山羊起司番茄撻 Goat’s cheese & sun-dried tomato tart

山羊起司番茄撻

分量 Serve: 1

材料300克 油酥鬆餅麵糰200毫升 高脂肪濃奶油4 農場雞蛋黃

200克 車打起司 或 瑞士格魯耶起司(搓碎)

海鹽

現磨黑胡椒

200克 曬乾番茄

1餅 細山羊起司

1小捆 韭黄(切成兩半)

INGREDIENTS300gshortcrustpastry200 ml double cream4 free-range egg yolks

200 g Cheddar or Gruyere cheese, grated

sea salt

freshly ground black pepper

200 g sun-dried tomatoes, blitzed into a paste

1 small soft goat’s cheese log

1 small bunch chives, trimmed and cut in half

做法 METHOD

  1. 預熱焗爐至攝氏180度或華氏350度。

Preheat your oven to 180ºC/350ºF/gas 4.

  1. 拿出你的麵糰,放在乾淨的檯面上,用棍子壓平至一個英鎊硬幣那麼厚。小心地將麵糰放到直徑大約8英寸的撻模上,然後放進雪櫃冷藏最少半小時。

On a clean floured work surface, roll out your pastry until it is the thickness of a pound coin. Carefully line an 8-inch tart shell with the pastry and place in the fridge to chill for at least half an hour.

  1. 從雪櫃取出冷藏好的撻皮,鋪上一層烘焙用的牛油紙或保鮮紙,在紙上放滿白米或焗豆(這是為了不讓撻皮脹起),放進焗爐焗8﹣10分鐘。

Line the tart with baking paper or cling film, fill with rice or baking beans and ‘bake blind’ for 8–10 minutes.

  1. 製作奶黃醬:混合並攪拌奶油和蛋黃,加入已磨碎的起司,加入鹽(視乎你的起司本身有多鹹)和胡椒粉調味。待用。

Make a custard by whisking together the cream and egg yolks and then adding the grated cheese, reserving a handful for later. Season with a little salt and pepper, depending on the saltiness of the cheese.

  1. 移除撻上的白米或焗豆和撕走烘焙紙後,把撻放回焗爐多烤10分鐘至全熟。完成後取出,閒置待涼。

Spoon out the rice or baking beans from the tart shell and lift out the paper. Pop the pastry case back in the oven for 10 minutes until just cooked. Remove and leave to cool slightly.

  1. 用攪拌器快速攪拌乾番茄,塗抹在撻皮上,再倒入一層奶黃醬。

Whiz the sun-dried tomatoes in a food processor, spread over the bottom of the tart shell and pour the custard mixture on top.

  1. 山羊起司切成塊狀,隨意放在撻上。撒點韭黃和車打起司,然後放進焗爐焗10分鐘。完成後取出,可隨時食用。

Break the goat’s cheese into chunks and distribute around the tart. Sprinkle the chives and the rest of the Cheddar over the top and bake for 10 minutes. Remove and leave to cool slightly before serving.

入廚小提示:假如你不喜歡山羊起司,你可多磨點車打起司撒在撻上。這華麗素食食譜絕對適合用作夏日野餐菜單!

Tip: Grate more Cheddar over the tart if you don’t like goat’s cheese. This luxury veggie dish is perfect for a summer picnic.

食譜提供 RECEIPE & PHOTO CREDIT:

http://www.jamieoliver.com

Special Thanks to Yoyo Lai for the Chinese Translation

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