Summary
| Yield | |
|---|---|
| Source | Colm Wyse, Senior Chef at Beaufield Mews, Dublin |
| Prep time | 5 minutes |
| Cooking time | |
| Total time | 5 minutes |
Description
A classic recipe from Dublins oldest restaurant - The Beaufield Mews.
Ingredients
170 grams
plain flour 55 grams
Butter (very cold and cubed) 30 grams
vegetable suet 3 tablespoons
ice water 2
courgette 1
leek 3
Egg Yolks 100 grams
St Tola Soft Goat Cheese 150 milliliters
Double Cream 1
thyme 1
oregano 3
garlic (cloves)Notes
Serve with a quinoa, roast vegetable and aduki bean salad for a healthy and delicious meal.
Instructions
- To make pastry, place flour & salt in mixing bowl. Add suet and butter and incorporate until breadcrumb consistency. Add iced water and mix until pastry becomes smooth. Refrigerate for 30 minutes. Roll & line 8” tart case. Bake blind for 10 minutes, remove beans and bake at 170 degrees for a further 5 mintues
- To make the filling, half the garlic cloves and place in a saucepan with cream & herbs and heat gently. Slice the courgettes and leeks as thin as possible and crumb the St Tola goat’s cheese. When the cream has come up to the boil, add to the whisked egg yolks. Place the courgettes, leeks & cheese in the pastry case. Add cream mix and place in the oven at 170 degrees for 10-15 minutes.
- Serve with quinoa, roast vegetable and Aduki bean salad