![]() ![]() Remove from oven and gently press the central area down with a spoon (so that the pastry has a high border). Chill pastry in the fridge for 15min.īake the pastry for 15-20min until golden and puffed up. Beat the egg with a little salt and brush a little over the border of the pastry. Prick well with a fork inside the border. Score a 2cm (¾in) border around the rectangle, taking care not to cut right through the pastry. Line a baking sheet with baking parchment (allowing a little to hang over) and place the pastry on to the baking sheet. On a lightly floured surface, roll out the pastry to measure roughly 28 x 33cm (11 x 13in). ![]() Serves 4.Preheat the oven to 200☌ (180☌ fan) mark 6. To reheat, bake in a preheated 300☏ (150☌) oven until heated through, 15 to 20 minutes. The tart can be baked up to 3 days in advance let cool completely, then cover with plastic wrap and refrigerate. Bake until the crust is light golden brown and the edges of the filling have just lightly set, about 25 minutes. Let cool for 10 minutes, then garnish with herbs and cut into slices. Transfer the filling to the tart crust and top with the whole asparagus spears. salt and a few generous grindings of pepper. Gently whisk in the goat cheese, Parmesan, herbs, lemon zest, nutmeg, 1 1/2 tsp. To make the filling, in a large bowl, whisk together the eggs, cream and milk. Reduce the oven temperature to 325☏ (165☌). Remove the foil and weights and bake until the crust is starting to brown, 15 to 18 minutes more. Transfer the pan to a wire rack and let the crust cool while you make the filling. Bake until the edges of the crust are starting to turn light golden brown, 15 to 18 minutes. Line the tart crust with aluminum foil and fill with pie weights or dried beans make sure the weights are evenly distributed around the pan. Meanwhile, preheat an oven to 425☏ (220☌). Using a fork, gently poke holes all around the bottom crust. Fold under the excess dough to form a double crust and crimp the edges as desired. Using scissors, trim off any overhang that is longer than 1/2 inch (12 mm). Using your fingertips, gently push the dough into the bottom and sides of the pan, making sure it is smooth. Sprinkle the dough with more flour if it begins to feel sticky.Ĭarefully transfer the dough to a quarter sheet pan. ![]() Using a rolling pin and starting from the center of the disk, gently roll out the dough to the edges, applying gentle, even pressure and turning the dough a quarter turn after every few rolls, until you have a 16-by-12-inch (40-by-30-cm) rectangle about 1/8 inch (3 mm) thick. Remove the dough from the refrigerator, place on a floured work surface and sprinkle both sides lightly with flour. Wrap in plastic wrap and refrigerate for at least 2 hours or up to 3 days. The dough should come together easily and not feel overly sticky. Using floured hands, fold the dough once onto itself, then form into a ball and flatten into a disk about 1 inch (2.5 cm) thick and 4 inches (10 cm) in diameter. Transfer the dough to a floured work surface. water, but you may need more depending on the temperature of your kitchen. ![]() Add more water until the dough becomes tacky and you can gently press it into a small ball in your hand, a total of about 4 Tbs. at a time, and using your hands, toss to distribute the water until there are no longer dry spots. Repeat this quickly until the mixture resembles coarse meal some larger butter chunks are okay.Īdd the ice water, 1 Tbs. Gather the flour mixture in your hands and rub it between your fingers and thumb, letting the pieces drop back into the bowl. Add the butter and, using your hands, toss the butter with the flour, just to coat the pieces. To make the tart dough, in a large bowl, using a fork, whisk together the flour and salt. ![]()
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