Food Photography by Penelope Beveridge
Baking soda and bicarbonate of soda are the same in Australia. Baking powder is not the same as bicarbonate of soda although powders are leavening agents. When included in a cake mixes and batter then beaten, the leavening agent causes air bubbles to expand when cooked will ‘rise’. Bicarbonate of soda is a pure leavening agent that needs moisture and an acidic ingredient for the chemical reaction to take place to make food rise. Bicarbonate is often used in recipes where there is already an acidic ingredient such as lemon juice, chocolate, buttermilk or honey.
Baking powder contains bicarbonate of soda plus the acidic ingredient called cream of tartar. It has a neutral taste compared to bicarbonate of soda which has a tangy taste. Baking powder is often used in recipes that have other neutral tasting ingredients, such as milk.
Bicarbonate of soda makes a very specific texture not achievable with baking powder. It is very important to sift bicarbonate of soda well as it gets lumpy and to use very exact measures.
Ingredients for the Filling
900 gr Red Onions, sliced
200 gr Goats Cheese
40 gr Pecorino Cheese (parmesan can be used as well)
25 gr Olive Oil
handful of Thyme sprigs (about 20 sprigs)
(extra thyme for final garnish)
8 tbsp Balsamic Vinegar salt and cracked pepper
175gr Plain Flour
75gr Butter Soft
1 beaten Egg
50gr cheddar cheese can be added
small amount of cold water
Warm olive oil in a large pan and stir in the balsamic vinegar, thyme and sliced red onions, uncovered, reduce down the liquids and stir often for about 30 minutes. We are looking for lovely glazed carmelized onions. Allow the onion mix to cool until ready to add into the pastry tart case.
Prepare the pastry first by rubbing the butter through the flour, this is when you can add the cheddar cheese for a cheesy dough. Gently add the cold water, only enough to smooth the dough. Wrap the dough and place in the refrigerator for approximately 20 minutes and go onto making the tart filling. Roll out the dough thinly and either lay out on greased tray or cut into round pie shapes depending on the desired shape and whether they will be slice and shared or served as individual tarts. Bake in the oven for approximately 15 to 20 minutes. To prevent the pastry from lifting you can add pie weights or make a weight using foil and rice to keep the tart flat. Bake until cooked through then cool on a wire rack. Once the pastry has cooled next step is to brush beaten egg inside the pastry and pop back into the oven again for a further 5 mins to help prevent the pastry from going soggy when the mixture is added. Spoon in the tart mixture and sprinkle goats cheese on top and thyme. These can be served immediately or if desired sprinkle extra percorino over the tart pop back into the oven for 1 to 2 mintues to melt cheese. Delicious as a party canape, lunch or serve with drinks. Other cheeses like cheddar can be added to this tart.
You can make individual tarts or one larger tart as shown in the photo above. This recipe would make approximately 8 tarts in mini flan tines 9cm x 2.5cm high (3.5 inch x 1 inch).
Food Photography and Food Styling by Penelope Beveridge excerpt from cookbook "Building the Perfect Meal from Scratch"
Food Photography and Styling by Penelope Beveridge excerpt from the "Building the Perfect Meal from Scratch" Cookbook