My ultimate dream is to become a travelling foodie. I want to travel all over the world and research ingredients, recipes, traditions and methods. Well, I am going to do that anyway but to be able to make money from it somehow would be perfect. I haven’t figured out the best way to go about this yet but I figure if I keep doing what I’m doing, getting better and expanding my skills, I should one day get there.
Very soon I will be leaving this town with an indefinite plan and no return date. I can’t wait to experience and learn everything I possibly can about the food from different regions along the way.
We will be travelling through northern Australia first, along the coast, and I’m so excited about the seafood.
I hope to be in Europe by this time next year, and after my experience there last year, it’s all I can think about. The local produce markets and beautiful little cafes in beautiful little alleyways…. aaahhhhh.
SBS’s Feast magazine is my favourite food magazine and in their recent issue was a recipe for a kale and walnut tart, taken from the streets of France, where beautiful people support their local businesses and support each other by buying local and cooking seasonally. I loved how simple but beautiful this tart sounded but i also wanted to make something reasonably healthy so I made a few adjustments and it was still absolutely delicious.
The fresh and simple salad to go with it is so perfect. I love the contrast of the creamy, earthy pie filling, the crunchy crust and the fresh juicy tomatoes. The spanish onion adds just the right amount of kick too.
270g wholemeal flour
1/4 cup olive oil
1/2 cup water
1 tsp salt
125g silverbeet leaves, finely chopped
125g kale leaves, finely chopped
1 1/2 cups oat milk
1/4 cup coconut cream
70g toasted walnuts, chopped, plus extra to serve
A few handfuls of heirloom cherry tomatoes
A handful of pitted kalamata olives
Half a spanish onion, thinly sliced
A handful of small basil leaves
Drizzle of good quality olive oil and balsamic viegar
Salt and Pepper
Pre-heat oven to 280 degrees celcius. Grease a 24cm round tart dish.
In a bowl combine the flour, salt and olive oil. Add the water and store to combine. Bring together with your hands and turn out onto clean surface. Knead for about 4 mins or until smooth.
Roll out the dough to 3mm thickness and line the dish with it. Place in the freezer for half an hour.
Meanwhile, to make the filling, combine the silver beet, kale, and walnuts in a bowl. In another bowl beat the eggs with the milk, cream, and some salt and pepper. Add to the silver beet mixture and stir until combined.
Prick the base of the tart crust with a fork and bake for about 20mins or until just dry and lightly golden.
Remove front the oven and pour in the filling. Return to the oven and bake for about 50mins, or until set. Remove front the oven and let it sit for at least 10mins before serving. Or it can be served at room temperature. To serve, scatter with extra walnuts.
To make the salad, combine all the ingredients in a bowl and stir well.