Gosia likes making tarts for various occasions. Here’e a recipe for the base and a couple options for the filling.

Gosia lubi robić tarty na różne okazje. Oto przepis na spód i kilka opcji na nadzienie.

Wersja polska poniżej.

It is slowly becoming her signature dish. Initially she made it as Justin Gellatly did in “Bread Cake Doughnut Pudding” (sources) – with onion and herbs, but now she’s adding other options to it. She pretty much worked out her own way of making it.

The base

The base before baking

Planning

The preparation itself is easy and quick, but you do need to chill the dough in the fridge. Justin mentions a couple hours. Gosia sometimes freezes it to speed up the process. She also grates the dough instead of rolling.

You’ll need about 5-6 minutes to make the dough with the food processor, then at least two-three hours freezing, putting in the tart case, chilling for 20 more minutes or freezing for 10 minutes, baking for 15 minutes, then adding the filling and baking for about 30 minutes.

I recommend making some dough in advance and storing it in the fridge for when you feel like making a tart.

You’ll need: a tart case, coarse grater something flat to press the dough in the case (Gosia uses a cup usually, she also has a wooden stamp that she uses sometimes), cling film, food processor.

Ingredients

Makes a single tart in a 23-25 cm tart case. Will feed 4-8 people. I can’t have more than one piece usually.

• 250 g plain flour
• a pinch of fine sea salt
• 150 g cold unsalted butter, diced
• 50 ml full fat milk
• some filling, look below for options

Preparation

1. Put flour, salt and butter in a food processor and whizz until it looks like breadcrumbs

2. Add milk and whizz until it forms a dough

3. Wrap it in clingfilm and freeze for at least an hour, up to a month

4. This is a moment when you should make sure you have some filling ready before you progress. See below for options

5. Set the oven to 180 Celsius degrees. Know your oven

6. Take the dough out and grate it into a tart case

7. Press it until it forms an even base with a side, then prick with fork

8. Chill it for at least 20 minutes in the freezer or 10 minutes in the fridge

9. Bake it for about 15-20 minutes, until it gets a nice golden-brown colour

   

   Onion tart with filling before baking

10. Add the filling inside and bake for further 30-40 minutes.
    Some people suggest you should cool the base down before baking with the filling. It’s your call – you may cool it down or bake it straight away, just like Gosia

11. When you think it’s almost ready, you can further increase temperature to get  a bit darker colour

Fillings

Onion and herbs tart

You’ll need a heavy-based saucepan and a large bowl

Onion and herbs filling

Ingredients

• 40 g butter
• 2 tablespoons olive oil
• 6 large onions, finely diced
• 2 bay leaves
• 3 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh chives
• 1 tablespoon chopped fresh tarragon
• 2 spring onions, finely chopped
• 1 egg
• 1 egg yolk
• 100 ml double cream
• 1 teaspoon fine sea salt
• 1/4 teaspoon white pepper

Preparation

1. Melt the butter with olive oil in a heavy-based saucepan

2. Add onions and bay leaves

3. Cook gently with a lid on, on a medium-low heat, for about 20 minutes, stirring occasionally

4. Take the lid of and cook for 10 more minutes on a bit higher heat. Keep stirring so that it doesn’t burn. You can stop earlier if the juice from onion is gone

5. Remove the bay leaves and leave it to cool completely

6. Transfer the onions into a large bowl, add herbs, spring onions, egg, egg yolk, and cream and whisk together

7. Season with salt and pepper

8. Use in the recipe above

   

   Onion and herbs tart

Sausage and mushroom tart

This recipe comes from Kwestia Smaku (sources).

You’ll need a single frying pan and two bowls.

Sausage and mushroom filling

Ingredients

• 2 red onions, diced
• 1 tablespoon olive oil
• 250 g mushroom (button mushroom is good, wild mushroom is better)
• 1 tablespoon butter
• 3 tablespoons chopped parsley
• 250 g good quality smoked sausage
• 160 g grated cheddar
• 1 tablespoon flour
• 3 eggs
• 250 ml milk
• 125 ml double cream

Preparation

1. Caramelise the red onion: put it on a hot frying pan with olive oil, add salt and fry on a large heat for 4-5 minutes, stirring regularly

2. Reduce the heat to medium and continue to simmer it stirring regularly for the next 15-20 minutes. It should be soft and slightly caramelised, sweet. Transfer it to a bowl

3. Wash the mushroom and cut in slices, put onto the same frying pan and fry for about 3-4 minutes, stirring regularly, until the juices evaporate and the mushroom start getting a darker colour

4. Add butter, salt and fry for 2-3 more minutes, adding the parsley closer to the end. Transfer to the bowl with onion

5. Peel and dice the sausage and put it into the bowl

6. Mix grated cheese with flour and put it into the bowl

7. Mix everything together

8. In a separate bowl whisk eggs with milk, double cream, salt and pepper

9. When your base is ready for it, first put the ingredients from the first bowl in, then pour the liquid all over it and bake

   

   Sausage and mushroom tart

I like both fillings, but the one with sausage a bit more. If you have your own favourite type of tart, let me know in comments below.