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Coming back from Corsica I decided to have a “clear the freezer” week. Having checked my bank balance upon my return, I ws sent into a state of shock to see we’d spent far, far too much money and that Hubby and I were going to have to live much more frugally for the rest of the summer. How we managed to spend so much I don’t know, I didn’t even think Corsica was expensive compared to the South of France or even some places in Lyon! I think maybe mischievous TomTom had got hold of our Carte Bleue too?

So clearing the freezer seemed like a good idea, a better option than bread and pasta in any case. We have one of those American style fridge-freezers (do the Americans call them American fridges too? Anyone?) and the freezer is always bursting full of frozen goodies from Picard, home cooking, frozen veggies and other bits and pieces including 3 bottles of vodka!

After much reflexion, I decided the vodka could stay as I’m sure it’s not very healthy living on vodka for a week and started to attack the rest of the contents vigorously in order to make some type of meal plan. A freezer week normally means for some weird and wonderful meals and sees me having quite an ad hoc approach to cooking.

Unfortunately on this occasion we had some bad family news and my Beaux-Parents came to stay unexpectedly. As I was still trying to live off the freezer I had a route around to see what I could find. I have already spoken of the Belle-Mere’s excellent cooking here so I had to be careful not to disappoint and to ensure that everyone was fed correctly as they needed it.

Some puff pastry, beef burgers and chicken pieces were found so along with the tomatoes in the garden and some mustard from the fridge, I was able to make a bizarre, but tasty meal of tomato tart served with either beef burger or chicken. I think the tart would make a better dish on its own with some fresh salad but that wasn’t an option I had.

So, if you have some tomatoes, some pastry and some mustard here’s something really easy you can try your hand at:

Tomato Tart

Tomato Tart
Serves 4 – 6 people

What you need:
6 tomatoes (enough to cover the pastry) or enough of any type of fresh t’s you can get your hands on
1 Roll of pastry (shortcrust or puff, its the pastry that you buy already rolled out in a circle)
French mustard
Salt & Pepper
Herbes de Provence or other to taste.

What you need to do:
1. Place the pastry on a tray or in a quiche dish. Roll up the edges slightly to form a crust when cooking it.
2. Slice the tomatoes removing any excess juice and pips as you go along.
3. Paste a thin spread of mustard over the pastry.
4. Cover the pastry base with the sliced tomatoes.
5. Season to taste.
6. Cook in the oven at 180 degrees (or as per pastry instruction) for approx 30 minutes or until pastry is golden

You can also add some goats cheese on top but I’m not sure how traditional that is.

Do you have any frugal, fridge/freezer clearing recipes?

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