The French version of Jamie Oliver's magazine. Monsieur just knows that I love cooking mags and used to buy far too many of them and recently put myself on a strict magazine detox.
Guess who was first to look through it and decorate it with more than half a dozen page markers? Let me just say that so far these are the only recipes I had time to look at and today we had Jamie's very simple but delicious "Tarte de Printemps" for lunch. The ingredients are easlily found this time of the year, leeks and spinach are about all the fresh produce you find besides various cabbages and squashes in our markets now. So I guess my husband got himself a Valentine's with benefits...
270 g filo pasty
200 g baby spinach leaves
6 slices bacon
6 eggs
200 ml milk
3 medium sized leeks
pepper and salt
Preheat the oven to 180 C, oil a 20 x 30 cm tart tin.
Distribute the filo leaves one by one slightly overlapping the tin and oiling between layering the next filo leaf. Put the spinach in a colander and pour boiling water over the spinach so it wilts. Leave to cool. Finely chop the well rinsed leeks (white parts only). Grill the bacon until crisp, degrease on some papertowels. When the spinach is cool enough to handle, squeeze out as much of the water as you can, then roughly chop the spinach and mix with the chopped up leeks. Crumble the crisp bacon and mix with the spinach and leeks.
Distribute this mixture on the filo pastry. In a bowl mix the eggs and the milk with freshly ground pepper and salt and pour over the tart. Bake for 30 minutes.
PS: The only thing I would probably add next time is a handful of grated cheese into the egg mixture.
Jamie's Tarte de Printemps
That looks lovely! A Valentine's present that will last longer than a box of chocolates is a great thing.
ReplyDeleteThank you Alicia, I think so, too!
Deletethat is a very cute a story :-) sweet man. In our little area we didn't even see a Valentine's card, nothing special at the Patisserie either and oddly no one French we know receives flowers on VD, though flowers throughout the year.
ReplyDeleteHi Lynn,
Deletejust try booking a restaurant table next year February 14th....
Fabolous! I love using phillo dough.
ReplyDeleteThank you Rosaria, funny how the name of this dough is written differently in Britain and in the US.
DeleteWhat a perfect gift. Your husband obviously knows you well. I have never made a tart with filo dough before. Will have to try it. It sounds delicious.
ReplyDeleteI am a recent convert to filo, too and was surprised how easy it is to bake with.
DeleteHi Barbara! Long time no correspond but this is a lovely post with which to restart! So good ole Jamie has gone French too, eh? He is amazing and I admire his energy. Do you know that we now have our very own Jamie's bistro in Istanbul? But sadly the general verdict is : overpriced and not all that special. I too think that VD is overrated - we have our very own lovely hubbies anyway so who needs that, right? x
ReplyDeleteThank you Claudia! See you soon I hope.
DeleteThis looks very nice! Happy spring!
ReplyDeleteWelcome to Cuisine de Provence, Mimi!
DeleteYour husband sounds like mine. He's always buying me sweet culinary gifts as he knows that's my love language :) Love your tart, it sounds wonderful. Your husband's gift kept on giving :)
ReplyDeleteAren't we lucky with our men?
DeleteBarbara, you make me laugh out loud with your quick wit. If by chance that magazine has his recipe chicken in milk be sure to make it. It has lemon in it which causes the milk/sauce to break which is not attractive but I put a stick blender to it and turned it into a smooth sauce. It is delicious and Jamie Oliver is a genius.
ReplyDeleteThanks Madonna, I will look for this recipe, it sounds very delish!
DeleteNow that's a Valentine's gift to love! And Jamie's tarts are always divine!
ReplyDeleteThank you Barbara!
ReplyDelete