![]() ![]() Pour the filling into the pastry case, then crumble over the goat’s cheese. ON THE DAY Preheat the oven to 180☌/350☏/gas 4. Tip into a blender, crack in the eggs, add the cream and grate in the Cheddar, then blitz until smooth, cover and refrigerate overnight. Season to perfection, then leave to cool. Add your chosen veg and cook for 30 minutes, or until soft and starting to caramelize, stirring occasionally and adding splashes of water to prevent it sticking, if needed. Peel and finely slice the onion and garlic, then place in the pan with 1 tablespoon of olive oil. Put a large non-stick frying pan on a medium heat. Prep your chosen veg – peel, carefully halve and deseed the squash, then dice into 2cm chunks, or clean and slice the mushrooms. Cool, trim off the excess pastry, and store in an airtight container Prick the base all over with a fork, place on a baking tray, then bake blind for 30 minutes, or until lightly golden. Gently roll it up around the rolling pin, then unroll it over the oiled tin and ease it into the sides, letting the excess pastry overhang. Roll out the pastry on a flour-dusted surface, turning it every so often, until it’s just under ½cm thick. Lightly oil a non-stick loose-bottomed tart tin (25cm diameter, 4cm deep). Wrap and rest in the fridge for 30 minutes. Scoop on to a flour-dusted work surface and push and pat into a round – don’t be tempted to knead it. Add 4 tablespoons of water and pulse for a few more seconds until it comes together. Whatever works for you! Put the flour, butter and a pinch of sea salt into a food processor and pulse for 15 seconds, until the mixture resembles breadcrumbs. Equally, you can cook the whole thing the night before, and enjoy cold. GET AHEAD You can make this all on the day, if you prefer. This recipe works great as a stand-alone dish, but also as a component in Jamie’s Picnic Love from Together – see the full collection of menus here.
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