Friday, March 12, 2010
If you live in Australia, you no doubt heard about Melbourne's exciting encounter with a super cell storm - I, like almost all Melbournians, have never seen anything quite like it. I was fortunate enough to get home a mere five minutes before the skies turned a midnight black and everything became silent - and not that 'all is calm, all is right' silent, that eerie 'something terrible is a-comin' silent. It wasn't long before a strange helicopter whirring sound enveloped everything and then BAM. A huge ball of ice hits the kitchen window. BAM. Another smashes into the roof. BAM. BAM. BAM. BAM. BAM. You get the picture. Most of the hail was passion-fruit-sized and it's destructive fury was indescribable.
The entire CBD was in knee deep water and snow, every street closed down, every tunnel and most highways. Large building roofs collapsed, shopping centres flooded and it even began to rain inside cinemas. It took over 10 hours before people could drive home, if their cars hadn't washed away or been punch-holed that is. Truly freaky stuff.
Well that was on Saturday, and it's now blue skies and sunshine all the way. You gotta give Melbourne Weather a hand, he keeps it fresh.
prep time: 1 hour (includes chilling time).
cooking time: 30mins.
total: 1hour & 30mins.
taste: 4/5. Crusterific!
Surprisingly, what I loved most about this dish, was it's perfect crust. I don't think I will use any other for savoury tarts from now on it was that great.
The filling is subtle, I was actually hoping for a stronger aniseed flavour from the fennel, but it strolled modestly with the onion and egg filling, all taking equal flavour portions. The goat's cheese should be mild, I went for a slightly more pungent one and it added too much bitterness to this delicate tart - something creamy and slightly salty would be perfect. Hubby loved this more than I did.
would I make it again: Yes.
recipe: Fennel, onion & goat's cheese tarts