Читать книгу Kitchen Hero: Great Food for Less - Donal Skehan - Страница 11
ОглавлениеDon’t underestimate this little potato tart – it’s quite a sophisticated dish. It reminds me of the type of cooking my grandmother and I have long conversations about, using frugal ingredients and basic cooking methods to achieve wonderful results. Any type of cheese works well, such as Brie, Gruyère, Cheddar or blue.
SERVES 6–8
For the shortcrust pastry
200g (7oz) plain flour, plus extra for dusting
100g (3½oz) butter, very cold and cut into cubes, plus extra for greasing
2 tbsp ice-cold water
For the filling
1 tbsp rapeseed oil
400g (14oz) waxy potatoes, peeled and thinly sliced
1 large onion, peeled and thinly sliced
150g (5oz) cheese, grated or crumbled
½ tsp chopped fresh thyme
200ml (7fl oz) cream
3 large free-range eggs
Pinch of nutmeg
Sea salt and ground black pepper
Put the flour and butter into a mixing bowl and, using your fingertips, lightly rub them together until the mixture looks like breadcrumbs. Stir in the cold water a little at a time and incorporate with a spoon. When the dough comes together, turn out onto a clean work surface and knead lightly just until it forms a ball. Press into a flat circle, wrap in cling film and allow to rest in the fridge for 30 minutes.
Grease a 23cm (8in) pie dish, 4cm (1½ in) in depth (capacity 1.2 litres /2 pints), and dust with flour. Roll out the dough into a circle on a clean, floured work surface, to about 5mm (¼in) thick.
Transfer the rolled-out pastry to the tin and gently press it into all the sides. Roughly trim off most of the excess but leave some all round the edge of the tin to allow for shrinking. Don’t panic if the pastry breaks at all, just press it together with your fingers and repair any cracks with a little of the trimmed pastry. Chill in the fridge for 10–15 minutes.
