The first that caught my eye was a tiny ball of pie crust. Unbaked and forgotten, it had been sitting in the cheese drawer since the night I crafted four individual lattice topped strawberry rhubarb pies for a friend's birthday almost a month before. Upon closer inspection, it appeared happily unspoiled and ripe for the oven.
The Greek yogurt I'd used as a starter for my own batch appeared next. Carefully covered and tucked against the back wall, it remained white and creamy as the day I'd bought it.
Finally, I hit upon a half-eaten jar of last year's strawberry jam, opened a week or so ago and quickly dwindling. With this year's on the way, it could afford to be eaten.
I pressed the pie dough into a tiny, three-inch tart pan and carefully cut the excess dough from atop its scalloped edges. After ten minutes in a 425 degree oven, it was crisp and golden and beginning to puff. I pulled it out to cool and readied the toppings. A dollop of Greek yogurt spread across the bottom of the shell, melting into a warm, spreadable cream. When it reached halfway up the top of the tart, I topped it with a spoonful of strawberry jam.
As I dug my fork in, cold berries and cream yielded to the warm, doughy crust. It may have been a breakfast created from the necessity of empty shelves, but it certainly didn't taste that way.
BREAKFAST TARTLET
Serves 1
Press 1 small ball leftover pie or tart dough into a 3-inch tart pan. Trim excess dough from top edges, and bake at 425 for 10 minutes or until golden brown. Pull from oven and without allowing to cool, drop in 2 tablespoons thick Greek yogurt. Spread evenly across bottom, filling shell halfway up sides. Top with 1 tablespoon strawberry or other fruit jam. Enjoy warm.
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