Yes, similar to sopes in form—definitely taking a little inspiration although I think I’ve only eaten them once, years ago. If you leave out the savory spices, they are good with apple butter and fresh apples. Bake then serve with ice cream.
Corn is so fascinating. I started a spreadsheet a couple years ago when I learned that I like grits. It was the only way I could teach myself the difference between masa, polenta, cornmeal, grits, etc. It was far more involved than I had imagined.
BTW, was the Woody-esque sentence structure you embedded Arlo's name in intentional? I laughed. I liked it.
Absolutely lovely! I just purchased some locally-grown blue cornmeal and chile negro powder, and I've got discard in the fridge, in need of a purpose. I'm thinking to fill them with calabacitas, our late-summer celebration of fresh corn, zucchini, and roasted green chile. Thanks for the recipe, and the inspiration!
Thank you for sharing these words- I am, as always at this time of year, suspended between the energy of two seasons. Eating these delicious tarts makes the time tastier :))). And, that pic.. it is insanely gorgeous. Just wow!
Thank you Martin! Appreciate having another way to use up my sourdough discard. Those Nordic Ware covered sheet pans are fabulous and I use mine all the time. Highly recommend for those that bake. Looking forward to making these 😋!
Gorgeous encapsulation of late-summer angst. Thank you, Martin. Also, these look to me like puff pastry sopes—why have I never seen these before??
Yes, similar to sopes in form—definitely taking a little inspiration although I think I’ve only eaten them once, years ago. If you leave out the savory spices, they are good with apple butter and fresh apples. Bake then serve with ice cream.
Thanks for reading. Really appreciate it. 🍁🍂🍁🍂
Corn is so fascinating. I started a spreadsheet a couple years ago when I learned that I like grits. It was the only way I could teach myself the difference between masa, polenta, cornmeal, grits, etc. It was far more involved than I had imagined.
BTW, was the Woody-esque sentence structure you embedded Arlo's name in intentional? I laughed. I liked it.
Yes, please! Beautiful color and flavor in the formula and the literary painting of these days. Happy almost-autumn!
Would this dough work for savory crostadas?
Hey, Sara. Give me an example? I’m thinking of the Italian Crostata. Are we talking about something different?
Yes, galette would be the French version, where the dough is rolled out a little larger and folded over and pleated to keep the filling in.
Yes, this would be good in a 9” or 10” tart pan. Blond baked would be great—
Have fun!
Martin
These look great. I’m just wondering what type of folds you use and how many. Thanks.
Hey Karen, I’m not folding. The video and recipe will have all the info. 👍🏻👍🏻
Martin
Yes I watched the videos. I guess I just expected puff pastry would get some folds and thought I missed something. Thanks.
Martin, You’re a marvelously inventive baker and a thoughtful writer. Nice piece.
Absolutely lovely! I just purchased some locally-grown blue cornmeal and chile negro powder, and I've got discard in the fridge, in need of a purpose. I'm thinking to fill them with calabacitas, our late-summer celebration of fresh corn, zucchini, and roasted green chile. Thanks for the recipe, and the inspiration!
Oh yummo!
Thank you for sharing these words- I am, as always at this time of year, suspended between the energy of two seasons. Eating these delicious tarts makes the time tastier :))). And, that pic.. it is insanely gorgeous. Just wow!
Thank you Martin! Appreciate having another way to use up my sourdough discard. Those Nordic Ware covered sheet pans are fabulous and I use mine all the time. Highly recommend for those that bake. Looking forward to making these 😋!