-==== REZKONV-Recipe – RezkonvSuite v1.1
Title: Mashed carrot tart with a kohlrabi, pine nut and cori …
Categories: Serves 6
Yield: 1 Recipe
Butter, for greasing
Flour. for dusting
350 grams , 12 oz
225 grams Shortcrust pastry, if making one large tart, 8oz
======================= FOR THE TART FILLING =======================
Large knob of butter
225 grams Carrots peeled and cut into small rough dice, 8
150 ml Whipping cream, 1/4 pint
1 Egg yolk
Salt and pepper
========================= FOR THE KOHLRABI =========================
5 tablesp. Olive oll
1 Medium-large kohlrabi peeled and cut into 5 mm,
— 1/4 inch, dice
100 ml Vegetable stock or instant stock or water,
— 3 1/2 fl. oz
1 Heaped tablespoon pine nuts, chopped into halves
2 Oranges, the juice, optional
1 tablesp. White wine vinegar
1 teasp. Dijon mustard, optional
Generous pinch of sugar
1 Shallot finely chopped and rinsed under cold
1-2 tablesp. Crème fraîche or soured cream, optional
1 Heaped tablespoon picked and torn coriander
============================== SOURCE ==============================
|<*||Gary Rhodes Cookery Year: Autumn Into Winter *
— Edited *RK* 02/09/2006 by
— Ulrike Westphal
Method Butter and flour 6 x 7.5 – 9cm tartlet cases or a 20 cm, 8 in,
case if making one large tart. Roll the pastry thinly on a lightly
floured surface and divide it into six pieces, lining each tartlet
case and leaving any excess hanging over the edge. Cover the base of
each tartlet with a disc of parchment paper and fill with baking
beans or rice. Chill for 30 minutes. Preheat the oven to 200 °C/400
Bake the pastry cases in the preheated oven for 20 minutes. Remove
the paper and beans and return the cases to the oven for a further 5-
6 minutes to help set the base of the pastry. Remove the tarts from
the oven and allow to cool, then trim away the excess pastry. Reduce
the oven temperature to 160 °C/325 °F/Gas 3.
Melt the knob of butter in a small saucepan and add the chopped
carrots. Cover with a lid and cook on a low heat until the carrots
have softened. To help this along, a tablespoon or two of water can
also be added to create steam. Once softened. pulp the carrots with
a potato masher, leaving some lumpy, pieces for texture. For the
smoothest, of finishes. puree in a food processor.
Bring the cream to a simmer and pour over the puree, mixing in well.
‚Whisk in the egg and egg yolk, and season with salt and pepper.
Spoon the mixture between the tartlet cases. sit them on a baking
tray and bake in the oven for 15-20 minutes one large tart will need
30-35 minutes. until just set. Remove from the oven and allow to
relax for 5-10 minutes before serving.
While the flans are in the oven, cook the kohlrabi. Heat 3
tablespoons of the oil in a saucepan and add the diced kohlrabi,
cooking on a medium heat for 5-6 minutes. Add the stock and bring to
a gentle simmer. After 5 minutes. increase the heat and allow the
stock to boil and reduce by half.
Heat the remaining olive oil in a frying pan and roast the pine nuts
to a golden brown.. seasoning with salt and pepper. Strain the pine
nuts in a sieve, collecting the oil in a bowl below. The kohlrabi
can also be strained in the sieve. the oil and juices mixing below.
Boil the orange juice, if using. until reduced by three-quarters.
Whisk the orange juice, vinegar, mustard, if using. sugar and
shallot into the reserved oil and juices. This can be whisked into
the creme fraîche or soured cream, if rising, or just use the chosen
cream to drizzle over the kohlrabi once presented on the plates.
Place the carrot tarts on to plates. Add the kohlrabi and pine nuts
to the dressing, along with the torn coriander leaves. Spoon the
dressing around the warm tarts and serve.
If the carrot and cream mixture is very loose, two whole eggs will
be needed, omitting the egg yolk.
Mashed is exactly how the carrot will be before meeting up with the
remaining tart ingredients. Using individual tartlet cases is my
first choice, each presented as a starter surrounded by the dressing.
Kohlrabi are the trendy-looking round vegetables, sprouting antennas.
Once trimmed and peeled, they impersonate the turnip very, well. but
only in looks. The kohlrabi is more delicate, offering a slightly
sweet finish, big enough to take on the pine nut, coriander and
: O-Title : Mashed carrot tart with a kohlrabi, pine nut and
: > coriander dressing
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