You could save time and use bought savoury short pastry sheets for this tasty tart, but pastry dough really is a doddle to make in a food processor.
Manja Wachsmuth
Asparagus, gruyere and pancetta quiche
ASPARAGUS, GRUYERE AND PANCETTA QUICHE
Ingredients
Pastry
200g flour
100g butter, well chilled, cut into small cubes
1 egg yolk
3-4 tablespoons chilled water
Filling
20g butter
1 small onion, finely chopped
8 slices pancetta, coarsely chopped
30g gruyère cheese, grated
3 eggs
150ml cream
50ml milk
1 small lemon, finely grated zest
Pinch of freshly grated nutmeg
450g fresh asparagus, trimmed and blanched
METHOD
Pastry
1. Mix flour and butter in a food processor until fine and crumbly.
2. Add egg yolk and 3 tablespoons chilled water. Process until dough comes together in a ball, adding a little extra water if needed.
3. Form into a flat brick shape, wrap with plastic and refrigerate at least 30 minutes.
4. Heat oven to 190°C. Roll out dough between 2 sheets of plastic wrap and line a 34cm x 12cm tart tin. Prick base all over with a fork.
5. Cover with crumpled baking paper and top with baking beans. Bake for 10 minutes then remove paper and beans. Trim pastry edges and cook for a further 5 minutes or until lightly golden.
Filling
1. Reduce oven temperature to 180°C. Melt butter in a pan over low heat.
2. Add onion and half the pancetta and sauté until onion is soft and transparent.
3. Spoon mixture over base of pastry case and sprinkle with half the gruyère.
4. Combine eggs, cream, milk, zest and nutmeg, and season with salt and freshly ground black pepper.
5. Pour mixture into pastry case and top with asparagus spears, remaining cheese and slices of pancetta.
6. Bake for 25-30 minutes until set. Allow to sit for at least 10 minutes before slicing and serving. Makes 34cm x 12cm quiche
NZ House & Garden
October 23, 2020 at 04:00AM
https://ift.tt/35w4A0W
Recipe: Asparagus, gruyere and pancetta quiche - Stuff.co.nz
https://ift.tt/3fM96Mf
asparagus
No comments:
Post a Comment