What?! This is my third post in week! That hasn’t happened in a while. And I have finally made some progress on all the recipes I’ve had stocked up. Which means I get to make new ones! That excites me. Got to brainstorm summer flavors. Cherries. Berries. Really want to get some passion fruit and do some cool stuff. Loaves. Cheesecake. Tarts maybe, who knows where I’ll be taken.
As you will recall, Tuesday I posted a recipe for Pistachio Rose Toffee <—–click for the recipe, which came about because of this tart. I had it on my agenda to make a purple crust using freeze-dried blueberries, but that wasn’t enough for me. I wanted to make more colors of crust. I had found some reasonably priced matcha powder and had been waiting on the perfect moment to use it. This was my moment. A lovely green crust.
I expressed Tuesday my concern for what flavors to pair with the tea. I ended up using a ricotta filling that I had made with a delicious blackberry tart <——–click for recipe. And the toffee got added for more depth of flavor and texture and color.
Gluten-Free Matcha Tart Continue reading “Matcha Ricotta Tart with Pistachio Rose Toffee”
So I have been working diligently the last month with this beautiful human being, Cathy. She is a fellow baker at our Terre Haute Farmer’s Market. She sells granola. I sell Paleo-Gluten-Free-Dairy-Free and some Vegan baked goods. We have been collaborating on making some vegan and/or gluten-free options for our Farm-to-Fork dinner. I’ve posted some of the recipes already. Click these link for —–>>>Carrot Cake Pie and ——–>>>>Granola Apple Pie. This week I will bring you my Fig Pistchio and Goat Cheese Pie (what you are currently reading), Chocolate Avocado Pie, and Sunbutter PIe. Plus I will give you my explicit inside scoop on attending the dinner.
On arrival I ran into one of my market friends Kelly. I told her my nerves were in overdrive. I can bake for days. But their is something different about my own creations. About watching people eat them in front of me. Plus there is the artist in me. While I am baking, I am consumed. Consumed in a flurry of creating. I have passion tunnel vision. I am so in the process. By the time I finish I am so wrapped up in what I’ve made that I need a little separation before my brain goes into overdrive of what I want to change. What I would do differently. Rethinking my pan options. Regret of not pulling a pie just 2 minutes earlier. All these thoughts start to circle my brain. Doubt creeps in. I have to go to a quiet meditation space and get back my confidence. I always say I am a recovering perfection, but it rears it heads most often when I am creating. So expressing this to Kelly, she reassured me that my pies were good. She’d had a little piece of this goat cheese pie when they were cutting it. It’s good Whew, that at least put me in ease. The crust wasn’t a little over-done? This pie was the one I was crust concerned (well this and the apple and how they were going to get the carrot cake out of a tart pan. What was I thinking). She put me at ease. No the crust was perfect.
This was conceptually my favorite pie. My boyfriend had called me a few weeks ago. He was shopping for me (shocker). For some reason I had the impulse to ask if they had some dried figs. When Cathy and I were brain-storming, they came back to me. Hmm….wouldn’t these be good with pistachios? I frequently do pie crusts out of nuts. Hmm…while I’m at it, why not tweak the goat cheese filling I’d done on my blueberry tart (click this now, it is one of my favorite all-time recipes). I liked it. Continue reading “Fig Pistachio and Goat Cheese Pie”