I’m going to be a new Mama! A chicken Mama. My little baby chicks arrive soon and I’m over the moon excited.
Ranger Craig spent the last few weeks building my super fabulous chicken coop. I think I nearly drove him crazy with my constant requests for additions and changes.
Two levels to roost and two lovely nesting boxes. It’s really more like a chicken spa. 🙂
This all comes on the heels of building two raised beds for growing edibles, with more edibles mixed into the front yard… which is really now a garden.
I’m sure neighbors drive by my house thinking “that’s where the crazy lady lives, the one who thinks she’s a farmer”.
I have a lot more to learn about growing edibles and raising my egg laying hens. One of my inspirations for my little urban farm is my friend and colleague, Janelle, from the most fabulous Urban Farm and Food Blog, Talk of Tomatoes.
Janelle put the farm in urban and has transformed her home into a sustainable, productive and beautiful urban farm. If that isn’t enough, Janelle most recently earned her Master Certificate in Preservation. Ok, so she’s really more of a Super Woman and to top it off her recipes are outstanding. When you have a minute, head on over and check out Talk of Tomatoes.
Soon, my little egg layers will provide me with dozens of beautiful eggs. Beautiful eggs to create beautifully delicious recipes just like this Cambozola and Pear Tart. A savory tart bursting with flavors of Fall. You won’t be able to stop at one slice. 🙂
Cambozola and Pear Tart
I love this tart as a light lunch with a salad of baby greens, starter for a dinner party or simply as an afternoon nibble. I typically don’t post other Chef’s recipes but this particular recipe is just too delicious not to share. Mary Cech is the author of Savory Baking. A brilliant little cookbook of savory baked goods that are “warm and inspiring recipes for crisp, crumbly, flaky pastries”.
½ cup (1 stick) unsalted butter at room temp
¾ teaspoon salt
1 egg white
1 ¼ cups all-purpose flour
1 ¼ cups walnut pieces, toasted
4 ounces Cambozola Cheese
3 egg yolks
¾ cup heavy whipping cream
½ teaspoon fresh ground black pepper
1-2 pears, firm but ripe
To prepare the Tart Dough
Put the butter and salt together in the bowl of a food processor fitted with a blade attachment and process for 30 seconds. Scrape the bowl with a spatula, add the egg white, and process for another 30 seconds. The egg white should be thoroughly emulsified into the butter and look smooth.
Add the flour and walnuts all at once. Pulse until the walnuts are fine and the dough comes together into a ball, about 1 minute. Turn the dough out on a floured surface and knead briefly. Pres into a disc about 1 inch thick and wrap in plastic film. Refrigerate for 15 minutes while preparing the filling.
Preheat the oven to 350F and place a 9 inch fluted tart pan with a removable bottom on a flat baking sheet.
Prepare the Filling
Put the cheese, egg yolks, cream and pepper in the bowl of a food processor. Process until smooth, about 30 seconds. Pour the filling into a container with a spout to make it easy for pouring.
Remove the tart dough from the refrigerator and place on a well-floured surface. Dust the top of the dough generously with flour. Using a rolling pin, carefully roll the dough into a 12 inch circle about 1/8 inch thick. Dust more flour under and on top of the dough to keep it from sticking to the surface while rolling, if needed.
Slide a flat, rimless baking sheet under the dough and transfer it to the tart pan. (I don’t have a rimless baking sheet so I ended up transferring as carefully as I could and then just pressed it into the tart pan) Center the dough and press it gently into the bottom and sides of the pan. Patch any tears with dough scraps. Trim the top edge of the crust with your fingers or a small knife. Bake until the crust is medium golden brown, 25-30 minutes. Set the pan on a rack to cool.
Reduce the oven temperature to 300F. Stand the pear upright on a cutting board. With a small paring knife, cut off one side of the pear closest to the core. Turn the pear around to the opposite side and cut off the other side. Then cut off the two small sides of the pear and discard the core. Lay the cut sides on the cutting board and cut each piece of pear into ¼ inch slices. Place the slices on the bottom of the baked shell, overlapping them like shingles.
Carefully pour the custard over the pears and return the pan to the center of the oven. Bake until the custard is set, about 25 minutes. The top should just start to turn golden and the filling will jiggle slightly in the center.
Remove it to a rack and let cool slightly. Remove the ring from the tart, transfer to a serving platter, and serve warm or room temp. Leftovers can be wrapped in plastic film and refrigerated for up to 3 days. Remove the tart from the refrigerator, place on a baking sheet, and warm for about 15 minutes at 300F.
Recipe slightly adapted by Mary Cech
Urban Farming http://www.urbanfarming.org/
Urban Farm http://www.urbanfarm.org/
- It’s time to get baking (countrylivinged.com)
- July 25 – Cambozola (abigslice.typepad.com)
- A Fruitful Fall: 10 Recipes Made with Pears – Kitchn Recipe Roundup (thekitchn.com)