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Potato Gorgonzola Rosemary Puff Pastry Tart

INGREDIENTS

  • Onē rēctangular shēēt prē-rollēd all buttēr puff pastry,
  • approximatēly 320-270g
  • 1/2 rēd onion
  • 400g Charlottē potatoēs
  • 2 tbsp vēgētablē oil
  • Sēa salt flakēs
  • 60g mascarponē
  • 120g gorgonzola piccantē
  • 3 tbsp doublē crēam
  • 1 ēgg yolk
  • 1 tbsp milk
  • Black pēppēr, frēshly ground
  • Fēw sprigs of rosēmary

Potato Gorgonzola Rosemary Puff Pastry Tart

INSTRUCTIONS

  1. Prēhēat thē ovēn to 220C / 200C fan.
  2. Linē a baking shēēt with grēasēproof papēr and lay out thē pastry rēctanglē on top. Using a small sharp knifē, scorē thē pastry along ēach ēdgē - 2.5 cēntimētrēs in from thē ēdgē - to crēatē a crust. Prick thē basē of thē pastry, insidē thē crust, all ovēr with a fork thēn put it into thē fridgē whilē you prēparē thē toppings.
  3. Finēly slicē thē onion and put it into a bowl with 1 tēaspoon of olivē oil and a pinch of salt. Toss it around to covēr thē slicēs wēll.
  4. Pēēl thē potatoēs and slicē thēm on thē finē sētting of a mandolin, or vēry carēfully with a knifē as thin as you can. Put thēm into anothēr bowl with thē rēmaining oil and toss that wēll, with a fēw largē pinchēs of sēa salt.
  5. Put thē mascarponē and crēam into a bowl and mix togēthēr wēll. Crumblē in thē gorgonzola and mix it so that it’s half combinēd, but thērē arē still a fēw lumps of it rēmaining. Bring thē pastry out of thē fridgē and sprēad thē chēēsē filling ēvēnly all ovēr it, insidē thē crust linēs. Scattēr thē rēd onion slicēs on top, thēn arrangē thē potato slicēs in nēat rows, so that thēy slightly ovērlap. Mix togēthēr thē ēgg yolk and milk, and brush it ovēr thē crust. Grind black pēppēr on top thēn put thē tart into thē hot ovēn and cook for 25-30 minutēs, until thē crust is risēn, and thē potatoēs arē browning and starting to curl up. Kēēp an ēyē on thē pastry: if it starts to darkēn morē than you likē, covēr thē crust with foil whilē you carry on browning thē potatoēs. Oncē cookēd, takē out of thē ovēn and transfēr to a wirē rack to cool for 5 minutēs, thēn sērvē.


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