Plum Tart

 Continuing the use of the Boston Organics box, this uses the plums. The recipe was taken from here.

Ingredients:

• 7 TBSP chilled unsalted butter, plus more for the pan
• 1 cup flour, plus more for the pan
• 1/2 cup plus 2 TBSP sugar
• 1 tsp baking powder
• 1/4  tsp kosher salt
• 6 tbsp milk
• 1/2 tsp vanilla extract
• 1 egg
• 3 plums, pitted and cut into 16th (could use more and cut them into larger chunks, but we only had 3)
• 1/2 tsp ground cinnamon

Directions:

1) Heat oven to 400F/205C.
2) Grease a baking dish with butter and dust with flour.








3) Whisk together flour, 2 TBSP sugar, baking powder and salt in a medium bowl.








4) Add 4 TBSP chilled butter and rub into flour mixture with your hands.








5) In another bowl, mix together withe milk, vanilla and egg.








6) Add the milk mixture to the flour mixture and mix until just combined.








7) Transfer dough to the baking dish and spread.








8) Arrange plum slices in rows on top of the dough.










9) Sprinkle the 1/2 cup sugar on top of the plums
10) Sprinkle the cinnamon on top of the plums.








11) Melt remaining butter (3 TBSP) and drizzle over the plums.







12) Bake for 30 minutes.
13) Allow to cool slightly before slicing into it.

Onion, Walnut and, Blue Cheese Tart

 From: Veggie Feasts

Ingredients:

• 40 g (1 1/2 oz) butter
• 500 g (1 lb) onions, thinly sliced
• 2 garlic cloves, crushed
• 1 TBSP chopped thyme
• 50 g (2 oz) walnuts, chopped
• 350 g (11 1/2 oz) puff pastry, defrosted if frozen
• plain flour, for dusting
• 150 g (5 oz) blue cheese, diced
• salt and black pepper

Directions:

1) Melt the butter in a frying pan.









2) Add the onions, garlic and thyme and cook over a medium heat.








3) Stir occasionally for 20-25 minutes until soft and golden.
4) Preheat the oven to 220C/425F/Gas Mark 7.
5) Add in the walnuts.
6) Let cool.
7) Roll the pastry out on a lighly floured work surface to form a rectangle 40 x 20 cm (16 x 8 in).
8) Cut the rectangle vertically in half.
9) Cut this horizontally into quarters to make eight squares. I did not have enough dough (misread the package so I got 6 rectangles)

10) Divide the onion mixture between the squares, leaving a narrow boarder around the edges.
11) Scatter over the blue cheese.
12) Transfer the pastries to a large baking sheet and bake in the oven.




13) Cook until the pastry is puffed and the cheese is golden, about 12-15 minutes.
14) Leave to cool slightly and serve warm.

Mixed Mushroom Tart

From: Veggie Feasts

Ingredients:

• Pastry
• 200 g (7 oz) plain flour, plus extra for dusting
• 1/2 tsp salt
• 135 g (4 oz) chilled unsalted butter, diced
• 1 egg yolk
• 2 TBSP cold water
• Filling
• 50 g (2 oz) butter
• 6 shallots, finely chopped
• 2 garlic cloves, crushed
• 2 tsp chopped thyme
• 350 g (11 1/2 oz) mixed mushrooms (I used closed cap and flat because that's all that Tesco had), trimmed and sliced
• 300 ml (1/2 pint) soured cream
• 3 eggs, lightly beaten
• 25 g (1 oz) Parmesan cheese, freshly grated
• Salt and black pepper

Directions:
1) Preheat the oven to 200C/400F
2) Sift the flour and salt into a bowl.
3) Add the butter and rub in with the fingertips until the mixture resembles fine breadcrumbs.
4) Add the egg yolk and measurement water and bring the mixture together.




5) Wrap in clingfilm and chill for 30 minutes.









6) Roll the pastry out on a lightly floured work surface.
7) Use to line a 25 cm (10 in) fluted flan tin.







8) Prick the base with a fork and chill for 30 minutes.









9) Line the pastry with nonstick baking paper and baking beans (pastry weights). I did not have baking beans so I used coffee cups.
10) Bake for 15 minutes.





11) Remove the paper and beans.
12) Bake for another 15 minutes.
13) Let cool.







14) Melt the butter in a frying pan.










15) Add the shallots, garlic and thyme and cook over a low heat, stirring frequently, for 5 minutes.








16) Increase the heat, add the mushrooms and slat and pepper and cook, stirring for 4-5 minutes until browned.
17) Leave to cool.







18) Scatter over the tart case.








19) Beat the soured cream, eggs, Parmesan and salt and pepper together.






20) Poor over the tart.
21) Bake for 20-25 minutes until golden and just set.