Foodbuzz and Electrolux have teamed up together for a Top 9 Tea Party Takeover. Featured Publishers were asked to create a tea party themed recipe before March 23rd and for every recipe created, Electrolux will donate $50 towards Ovarian Cancer Research.
It’s wonderful that not only Featured Publishers are given an opportunity to help raise money but YOU can also help out this amazing cause! Just visit the Kelly Confidential site and pick out the perfect tea party outfit for Kelly. Each time you choose an outfit, Electrolux will donate $1 to Ovarian Cancer Research. Please take a minute of your time to help out this incredible cause!
This is a cause that is important to me as my maternal grandmother had ovarian cancer and eventually died from it. I never got to meet my grandmother Anushka as she died right before I was born. That’s her on the right, my mom in the middle, and my grandfather on the left.
I couldn’t resist creating a couple of recipes for a cancer that affects many women. I made scones and I also made a savory tart. I figured if there was going to be a tea party, we should have a little sweet and savory!
I will post the recipe for scones another day next week! They are a delightful lemon based scone. That tea set is from my childhood! It was made in Japan and my mother saved it for me to pass on to my children. Gabriella just recently found it hidden in her room and has been having tea parties with Luca. It’s amazing to see something that brought me such joy now bringing happiness to my children. We sat outside in the garden and enjoyed our tart and scones. We had real tea and we laughed and told stories. It was a lovely afternoon.
On to the savory tart!! It’s delicious! I used my one pie crust recipe. I have become very comfortable in making my own pie crusts and have not bought a refrigerated pie crust in a long time. I also happen to know that the refrigerated pie crusts are a perfect substitute for a homemade pie crust!
Savory Tart with Potatoes, Feta, Onions, and Thyme
slightly adapted from Cooking Light
1 tablespoon oil
2 1/2 pounds onion, sliced
4 small potatoes peeled and sliced into 1/4 inch pieces
2 tablespoons chopped fresh thyme
3/4 teaspoon salt
1/4 teaspoon black pepper
14.1 ounce crumbled feta cheese
1/2 cup grated Asiago (or Parmigiano Reggiano)
1 large egg, lightly beaten
1/2 package refrigerated pie dough (I made my own dough. Please don’t hesitate trying this recipe with a store bought crust. Those crusts are also just fine!)
For the crust:
2 1/2 cups all purpose flour, plus extra for rolling
1 teaspoon salt
2 Tablespoons sugar
3/4 cup (a stick and a half) unsalted butter, chilled, cut into 1/4 inch cubes
1/2 cup of all-vegetable shortening (8 Tbsp.)
6-8 Tablespoons ice water
Combine flour, salt, and sugar in a food processor; pulse it one time to mix. Add the butter pieces and pulse 4 times. Add shortening one tablespoon at a time and pulse each time you add a tablespoon. The mixture should resemble coarse cornmeal, with butter bits no bigger than peas. Sprinkle 6 tablespoons of ice water over flour mixture one tablespoon at a time. Pulse once after you add each tablespoon of water. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, keep adding water, a tablespoon at a time, pulsing once after each addition, until the mixture just begins to clump together.
Clean off your counter really well or use a pastry board or a nice cutting board. Flour your hands generously. Take the dough out of the food processor. Tilt the rolling pin and sprinkle it with flour as you rotate the rolling pin. Divide the dough into two balls and flatten each into a 4-inch wide disks. Sprinkle a little bit of flour on each disk and then wrap both separately in plastic wrap and refrigerate at least 1 hour before rolling. When you are flattening the disks, you are not working the dough. You are just simply flattening the shape into a disk. If you are making the pie that day, make sure you refrigerate for at least an hour. It can stay for up to 2 day in the refrigerator.
When it is time to roll the dough out to make my pie, I take it out of the refrigerator and I usually let my dough sit out for about 5 minutes before rolling. It’s hot here in Florida. Doesn’t take more than 5 minutes to get to the perfect rolling temperature.
Using a rolling pin, apply light pressure while rolling outwards from the center of the dough. Every once in a while you may need to gently lift under the dough.
Roll dough out on a floured surface till dough is about 1/8″ thick
When the has reached the right size, gently fold it over your rolling pin and transfer to the parchment paper lined baking pan.
Make the Savory Tart:
Preheat oven to 425 F.
Heat oil in a skillet over medium-high heat. Add onion, potatoes, thyme, salt and pepper; cook approximately 20 minutes.
Sprinkle the feta and other cheese in the center, leaving a 1 1/2 inch border; to a leave a 1 1/2 inch border around the edge.
Spoon on the potato/onion filling on top of the feta and other cheese in center.
Fold the border around the filling and make cute pleats. Leave the center open. Drizzle a tablespoon of olive oil on the top and sprinkle with a little salt and pepper. Brush the pleated dough with the beaten egg.
Bake at 425 F for 25 minutes or until golden brown. Cool for about 10 minutes.
If you need a different dinner idea, this savory tart is wonderful served with a mixed salad and maybe even a very nicely chilled glass of white wine.
My in-laws have just arrived from Italy and we have been busy baking and cooking! My mother-in-law packed a suitcase filled with Italian products: pasta, cookies, cheeses, Limoncello, her own olive oil, olives…my jaw dropped! She wanted to bring us a piece of home and we are truly blessed! Expect to see a future guest post with Teresa. She moves so quickly in the kitchen! I hope to get some good photos of one of her incredible creations!
We’re going to be taking some nice walks on the beach like we did yesterday with Nonna Teresa. This is paradise after coming from months of snow in Northern Italy!
THANK YOU for stopping by! Hope your week is wonderful! I always appreciate your support and comments!
If you already have voted for me on Babble, thank you so much! If you haven’t, I’ve been nominated for Babble Top 100 Food Mom Blogs! Click here and “like” me under alphabetical order:
Thank you for taking the time to do that for me!!