The Italian Pantry by Theo Randall

Author:Theo Randall [Theo Randall]
Language: eng
Format: epub
Publisher: Hardie Grant Quadrille
Published: 2022-05-28T00:00:00+00:00

Serves 8

For the pastry

1 egg yolk

250g (9oz) plain (all-purpose) flour

180g (6¼oz) unsalted butter, cubed and chilled

pinch of salt

1 whole egg, beaten

For the filling

3 tablespoons extra-virgin olive oil

3 red onions, finely sliced

1 garlic clove, finely sliced

1 teaspoon thyme leaves, finely chopped

500g (1lb 2oz) chestnut mushrooms, finely sliced

1kg (2lb 4oz) spinach leaves, with stems

3 eggs

250g (9oz) ricotta

100g (3½oz) parmesan, grated

sea salt and freshly ground black pepper

You will need a 24cm (10in) loose-bottomed tart tin.

Make the pastry. First, whisk the egg yolk with 3 tablespoons of cold water, so they are well combined. Tip the flour into a large bowl, and add the butter and salt. Run your hands under the cold tap for a minute to make sure they are really cold, then dry them and, using your fingertips, work the flour, butter and salt together until they are almost like breadcrumbs. Add the beaten yolk and water and mould and work that into the dough, bringing the dough together into a ball. Flatten the ball into a disc about 2cm (¾in) thick with the palm of your hand, then wrap it in cling film (plastic wrap) and leave it in the fridge to rest for 15 minutes.

Take the pastry out of the fridge and leave it for a couple of minutes to become a little more supple. Using a rolling pin, on a lightly floured work surface, gently roll the pastry into a disc large enough so that it will completely cover the tart tin.

Carefully roll the pastry disc on to the rolling pin and drape it over the tart tin. Leave it to sink a little into the hollow of the tin then, using your fingertips, push the pastry sides into the corner at the base and up the sides of the tin, without breaking the dough. If you feel the pastry is too warm, pop it back in the fridge for a minute or two, then start again, until you have neatly lined the tart tin with the pastry. Fold the pastry edges over the rim to give you an overhang and return the tart shell to the fridge for 15 minutes to chill.

Meanwhile, preheat the oven to 180°C/160°C fan/350°F/Gas 4.

Cut a disc of baking paper so that it will cover the base and sit up the sides of the tart case. Place this in the pastry case and fill it with baking beans. Blind bake the tart case in the oven for 20 minutes, then remove the paper and beans and bake the pastry case for 5 minutes more. Remove it from the oven again and brush it with the beaten whole egg, then return the shell to the oven for a final 5 minutes to cook the egg and seal the pastry. Remove the tart shell from the oven and leave to cool on a wire rack. Once cool, using a serrated knife, trim off the overhanging pastry to give the case a neat edge. Set the tart case aside while you make the filling. Leave the oven on.

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