The spicy , salty and unique flavour of capers adds piquancy to the pear and goats' cheese combination .
Love them or hate them , you cannot enjoy a tartare sauce without them .
Capers are small unopened flower buds from a bush native to the Middle East , they are usually pickled or salted , where their acidic , salty flavour develops .
Preheat your oven to 190 deg C.
RICH CHEESE PASTRY
Put 2 cups of plain flour in your food processor along 1/2 tsp of salt , 200gm of chilled butter / marg and 1 and 1/2 cups of finely grated parmesan .
Process until mixture looks like crumbs
Pulse in 3 tbs of chilled water until mixture forms moist balls of dough .
Turn out on to a lightly floured bench and bring together .
Refrigerate for 1 hour .
FILLING
Melt 3 tbs of in a frypan then add 3 peeled and diced pears , and cook until they are tender and golden .
Add 4 tbs of castor sugar , continue to cook until it melts and begins to caramelise .
Now stir in 2 tbs of chopped capers .
Remove from heat and cool .
In the bowl of your electric mixer beat together 200gm of crème fraiche , 2 lightly beaten egg yolks , the grated rind of 1 lemon , un til smooth .
Stir in the pears and any cooking juices along with 200gm of diced semi soft goats cheese .
Roll out the pastry and line 4 X 14 cm flan tins that have been sprayed with cooking oil and lightly sprinkled with fine polenta .
Divide an equal amount of filling between each pastry lined flan .
Using the remaining pastry , cut out 4 rounds to cover the top of the pies , press edges together firmly to seal .
Bake in the well preheated oven for 30 minutes or until well browned.
Serve pies warm , drizzled lightly with olive oil and a sprinkle of chopped parsley
Love them or hate them , you cannot enjoy a tartare sauce without them .
Capers are small unopened flower buds from a bush native to the Middle East , they are usually pickled or salted , where their acidic , salty flavour develops .
Preheat your oven to 190 deg C.
RICH CHEESE PASTRY
Put 2 cups of plain flour in your food processor along 1/2 tsp of salt , 200gm of chilled butter / marg and 1 and 1/2 cups of finely grated parmesan .
Process until mixture looks like crumbs
Pulse in 3 tbs of chilled water until mixture forms moist balls of dough .
Turn out on to a lightly floured bench and bring together .
Refrigerate for 1 hour .
FILLING
Melt 3 tbs of in a frypan then add 3 peeled and diced pears , and cook until they are tender and golden .
Add 4 tbs of castor sugar , continue to cook until it melts and begins to caramelise .
Now stir in 2 tbs of chopped capers .
Remove from heat and cool .
In the bowl of your electric mixer beat together 200gm of crème fraiche , 2 lightly beaten egg yolks , the grated rind of 1 lemon , un til smooth .
Stir in the pears and any cooking juices along with 200gm of diced semi soft goats cheese .
Roll out the pastry and line 4 X 14 cm flan tins that have been sprayed with cooking oil and lightly sprinkled with fine polenta .
Divide an equal amount of filling between each pastry lined flan .
Using the remaining pastry , cut out 4 rounds to cover the top of the pies , press edges together firmly to seal .
Bake in the well preheated oven for 30 minutes or until well browned.
Serve pies warm , drizzled lightly with olive oil and a sprinkle of chopped parsley
No comments:
Post a Comment