let her have her ways. It wasn’t the tantrums of “Caroline” or the caprices of “Eleanor”, never mind “Dylan” I looked at bemused – yet entertained- from my shelter. For over a month, I woke up, showered, shaved, turned on the lights, raising the curtain while others raised their glasses to “what a great year it has been” and a confused elephant in the room murmuring ” why are we doing this again?” … The pre-show cacophony before sending the overly made up clowns, controlled stage fright and a clap from the ringmaster with a slap on the shoulder for another great performance. Then it was dark again, I could still smell the burning dust from the stage lights, feeling and touching the quietude and tranquility of my room… It felt good. I took some vitamin B and D this year, to face the squalls of the cheery season and it worked like the charm of a good friendship; the reassuring words from my busy cooking years’ colleague “right behind you buddy” resonating in a synchronised tempo, or that girl from Indiana, stranger that I will (hopefully not) never meet, from shores I will (probably) never see… Your words and time have been my lighthouse, my “Ar Men”, three blinks of light in the darkness of night… As a thank you Stephanie for your kind “Amistad” and time, I want to dedicate this recipe to you.

 

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St John’s Point Light house – Donegal

For the dough, you’ll need:

  • 250g of organic white flour
  • 50g of Organic spelt flour
  • 10cl of farmhouse cider
  • 20g of baker’s yeast
  • 1 organic egg
  • A pinch of salt
  • A drizzle of olive oil

How to?

Mix the two flours and the egg together, then add the salt, yeast and olive oil. Slowly pour the cider, little by little. Mix well and knead well for about 10 minutes. If the dough is too dry, pour more cider, too wet? Add more flour. Let it rest for at least 2 hours, ideally for 12…

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Let the dough rest

For the toppings… You’ll need:

  • 100g of smoked Knockanore ( smoked cheese)
  • 25cl of creme fraiche
  • 4 shallots
  • Craked black pepper
  • Dash of olive oil
  • 50g of butter

How to?

Peel and slice the shallots; sweat them in some butter and olive oil; don’t let them get too golden and set aside to cool. With a good bit of flour, roll the pastry in a rectangle shape. With a spoon, spread the creme fraiche and add the shallots. Cut the smoked cheese into strips and lay evenly. No need for salt as the cheese will do its work, but a bit of cracked black pepper is always welcome. Roll the pastry and with a sharp knife, cut into thick slices…

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Knockanore Smoked Cheese – Waterford – Ireland

The traditional dish behind this idea is called ” flammekueche” it is from Alsace. They say that France is a small country, wedged between Brittany and Alsace… I like that!

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Ready to roll!

Serve with a good pouring of Creme Fraiche ( don’t be shy now!) and a side salad if you dare 🙂

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“flammekueche” aka Flamed tart swirls

Keep Well and Eat Happy!

Slán Tamall

Franck

6 thoughts on “Flamed Tart Swirls

  1. The storms seemed to represent the time of year to me. Chaotic, relentless, soul-sucking. Whoever Stephanie is, I am glad you know her. We all need people that shore us up and one worthy of those divine tarts is surely one of the best 😊

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