From “The Art of Pastry” book, that I pick up every now and then and discover things I feel like doing immediately. Especially nice pastry, I have to say, great idea to add ground walnuts.<\/p>\n
For a small tart for 2 I used 90 g of plain flour, 1 tsp of brown sugar, 25 g of cold butter, 40 g of ground walnuts, a splash of lemon juice and some cold water to bind it together, Kitchen Aid turned it into dark, unattractive looking dough, that chilled in the fridge for about an hour.<\/p>\n
I then blind baked it in 190 degrees for about 20 minutes, which\u00a0 turned out to be too long, the pastry was a bit too dry when sliced.<\/p>\n
The whole leek, chopped and fried up on a bit of smoky bacon( bacon was idea, I just love leek and bacon combo), added to the pastry case, generous amount of lovely roquefort crumbled onto it. Then a mixture of about 130 ml of double cream and one beaten egg, all seasoned.\u00a0 After about 25 minutes in the oven I pulled out a very posh quiche.\u00a0 Served with a simple tomato salad.<\/p>","protected":false},"excerpt":{"rendered":"
From “The Art of Pastry” book, that I pick up every now and then and discover things I feel like doing immediately. Especially nice pastry, I have to say, great idea to add ground walnuts. For a small tart for 2 I used 90 g of plain flour, 1 tsp of brown sugar, 25 g … Continue reading Roquefort tart with walnut pastry.<\/span>