![]() ![]() Spread the cooked onions evenly in the tart case and pour on the custard. Make the tart as for the main recipe (leaving out the greens). Onion and asparagus tart: Instead of the greens, trim 12–15 asparagus spears (of their woody ends) and blanch in a pan of well-salted boiling water for 3–5 minutes, until al dente (tender but firm to the bite). Pile into the tart case and spread evenly with a spatula, then pour on the custard, sprinkle over the cheese and bake as for the main recipe. ![]() Finally, mix the pulpy courgettes with the sweet soft onions, adding a little roughly chopped basil, if you like. You can do this at the same 149 time as you are cooking the onions, dividing your attention between the two pans. Stirring regularly and crushing the courgettes, until they are very soft and pulpy, without too much browning. When the liquid runs from the courgettes, you can turn up the heat a bit. Heat a little oil and butter in a frying pan over a moderate heat, then add the sliced courgettes with a good pinch of salt. Instead of the greens, finely slice about 500g small or medium courgettes. Leave the tart to cool, at least a little, before serving warm or at room temperature. Bake in the oven for about 30–35 minutes until the filling is just set and golden. Scatter the grated cheese over the surface. Arrange the onion and greens mix in the prepared tart case and carefully pour the beaten egg mixture over them. Now squeeze out as much moisture from the greens as you can, then chop coarsely and combine with the cooked onion.īeat the cream, milk and eggs together in a bowl and season well with salt and pepper. Return to a simmer then immediately tip the greens into a colander to drain and run under the cold tap to cool them quickly. While the onions are cooking, blanch the greens: bring a pan of water to the boil and add the cavolo nero or spinach. Grate over some fresh nutmeg, stir in and leave to cool a little. Cook gently, stirring regularly, for about 30 minutes until soft, golden and tender. Add the sliced onions with some salt and pepper. To make the filling, heat the oil and butter together in a large frying pan over a medium-low heat. Use the chilled shortcrust pastry to line a 24cm tart tin and bake blind as per the instructions on page 143. ![]()
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