![]() ![]() Lovely lemony, mustard and basil notes going on here. Photograph: Jonathan Lovekin/The Observer ‘This is a salad I like to serve just warm rather than chilled’: french beans and cabbage. Eat straight away, while they are still warm. Return the tarts to the oven and bake them for a further 10-15 minutes, until the pastry is crisp and golden. Brush the pastry rim of the tarts with a little of the beaten egg, taking care not to let it run down the sides of the pastry. Spoon the filling into the hollows, tucking pieces of coppa and slices of fig into the filling. Remove from the oven and, using the back of a teaspoon, push the inner rectangle of pastry down to form a hollow. ![]() Add the crème fraîche, the thyme leaves and a grinding or two of black pepper.īake the pastry in the preheated oven for 8 minutes until it is just starting to colour and crisp. Tear the mozzarella and gorgonzola into small pieces and drop them into a bowl. (This prevents the pastry from shrinking in the oven.)Ĭut each fig into 6 wedges. Using a sharp knife, score a second rectangle inside each one, leaving a 1.5cm rim around the edges, taking care not to cut through the pastry. Place each one on the parchment-lined baking sheet. With the longest side towards you, cut down into 4 rectangles, measuring 9cm x 23cm. Roll the pastry out to a rectangle roughly 36cm x 23cm. Puff pastry 320g figs 4 mozzarella 250g gorgonzola 200g crème fraîche 4 heaped tbsp thyme leaves 2 tbsp coppa 80g egg a little, beaten A few salad leaves, such as crisp and curly frisée, would be good on the side. The tarts are at their best when eaten straight from the oven, while the cheese is still soft and melting. If you don’t have coppa, use thin slices of pancetta, torn into stamp-sized pieces. One of the ready-rolled frozen pastry sheets works perfectly here. The cabbage is very lightly cooked – just a dip in boiling water, really, to set its colour while leaving it crisp. I made a bowl of French beans with shredded spring cabbage and a mustard-lemon dressing, substantial enough to eat as a principal dish if you wished. Another possibility might be to bake the entire sheet of pastry as one large tart, though you would then need to double up the quantity of filling.Ĭrisp tarts such as these need a plentiful accompaniment. I made long thin tarts, enough for one per person – but smaller, round ones would also be good (the trimmings of which can be brushed with beaten egg, sprinkled with thyme and finely grated parmesan and baked like cheese straws). ![]()
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