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Thursday, May 6, 2021

Carrot, spinach, candied lemon and coriander pie recipe

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A discovery I made while searching online for interesting places to eat in Paris, which led me to Tartes Kluger in the Marais. Apparently their version is spicy. Mine is quite subtle.

Preparation time: 25 minutes plus cooling time | Cooking time: 1 hour 30 minutes

SERVED

Six to eight

INGREDIENTS

For the pastry

  • 2 teaspoons of cumin seeds
  • 250g all-purpose flour
  • 150g butter
  • 1 egg yolk
  • ½ – 1 tablespoon very cold water

For filling

  • 300g spinach, all large stems removed
  • 15g unsalted butter
  • ½ tablespoon of olive oil
  • 1 small onion, very finely chopped
  • 2 small garlic cloves, finely chopped
  • about ⅛ teaspoon ground cinnamon
  • 400g baby carrots, peeled and trimmed
  • 40g candied lemon, finely chopped
  • 2 large eggs and 2 large yolks
  • 325 ml double cream
  • 30g coriander leaves, finely chopped
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METHOD

  1. Toast the cumin seeds in a dry pan for about 30 seconds. Let cool then crush with a mortar and pestle to decompose a little.
  2. Put the flour, butter, cumin seeds and a good pinch of salt in a food processor and whisk until the mixture resembles breadcrumbs.
  3. Mix the yolk with half a tablespoon of very cold water, add it to the flour mixture and whisk again. Add another half tablespoon of water if needed so that the dough forms a ball.
  4. Wrap in cling film and let rest in the refrigerator for 30 minutes.
  5. Roll out on a lightly floured surface and line a 25-26 cm (3 cm deep) loose-bottomed pie dish. Prick the bottom with a fork then refrigerate in the refrigerator or freezer until cold and firm.
  6. Preheat the oven to 200C / 180C fan / gas mark 6 and put in a metal baking sheet. Line the dough with parchment paper and garnish with dried beans.
  7. Bake on the baking sheet for 10 minutes then remove the foil and beans and cook for another 8 minutes. Let cool.
  8. Lower the temperature to 180 ° C / 160 ° C fan / gas. 5. Use leftover raw paste to repair cracks in the base.
  9. Put the spinach in a saucepan with a few tablespoons of water and wither over medium heat for 5 minutes, turning it over with tongs.
  10. Once completely wilted, leave it until it is cool enough to handle, then wring out all the water with your hands. Roughly chop.
  11. Heat half the butter and olive oil in a pan and cook the onion gently until tender but not colored. Add the garlic, cinnamon and spinach, season and continue cooking until the mixture is dry. Pour it into the pastry box.
  12. Heat the rest of the oil and butter in the same pan. Add the carrots and sauté until they are golden in parts and very dry.
  13. Stir in the candied lemon and a little seasoning and spoon into the pie shell.
  14. Combine the eggs, yolks and cream in a jug. Add the cilantro. Season. Slowly pour the mixture over the vegetables.
  15. Return the pie to the baking sheet and bake for 45 minutes, or until the pastry is golden brown and the filling is just set in the middle (it should still have a little bit of doneness as it will continue to cook once out of the pan. oven).
  16. Let cool for 15 minutes then remove the pie ring and serve, slide onto a plate and serve.
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