Waiter, there's something in my... topless tart!

OK, you can stop all that juvenile giggling at the back of the class.  And before concerned food blogging moms get NetNanny to block my site forever more, let me point out that this is serious business and we don't have time for fooling around... ;-)

The ever-popular Waiter, There's Something in My... event is back in it's 11th incarnation, and this month it's my turn to host.  We have had some great themes over the months - stews, meatless barbecue, savoury preserves and the like, and I knew I'd have to get creative to come up with a great new theme to challenge you.  After much debate, I reckoned that if Andrew can get saucy, what's to stop me going topless??!

As far as the tart part goes, let's see.... could I be referring to:

a) a woman of ill repute; or

b) a pastry dish, similar to a pie, but different in that the top is open and not covered with pastry?

Luckily for you there will be no risque pictures of an improperly attired Cooksister appearing on these pages - it's option b) all the way!  I figured after the amount of energy that people put into trying to convince me that their topless creations were pies back in February, there must be an untapped wealth of tart recipes floating around out there - so let's get 'em out and show 'em off.  So to speak. ;-)

Before we start another debate on what is or isn't a tart, let me make it clear that a tart has NO TOP CRUST.  In other words, the filling is clearly visible because there is nothing covering it - not a pastry lid, not a crumble, not a layer of mashed potato.  Nada. Zip. Nothing.  We are talking quiches, flans and tartes tatin. Savoury, sweet, hot cold - I don't mind.  Just topless.  This is a savoury tart.  This is a sweet tart.  This is a pie and not eligible.  See?  Easy!

Here is the fine print:

1. Write up your topless tart recipe (NB - no topping!) and please link back to this announcement in your post.

2.  E-mail me.  Please make sure that Waiter there's something in my features in the subject line.

3. In the e-mail please include:

• the URL of your entry
• your blog's name
• the name of the dish
• your approximate location

4.  The deadline for entries is Monday 26 November and I hope to have the roundup posted by the end of that week.

So throw away your bras pastry lids and let's all get topless :)

Comments

[ejm]

"No time for fooling around" eh?! (Hmmmm, that sounds like a challenge to me... ;-)) Completely topless?! Nothing at all covering the filling? Not even the tiniest bit of cross-hatched pastry? Completely naked???? :-D

Well, rats, I missed getting my layered cake done on time (my sister and I are going to be making our annual multi-layered Christmas cake next week...) but I really will try to get the topless tart made by the 26th (Yikes! Is there NO end to the pun possibilities here?? :-D)

-Elizabeth

[Patricia Scarpin]

This is gonna be fun!

[Bill]

Topless tarts? Now that's something I know about!*

Sounds like the perfect excuse to start blogging again...

(*The culinary version, anyway)

[Gretchen Noelle]

Can crustless flan count as a tart? You mention flan above, but I want to be sure that what I know as flan is the same thing! (sorry if this is a silly question! I have thought about making it for SO LONG, and this just might corner me!)

[Jeanne]

Hi EJM
Awwww, I know you love a challenge...! And as for pun possibilities - why do you think I chose it?! Can't wait to see what devious plan you come up with ;-)

Hi Patricia
Oh you betcha! Look forward both to your tart AND your puns!

Hi Bill
Oh yes, I can vouch for that - the man knows his topless tarts! The one you brought to Henley was quite something ;-) Hope that playing to your strengths with this theme will kick-start the blog!

Hi Gretchen
Oh what the heck - yes. It's not the crust we are worrying about, is it - it's the lack of a top. And flam certainly qualifies on that score :)

[Margaret]

Will you accept small tarts?(without a top on, of course!).

[Evelin]

I'm under-age, are you sure I can take part of the event?:D

[African Vanielje]

Jeanne, I missed the layer cakes (which I LOVE) but then I missed almost all blogging events last month. SO I will definitely try to do this one.

[Camila]

Hi,
i'm new at blogging and i want to participate on this blog event.
just a question.... fruits on top of the tart it's OK or not?

[70% Cocoa]

I've been tinkering with a gluten free frangipane and membrillo tart that I would like to submit - does the frangipane count as a top though? I'd like to do something properly topless and I don't want you to think I'm being prudish, or not willing to go topless - I mean I'm up for a topless tart etc etc.....

[Mrs.W]

Did you get my entry? Looking forward to it!

[Tina..SweetDesigns]

Hi there, I sent 2 emails about my entry, but am not sure if you actually got them. I didn't hear anything, though I am sure you are super busy with such a wonderful topic and the passing holiday. I was just worried I didn't do it right haha.

[african vanielje]

Jeanne, I've posted my tart but you may not agree that a meringue tart is topless. I maintain that the meringue is not topping but filling. I am sending my entry anyway.

[Lisa]

Did you get mine? :)

[lrfoodies]

Oh shoot! I thought the deadline was today :(

[jennywenny]

I've done a pecan tart:
http://forayintofood.blogspot.com/2007/11/waiter-there-is-something-in-my-pecan.html