Recently I was 'told off' for not making savoury dishes. So, luckily in my pastry class we ended up making short pastry which can be used in both sweet and savoury tarts.
This recipe is super easy and is so tasty. The custard filling can be made with onions, peppers, or whatever vegetable you like! Also if you like a little heat, try some cajun seasoning or chopping up a little chilli and mixing it into the custard (but don't go nuts with the chilli!).
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| Cheese and Tomato Quiche |
Recipe: Short Pastry
- 200g Soft Flour (plus extra for greasing tray)
- 50g Marg/Butter (plus extra for greasing tray)
- 50g Lard
- 50 ml water
- Pinch of salt
Equipment:
- Sieve
- Wooden Spoon
- Bowl
- Measuring Jug
- 7 inch ring
- Baking sheet
- Rolling pin
- Pastry brush
- Ruler
- Knife
- Baking beans
- Silicone paper
1. Rub
the fat into the flour until it resembles fine breadcrumbs
2. Make
a well and pour in water.
3. Mix
ingredients to a smooth paste.
4. Rest
in fridge for 10-15 minutes.
5. Warm
the dough a little by rolling out the dough to 3-4 mm thick.
6. Butter
and flour the ring and tray. Don't use the silicone paper at this stage. Got that? NO PAPER!
7. With
finger push around the edges of the ring. Use a piece of dough to push it in
even further.
8. Trim
the dough so that there is a little edge around the tart and let it rest in fridge for 10 minutes. You dont want to trim the tart so you have a neat edge yet. This type of pastry has a reputation of shrinking whilst cooking.
9. After
resting put in oven at 160c/ 325f/ Gas Mark 3 for 15 mins with silicone paper and baking beans in.
If the pastry is still soft it's underdone, so take the paper and beans out and let it cook for a further 5 mins in oven. It shouls be pale but dry. The dryer the better.
10. Trim the tart of any excess pastry, so that it has a nice neat edge. Do this as soon as the tart comes out of the oven because its easier to cut and cut with a serrated knife as it makes the job tons easier.
11. Make the custard filling (see below) and fill the tart until it's almost full. Cook for 15 mins or until the top is slightly golden. When the tart comes out of the oven it should wobble a little but not liquidy or super stiff. It will set as it comes to room temperature. Thats it! Enjoy hot or cold. :D
10. Trim the tart of any excess pastry, so that it has a nice neat edge. Do this as soon as the tart comes out of the oven because its easier to cut and cut with a serrated knife as it makes the job tons easier.
11. Make the custard filling (see below) and fill the tart until it's almost full. Cook for 15 mins or until the top is slightly golden. When the tart comes out of the oven it should wobble a little but not liquidy or super stiff. It will set as it comes to room temperature. Thats it! Enjoy hot or cold. :D
Recipe: Savoury
Custard
- 225g Milk
- 11/2 Eggs
- 100g Cheese
- Half of a tomato
- Pinch of salt
- Pinch of pepper
- Pinch of paprika
Equipment:
- Measuring Jug
- Fork
- Grater
- Knife
- Chopping board
1. Whisk the egg and milk together.
2. Add the seasonings and mix again.
3.Chop the vegetables and grate the cheese
4. Put the cheese and tomato into the short paste case
5. Pour on the milk mix when near the oven to avoid spillage.
Bake On!
Penny
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