i started this blog about 10 months ago with the intention of documenting what we were eating for dinner (as jason claimed i never made the same thing twice) and to show off my newly formed knitting skills.
i knew i wanted to continue to develop this theme of things i made today, but i didn’t realize how much i would enjoy the writing, how obsessed i would become with the photography aspect, how much more adventurous i would get with the food, and how motivating it could become to try new things. it’s not that before starting the blog i wasn’t cooking or making things. i was. but i was safe. and i never wrote anything down.
i’ve always had an interest in photography, but i used to consider my iphone camera just fine. now, after working with even the most basic of DSLRs i cannot go back to the iphone, even if it means carrying the heavy and awkward shaped camera in my purse around town.
i love food more. i love cooking more. i love reading and interpreting recipes more.
i love this tart. i made this tart in september. it was my second post for the blog. i didn’t write anything other than the recipe, which i followed exactly as published. i took one photo:
i have since taken this post down, for obvious reasons. it’s pretty bad, but at the time it seemed just fine. now, almost a year later, i have a new eye for food photography. i know i’m still in the very beginner stages of developing a good blog, but it takes time and practice, and i’m happy with my progress.
- 1½ cup all purpose flour
- ½ cup unsalted butter, chilled
- ¼ teaspoon salt
- 3-4 tablespoons ice water
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 large onion, chopped
- 3 garlic cloves, minced
- ½ lb italian sausage, casings removed
- 1 large bunch swiss chard, stems removed and cut into strips
- ¼ cup white wine
- ½ cup fresh basil, cut into strips
- 1 egg
- ½ cup part skim ricotta
- salt and pepper to taste
- In a food processor, combine flour, butter, and salt until dough forms small pea-sized clumps. Add in water, one tablespoon at a time, until dough forms.
- Form dough into disc and wrap in plastic. refrigerate for ½ an hour.
- Preheat oven to 400.
- Once dough has chilled, roll it out to about 12 inches.
- Transfer to a 10 inch tart pan and press against sides. Trim sides so they are about 1 to 1½ inches tall.
- Poke holes with fork in bottom of dough.
- Place tart pan in freezer for about an hour to prevent tart shell from shrinking (alternatively, if you have pie weights you can move straight to baking).
- Once frozen, bake for 20 minutes. Remove from oven and let cool.
- Meanwhile, prepare the filling. Heat olive oil and butter in a cast iron pan.
- Add in onions and garlic and cook over medium heat until onions have started to brown. Transfer onion mixture to a large bowl.
- In the same pan, add sausage. Brown sausage, breaking it up into small pieces, until cooked through. Transfer to bowl with onions.
- Add swiss chard to pan. Pour in white wine, and let the greens wilt and the liquid evaporate for about 8-10 minutes. Transfer chard to bowl with sausage and onions.
- Mix ingredients in bowl with basil, egg, ricotta, and salt and pepper. Transfer mixture to tart shell, spread evenly, and bake for an additional 15 minutes, until filling has set.
- Let cool for 10 minutes before serving.
recipe adapted from food52.
A delight to consume.
writes anne[…] as you’re probably well aware, i’ve been in the works of remaking and rephotographing food that i made when i first started this blog to get rid of the obvious and embarrassing evidence of how little i knew about what i was doing (see exhibit A). […]
writes stuffed eggplants | Things I Made Today