hahaha, it is a funny post title, isn't it? well, i am having a Masterchef Australia fever again. and i guess this dessert just appeared few weeks ago in Masterclass, George Calombaris made it. guess what! he extremely hates food-blogger. i just got the info from Not Quite Nigella, she did mention it a few times though. i don't care if he hates us, i just wanted to try to make some of his recipe. but if once in a blue moon, he accidentally read this post, i would like him to kill this page as soon as he could because i haven't cooked his dish into perfection.
bougatsa is a traditional Greek dessert, according to what George said, bougatsa is the Greek version custard tarts. according to wikipedia, bougatsa is a Greek breakfast pastry consisting of custard, cheese, or minced meat filling between layers of phyllo. i faced some problems making it though. problem number 1, phyllo pastry is very rare here in Jakarta, at least that's what i've been thinking for quite a long time. problem number 2, no figs here, i could substitute it with pear but it leads me to problem number 3. problem number 3, i had no verjuice. problem number 4, i don't have semolina flour. this time i really hope George doesn't read this paragraph, he surely will despise food blogger more because he may think i couldn't find any substitute for it or he'll think i'm crazy trying to make the dish without those ingredients. however, i think there's always a solution to any kitchen's problem and also a substitute to almost every ingredients. i actually think i could make this dish with homemade phyllo pastry, pears, and perhaps a pomegranate juice to substitute verjuice. but, i couldn't make a proper phyllo pastry, i think i made it a little thicker than it should. then i decided not to poach anything to accompany the bougatsa because i was just too lazy that time. the custard ask for semolina flour, i don't have any, even worse i haven't seen semolina flour before, so i substituted it with cornflour though i think it ruined the texture of the custard.
but, let's be honest. the flavor of the custard is beyond amazing. i wonder if i make the phyllo better and perfect, this tart would be divine. what if i added the poached pear or figs, it would be magnificent for sure. not to forget the cinnamon dusting, it enriches the flavor sweetly. i will recreate this dish again someday, with poached pears and also with a pasta machine i hope, rolling pin didn't do the justice for me. somebody please buy me a pasta machine, i will pay you with homemade pasta almost everyday and this homemade bougatsa almost every week. hahaha. in the end, does any of you interested on making this bougatsa?
