Recipe of the Day: New Potato, Goat’s Cheese and Thyme Tart

This is the simplest of simple recipes, yet the deliciousness of its
transformation – from inedible, raw ingredients to soft, melting, crispy,
unctuous, salty moreishness – is something close to alchemy.
   I’m afraid it does require a mandoline or a food processor with a
slicing attachment unless you possess infinite patience, a very sharp
knife and a true eye for slicing potatoes super thin.

SERVES 4–6

1 small bag new potatoes
(approx. 500g)
½ slab ready-made puff pastry
(approx. 250g)
butter, for greasing
flour, for dusting
1 goat’s cheese (the kind in
a log with a rind, not the
spreadable stuff), thinly
sliced
several sprigs of thyme
splash of olive oil
sea salt and freshly ground
black pepper
1 egg

METHOD
Preheat the oven to 180°C/350°F/gas mark 4.

Slice the potatoes. I recommend using either the slicing attachment
on a food processor or, like me, risking your fingertips and using
a mandoline. It’s the work of a few minutes to slice a small bag of
new potatoes into uniform pieces. The key word there is uniform:
you need the slices to be the same thickness so that they cook
through evenly. About the width of a two-pence piece.

Grease a baking tray with butter. If you plan to serve this tart on
a platter rather than the baking tray, place a piece of greaseproof
paper or baking parchment on the tray so that you can easily
transfer it.

Take the puff pastry and roll it on a floured board until thin but still
small enough to fit on the baking tray. Transfer the pastry over to
the greased baking tray, then lightly score a box about 2.5cm inside
the edges. Layer the potato slices onto the pastry within the scored
box and arrange the goat’s cheese slices on top.

Strew over the sprigs of thyme, splash on some olive oil, and
liberally add salt and black pepper.

Beat the egg with a fork and brush over the pastry border.

Bake for about 15–20 minutes.

This recipe is taken from Friends, Food, Family: Recipes and Secrets from LibertyLondonGirl by Sasha Wilkins (Quadrille, £18.99)

Photography by Sasha Wilkins

Recipe of the Day: Trine Hahnemann’s Spelt Orange Cake

Spelt has been really popular for the last 20 years and, in the canteens that I run in Denmark, I am often asked to serve spelt cake. Frequently, however, that is because a lot of people mistakenly think spelt is gluten free. It is not. But it is a great grain and I really appreciate the taste. In this cake, spelt works wonderfully with the orange.

Makes 10 pieces

300g butter, plus more
for the tin
300g caster sugar
finely grated zest of
1 organic orange, plus more
for the top of the cake
4 eggs, lightly beaten
100g plain flour
150g wholegrain spelt flour
2 tsp baking powder
150ml freshly squeezed
orange juice
100ml double cream

Preheat the oven to 180°C/350°F/gas mark 4. Lightly butter a 24cm diameter springform tin and line the base with baking parchment.

Using an electric mixer, cream the butter with 250g of the sugar and the zest until light and fluffy. Gradually add the eggs, beating well after each addition.

Sift in the flours and baking powder and fold into the batter, then fold in 100ml of the orange juice and the cream. Pour the mixture into the prepared tin and bake for one hour.

Meanwhile, in a saucepan, boil the remaining 50ml of orange juice with the remaining 50g of sugar for a few minutes until it starts thickening. As soon as the cake comes out of the oven, prick it all over with a skewer and pour over the orange syrup; let it sit in the tin for at least 10 minutes, to absorb the syrup.

Decorate with more orange zest, then serve warm or cold.

This recipe is taken from Scandinavian Baking by Trine Hahnemann (Quadrille, £25)

Photography by Columbus Leth

Boutique Baking - review by Sarah Trivuncic

Sarah Trivuncic, food writer and author of Bake Me I’m Yours…Sweet Bitesize Bakes on Boutique Baking.

Peggy Porschen’s

new book Boutique Baking is a departure from her previous titles – rather than high end sugarcraft creations and celebrity style wedding cakes, the cakes in her new title are based on those sold in the Peggy Porschen Parlour.

The bakes are as exquisite as ever, Peggy is a baker who sets trends rather than follow them but there is plenty inside Boutique Baking for the less experienced baker to enjoy making without feeling intimidated.

There are tricks to vary things you may be baking already; Peggy’s tribute to the cake pop

is served in an ice cream cone rather than on a stick, her macarons are cleverly feathered with food colouring streaked inside the piping tip. Cupcakes are obviously a huge seller in her parlour, my personal favourites here are the chic banoffee cupcakes with matching dark brown cases and blossoms and the Cosmo cupcakes

based on the cocktail made with Cointreau.

Show stopper chapter has to be “luscious layer cakes” – Peggy presents a series of three layered cakes in an elegant 6 inch size. The piping on the Glorious Victoria Cake

is effortlessly simple – I saw her demonstrate icing this cake at the Squires Sugarcraft Show where the room was packed full 45 minutes before the start time, such is her popularity amongst baking fans.

My standout cakes in the book are the raspberry and rose dome cake

– I predict we’ll be seeing a lot more cakes this shape soon, the white chocolate passion cake decorated with birthday candles and triple berry cheesecakes. The whole thing is topped off with recipes for drinks from the parlour such as pink lemonade (it has to be pink if it’s at Peggy’s)

and hot white chocolate with vanilla. With the recent hot weather I am especially desperate to try her summer berry ice tea.

Some recipes in the book use Peggy’s own jam range as ingredients although you could substitute with others. You could always though, if you’re near London, use it as an excuse to drop by the Parlour and buy some.

Sarah blogs at MaisonCupcake.com

Photos (c) Georgia Glynn Smith