Of tarts and quiches

These are typically French quick and easy dishes. Not the type of Haute elaborate fine cuisine you find in those super expensive restaurant, where the plates are much larger than the food within. But rather, what you would typically find in a French mom's oven.

To speed up our infamously slow cooking process, we are now used to making 2-4 tart bases at one go, and freeze the remaining ones. So anytime we feel like having a tart or quiche, the base is already done. Just need to defreeze for 1 hour and roll it out. Voilah!

Basic Dough (Pâte brisée)
250g plain flour
125g unsalted butter
pinch of salt
80ml water

Preheat oven at 180C.

Mix flour and butter using your fingertips. Add water slowly.

Knead gently into a dough, do not over knead.

Keep in fridge for 30 minutes.

Roll out thinly on a floured board (thin crust is nicer) and line on a prepared tart tin. Using a fork, poke holes around the base and cook the base for 15-20 minutes (or until cooked and lightly brown).

The above quantity is generally enough for two 20cm tarts. So we like to keep half of the dough for our next cooking.

What goes into the tart?

To get inspiration, check out supermarkets/cafes on what they have. That's what we did while grocery shopping. And you get your key ingredients ready at the same time.

Or, if you're a tomato lover like us, who always have a ready supply of tomatoes in your fridge, try the super easy and yummy Tomato Tart. Spread Dijon Mustard (not the English types, but those with a lot of visible seeds gives extra good taste). Cover with tomato slices. Spread more mustard over the tomatoes, sprinkle with cheese (optional) or basil leaves (optional) and bake for 20 minutes at 200C.


Quiche of Spinach + Onions + Feta

1/2 pack of fresh spinach
1 onion, diced
bacon (optional, quantity as much as you like)
Feta cheese (also according to taste)
1 tsp chopped parsley

2 eggs
80ml cream
150ml milk
salt and pepper

Fry onions with some olive oil. Add spinach and bacon and cook until spinach is wilted.

In a mixing bowl, beat eggs, milk and cream together. Add seasoning and cheese and the rest of ingredients.

Pour into the pre-cook tart base and bake at 200C for about 20 minutes or until the quiche is golden brown.