Spring and Summer are the times of the year that I enjoy most to bake quiches and savoury tarts, not just because they are easy to prepare, but also because with a quiche and a little salad, you have a very complete and delicious meal in almost no time at all.
This quiche is a delicious combination of ingredients and as soon as the chives are in bloom, you really want to make this fabulous tart, just to use them and show off their beautiful flowers.
ingredients (serves 4 to 6):
for the pastry:
260g plain flour, plus extra for rolling
60ml olive oil
1 tsp fine sea salt
1 tbsp sesame seeds, toasted
1 tbsp poppy seeds
1 large egg, organic preferably
60ml cold water
1 tsp fine sea salt
1 tbsp sesame seeds, toasted
1 tbsp poppy seeds
1 large egg, organic preferably
60ml cold water
method:
In a bowl, combine the flour, salt and seeds. Add the olive oil, egg and water and mix them with a fork.
Turn the dough out onto a lightly floured surface and knead lightly until it comes together into a ball.
Grease a 28 to 30cm quiche tin with olive oil.
Dust the dough with flour and roll out into a round large enough to fit the tart pan.
Transfer the dough to the prepared tin and line it neatly and prick the dough all over with a fork.
Place the tin in the fridge for 30 minutes or up to 1 day.
Turn the dough out onto a lightly floured surface and knead lightly until it comes together into a ball.
Grease a 28 to 30cm quiche tin with olive oil.
Dust the dough with flour and roll out into a round large enough to fit the tart pan.
Transfer the dough to the prepared tin and line it neatly and prick the dough all over with a fork.
Place the tin in the fridge for 30 minutes or up to 1 day.
for the filling:
1kg brown mushrooms or a mix of varieties
1 medium onion, finely sliced
fine sea salt
freshly ground pepper
olive oil, for cooking
3 large eggs, preferably organic
80ml double cream
120ml milk (not skim)
1 tbsp Dijon mustard
2 tsp paprika
1/2 cup chives, finely chopped
1 medium onion, finely sliced
fine sea salt
freshly ground pepper
olive oil, for cooking
3 large eggs, preferably organic
80ml double cream
120ml milk (not skim)
1 tbsp Dijon mustard
2 tsp paprika
1/2 cup chives, finely chopped
method:
Trim the mushrooms and cut into quarters or bite size chunks.
Heat a drizzle of olive oil in a large frying pan over a medium heat.
Add the onion and 1/4 tsp of salt and cook, stirring often, until softened.
Add the mushrooms and 1/2 tsp of salt and cook, stirring from time to time, until the mushrooms release their water, about 5 minutes.
Increase the heat and simmer for a few more minutes, just enough for the excess liquid to evaporate.
Preheat the oven to 160ºC.
Remove the tart tin from the fridge and bake for 20 minutes.
Meanwhile, in a medium bowl, combine the eggs, cream, milk, mustard, paprika, 1/2 tsp salt and some black pepper.
Remove the tin from the oven, and increase the temperature to 175ºC.
Spread the mushroom mixture over the tart crust, sprinkle with the chives and pour in the egg mixture.
Bake for around 45 minutes or until set and lightly golden.
Heat a drizzle of olive oil in a large frying pan over a medium heat.
Add the onion and 1/4 tsp of salt and cook, stirring often, until softened.
Add the mushrooms and 1/2 tsp of salt and cook, stirring from time to time, until the mushrooms release their water, about 5 minutes.
Increase the heat and simmer for a few more minutes, just enough for the excess liquid to evaporate.
Preheat the oven to 160ºC.
Remove the tart tin from the fridge and bake for 20 minutes.
Meanwhile, in a medium bowl, combine the eggs, cream, milk, mustard, paprika, 1/2 tsp salt and some black pepper.
Remove the tin from the oven, and increase the temperature to 175ºC.
Spread the mushroom mixture over the tart crust, sprinkle with the chives and pour in the egg mixture.
Bake for around 45 minutes or until set and lightly golden.
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Quando chega a esta altura do ano, adoro fazer tartes e quiches salgadas, pois são refeições práticas e que, acompanhadas por uma salada, satisfazem plenamente.
Esta tarte foi feita numa altura em que o cebolinho do jardim estava florido e quase que dá pena deixar as flores caírem ou secarem e não as utilizar, de tão lindas que são.
ingredientes (para 4 a 6 pessoas):
para a massa:
260g farinha de trigo branca + extra para a bancada
60ml azeite
1 colher chá de sal fino
1 colher sopa de sementes de sésamo, tostadas
1 colher sopa de sementes de papoila
1 ovo grande, de preferência biológico
60ml água fria
preparação:
Numa taça, combinar a farinha, as sementes e os al. Adicionar o azeite, o ovo e a água e misturar tudo muito bem com um garfo.
Deitar a massa sobre uma superfície enfarinhada e amassar ligeiramente, formando uma bola.
Untar com azeite uma forma com cerca de 28 a 30cm de diâmetro.
Polvilhar a bancada com farinha e estender a massa, por forma a obter o tamanho ideal para forrar a forma.
Forrar a forma com a massa e picar a base da massa com um garfo.
Colocar a forma no frigorífico e refrigerar por, no mínimo, 30 minutos.
para o recheio:
1kg cogumelos castanhos, ou uma mistura de diferentes variedades
1 cebola média, fatiada muito finamente
sal fino e pimenta preta moída na altura
um fio de azeite
3 ovos grandes, de preferência biológicos
80ml natas para culinária
120ml leite (não usar leite magro)
1 colher sopa de mostarda de Dijon
2 colheres chá de paprica
1/2 chávena de cebolinho, picado finamente, incluindo as flores
preparação:
Arranjar os cogumelos e cortá-los em quartos, ou pedaços grandinhos.
Numa frigideira grande, sobre lume médio, aquecer um fio de azeite.
Adicionar a cebola e 1/4 colher chá de sal e cozinhar, mexendo com frequência, até a cebola estar macia.
Adicionar os cogumelos e 1/2 colher chá de sal e cozinhar, mexendo de vez em quando, até os cogumelos começarem a libertar água, o que poderá demorar cerca de 5 minutos.
Aumentar o lume e cozinhar por mais uns minutos, por fora a que o líquido evapore rapidamente.
Aquecer o forno a 160ºC.
Retirar a base da tarte do frigorífico e levá-la ao forno por cerca de 20 minutos.
Numa taça, misturar os ovos, as natas, o leite, a mostarda, a paprica, 1/2 colher chá de sal e pimenta preta moída.
Retirar a base da tarte do forno e aumentar a temperatura para os 175ºC.
Cobrir a base da tarte com os cogumelos, polvilhar com o cebolinho picado e regar com a mistura dos ovos.
Levar ao forno por 45 minutos, ou até o recheio estar cozido e douradinho.
Recipe / Receita:
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