bohemianwanderer – This savory tart serves six to eight people and requires 30 minutes of preparation time. The pastry must chill for at least one hour and 15 minutes. Baking time totals approximately 45 minutes.
To prepare the pastry, place the plain flour and salt into a food processor. Add the cold, cubed unsalted butter. Blitz until the mixture resembles fine breadcrumbs.
With the motor pulsing, slowly add 65 milliliters of cold water. Continue until a rough ball of dough forms. Alternatively, rub the butter into the flour by hand before adding water gradually.
Shape the dough into a disc and wrap it in clingfilm or baking paper. Refrigerate for at least one hour to rest and firm. Chilling prevents shrinkage during baking.
Meanwhile, heat the vegetable oil in a pan over medium heat. Add the trimmed and sliced leeks with a small pinch of salt. Cook for seven to ten minutes until softened and lightly browned.
In a small bowl, dissolve the red miso and honey in two tablespoons of cold water. Pour this mixture over the cooked leeks. Reduce over low heat for several minutes until the leeks become jammy and most liquid evaporates.
Set the leek mixture aside to cool slightly. On a lightly floured surface, roll the chilled pastry into a disc. Ensure it fits a 20-centimeter loose-bottomed tart tin.
Press the pastry gently into the tin and trim excess edges. Prick the base with a fork to prevent air pockets. Return the lined tin to the refrigerator for 15 minutes.
Baking the Tart and Preparing Fennel Slaw
Preheat the oven to 220C, or 200C with a fan setting, equivalent to 425F or gas mark seven. Place a baking sheet inside to heat thoroughly. Line the chilled pastry shell with baking paper and fill with baking beans.
Blind bake for 15 minutes until the edges begin to firm. Remove the beans and paper, then bake for an additional five minutes until lightly golden. Trim any overhanging pastry and reduce the oven temperature to 200C, or 180C fan.
In a bowl, whisk together the eggs, whole milk, and dashi granules until smooth. Spoon the cooled miso-glazed leeks evenly into the pastry shell. Pour the egg mixture carefully over the filling.
Bake for five to seven minutes until the custard begins to set slightly. Sprinkle sesame seeds evenly across the surface. Return the tart to the oven and bake for another 20 to 25 minutes.
The tart is ready when the pastry is golden and the sesame seeds are toasted. The custard should feel set with a slight wobble in the center. Remove from the oven and cool to room temperature.
While the tart cools, prepare the fennel slaw. Combine the thinly sliced fennel with chopped parsley, apple cider vinegar, and Dijon mustard. Gently massage the mixture to soften the fennel and blend flavors.
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Season the slaw to taste before serving. Slice the cooled tart and garnish with thinly sliced chives. Serve alongside the fennel slaw and offer chilli oil for additional heat.
