sister herb
Official TTI Chef
2 cups all purpose flour
1 tsp. salt
1/4 tsp. sugar
6 ounces cold butter, cut in small cubes
1/2 cup ice cold water
Add the dry ingredients to the bowl of a food processor, pulse to combine. Add the chilled butter and pulse on and off until the butter is the size of peas. Add the cold water with the machine running, then pulse on and off until the dough start to come together. Small pieces of butter should still be visible. Empty the dough on a floured surface and bring it together, do not over mix it. Wrap in plastic wrap and chill for 2 hours. Roll the dough to a 1/8 thickness, line a tart shell and freeze for 20-30 minutes.
Filling:
2 medium leeks, sliced
2 medium zucchini, sliced
olive oil
parsley, finely chopped
1 cup heavy cream
2 large eggs
1/2 cup grated Parmesan cheese
salt and pepper to taste
Slice and wash the leeks very well in cold water. Heat the oil in a large pan, add the leeks and cook until translucent (like you would with onions). Add the zucchini and cook on medium heat until tender, seasoning with salt and pepper. Add the parsley, and let cool. Mix the heavy cream with the eggs, add the cheese, and season with salt and pepper. Mix the cream mixture with the cooled vegetables and pour onto prepared tart shell. Prebake your crust on 425 degrees for 10-20 minutes. Allow to cool on wire rack. Fill with vegetable mixture and bake at 350F/175C until set, about 40 minutes.
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Different units converter: http://easyconverter.net/
1 tsp. salt
1/4 tsp. sugar
6 ounces cold butter, cut in small cubes
1/2 cup ice cold water
Add the dry ingredients to the bowl of a food processor, pulse to combine. Add the chilled butter and pulse on and off until the butter is the size of peas. Add the cold water with the machine running, then pulse on and off until the dough start to come together. Small pieces of butter should still be visible. Empty the dough on a floured surface and bring it together, do not over mix it. Wrap in plastic wrap and chill for 2 hours. Roll the dough to a 1/8 thickness, line a tart shell and freeze for 20-30 minutes.
Filling:
2 medium leeks, sliced
2 medium zucchini, sliced
olive oil
parsley, finely chopped
1 cup heavy cream
2 large eggs
1/2 cup grated Parmesan cheese
salt and pepper to taste
Slice and wash the leeks very well in cold water. Heat the oil in a large pan, add the leeks and cook until translucent (like you would with onions). Add the zucchini and cook on medium heat until tender, seasoning with salt and pepper. Add the parsley, and let cool. Mix the heavy cream with the eggs, add the cheese, and season with salt and pepper. Mix the cream mixture with the cooled vegetables and pour onto prepared tart shell. Prebake your crust on 425 degrees for 10-20 minutes. Allow to cool on wire rack. Fill with vegetable mixture and bake at 350F/175C until set, about 40 minutes.
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Different units converter: http://easyconverter.net/
