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Flour and Stone Recipes

Baker extraordinaire Nadine Ingram of Sydney's Flour and Stone cooks up a sweet storm for Easter, including the much loved bakery's greatest hit.

Savoury tarts

Will your next baking project be a flaky puff pastry with pumpkin, goat's curd and thyme, or a classic bacon and Stilton tart? As autumn settles in, we're ticking these off one by one.

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Cue the Champagne.

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Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

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Here, we've made the dough in a food processor, but it's really quick and simple to do by hand as well. If the dough seems a little too wet just add a little more flour.

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Perfect match: roast tomato and goat’s curd tart with a young red


You'll need

3 large heirloom tomatoes, thinly sliced 2 tbsp extra-virgin olive oil, plus extra for drizzling 10 thyme sprigs, plus 2 tbsp thyme leaves 300 ml each milk and thickened cream 5 eggs 100 gm goat’s curd 600 gm mixed cherry tomatoes, halved ½ cup (firmly packed) watercress 1½ tbsp aged red wine vinegar ¼ cup (loosely packed) small basil leaves   Shortcrust pastry 600 gm plain flour, chilled 300 gm butter, chilled, cut into 1.5cm pieces 3 tsp white wine vinegar, chilled

Method

  • 01
  • For shortcrust pastry, process flour and 1 tsp fine salt in a food processor to combine. Add butter and pulse until just combined, then turn out onto a work surface. Combine vinegar with 170ml iced water in a bowl, sprinkle over flour mixture, then bring together with the palm of your hand, smearing the butter to combine. Pat into a disc, wrap with plastic wrap and refrigerate to rest (2 hours).
  • 02
  • Meanwhile, preheat oven to 150C. Place tomato slices on an oven tray lined with baking paper, drizzle with oil, scatter with thyme sprigs, season to taste and cook until well roasted (1-2 hours). Set aside to cool.
  • 03
  • Increase oven to 180C. Roll pastry on a lightly floured surface to a 30cm round, then line a 26cm-diameter straight-sided tart tin and refrigerate to rest (30 minutes). Blind bake until golden (15-20 minutes). Remove weights and bake until base is golden (8-10 minutes).
  • 04
  • Layer tomato slices inside pastry. Whisk milk, cream, eggs and thyme leaves together, season to taste and pour over tomato. Dot with goat’s curd and bake until golden and cooked through (20-25 minutes). Set aside to cool to room temperature.
  • 05
  • Combine cherry tomatoes in a bowl with watercress, vinegar, basil and oil, season to taste, toss to combine and serve with tart.

Note This shortcrust pastry is inspired by the flaky, buttery style made at Sydney's Bourke Street Bakery.


Back in the mists of winemaking history, before the introduction of radical new technology such as reliable glass bottles, corks and refrigeration, the vast majority of the world's wine was drunk very soon after harvest, before it had a chance to spoil, and certainly before the next vintage rolled around. Back in more recent history - the 1970s and '80s - we saw the rise of Beaujolais Nouveau, a marketing gimmick dreamed up to promote the red wines from that French region by selling newly fermented wines a few weeks after harvest. These days, it's fashionable once again to drink "new" red wines. Not for pragmatic reasons, or cheap marketing reasons, but for gastronomic ones. Red wine bottled very early retains a lot of the bold, bouncy flavours of the grape, which makes it not only a lot of fun to drink but also particularly delicious paired with the vibrant food of the spring and summer seasons. The sweet acidity of the tomatoes in this dish, combined with the salty tang of the goat's curd and the herbal green freshness of the watercress, cry out for a young, bright new red wine like the ones I've recommended here.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Featured in

Feb 2012

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