First I would like to say thank you so much for all your kind comments on Friday and for being so supportive while I am going through a tough time. It warmed my heart and Reg’s heart too who said that the silver lining in our situation is revealing just how awesome my readers are.
Now! In the name of saving money, LOL, here is one last little treat I put together inspired by Martha Stewart’s New Pies and Tarts cookbook. Because there was originally a tie between Martha’s Strawberry-Rhubarb Pielets and her Swiss Chard and Goat Cheese Galette, I decided to take the leftover dough I had from the pielets and make a tart version of the galette.
Waste not! Want not!
I browned some sliced onions in some olive oil and added a tbsp or so of balsamic vinegar. I added some swiss chard, seasoned with salt and pepper then wilted it down.
I divided the dough into two baking vessels, added the swiss chard, a dollop of goat cheese mixed with sour cream, drizzled with a balsamic glaze and topped with some toasted almonds. I baked them in a preheated 375F oven for around 30 minutes.
Of course this is very different than the cookbook’s version but what I was testing here was the flavour combination. I had no idea if I was going to like this or not but trusted Martha that I would. And, I did!
In fact I have never enjoyed swiss chard more. It was so good with the goat cheese and the crunch of the nuts was beautiful. Sadly Reg hated it! It appears that no matter how I cook greens, he is never going to like them. Poor guy because this really rocked.
Martha Stewart’s New Pies and Tarts: 150 Recipes for Old-Fashioned and Modern Favorites, written by Martha Stewart Living Magazine, published by Random House of Canada is a phenomenal cookbook. The Mushroom and Shallot Quiche was absolutely divine and so very classic. Even though I had a bit of a disaster with the Mini Raspberry Galettes, the flavour was absolutely delicious.
Yes, the Strawberry-Rhubarb Pielets almost drove me to madness but again, the flavours were perfection.
This cookbook begins with classic pies so even a novice can try her hand at pie baking and then take off in a million directions using so many creative techniques. This really is the quintessential cookbook for making pies and tarts. I love the layout. Each recipe begins with an introductory paragraph about the recipe, the list of ingredients is clear and not too close to the spine and for the most part, the directions are clear and concise, although sometimes I did get very lost.
There is a stunning and classic Martha-esque photo for every recipe that makes your mouth water and truly is eye candy. At the back you will find a ton of helpful techniques on making pies and tarts, plus so much information about ingredients. From poached apple roses to candied lemon slices, there is so much to explore even when it comes to garnishes.
I do feel that if I was to keep just one book about pies and tarts on my bookcase of cookbooks, this is is the one I would choose. I do wish there was more visual instruction for some of the techniques within the recipes themselves because what I was supposed to do was not always clear but overall, I loved this cookbook and will cherish it.
I give Martha Stewart’s New Pies and Tarts four and a half out of five wooden spoons.