I am sure that walking for 15 miles or cooking for 100 people will not make me as exhausted as I feel right now! On the contrary, those might actually help me relax. Sometimes, mental exhaustion is worse than physical. It takes away all my energy and enthusiasm, leaving me lost and helpless.
The last couple of days, I spent more time on Facebook than I ever did in all these years. No kidding! Even when I was addicted to the silly games like Farmville, I used to spend less time on facebook. Some of us (food bloggers) are struggling and fighting with few pages in facebook who have been continuously stealing photos from us. I know there are many other sites, which probably do that, and it’s tough to hunt them down but how could we sit tight after finding one?
In between this entire struggle, I was loosing my mind and needed some motivation to photo shoot for Simon’s DHSP challenge. I took out the frozen puff pastry, frozen peas, cherry tomatoes and rest of the ingredients. For several minutes, I kept staring at the vegetables and then at my camera — should I or should I not? Totally confused!!
Oh well! If the photos don’t come out good, we would at least have a yummy dinner.
This month, Simon chose the colorful tart from Donna Hay magazine nr. 61, styled by Steve Pearce and photographed by William Meppem . Now who doesn’t love puff pastry, right? And as you can see below, the photo looks so bright that it screams Spring, loud and clear.
The only thing I needed was white parchment paper and a white baking sheet. I had none of those. Seriously!! So, now I was not only staring at the veggies and camera but also at my brown parchment paper. How was I supposed to get that gorgeous bright look with a brown parchment paper? And, it clicked me very late at night.. why don’t I use a plain white paper just for the shoot?
Anyways, this photo shoot helped me relax and made me realize how much I love my camera. It worked as a stress buster for me. This photo will always remind of that and hence, I decided to submit it.
As for the tart, it was yummy. The creamy artichoke hearts with that tangy salad on top blended perfectly. Every crispy bite of that tart was delicious. It will get messy as you eat but don’t care much and just enjoy!
(recipe as shared by Simon)
- 1 sheet puff pastry bought from store , thawed
- 1 cup grated parmesan cheese, I didn't have feta cheese at home
- 4 artichoke hearts, each cut in half
- 1 egg, lightly beaten to make egg wash for rubbing on the pastry edges
- 1 cup cherry tomatoes, each cut in half
- 1 cup frozen peas
- 1/4 cup fresh mint leaves
- 2 tablespoons olive oil
- 1 tablespoon white wine vinegar
- n a bowl, add all the veggies. Season them with salt and pepper, drizzle 1 tablespoon olive oil and white wine vinegar.
- Preheat the oven to 375F.
- Arrange a baking tray lined with parchment paper.
- Cut the pastry into 4 equal squares. Using the back of a spoon, score 1 cm border around each square.
- Place the pastry sheets on baking tray and top it with artichoke and parmesan cheese.
- Brush the pastry borers with egg wash. Bake for 10-12 minutes or until it's puffed up at the edges and golden in color.
- Drizzle some more olive oil on top and serve immediately.