Stuffed Pimientoes are common on the menus in Spain. Often they’re stuffed with a ground or very finely chopped mixture of fish, cream, egg and herbs.
Well, we all know how fond mon mari is of fish….
We are, however, truly fond of both goat cheese and dry-cured ham.
As to the garlic chives – they’re up so I use them. There’s no sign of my regular chives which is very strange. Chives are supposed to last forever, coming up year after year as long as the Earth supports life.
Must be the bunnies…..
Pimiento, Goat Cheese Custard Tart
Total time: 35 minutes
- 2 sheets filo (phyllo) dough
- 4oz (120gr) pimiento or roasted red pepper, roughly chopped
- 2oz (60gr) dry-cured ham (Prosciutto), roughly chopped
- 3oz (90gr) soft goat cheese
- 2 tbs garlic or regular chives, chopped
- 1 egg
- olive oil
- Lightly brush 2 small baking dishes with oil.
- Lay out 1 sheet of filo and lightly brush all over with olive oil.
- Fold the sheet in half, lightly brush the top.
- Fold in half again, the other way, so you have a small square. Brush the top lightly with olive oil.
- Pick the filo up by bringing all 4 corners together and carefully put inside the baking dish.
- Repeat with other sheet and baking dish.
- Divide pimiento and place on phyllo.
- Divide ham and add to pimiento.
- In small bowl stir together egg, goat cheese and chives.
- Divide egg and spoon into dishes.
- Place dishes on a baking sheet (for easier handling) and bake at 400F (200C) for 20 – 25 minutes.
- Remove and serve directly from the dishes.
While we did not celebrate, nor bake a cake, we did acknowledge that there were birthdays chez nous over the weekend.
There might have been pig ears…….
The girls turned 5 years old.
I can’t believe we’ve had them for 5 years already (well, almost, we got them at the end of May).
As always, I did their Birthday Portraits.
After 5 years of daily work I think they are finally starting to listen to me when I give them commands.
Now, almost always, if they take off after bunnies they will come back fairly quickly when I call them.
I’m sure it’s because they’re becoming well-trained, obedient dogs…..
And has nothing to do with the bag of treats I carry with me whenever we’re outside.
Whatever works, I say.
3 thoughts on “Pimiento, Goat Cheese Custard Tart; birthday girls”
Wow, I was surprised that five whole years have passed since you brought home those two fluffy puppies! What lucky pups they are to have landed in your hands!
Love the tart, love the puppies . Happy Birthday furry girls.
Zoomie, so am I – amazed and surprised. I still call them puppies even tho they’re middle-aged,
Kate, they would love to have you come and pet them. They’re good cuddle-puppies, too
Comments are closed.