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Thursday, 1 March 2012

Probably need this....

Hello food.....

So I put on recipe of the week - Tarts, yet didn't include the recipe for my shortcrust pastry, so.....here it is.

 
What do I need?

Pastry cutting
55g Butter
80g Plain Flour
45g Parmesan Cheese (grated)
30ml Water
Salt

How do I do it?

1. Cut the butter into cubes.
2. Rub together the flour, butter, parmesan and salt.
3. Slowly add water and combine together into a dough, make sure it is still slightly crumbly, but easy to roll.
4. Cover and keep in fridge until needed.


Recipe of the week - Tarts

Hello food.....


 
These are really good to have as a starter, or just as little snacks. You can make a supply and have them as canap├ęs. The beauty of these is that you can literally put any flavour you want. I’m putting onions and thyme, but the rest of the mixture is a base. So put anything to replace the onions and thyme and you have a custom tart!

 
Baking
What do I need?
2 Portions of Shortcrust Pastry
10g Butter
2 White Onions
10g Thyme
100ml Double Cream
1 Egg
30g Parmesan
Salt and Pepper

 
How do I do it?

1. Roll pastry out and cut into small discs.
2. Place in greased ‘fairy cake’ moulds.
Tart bases
3. Place baking beads on the pastry and back for 10 minutes at Gas Mark 5 (180˚ c) until dry.
4. Meanwhile melt butter in frying pan and slice onions thinly.
5. Cook onions and thyme in butter with a sprinkle of salt until onions are softened.
6. Place onions in pastry mould.
7. Whisk together cream, egg, salt, pepper and parmesan until smooth.
8. Pour over onion in pastry mould.
9. Place in oven at gas Mark 7 (220˚c) for 10-15 minutes, until golden brown on top.
10.You can eat straight away, or cool them and eat later, and then heat them up again if wanted. Make sure they are thoroughly cooked through if you reheat them though!