Tuesday, July 13, 2010

What's for Dinner? Kale, Spinach & Lemon Tart (with press-in pastry) and Spring Turnips softly cooked in Butter





The tart was made with a simple press in pastry, though it still required a chilling time to return the butter to it's clumped state. The more "rough" the dough, the flakier the pastry will be. (See picture 1 & 2 for before and after adding ice water).

It was filled with shallots, onion, kale, spinach (both from farm), lemon zest, and a bechemel poured over top, gratinated with Gruyère and buffalo Mozzarella.

The spring turnips (farm) were tiny (no bigger than a baby beet). They were cut in half, cooked in butter and oil, then finished off in the oven with stock. The key to their silky texture was a long cooking time at a low, low temp. They cooked for almost 2 hours from beginning to start.

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