Comments on: That’s the way the pastry crumbles http://www.lastnightsdinner.net/2007/10/30/thats-the-way-the-pastry-crumbles/ A peek into our kitchen Wed, 08 Sep 2010 06:19:00 -0400 http://wordpress.org/?v=2.8.6 hourly 1 By: Jennifer Hess http://www.lastnightsdinner.net/2007/10/30/thats-the-way-the-pastry-crumbles/comment-page-1/#comment-2992 Jennifer Hess Fri, 15 Aug 2008 16:30:18 +0000 http://www.lastnightsdinner.net/2007/10/30/thats-the-way-the-pastry-crumbles/#comment-2992 Hi Margo - well, at the time this post was written, we really had NO counter space - I'm talking a workspace of about a square foot! And while we (mostly my husband) did take a few stabs at pastry making, our old kitchen just wasn't the best environment for it. Now that we've moved, though, all bets are off. :) Hi Margo – well, at the time this post was written, we really had NO counter space – I’m talking a workspace of about a square foot! And while we (mostly my husband) did take a few stabs at pastry making, our old kitchen just wasn’t the best environment for it. Now that we’ve moved, though, all bets are off. :)

]]> By: Margo Morgan http://www.lastnightsdinner.net/2007/10/30/thats-the-way-the-pastry-crumbles/comment-page-1/#comment-2984 Margo Morgan Fri, 15 Aug 2008 02:17:02 +0000 http://www.lastnightsdinner.net/2007/10/30/thats-the-way-the-pastry-crumbles/#comment-2984 it doesn't really take much space or any tools other than a pastry cutter to whip up a crust. it doesn’t really take much space or any tools other than a pastry cutter to whip up a crust.

]]> By: Jennifer Hess http://www.lastnightsdinner.net/2007/10/30/thats-the-way-the-pastry-crumbles/comment-page-1/#comment-1202 Jennifer Hess Thu, 08 Nov 2007 18:17:31 +0000 http://www.lastnightsdinner.net/2007/10/30/thats-the-way-the-pastry-crumbles/#comment-1202 Thanks, Daisy and Hillary! Thanks, Daisy and Hillary!

]]> By: Daisy http://www.lastnightsdinner.net/2007/10/30/thats-the-way-the-pastry-crumbles/comment-page-1/#comment-1197 Daisy Thu, 08 Nov 2007 13:53:36 +0000 http://www.lastnightsdinner.net/2007/10/30/thats-the-way-the-pastry-crumbles/#comment-1197 Thanks again for the inspiration. I made a commitment this summer to get more veggies in my diet and was looking for recipes to keep that commitment through the fall and winter months. Last night, I made my own version of this mushroom and swiss chard tart and it was delicious. Can't wait to have some of the leftovers for lunch this afternoon. Your blog is definitely one of my go-to sites for recipe ideas. Thanks! Thanks again for the inspiration. I made a commitment this summer to get more veggies in my diet and was looking for recipes to keep that commitment through the fall and winter months. Last night, I made my own version of this mushroom and swiss chard tart and it was delicious. Can’t wait to have some of the leftovers for lunch this afternoon. Your blog is definitely one of my go-to sites for recipe ideas. Thanks!

]]> By: Hillary http://www.lastnightsdinner.net/2007/10/30/thats-the-way-the-pastry-crumbles/comment-page-1/#comment-1114 Hillary Wed, 31 Oct 2007 21:56:09 +0000 http://www.lastnightsdinner.net/2007/10/30/thats-the-way-the-pastry-crumbles/#comment-1114 Jeeezzz that looks good! I love savory mushroom or spinach tarts too....call them quiches, if you will :) Jeeezzz that looks good! I love savory mushroom or spinach tarts too….call them quiches, if you will :)

]]> By: Jennifer Hess http://www.lastnightsdinner.net/2007/10/30/thats-the-way-the-pastry-crumbles/comment-page-1/#comment-1107 Jennifer Hess Wed, 31 Oct 2007 15:16:46 +0000 http://www.lastnightsdinner.net/2007/10/30/thats-the-way-the-pastry-crumbles/#comment-1107 Thanks, everyone! Terry, with respect to the pie shells, for a tart like this that has the custardy binder, I usually roll out the pie shell a bit on a floured board then put it into one of those fluted tart pans with the removable bottom. If I'm doing a less soupy tart (like roasted veggies or summer tomatoes), I'll either press the pastry into a sheet pan or do a sort of rustic galette-type tart with the edges folded over. Thanks, everyone!

Terry, with respect to the pie shells, for a tart like this that has the custardy binder, I usually roll out the pie shell a bit on a floured board then put it into one of those fluted tart pans with the removable bottom. If I’m doing a less soupy tart (like roasted veggies or summer tomatoes), I’ll either press the pastry into a sheet pan or do a sort of rustic galette-type tart with the edges folded over.

]]> By: Terry B http://www.lastnightsdinner.net/2007/10/30/thats-the-way-the-pastry-crumbles/comment-page-1/#comment-1105 Terry B Wed, 31 Oct 2007 15:07:42 +0000 http://www.lastnightsdinner.net/2007/10/30/thats-the-way-the-pastry-crumbles/#comment-1105 Well, Jennifer, this looks lovely and makes me want to try something similar. A quick question for you: If the pie shell had not shattered, how would you have proceeded? What kind of pan would you have used, for instance? Well, Jennifer, this looks lovely and makes me want to try something similar. A quick question for you: If the pie shell had not shattered, how would you have proceeded? What kind of pan would you have used, for instance?

]]> By: Max Criden http://www.lastnightsdinner.net/2007/10/30/thats-the-way-the-pastry-crumbles/comment-page-1/#comment-1099 Max Criden Wed, 31 Oct 2007 00:25:57 +0000 http://www.lastnightsdinner.net/2007/10/30/thats-the-way-the-pastry-crumbles/#comment-1099 The dish looks wonderful; that gruyere seems an inspired choice. I'll have to try this out sometime! The dish looks wonderful; that gruyere seems an inspired choice. I’ll have to try this out sometime!

]]> By: Mary Coleman http://www.lastnightsdinner.net/2007/10/30/thats-the-way-the-pastry-crumbles/comment-page-1/#comment-1094 Mary Coleman Tue, 30 Oct 2007 21:21:57 +0000 http://www.lastnightsdinner.net/2007/10/30/thats-the-way-the-pastry-crumbles/#comment-1094 WOW! That looks divine! WOW! That looks divine!

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