Peach Tart and Fresh Pasta with Tomato, Garlic and Chili Sauce

I've always wanted to make this kind of tart, but in my mind it seemed so difficult. Maybe because it looks to goooooood. But I've never been more wrong! It's so easy to make and oh! so delicious... You will need

1 store-bought crust (pâte feuilletée), just to make it easier and cheaper than making it yourself

4-6 peaches and/or apricots (I used both)

1/2 cup sugar

pinch of salt

First, cover a pan with some baking sheet and set it aside. Then roll the crust a little bit, just to stretch it. Put the crust in the prepared pan and into the fridge until you make the filling.

For the filling, cut the peaches into randomly shaped chunks, but all of approximately the same size, and put them in bowl. Add a pinch of salt, sprinkle the sugar over them and toss them around with your hands so that they're well coated in sugar. Afterwards, take the crust out of the fridge, put the fruit in the middle and close the edges on the fruit. You can sprinkle the remaining sugar over the fruit and then put the tart into the oven for about 40 minutes at 200 C, 405 F or until it's golden-brown. Mine had a powerful personality around the edges, but I like it when this happens, it makes it look real. Enjoy it while it's warm!

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Moving on to the pasta, this is a very simple technique of making fresh pasta on the spot. The recipe is very easy to follow and remember. So, you will need 1 egg and 100 gr of flower for each person. So for two, I used 2 eggs and 200 gr of flour. As you can see, we didn't have a pasta machine, so we had to use a roller pin. But if you have a pasta machine, do use it! It's a lot easier!!

So in your food processor, add the eggs and the flour and mix them a bit, until it's all together, that takes a few seconds. You might need to add some more flour, depending on how the dough feels like when you touch it. If it's too wet and sticky, add some more flour, a teaspoon. Then mix it again in the food processor and check too see if it's still too sticky. If so, add another teaspoon of flour. Two teaspoons were enough for me but if you feel like it needs more, add some more. After this, you're ready to roll your pasta dough! It should be crumbly.

Transfer the dough onto your worktop and start kneading it a bit, until all the crumbles form a ball. Now if you have a pasta machine, put the dough inside it and roll it multiple times until it's really really thin. If you're using a rolling pin, roll it until it's, like I said, very thin. When you feel it's thin enough, flour it a bit, fold it in half, flour it again, roll it in half until you're left with a "log" of dough. Then, you can start cutting it as above.

Aaand it's done.

Being fresh, this pasta will cook in about 45 seconds to 1 minute, which is awesome! I made my favorite sauce for it, using some tomatoes, chili, 2 cloves of garlic and some fresh basil from the garden. Turn the heat on and leave the pan to heat up and the water for the pasta to boil. In the meantime, cut the tomatoes into halves and then halves again, or just do it randomly, whatever you feel like. Slice the garlic and the chili and remove the seeds if you don't want the dish to be extremely spicy. 

Put some olive oil in the pan and add the garlic and the chili. When it starts browning, add the tomatoes and the basil. Leave them to cook for about 5 minutes, stirring from time to time. Then, add a ladle full of boiling water and leave it again to cook. Now we can cook the pasta. Sprinkle some salt in the water and leave them for 2-3 minutes to cook, just to be sure. Then add the freshly cooked pasta into the pan with the sauce and mix it a bit to get all the flavors. Serve it while hot.

Enjooooooy!