project food blog challenge 4 picture perfect

Wow. Thank you. I am absolutely thrilled to be able to present this challenge to you. Because it means that I (little ol’ me!)  made it this far. Whoooppppeee!  (Insert happy-dance)

This challenge is to create a post with drool-worthy step by step photos.

That’s my thing!

You guys know that- I love taking pictures of food. And you guys know that blobs of raw cookie dough to make you drool.  I don’t blame you either.

I also love having a picture when I can’t explain it just right.

This challenge was hard, however – on  deciding  what to make.  I  already have done the cookies, truffles, roll cakes, sushi, and  lasagna- typical things with tasty steps involved.

I ended up making 4 things. Yes, I know- little bit crazy, but I had fun. Unfortunately, only 3 came out “properly” . Bummer.  I also learned that royal icing and humidity do not play well together. Bummer. Kind of like hair. You know what I mean.

So, like a blogging Goldilocks  (with brown hair)  I have three potential posts:

Here are my two “runner-ups” for this challenge:

Tamales. Oh yes and oh yum. But, I wanted to share something with readily available ingredients… (too hot?)

English muffins. I went for the black and white theme with that one… something about dough and rolling pins that makes me go retro. But, it wasn’t just right…. (too cold?)

Finally, the dish I decided on:

Spinach and roasted red pepper tart with a green olive crust.  Sound good? It is. It’s just right…

Let’s get started:

6 ounces butter, unsalted

12 ounces of all purpose flour

1/4 teaspoon sea salt

cut the butter into small squares. Unsalted or not…butter is drool-worthy.

cut the butter into the flour using a pastry blender, two knives or, you can do it like me, and use your fingers.

Add 4-6 tbs ice water, to form into a dough.

two tablespoons of green olives…ooo- those look tasty.

finely chop them up. Be careful. Keep your fingers intact!

Which reminds me… my daughter cut her finger last week, and…well you know how fingers are. I won’t get graphic, I’m sure you understand. Later on, when it needed a fresh bandage, she said “Mommy, my boo-boo needs a diaper change.” It makes total sense. Bandages are diapers for cuts.  Thought for the day.

Mix in the olives with your dough:

and roll it out to 1/4″ thickness.

Here’s a tip to transfer it to the tart pan- roll it back onto pin-oh heck you need a picture- I can’t explain that.

see what I mean? Yes, step by steps  are  very helpful when words are not.

Look at that. Now- an easy way to get the edges off? Another photo will show you  much better that I can explain.

Just press the rolling pin over the edges. Confession: I nibbled on the raw dough. It has olives and butter in it. Can you blame me?

Now, gently let out some aggression with a fork:

It’s filling time!

Get some nice raw peppers:

slice them in half, remove the seeds and brush with a mixture of olive oil and garlic powder:

Roast in the oven at 425°F for 15-20 minutes

Yes, they will look a bit weathered.

Slice into thin strips:

Line them on the bottom of your tart shell:

top with fresh spinach leaves:

top with mozzarella:

Get your egg mixture ready:

you get the picture…

Add some Parmesan cheese on top. Now- one of my favorite things is before and after pictures. Especially of food.

So get ready:


and after:

Yes. Some things look better cooked and with a tan.

and, even better plated up:


Spinach and roasted red pepper tart:

Pastry crust:

12 oz flour

1/4 tsp salt

5 oz unsalted butter, cut into small squares

4-6 tbs cold water, added 1 tbs at a time

Combine the above ingredients until mixture holds together.

Work in:

2 tbs finely chopped green olives

Roll out to 1/4″ thickness , place in a 10 inch tart pan. remove excess dough from edges.

For the filling:

3 bell peppers

1/4 tsp garlic powder

1 tbs olive oil

2 eggs

5 oz milk

1 c shredded mozzarella or Italian blend cheese

1 cup fresh spinach leaves

1 tbs basil

1/2 tsp salt

1/2 tsp pepper

3 tbs Parmesan cheese

Slice lenghthwise 3 bell peppers, remove seeds and membrane.

Place skin side up on a baking sheet, brush with a mixture of 1/4 tsp garlic powder and 1 tbs olive oil

Roast at 425°F for 20-25 minutes

Slice into strips, arrange on bottom of tart shell.

Place spinach on top of the peppers.

Place mozzarella over spinach.

In a bowl, combine the eggs, milk and seasonings.

Pour into tart shell, sprinkle with parmesan cheese.

Bake at 400°F for 17-25 minutes.


Well, that was fun.

And, don’t worry-if you were drooling over tamales or English muffins. I will take care of that. Heck, what else am I going to do with those pictures?

And, I am not giving up on royal icing, either.

My hair and humidity? Well, that’s another story.

If you enjoyed yet another of my ramblings, please get the vote out here. It’s a nice thing to do.

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