It started with an idea.
I decided to make blackberry tart for lunch. On crispy, spelt crust. With goat cheese seasoned with fresh oregano and green pepper. With blackberries, of course.
The plan was fantastic and the only thing I missed were blackberries. I went to the market where … there was no blackberries. Nowhere. Even one overpriced basket.
Cheese went to the fridge, flour to the cabinet, and for dinner we ate cauliflower.
Fortunately, the next day blackberries have been ready to buy, and I could easily implement the Plan. Tart was delicious, even though, as we agreed with Almighty, “not necessarily for dinner”.
As supper, lunch (lunch), afternoon snack – definitely yes. Mild sweetness of blackberry and spicy-salty cheese blend perfectly.
However, the lack of blackberries only heralded the beginning of troubles. The next day there was a storm and after that lack of access to the Internet. Then I caught some virus and spent two days in bed (trust me – you do not want to get sick during hot weather – hot, cold, uncomfortable, blanket is scratchy, I need duvet, I don’t need duvet… terrible experience). And then… and then I decided that I need holidays.
This year’s holiday is constant contact with health services, hospitals, clinics, doctors, pharmacies. And in all this mess all I’m doing is trying to catch at least a few hours of undisturbed sleep, trying to rest.
Lack of the blackberries was the proverbial straw that broke the cup.
Now, I’m back, rested, with a head full of ideas and just quietly praying that I realize all of them before I lost my driving. Keep your fingers crossed 🙂
10 dag (4 oz) of cold coconut oil (ghee butter or plain butter)
0.5 teaspoons baking powder
0.5 tsp brown sugar
0.5 tsp salt
1.5 cups of milk oat + 1 teaspoon of apple cider vinegar (or 1.5 cups of kefir / buttermilk)
25 dag sheep’s curd
1 teaspoon fresh oregano
1 teaspoon green pepper
- Sift the flour into a bowl, add baking powder, salt and sugar, stir.
- Cold fat cut into a small cubes, add to the flour. Then shred fat with fingers combining it with flour. We should get loose mass with the consistency of sand.
- Add half the oat milk and quickly knead the dough. If it is too dry, add remaining milk.
- Fill mold tart with the dough and leave in the fridge.
- Mix cheese with oregano and green pepper. If it is too dry, add oat milk.
- Then translate the cheese on the dough.
- On the cheese put the blackberries and sprigs of oregano.
- Warm up the oven to 190C (375F).
- Bake tart for approx. 20 – 25 minutes.
The dough doesn’t need to cool before filling the mold. On the other hand, you can move tart to the fridge for the time when oven is warming-up.