Herb scented, rib-sticking filling. Crumbly pastry.
For the pastry:
200g plain flour
100g rye or wholemeal flour
1 tbsp thyme leaves
Pinch of salt
1 egg, crushed
For the filling:
1 medium onion
250g chestnut mushrooms
1. Make the pastry: put each the flours and the thyme leaves in a big bowl, minimize the 150g of butter into small items, then add it with the salt to the flour and rub collectively along with your fingertips till you have got a breadcrumb-like consistency. Introduce sufficient chilly water to supply a comfortable, rollable dough. Alternatively, you could possibly make this in a meals processor. Prove onto a floured work floor, pat right into a ball, flatten the highest, then wrap in baking parchment and refrigerate for 30 minutes.
2. Set the oven at 200°C/Fuel 6. Place an upturned baking sheet or pizza stone within the oven to warmth up. Peel and roughly chop the onion, then let it soften in 30g of the butter over medium warmth in a big, huge pan.
3. Peel the swede, minimize it in half lengthways, then minimize every half into quarters. Slice every quarter thinly. Take away the onion from the pan – it ought to be pale gold and translucent. Add the swede to the pan, including extra butter if vital.
4. Thinly slice the mushrooms, then add them to the pan, with the remaining butter, and cook dinner until pale gold. Grate the Gruyère into a big bowl, then add the swede, onions and mushrooms. Season generously with black pepper.
5. On the floured board, roll the pastry out into a big, rough-edged circle roughly 30cm in diameter and switch to a parchment-lined or flour-dusted baking sheet. Pile the filling within the centre of the pastry, leaving a large hole of naked pastry spherical the sting.
6. Fold the sides of the pastry over the filling, leaving the center open. Brush the sides with the crushed egg, then place the entire baking sheet on prime of the recent sheet or stone within the oven and cook dinner for 25 minutes, until the pastry is pale gold and the filling has crisped on prime. Depart to accept ten minutes earlier than slicing.
* That is somewhat good chilly too, and may be sliced and tucked inside a lunchbox or taken on a picnic
Filo Pastry, Cheese, Greens A tart to eat straight from the oven, whereas the cheese continues to be comfortable and melting.
250g purple sprouting broccoli
150g sprout tops (clusters of leaves that develop on the crown of the sprouts’ stalk)
7 filo pastry sheets (270g)
Additionally, you will want a steel baking dish or tart tin about 30cm in diameter.
1. Deliver a big, deep pan of water to the boil. Set the oven at 200°C/Fuel 6. Place a baking sheet or pizza stone within the oven. Slice every stem of purple sprouting broccoli in half lengthways. Finely shred the sprout tops. Decrease the broccoli into the boiling water, go away for 3 or 4 minutes until the color is brilliant, then carry out with a draining spoon and refresh in a bowl of iced water. Do the identical with the shredded sprout tops.
2. Soften the butter in a small pan. Brush the bottom of the baking dish or tart tin with a number of the butter, lay a sheet of pastry over the bottom and brush it with extra butter. Repeat with the remaining sheets of pastry, letting them overhang the sides of the tin.
3. Tear the Taleggio into small items and grate the Parmesan. Drain the greens and dry on kitchen paper. Fill the tart case with the drained purple sprouting broccoli and sprout tops, then tuck the Taleggio amongst them and scatter over the grated Parmesan.
4. Fold the overhanging pastry again over the sides of the tart, place on the heated stone or baking sheet and bake for about 20 to 25 minutes, until the pastry is crisp.
* Placing a steel baking sheet or pizza stone within the oven earlier than you begin is a sound thought. Because the oven warms, the sheet will warmth up, offering an extra-hot base on which to bake your tart. Doing this can guarantee a crisper base than in the event you merely place the tart on the oven shelf
Brussels Sprouts, Smoked Mozzarella, Dill Greens, herbs and cream
300g Brussels sprouts
2 tbsp olive oil
15g dill, chopped
Salt and pepper
250g smoked mozzarella
250ml double cream
For the crumbs:
A handful of coarse breadcrumbs
Three tbsp dill, chopped
1. Set the oven at 200°C/Fuel 6. Trim and shred the Brussels sprouts. Heat the butter and olive oil in a shallow pan, then add the sprouts and cook dinner for 2 minutes till they brighten in color.
2. Fold within the chopped dill, a bit salt and a grind or two of black pepper. Minimize the smoked mozzarella into thick slices.
Put half the sprouts right into a baking dish, place many of the mozzarella amongst them, then a second layer of sprouts, ending with the remaining cheese.
3. Make the crumbs: heat the butter in a shallow pan, add the crumbs and cook dinner until golden, then stir within the chopped dill. Pour the cream over the sprouts and cheese, scatter with the crumbs and dill and bake for 25 minutes or till effervescent.
* A dish to heat the soul. You could possibly use shredded cabbage, cauliflower or calmly cooked kale instead of the sprouts. The mozzarella might be changed by a blue cheese, which might flatter the greens.
• Ought to you have got any leftover cooked pasta, you could possibly incorporate it with the sprouts and cheese.
Extracted from Greenfeast: autumn, winter, by Nigel Slater, revealed by 4thEstate, an imprint of Harper Collins Publishers. Pictures by Jonathan Lovekin.