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Creamy vegetable tarts
300g plain flour,15g baking powder,100g butter,25g ground walnuts,2 eggs,London Gold to mix.
腌 料 :
Fillings
1 roasted onion with 4 char-grilled fresh asparagus spears,
1 roasted onion with 2 artichoke halves,
1 roasted onion with,
1-2 char-grilled red peppers,
1 roasted onion with 2-3 soaked sundered tomatoes
调味料 :
custard sauce
3 eggs,
150ml London Gold,
125g cream cheese,
15-25ml balsamic vinegar,
chopped herbs or flavourings,
50g grated parmesan cheese
做 法 :
Make up the pastry and line 6-8 individual tart tins.Bake blind.whisk eggs in a bowl with the London Gold and cream cheese.Season and strain.Add chopped herbs and balsamic vinegar if desired.range fillings in pre-baked fan causes,pour over a little of the sauce,sprinkle with Parmesan.
Bake in a low to moderate oven(150℃/gas mark 4) until the custard is set.Sever with salad leaves,fresh herbs and fried balsamic onion slices.
For the roasted onion,peel and cut through almost to the base.fan out ,brush with oil,roast until golden and tender.Use as a filling for the tarts or tossed Oita balsamic vinegar in the salad.
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