Words & Brush Weekender: Easy listening music and chat, Friday 1st July 2022, Free Choice - all genres of music welcome

Easy listening music and chat, Friday 1st July 2022, Free Choice - all genres of music welcome!

Enjoy some good music here on Words & Brush, its your free choice so please post any of your favorite music of all genres!

Molly Tuttle, Bronwyn Keith-Hynes, and Kyle Tuttle perform "Flatland Girl

Patti Smith - Free Money

Gary Puckett & The Union Gap "Lady Willpower"

Stairway of Love · Michael Holliday

Abba - Dancing Queen

Lester Flatt and Earl Scruggs Flint Hill Special

The Wayward Wind · Frank Ifield

Céline Dion - My Heart Will Go On

André Rieu ft. Gheorghe Zamfir - The Lonely Shepherd

Yankee Doodle Dandy - Jimmy Cagney

🎼🎹🎷🎺🎸🎻🎧🎤🔊🎼🎹🎷🎺🎸🎻

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Words & Brush Recipe Corner: Queen Of Savory Tarts

 Queen Of Savory Tarts

Recipe by Lisa Starr, Meatland 

https://www.meatland.net/recipes

Perfect the art of the tart today!

In Praise Of The Tart

Ingredients
Crust/Pastry
100g fully flavored grated cheese*
100g plain flour*
100g butter, cubed
Generous pinch salt

Cream Filling
1 1/2 cups cream
2 eggs
Salt & coarse black pepper

* 100g is approximately 1 heaped cup cheese and 1/2 cup plus 2 tablespoon flour if you don't own a kitchen scale

Add-In Ideas
- Fresh spinach, feta and (optional) mint
- Assorted color cherry tomatoes and basil
- Roasted butternut, feta & sage with almonds
- Fried mushroom and caramelized onion
- Spinach, feta, dill and smoked salmon
- Roast peppers, roast zucchini and roast mushroom
- Goat's cheese, spinach and sun-dried tomato
- Broccoli and cheddar

Directions
1: Process flour, cheese, butter and salt together to make your dough, then refrigerate for 15 minutes.
2: Roll out/press into a 22 to 24 cm baking tin and fill the pie crust with the filling of your choice. I used fresh spinach and feta above.
3: Whisk eggs, cream and seasoning together, pour over tart filling, add a little extra grated cheese/crumbled feta and bake at 180 C for approximately 40 minutes till pastry edges are golden and tart is gently browned and set on top.

COOK'S NOTES: Pastry freezes well. Make extra dough to make a few different tarts at a time. Tart may be made 2 to 3 days ahead and refrigerated. Can be served warm or at room temperature but not cold. 

Enjoy 

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