PLUM TARTE TATIN + GINGER MILK ICE CREAM

Plum Tart Tatin || Simple + easy dessert with only six ingredients! || creamandhoney.ca

The way an idea is born and ripens is one of my favourite things in life. It begins with a tiny spark–you don't know where it's going but you know it feels too good to dismiss. It's like candlelight you follow through the dark tunnels of mind and soul until the flame brightens and you begin to see hints of treasures around you. Objects you can't quite make out. You move closer to one and then another, observing which desires more of your attention–you find one brings more excitement than the rest. You move in closer and notice the intricacy and how it shimmers. You want to know all it's curves, smooth parts and rough patches. You are bound to it now. You don't want this intoxicating momentum to stop so you must begin. You follow each clue and step along the way which continues to reveal a new hint, a new part of the journey.

The thrill is in following the mystery and seeing where it takes you. Sometimes you don't know it's happening until you reflect back on how you got where you are, and it clicks–you can see the elaborate tapestry that has woven itself in and around your bones. Whether it's a creative project, a trip away or new activity you want to try. All of it, is chasing a feeling that you believe this thing will bring you joy and make you feel more alive.  

This particular idea begins at the market. A buttery croissant in hand–you stroll past a cheese shop, buckets of dried lentils and grains, and stands overflowing with fruits and vegetables. Plums are in season and are calling you, enticing you to bring them home. You cannot deny them. 

Market Plums || Plum Tart Tatin || Simple + easy dessert with only six ingredients! || creamandhoney.ca
Market Stone Fruit || Plum Tart Tatin || Simple + easy dessert with only six ingredients! || creamandhoney.ca

You arrive home, brew some coffee and peruse your kitchen slowly.

Puff pastry in the freezer, sugar in the pantry, a dash of this and that– a tarte tatin is a possibility. C'est magnifique.

Plum Tart Tatin || Simple + easy dessert with only six ingredients! || creamandhoney.ca
Plum Tart Tatin || Simple + easy dessert with only six ingredients! || creamandhoney.ca

Warm the butter in a cast iron skillet over medium heat, add salt and then cinnamon sugar. Let it melt. Place cut plums and place in the pan. Lay puff pastry on top and tuck into sides to make it all cozy. Bake. 

Plum Tart Tatin || Simple + easy dessert with only six ingredients! || creamandhoney.ca

Right side up. Then upside down. A tarte tatin is born. 

Plum Tart Tatin || Simple + easy dessert with only six ingredients! || creamandhoney.ca
Plum Tart Tatin || Simple + easy dessert with only six ingredients! || creamandhoney.ca
Plum Tart Tatin || Simple + easy dessert with only six ingredients! || creamandhoney.ca
Plum Tart Tatin || Simple + easy dessert with only six ingredients! || creamandhoney.ca

It feels like this dessert should be eaten amongst the rolling hills of a French vineyard. Greens and purples everywhere. 

Plum Tart Tatin || Simple + easy dessert with only six ingredients! || creamandhoney.ca

Add some fresh made ginger ice cream (vanilla works too) and serve with wine for more layers of feelings, tastes and smells. 

Plum Tart Tatin || Simple + easy dessert with only six ingredients! || creamandhoney.ca

Savour slowly with drinks, laughter and the sharing of stories and ideas. Wander into a conversation of daydreams and vacationing in the South of France. It feels as if you're practically there already. 

Plum Tart Tatin || Simple + easy dessert with only six ingredients! || creamandhoney.ca

You begin looking into Airbnb's, where to eat, flights prices–the idea has momentum and cannot be stopped now. It's taken hold inside and you can see it shimmering, inviting you in. 

From what began as a trip to the market, turned coffee in the kitchen, turned midday wine and dessert with a friend, turned international adventure. You never know where an idea will take you. But let's follow them, okay? Our lives will be better for it.


PLUM TARTE TATIN + GINGER MILK ICE CREAM

t h e   m a g i c 

i n s p i r a t  i o n :                    Morning market walks + French pastry.

f e e l s :                                        Sweet + spiced, like eating mulled wine. 

e a t   w i t h :                              Friends, lovers, family, wine, coffee, tea, vanilla ice cream (instead of                                                                  ginger), whipped cream, pouring cream, custard, crème fraîche, brandy,                                                            port.

m i g h t   l i k e   i f   y o u ' r e   i n t o :          The French countryside, mulled wine, stone houses,                                                                                                   bicycles with baskets, flower markets, quaint gardens,                                                                                               patisseries. 

t h e   s c i e n c e 

makes one 10 inch tarte tatin

i n g r e d i e n t s :

  • 1 sheet of butter puff pastry, defrosted in fridge overnight if frozen. 
  • 15 - 18 small plums (mine were approx. 2 inches in length)
  • 5 tbsp unsalted butter
  • 5 tbsp organic cane sugar
  • 1 tsp cinnamon
  • pinch of salt

m e t h o d :

  1. Preheat oven to 425°F. Cut your puff pastry into a circle a little larger than your pan. I lay the pan on top the puff pastry upside down and cut around. Place circle of puff pastry on a baking sheet lined with parchment paper. Lay saran wrap on top and place into fridge to keep cold. 
  2. Cut plums in half and remove pits.
  3. In a small bowl, mix together sugar and cinnamon until evenly combined. 
  4. Place cast iron pan on stovetop over medium heat and melt the butter and salt together. Add the cinnamon sugar to the pan and let simmer, stirring occasionally. Once sugar is mostly melted and mixture is evenly combined, remove from heat. Place plums around the skillet in 2 to 3 layers, skin side down. 
  5. Remove puff pastry circle from the fridge and lay on top of plums. Tuck pastry  into the sides of the pan around the plums. Bake in the oven for 25 to 30 minutes of until the pastry is golden brown.  
  6. Let cool for a couple minutes, use butter knife or small offset spatula to loosen the edges of the tart. Wearing an oven mitt, pick up cast iron pan and flip upside down over a flat plate or cutting board to remove tart. Cut into wedges and serve with ginger ice cream or whatever you please.  

*Best eaten the day of, but will keep nicely covered at room temperature for one day. Store in airtight container in the fridge if keeping for longer. Makes a nice leftover breakfast.  

Ice cream used is the most delicious ginger ice cream recipe from The Bojon Gourmet.

BREAKFAST PIZZA: BACON, EGG + PESTO

Breakfast Pizza w/ Bacon, Egg + Pesto || A perfect pizza for brunch, lunch or dinner. This recipe is simple and easy to make and vegetarian with the removal of bacon! || creamandhoney.ca

Pizza is the perfect meal in my opinion. You can make it however you like. Thick crust to thin crust, goat cheese to parmesan, herbivore to omnivore, red pizza to white and healthy to indulgent. The possibilities are endless!  One of my favourite things about pizza is its versatility–it suits any meal of the day. Breakfast, lunch, dinner, late night snack after a few drinks, then full circle back to breakfast the next morning. Breakfast foods are equally as versatile and I always keep them in the fridge as a last (or first) resort. 

Therefore, the equation is as follows:

pizza + breakfast = breakfast pizza = one million heart eye emojis!!!!!!!!!!!

I encourage any creative ideas or cravings you have for your homemade pizza. Treat it like a blank canvas. Once in college a few friends and I made a hotdog pizza with barbecue sauce as the base. We were all very high, (clearly) and it ended up being a pretty terrible pizza. The only person who liked it was this dude who was known for never eating fruit or vegetables and drank maple syrup straight from the jar. Very unique fellow, to say the least.

For this pizza, all we need is...

1. Dough: Fresh, pre-made, flatbread or naan will do. I made a dough from scratch–a recipe that my lovely neighbours passed on to me from their family. It was a photocopy of the original his mum had typed out. My favourite part was when she specifies, “Keep kneading until it's as soft as a baby's bottom". I followed her directions until it was decidedly butt-like. 

Breakfast Pizza w/ Bacon, Egg + Pesto || A perfect pizza for brunch, lunch or dinner. This recipe is simple and easy to make and vegetarian with the removal of bacon! || creamandhoney.ca

2. Ingredients to top your pizza with. Dream up something wild or stay classic–this pizza is your oyster. Oh my god guys! That sentence just made me think, what about baked oysters on pizza?! Is that a thing? I feel like it should be if it's not. And I'm not even high this time. 

Breakfast Pizza w/ Bacon, Egg + Pesto || A perfect pizza for brunch, lunch or dinner. This recipe is simple and easy to make and vegetarian with the removal of bacon! || creamandhoney.ca

3. A charming pizzaiolo/pizzaiola to form the dough. (Optional of course. But it definitely adds to the experience.) There's something especially sensual about forming pizza dough in my opinion. You need to feel the dough with more than just your hands–with your intuition. And of course infuse it with love.

Breakfast Pizza w/ Bacon, Egg + Pesto || A perfect pizza for brunch, lunch or dinner. This recipe is simple and easy to make and vegetarian with the removal of bacon! || creamandhoney.ca
Breakfast Pizza w/ Bacon, Egg + Pesto || A perfect pizza for brunch, lunch or dinner. This recipe is simple and easy to make and vegetarian with the removal of bacon! || creamandhoney.ca
Breakfast Pizza w/ Bacon, Egg + Pesto || A perfect pizza for brunch, lunch or dinner. This recipe is simple and easy to make and vegetarian with the removal of bacon! || creamandhoney.ca
BREAKFAST PIZZA: BACON, EGG + PESTO || Cream + Honey

Work dat dough.

Breakfast Pizza w/ Bacon, Egg + Pesto || A perfect pizza for brunch, lunch or dinner. This recipe is simple and easy to make and vegetarian with the removal of bacon! || creamandhoney.ca
Breakfast Pizza w/ Bacon, Egg + Pesto || A perfect pizza for brunch, lunch or dinner. This recipe is simple and easy to make and vegetarian with the removal of bacon! || creamandhoney.ca
Breakfast Pizza w/ Bacon, Egg + Pesto || A perfect pizza for brunch, lunch or dinner. This recipe is simple and easy to make and vegetarian with the removal of bacon! || creamandhoney.ca
Breakfast Pizza w/ Bacon, Egg + Pesto || A perfect pizza for brunch, lunch or dinner. This recipe is simple and easy to make and vegetarian with the removal of bacon! || creamandhoney.ca
BREAKFAST PIZZA: BACON, EGG + PESTO || Cream + Honey

Spring gets me all googly-eyed for fresh herbs, so pesto took the place of traditional tomato sauce for this pizza.

I like to brush the crust with some olive oil before putting it into the oven. It turns it a perfect golden hue, adds more crunch and enhances the flavour.

Breakfast Pizza w/ Bacon, Egg + Pesto || A perfect pizza for brunch, lunch or dinner. This recipe is simple and easy to make and vegetarian with the removal of bacon! || creamandhoney.ca
Breakfast Pizza w/ Bacon, Egg + Pesto || A perfect pizza for brunch, lunch or dinner. This recipe is simple and easy to make and vegetarian with the removal of bacon! || creamandhoney.ca
Breakfast Pizza w/ Bacon, Egg + Pesto || A perfect pizza for brunch, lunch or dinner. This recipe is simple and easy to make and vegetarian with the removal of bacon! || creamandhoney.ca

Add green things and voila! Now it's healthy! (ish). 

Breakfast Pizza w/ Bacon, Egg + Pesto || A perfect pizza for brunch, lunch or dinner. This recipe is simple and easy to make and vegetarian with the removal of bacon! || creamandhoney.ca

It ended up being more of a brunch pizza, hence the wine. I don't drink wine in the am (usually). Unless I'm in Europe. Then it is totally acceptable and no one judges you. And you can be all, What? I'm on vacation".

But if you're making pizza from scratch, it's pretty much like you're in Italy and you deserve a glass in my opinion. No one needs to know but you, me and your fairy god nonna.

Breakfast Pizza w/ Bacon, Egg + Pesto || A perfect pizza for brunch, lunch or dinner. This recipe is simple and easy to make and vegetarian with the removal of bacon! || creamandhoney.ca

Two things about this pizza:

1. Sesame seeds on pizza crust are so underrated. I first found this amazing combination when I lived in Vancouver. Many pizzerias there add sesame seeds to the crust and it's a beautiful thing–extra flavour and crunchy bits. Bellissimo.

2. “Breakfast" pizza includes at least one egg in my opinion. Eggs make me swoon. They are one of my favourite foods in the whole world and nothing says breakfast quite like them.

A note on eggs–I recently found out there are one hundred folds in a traditional chef's hat to represent the hundred ways to cook an egg! Blew. my. mind. I told my best friend who is also obsessed with eggs and we started naming every egg possibility we could think of. We didn't get to 100 but it was still a lengthy list. Apparently it's a pretty fun bar game too. 

This wasn't our first conversation about how much we love eggs. It was probably our 100th. And this is a reason why we only have a few best friends. They are rare and match unique parts of our strangeness. I think it makes us feel less alone.

Without her, I'd be talking to myself about eggs for an hour and that seems like a lonely cat lady life. But with those others who get it, and get meit's a moment in time that I can look back on and makes me smile.

Breakfast Pizza w/ Bacon, Egg + Pesto || A perfect pizza for brunch, lunch or dinner. This recipe is simple and easy to make and vegetarian with the removal of bacon! || creamandhoney.ca
Breakfast Pizza w/ Bacon, Egg + Pesto || A perfect pizza for brunch, lunch or dinner. This recipe is simple and easy to make and vegetarian with the removal of bacon! || creamandhoney.ca

BREAKFAST PIZZA

t h e   m a g i c

i n s p i r a t i o n :             eggs + their endless possibilities 

f e e l s :                                crispy + chewy

e a t   w i t h :                      a fresh salad, avocado on top, sparkling water, wine (maybe a lighter red or                                                      herbaceous white like sauvignon blanc because of the pesto flavours), sangria,                                                spritzer

m i g h t   l i k e   i f   y o u ' r e   i n t o :      cold pizza the day after, pizza freestyling (this is a real thing!),                                                                                 wood burning ovens, Teenage Mutant Ninja Turtles, Naples,                                                                                 comfort food, carbs + gluten (they need love too guys!)

t h e   s c i e n c e

This is a bit of a choose your own adventure recipe so the directions are loose and I leave the adaptations up to you.

i n g r e d i e n t s :

  • 1 pizza dough or flat bread 
  • pesto (or tomato sauce)
  • mozzarella cheese (preferably fior di latte)
  • 1 cup cherry tomatoes, halved
  • bacon (3-4 slices)
  • 1-3 eggs, cracked and placed in separate bowls
  • big handful of arugula 
  • 2 tbsp sesame seeds
  • extra virgin olive oil (to brush)
  • parmesan cheese (optional, to top with)
  • 1-2 tbsp chopped parsley or basil, to garnish

m e t h o d : 

  1. Preheat oven to temperature directions of your particular dough. For homemade thin crust like this one, I cook it on the highest temperature that my oven will go which is 550°F.
  2. Sauté bacon in a pan until almost cooked. It will cook more in the oven so I make sure it's underdone in the pan. Put on a plate with paper towel to absorb grease. Chop into rough pieces when cooled.
  3. Get dough ready. Brush with olive oil. Spoon on pesto/sauce and spread out evenly. 
  4. Add as much mozzarella cheese as you prefer. Sprinkle on cherry tomatoes, bacon and sesame seeds mostly on the outer crust. Place on baking sheet or warmed pizza stone and put into oven. Bake until the pizza only needs 5 more minutes. This will depend on your recipe. (I baked mine for 5 minutes before adding the egg).
  5. Remove from oven, pour egg(s) gently onto pizza. Place back in the oven for another 5 minutes or until the crust is golden brown and egg is not slimy. 
  6. Remove from oven and let cool for a few minutes. 
  7. Top with arugula, parmesan cheese, and parley or basil.