"This savoury custard tart celebrates some of my favourite flavours (and dishes): jammy miso leeks, savoury-sweet chawanmushi (a Japanese steamed custard flavoured with dashi) and toasty sesame seeds, all enveloped in flaky pastry. It feels decadent, so it's best served with a simple fennel salad, zingy with apple cider vinegar and mustard. It's excellent eaten while still warm from the oven (be patient!), but even better as leftovers, because I have a soft spot for cold eggy tarts."
"Shop-bought pastry can, of course, be used, but making it from scratch is what makes this dish that much more special. Prep 30 min Chill 1 hr 15 min+ Cook 45 min Serves 6-8 For the pastry 185g plain flour, plus extra for dusting 1 tsp salt 100g cold unsalted butter, cubed For the leeks 2 tbsp vegetable oil 350g leeks, trimmed, halved lengthways and cut into 3cm segments Salt 2 tbsp red miso 2 tbsp honey"
"First make the pastry: in a food processor, blitz the flour, salt and butter into a breadcrumb-like consistency. With the motor on pulse, slowly add 65ml cold water, until a rough ball of dough forms. (Alternatively, sift the dry ingredients into a mixing bowl and rub in the cubed butter. Add the water slowly and mix gently to make a dough.) Wrap the dough in clingfilm or baking paper and chill for at least an hour."
A caramelised miso leek custard tart combines jammy miso-glazed leeks, a savory steamed-custard-inspired egg mixture flavored with dashi and sesame, and a flaky shortcrust pastry. The pastry is made from plain flour, salt and cold unsalted butter, bound with cold water and chilled for at least an hour. Leeks are cooked in vegetable oil until browned, then glazed with a miso-honey mixture. The custard uses eggs, whole milk, dashi granules and sesame seeds, baked until set. Serve warm or cold, garnished with chives and chilli oil, alongside a fennel slaw dressed with apple cider vinegar and Dijon mustard.
Read at www.theguardian.com
Unable to calculate read time
Collection
[
|
...
]