![]() Drop spoonfuls of the melted chocolate on top and draw the tip of a knife through the mixture to lightly marble. Spoon all the almond mixture into the tart, working it around the outside before working towards the middle of the pastry case. Trim the edges with a sharp, horizontally held knife. Lift carefully over the rolling pin and drop gently into the tin, pressing firmly into the corners and sides. Roll out on a lightly floured surface until around 5cm/2in larger than a 26cm/10½ fluted flan tin and 3mm thick. Alternatively, put in a mixing bowl and beat with a wooden spoon.įor the pastry, press the sides of the pastry block in a little to help form a rounder shape. Put the butter, ground almonds, sugar, flour and eggs in a large mixing bowl and beat with an electric whisk until smooth and fluffy. Carefully remove from the pan and leave to stand to finish melting, stirring occasionally until smooth. Put the chocolate in a heatproof bowl and place over a pan of gently simmering water, without letting the bowl touch the water, until the chocolate is almost completely melted. Serve warm.Preheat the oven to 200C/180C (fan)/Gas 6 and place a baking tray inside. Take out of the oven and leave to cool slightly before removing from the tin and transferring to a serving plate. Pile in the vegetables, spreading them out so that they are evenly distributed, and pour over the cream mixture.īake the quiche for 25–35 minutes or until the filling is set and golden-brown on top. Sprinkle the remaining cheese onto the base of the pastry case. Once the vegetables are roasted you are ready to assemble the quiche. Whisk together the cream, eggs and half the cheese and season well with salt and pepper. Once the spinach is as dry as you can get place it on a chopping board and roughly chop. Gather the spinach into a ball and using a clean tea towel squeeze as much water out as possible. After 5 minutes, drain the spinach and leave to cool. Once boiling add the spinach, clamp down the lid and turn off the heat. ![]() Meanwhile, bring a small amount of water to the boil in a wide lidded pan. Reduce the oven temperature to 180C/160C/Gas 4. Roast for 30–40 minutes, turning the vegetables over halfway through cooking, until tender and golden-brown. Put the onions and courgettes in a large sandwich bag, drizzle with olive oil and season generously with salt and pepper and shake the bag to coat. Increase the oven temperature to 200C/180C Fan/Gas 6. Remove from the oven and set aside to cool. Remove the beans and paper and put the pastry case back in the oven for another 10-15 minutes. Line the chilled pastry with baking paper and fill with baking beans. Prick the base and sides of the pastry with a fork and chill in the fridge for 15 minutes. Lay the pastry in the tin and push it gently into the corners where the base meets the sides. Roll the dough on a lightly floured, cold work surface into a circle large enough to line the tart tin and roughly 3mm thick, leaving a generous edge to allow for shrinking in the oven. ![]() Add the egg and 1 tablespoon cold water and pulse until combined and a dough forms (or mix by hand). (Or place in a mixing bowl and rub the butter into the flour with your fingertips). Put the flour and butter in a food processor and pulse until they take on the texture of bread crumbs.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |