Give him a tart!

Emma Sharp, Contributor

Quiches are notoriously the plate of choice for 'ladies who lunch', and the mini versions occasionally get squeezed into a set of hors d'oeuvres. However, they are not normally what a big, strapping man would pick. Perhaps one tart doesn't seem satisfying enough for men, making them crave more than what's being served!

The truth is, tarts are the perfect one-dish meal. They contain protein, carbohydrate, fat and vitamins. They are hearty and filling, not to mention delicious, and may be served for breakfast, lunch, or dinner. The variations one can make, adding ham, salmon, and an array of other ingredients, make it ideal for everyone.

We all know that the way to a man's heart is through his stomach and, as men have favoured tarts for centuries, what better meal to serve them than a pie/quiche (or whatever you may like to call it)? Not exactly the tart they were hoping for, mind you!

Ingredients

1 baked pie shell, as above

1 1/2 tbs olive oil

1 onion, finely chopped

1-2 garlic cloves, finely chopped

1 1/2 cups cooked and well-drained callaloo

1 1/2 cups cooked and well drained ackee

1/2 tsp freshly grated nutmeg

Sea salt and black pepper

1 egg

5 egg yolks (save the 5 egg whites for next Dining with Emma)

10 fl oz cooking or heavy cream

1 1/2 oz soft goat cheese

1/2 oz grated parmesan

Method

1. Preheat the oven 325F.

2. Heat the olive oil, add the onion and cook until soft.3. Stir in callaloo and garlic, and cook for another few minutes.

4. Gently stir in the ackees and nutmeg, and season with salt and pepper.

5. Spoon into a baked pie shell, top with the mixed eggs, cream, and cheese - all as above.

6. Bake for 45 minutes, until just set.

All the recipes in Dining with Emma are always her own. Y ou may email her at Emma@sharpactionfood.com or Emmadaltonbrown@gmail.com.

Whole Wheat Short Crust Pastry

Ingredients

3 oz very cold salted butter, cut into small pieces

3 oz whole wheat flour

3 oz plain flour

About 1tbs very cold water

9-inch pie dish

Method

1. Sift both types of flour into a large bowl.

2. Place the butter and sifted flour in a food processor and pulse until the mixture resembles breadcrumbs.

3. Pour mixture back into the bowl, and use a knife to stir in

the cold water. Bring together quickly with your hands to form a flattened ball about 4 inches in diameter.

4. Flour a clean surface and start to roll out the pastry with a rolling pin, rotating it as you do, and using a large palette knife to scrape between the surface and pastry, so that it does not stick.

5. Lightly flour the top of the pastry and gently wrap it on to the rolling pin. Place the pie dish underneath, and let the pastry down into it.

6. The idea is to line the whole dish, cutting off any overhang, and using it to 'patch' in other places.

7. Cover with plastic wrap and keep in the fridge for at least 45 minutes, and up to a day.

8. Preheat the oven to 400F. Line the pastry with parchment paper, and use dried gungo or red peas to hold it down. Place the dish on a baking sheet.

9. Bake in the oven for 15 minutes. Remove the paper and peas, turn the oven down to 350F, and bake for another 10 minutes.

Roasted Pumpkin, Paprika & Goat's Cheese Tart:

Ingredients

1/2 small pumpkin, seeded & sliced 1/4 inch thick (leave the skin on)

1 tsp sweet paprika

1 tsp hot paprika

2 tbsp olive oil

Sea salt and black pepper

2 tbsp butter

1 onion, finely chopped

1 egg

5 egg yolks (freeze the 5 egg whites for next Dining with Emma)

10 fl oz cooking cream or heavy cream

2 oz soft goat cheese

Method

1. Preheat the oven to 400F. Place the pumpkin, paprika, olive oil, salt and pepper in a roasting pan, and mix well. Roast for 20-25 minutes.

2. Heat the butter in a frying pan, add the onion and cook until soft.3. When both the pumpkin and onion are cooked, gently mix together.

4. Turn the oven down to 325F. Lightly whisk all the egg and cream in a bowl.

5. Spoon the pumpkin mix into the pie shell (baked above), and pour the cream mixture on top.

6. Dot with goat's cheese and bake for 45-50 minutes, until just set.