Sometimes, a recipe says to me, ‘Make me, now, don’t wait.’
And I don’t wait. (Really, who would dare say no to a talking recipe?)
I had one of those moments when I saw a goats cheese, walnut, dried figs single crust pie on Johnny’s blog, Feed the Piglet. I recently discovered his blog, and it had me at hello. Those recipes for home made stock, beautifully laid tables complete with tall-stemmed glassware. As someone who often grabs a hasty lunch in the CBD, those tall-stemmed glassware, architectural potato stacks and parsley soup speak of holidays, weekends and fabulous feasts.
When I saw the recipe, I sat there looking at the computer screen for a good few minutes, trying to imagine the mingling of sweet and savoury, soft and crumbly. There was a roux made with home made stock, goats cheese, walnuts, dried figs and plumped-up prunes, all in a made-from-scratch shortcrust pastry case. It was intrigue at first sight.
So I went ahead and made the pie, or a lazy person’s version of. There was goats curd instead of goats cheese, no roux (the stock had run away with the risotto earlier in the week), and puff pastry instead of home made shortcrust. Then, the finished product looked more like frivolous tarts than sturdy serious pies, probably because I made them in mini pie dishes, and the puff pastry was a bit frou frou.
Nonetheless, the finished tarts were things of beauty, despite my shortcuts and the
slapdash rustic presentation (it was the best kind of Sydney winter’s morning, with such an achingly blue, cloudless sky, I couldn’t stay indoors for too long). The sweet, soft figs were set off by the tangy goats curd and the savoury walnuts. I added some roasted apples to the filling mix, and they provided a softer, tart-sweetness that melted into the goats curd filling.
The word that came to mind was sophisticated. There was nothing superficial about the flavours, they pulled you in and demanded that you think about and savour every bite.
And if my slapdash version was good, just think what Johnny’s original would be like.