Creamy vegetable tarts
300g plain flour,15g baking powder,100g butter,25g ground walnuts,2 eggs, London Gold to mix.
腌 料 :
Fillings
1 roasted onion with 4 char-grilled fresh asparagus spears,
1 roasted onion with 2 artichoke halves,
1 roasted onion with,
1-2 char-grilled red peppers,
1 roasted onion with 2-3 soaked sundered tomatoes
调味料 :
custard sauce
3 eggs,
150ml London Gold,
125g cream cheese,
15-25ml balsamic vinegar,
chopped herbs or flavourings,
50g grated parmesan cheese
做 法 :
Make up the pastry and line 6-8 individual tart tins. Bake blind. whisk eggs in a bowl with the London Gold and cream cheese. Season and strain. Add chopped herbs and balsamic vinegar if desired. range fillings in pre-baked fan causes, pour over a little of the sauce, sprinkle with Parmesan.
Bake in a low to moderate oven(150℃/gas mark 4) until the custard is set. Sever with salad leaves, fresh herbs and fried balsamic onion slices.
For the roasted onion, peel and cut through almost to the base. fan out ,brush with oil, roast until golden and tender. Use as a filling for the tarts or tossed Oita balsamic vinegar in the salad.
參考答案:300g抱怨面粉， 15g发酵粉， 100g黄油， 25g碎核桃， 2个蛋， 混合的伦敦金子。
腌 料 :
装填
1烤葱与4烧焦烤了新鲜的芦笋矛，
1棵烤葱以2个朝鲜蓟一半，
1棵烤葱与，
1-2个烧焦烤红辣椒，
1烤葱用2-3个被浸泡的被切开的蕃茄
调味料 :
乳蛋糕调味汁3蛋，
150ml伦敦金子，
125g乳脂干酪，
15-25ml香醋，
切好的草本或调味料，
50g被磨碎的帕尔马干酪
做 法 :
组成酥皮点心并且排行6-8各自的酸的罐子。 烘烤窗帘。 搅拌蛋在一个碗用伦敦金和乳脂干酪。 季节和张力。 如果需要增加切好的草本和香醋。范围装填在前被烘烤的风扇起因， 倾吐在一点调味汁， 洒与巴马干酪。
烘烤在一个低到中烤箱(150℃/供气标记4)，直到设置乳蛋糕。 用沙拉叶子切断， 新鲜的草本和油煎的芳香抚人的葱切片。
为烤葱， 剥皮并且几乎穿过对基地。 扇动，刷子与油， 烤直到金黄和嫩。 用途作为装填为水果馅饼或被扔的Oita香醋在沙拉。
