![]() ![]() Lift the fish out of the milk using a slotted spoon and allow to cool. Be sure not to boil the milk, and only cook for as long as it takes for the fish to flake (about 5 minutes). Place the smoked fish in a pan and pour over just enough milk to cover, bring to a simmer. Wash them in plenty of water but be careful not to break up the rounds too much. Cut the remaining parts of the leeks into 2.5cm rounds on an angle. Meanwhile, cut away most of the darker green tops of the leeks (save them for making stock). ![]() Trim off any overhanging pastry from the tart. Remove the paper and beans and return to the oven for a further 10 minutes or until the base is dry and lightly golden. Prick the base, line with baking paper and baking beans then place on an oven tray and bake for 20 minutes or until set. Roll the chilled dough into a round large enough to line a 23cm loose-based fluted tart tin, with an overhang. Bring together in a ball then knead the dough a couple of times. Tip into a bowl then gradually mix in 3-4 tablespoons chilled water until the dough starts to clump together. Pulse the flour, butter and a good pinch of salt in a food processor to a breadcrumb consistency. The finished tart keeps for 2 days in the fridge serve at room temperature, not fridge cold.įirst, make the shortcrust. The parmezan on top makes a lovely crust on it.The tart case can be pre- baked, and the smoked haddock and leeks cooked a few hours before baking. 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. 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. Nothing special about this one, rather run-of-the-mill - pretty boring, actually, There are better uses for leeks and fennel. 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. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |