Baking Course Session 4

Short Pastry: King Prawn & Leek Quiche

Ingredients Pastry

250g Ballybrado whole grade spelt flour
1 Egg
125g Margarine
1 tsp. salt
1 tsp. Baking powder 

Ingredients Filling:

2 cloves garlic crushed
3 leeks washed and cut into slices
½ tsp dried or fresh dill
2 tsp. freshly squeezed lemon juice
250g King prawns defrosted or fresh

Egg mix:

200g crème fraiche
3 organic eggs
Salt, pepper to taste

Method Pastry:

1. Combine all ingredients in a mixing bowl and mix with dough hooks and electric mixer until well combined.
2. Dust work surface with flour and roll out the pastry to ¼ to ½ cm in thickness.
3. Roll the pastry onto a rolling pin and un-roll into the well greased tart tin.
4. Cut off excess pastry around rim.
5. Line a 24cm-round, loose-bottom tart tin with the pastry.
   

Method Filling:

1. Sautee prepared garlic and leeks in a little butter. Add lemon juice, dill and prawns. Evenly fill into prepared pastry in tart tin.
2. Combine eggs, crème fraiche, salt and pepper and pour over the prawns and leeks.
3. Bake in a preheated oven at 180ºC fan, gas mark 4-5 bottom shelf for 40-45 minutes.
4. Remove tart from tart tin and serve hot with a fresh summer salad.

Variations:

Chicken & Mushroom Tart

Use the same pastry as above to prepare your tin.

Extra ingredients: 1 chicken breast precooked and diced, 2 leeks washed and sliced,

½ an onion peeled and sliced, 2 cloves of garlic crushed, salt and pepper to taste.

 Sautee all the above and evenly fill into the prepared pastry-lined tart tin.

Use the same egg mix as above and pour over the chicken, mushroom and leeks into the pastry in the tin. Bake in a preheated oven at 180º C fan, gas mark 4-5 on the bottom shelf for 40-50 minutes. Remove carefully from tin and serve hot.

Dough with spinach, chorizo and blue cheese

Smoked Salmon and Spinach Tart

Use the same pastry as above to prepare your tin.

Extra Ingredients: 250g smoked salmon, 400g frozen spinach defrosted and strained, 50g Cashel blue cheese crumbled into pieces.

Place all ingredients evenly onto the prepared pastry-lined tart tin. Use the same egg mix as above and pour over the prepared spinach and salmon filling. Bake in a preheated oven at 180ºC on the bottom shelf for 40-45 minutes. Carefully remove from tart tin and serve hot.