Sprinkle the remaining cheese over the top, and bake on the middle shelf of the oven for 40-45 minutes until golden brown and firm on top.Mix the yogurt with the eggs and season with freshly ground black pepper.Place half the grated cheese in the bottom of the pastry case.Note: It will be too fragile to use a rolling pin to roll out. Place the pastry mix into the dish, pressing it around the sides with your hands to make a pastry case.Oil and brown rice flour a 20-22 cm (8"-9")diameter flan dish.Mix the flours, fat and xanthan gum until it resembles fine breadcrumbs.Make a strong vegetable stock using the stock cube and boiling water, pour it over the leeks, simmer the leeks uncovered, stirring regularly until all the stock has been absorbed.Place the leeks and olive oil in a saucepan and sweat until the leeks are softened. Add the butter and sauté the leeks, thyme and smashed garlic clove until the leeks start to soften about 10 minutes.The parmezan on top makes a lovely crust on it.Directions Preheat oven: 200☌, 400☏, Gas 6 The result was so good that two other cooks asked me for the recipe. I substituted the puff pastry by a simple tart dough (flour, butter, egg and water) in order to reduce total fat. It doesn't change the taste, and it's faster. I find that if time is a problem, instead of roasting the vegetables, one can blanch the fennel in lightly salted water, and gently sautee the leeks in butter, and continue as in the recipe. It benefits greatly from a splash of white wine added to the sauce - it's a bit bland without it. I've made this tart many times, and I think it is very good. I make this with a quiche pastry recipe from this site, the one for "Queen Elizabeth's Favorite Quiche" - a perfect crust. I've made this twice, and haven't tried adding wine but I will next time. I think I'll try using goat cheese next time I make this. Meanwhile, melt the butter in a frying-pan, add the chopped spring onions and leeks and cook them over a medium heat for 5-6 minutes. I see this recipe as having a lot of potential, though. However, I found it to be a bit bland even though I added a dash of dry white wine and a pinch of nutmeg to the butter and flour base. This would be nice for brunch or lunch served with salad. I wanted to cut this into small squares to serve as an hors d'oeuvre, but it was a little too messy for that - definitely needs a fork. Next time I will try placing the tart pan on a baking stone. This was very good, although the crust was a bit soggy. Transfer to parchment-lined baking sheets. On a lightly floured surface, roll each sheet of crust into a 12-in. Stir in the cheese, mustard and herbs set aside. Nothing special about this one, rather run-of-the-mill - pretty boring, actually, There are better uses for leeks and fennel. In a large skillet, saute the leeks, red pepper and garlic in oil until tender. Crust is not soggy either because it bakes quite hot and for 40 min, The result is mellow, flavorful and rich but not too heavy. I am going to revert back to my usual using just fennel, creme fraiche, ready to use puff pastry and pecorino romano, which is saltier than parmigiana. I used romano and was a little heavy handed on the salt so it was a tad salty, but none left over so a success overall. Both ways are definite people pleasersĭid it and it turned out nice. Delicious! I've also tried it with adding 1/4 gruyere cheese to the mixture and topping with pecorino Romano.
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