![]() ![]() Remove the pastry from the oven and allow to cool for 10 minutes before filling. Place the empty tart shell into the oven and bake for 6 minutes. Leave a pastry base of 10 to 12 inches into which the vegetables and cheese will go after the tart shell is blind baked. Roll uniformly inward until the rolled edge is even all around and the round tart resembles a pizza. Gather the edges of the phyllo between the tips of your fingers and begin to roll them toward theĬenter to form the sides of the tart. Continue to alternate the dough sheets, brushing each layer with oil, until you have used half the package of dough. Don't be concerned if the lengthwise ends of the dough are overflowing from the edges of the pan: all of the edges of the dough will be rolled up to form the edges of the tart.īrush the second sheet of dough with oil and lay another sheet squarely over the first so that in alternating this pattern you build your wide pastry base. Next, lay the first sheet of dough on the cookie pan, brush the dough lightly with oil and overlap width wise the next sheet over only half of the first so that now the two sheets make a pastry sheet 50 percent wider (not longer) than the original dimension of the pastry. Begin by lightly brushing the center of the cookie sheet with a film of olive oil. Prepare a space to work with the phyllo dough: unwrap the dough and cover with a cloth, have a brush and the olive oil ready and have a cookie sheet ready on which the tart will be baked. Remove from the saute pan and allow to cool. Add the broth to the wild leeks and simmer until all of the broth has evaporated but be careful not to burn the leeks. When the butter begins to foam add the wild leeks, season with salt and pepper, and cook gently for 3 to 4 minutes. Heat a saute pan over medium heat with 1 tablespoon of butter. Set the asparagus aside.įrom the wild leeks, trim off the dirty roots and snip an inch off the tops, before washing them carefully in cold water. ![]() Bring a pot of water to a boil, add 1 tablespoon salt, submerge the asparagus for 30 seconds to blanch, remove the asparagus from the pot and quickly submerge in iced water to shock. Cut into pieces and serve.Wash the asparagus and cut off the bottom of the stems that are greenish-white and tough. Remove the tart from the oven, then allow it to sit for 5 minutes. (If the crust is browning too fast, reduce the heat to 425 degrees F.) Brush it all around the pastry edge.īake the tart until it is a deep golden brown, 15 to 18 minutes. Whisk the egg with a splash of water in a small bowl. Fold the uncovered pastry edge inwards to make a 1/2-inch border all the way around the tart, in the style of a galette. Scatter the thyme and asparagus pieces over the ricotta and sprinkle with salt and pepper. Sprinkle over the fontina, leaving a 1-inch border, then top with the leeks. ![]() Trim the edges of the pastry where it rides up the sides of the sheet pan and press these trimmings into the bare areas so that you are left with a 10-by-16-inch pastry rectangle. Unroll the two pie crusts and lay on a sheet pan so that the pieces overlap slightly. When the butter has melted, add the leeks, then sprinkle with salt and pepper and cook, stirring occasionally, until soft and golden brown around the edges, 8 to 10 minutes. Heat a large skillet over medium heat and add the butter. ![]()
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