Downtime: Deliciousness at Home by Nadine Levy Redzepi

Author:Nadine Levy Redzepi [Redzepi, Nadine Levy]
Language: eng
Format: azw3
ISBN: 9781473552142
Publisher: Ebury Publishing
Published: 2017-10-26T04:00:00+00:00

CONGRATULATIONS: YOU CAN MAKE A SAVOURY TART

Because this dough doesn’t have any sugar, it is perfect for both savoury and sweet fillings. I use the same dough to make the Apricot Tart with Frangipane. Savoury tarts and quiches are an easy one-dish meal that are also good for using up odds and ends when you haven’t had time to shop. All you need is a few eggs to bind the filling and a green salad on the side. Half-fill the par-baked tart shell with chopped cooked meats (ham, sausage, bacon or even flaked salmon or crabmeat) and cooked vegetables (such as blanched asparagus, sautéed courgette or squeezed-out spinach). Sprinkle with 60 g (2 oz) shredded cheese (Gruyère, Comté, Swiss or Cheddar) and 1 tablespoon of minced fresh chives or tarragon, if you wish. Whisk together 240 ml (8½ fl oz) single cream and 2 large eggs, then season with salt and freshly ground black pepper. Pour in as much of the custard as needed. Bake in a preheated 180°C (160°C Fan) oven until the filling is puffed and golden, about 30 minutes. Let cool for 10 minutes before removing the sides of the tin and serving.

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