Saturday, September 17, 2011


Cup cakes, cup pies and now cup tarts...Muffin tins are taking over the world. 

Roasted Tomato, Mushroom and Goat Cheese Tarts (I invented this shit)
1 pint cherry tomatoes
2 c sliced mushrooms
5 cloves of garlic, thinly sliced
2 Tbsp olive oil
2 Tbsp balsamic vinegar
1 tsp sugar
salt and pepper to taste
Phyllo dough- thawed
Butter- melted
Goat Brie- cut into 1 in pieces
Goat Cheese- grated

- Preheat oven to 425.
- Mix the tomatoes, mushrooms. garlic, olive oil, balsamic vinegar, sugar, salt and pepper into a oven proof dish. Roast for 30 mins, until the tomatoes are slightly shriveled, but have retained their shape.
- Prep the phyllo cups.
    - Take 1 sheet of phyllo (please see Hannah's Tips for Working with Phyllo), fold hamburger style 2      times, so you end up with a rectangle of 4 sheets. Cut the sheets on the folds, so the 4 are seperate.
    - brush Butter on the square and layer in the muffin tin.
    - Repeat this so that each muffin tin has between 4 and 6 layers of phyllo, creating a cup.
Phyllo prep stations

- Place 1 piece of the brie in the bottom of each tart, spoon some of the tomato mix over, then sprinkle with the grated cheese.

- Bake for 20 mins at 350, until the cheese is melted and the phyllo is golden brown.
- VERY IMPORTANT- Let the cup-tarts rest in the muffin tins for at least 10 minutes. They need to cool quite a bit before you can pull them out and.....
- Stuff your face.


Music stuff:
Black Prarie's Feast of the Hunter's Moon from April 2010.
I'm sure you've all deduced how I feel about The Decemberists and Bluegrass (the answer is pretty f-ing positive), so adding those two together is the best things I've heard in a long time.
Plus, when I play the "this is the soundtrack to the film about my life" game with these tracks, I'm in a Western.

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