Using a very sharp knife, cut the chilled pastry into wafers about 2-3mm thick. Rest the neatly squared-off pastry in the fridge for at least 1 hour, preferably several, or, better still, overnight. Make the salted pastry, but add the wholegrain spelt to the spelt flour at the beginning. Instructions here wholegrain spelt 1 tbsp Salted pastry 1 quantity, but substitute all the plain flour with wholemeal spelt flour. I substitute all the flour in the basic recipe with wholemeal spelt flour and add some extra wholegrain spelt so that you get a really good, crunchy texture. These crispy wafer biscuits, which are great with cheese, are made with spelt pastry, a variation of salted. Bake for 30-35 minutes until the pastry is golden. Open the oven and carefully slide the tart, still on the baking paper, on to the hot grill pan or tray. Spoon some of the basic filling over the top and finish with slices of reblochon. Place the bacon, potatoes and leek in the pastry case. Boil and slice the potatoes and very finely slice the white part of the leek. When golden, transfer to kitchen paper to absorb excess fat. To make the savoury filling, gently heat a dry frying pan and, when hot, add the bacon. To make the base filling, whisk the crème fraîche a little to loosen it, then mix in the eggs with a wooden spoon (using a spoon instead of a whisk prevents overmixing, which can make the filling dense). Place it on a sheet of baking parchment and use your fingers to pinch a rim all the way around to contain the filling. Make the salted pastry and roll into a rough circle, about 25cm in diameter. Preheat the oven to 220C/gas mark 7 and, if necessary, put an upturned baking tray in to heat. Instructions hereįor the base filling crème fraîche 800g eggs 8, large sea salt and freshly ground pepper nutmeg 1 freshly gratedįor the savoury filling smoked bacon 4 slices, chopped or 200g smoked lardons small potatoes 4 thin leeks 2 reblochon 2 slices (or emmenthal, port salut, goat's cheese, camembert, brie or even cheddar are fine) MAKES A 25CM TART salted pastry 1 quantity. Here, the topping is quite thin, so it bakes quickly. The hand-shaped tart is slid straight on to a preheated upturned grill pan or baking tray at a high heat, so there is no need to chill or to blind bake the pastry the heat of the tray will help to give a nice crisp base. To serve, cut the tart into 5cm/2in squares.I sometimes like to make one large rustic-looking tart, rather than the traditional round quiche. Spread the filling mixture over the jam and sprinkle over the flaked almonds.īake the tart for 20 minutes, or until the filling is set and golden-brown. Spread some of the raspberry jam generously across the base of the pastry, leaving a 2.5cm/1in gap around the edge. Mix in the ground almonds, then crack in the eggs one at a time, beating well between each addition until smooth and creamy. Remove the pastry from the oven and turn the oven temperature down to 180C/365F/Gas 4.įor the filling, beat the butter and sugar together in a bowl until pale and fluffy. Return the pastry to the oven for a further five minutes, until golden-brown. Remove the paper and beans and brush the pastry all over with the remaining beaten egg. Bake for 15-20 minutes, or until the pastry is lightly golden-brown. Line the chilled tart case with a sheet of greaseproof paper and fill with baking beans. Line the tin with the pastry, then place into the fridge to chill for a further 30 minutes. Turn the dough out onto a floured work surface and roll out until large enough to line a 30x20cm/12x8in cake tin. Unwrap the dough and discard the cling film. Shape the dough into a ball and wrap in cling film. If the dough is too dry, add a bit of milk. Add one of the eggs and pulse until the mixture comes together to form a rough dough. For the pastry, place the flour, butter and sugar into a food processor and pulse until the mixture resembles breadcrumbs.
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