Transfer the tart to a wire rack (on the parchment paper) to cool for 10 minutes, then use a serrated knife to slice it. Return to the oven and bake for 20 minutes or until the filling is set. Spread the salmon and leeks evenly over the still-warm crust, then pour in the egg-cream mixture, making sure it is evenly distributed. (Do not use salt, because the salmon can be salty.) If it has risen, use an offset spatula or a clean kitchen towel to press down the pastry.īeat the remaining 2 eggs, heavy cream, nutmeg and tarragon in a medium bowl until smooth season with pepper to taste. Bake for 12 to 15 minutes, until pale golden, then remove from the oven. Whisk together one of the eggs with the water in a small bowl brush the mixture over the chilled puff pastry dough. Nutrition Info Save Recipe Ingredients Deselect All 4 tablespoons salted butter 2 large leeks, halved lengthwise and thinly sliced Kosher salt and freshly ground black pepper One 14-ounce package. Remove from the heat cover loosely to keep warm. Cook, stirring occasionally, until the leeks are meltingly soft and tender, about 20 minutes. Add the leeks and stir to coat season with salt and pepper to taste. Meanwhile, heat the butter and oil in a large skillet over medium heat. Ingredients 1 egg 1 tablespoon water 114 grams fresh goat cheese 2 tablespoons 35 cream 225 grams frozen puff pastry, thawed 2 cups buttered leeks 2. Refrigerate until firm, about 30 minutes. Use the tines of a fork to prick the bottom surface of the dough. The extra width and length of dough will form short sides of the tart. Season to taste, then pour this custard over the cheese and leeks. Drape the dough over the rolling pin and transfer it to the lined baking sheet. Put the eggs and egg yolks, cream and leek liquor in a bowl and beat until smooth. On a floured surface, roll dough to 1/8-in. Using a slotted spoon, remove to paper towels. In a large skillet, cook bacon over medium heat until crisp. Gradually add water, tossing with a fork. Roll out the puff pastry dough to about a 10-by-14-inch inch rectangle. Directions In a bowl, combine the flour, salt and sugar cut in butter until crumbly. ®Aeroplan is a registered trademark of Aeroplan Inc., used under license.Line a 9-by-13-inch rimmed baking sheet with parchment paper, allowing for a few inches of overhang so you can use it to remove the tart after baking. Should you have any questions regarding the collection of this information, please contact the Freedom of Information and Privacy Office, 100 Queens Quay East, 9th Floor, Toronto, Ontario M5E 0C7, Toronto, ON, Telephone 41, Fax 41, E-mail You may also visit the LCBO Privacy Policy for further details. If you provide your Aeroplan member number we also will use LCBO purchases made using this number to customize the communications and offers you receive. The personal information related to a LCBO Email subscription, including information collected through the use of cookies and similar tracking technologies that can sometimes be considered personal information, is collected under the authority of the Liquor Control Board of Ontario Act, 2019, SO 2019, c 15, Sch 21, Section 3 and will be used for the purpose of providing you with communications and offers from the LCBO. Put the flour, salt, butter and lard in a food processor and process until the mixture resembles fine breadcrumbs. 85g unsalted butter 800g leek, sliced lengthways then into 2.5cm/1in pieces tbsp plain flour 300ml milk 200ml double cream 2 medium eggs 4 medium egg.
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