Wednesday, October 21, 2009

Leek tart and Autumn salad

We've made this leek tart, from Chez Panisse Vegetables, before, but I don't think I've posted the recipe here. Make a galette dough with 2 cups white flour, 1 tsp sugar, 1/4 tsp salt, 6 oz room-temperature butter, and 1/3 cup cold water. (Combine dry ingredients, then cut in half the butter, then add the rest of the butter in small pieces and add the water; at best, let everything relax at least an hour, or in the fridge all day, or frozen for as long as you want.) Sauté the whites of three leeks in olive oil with some salt and fresh thyme. Roll out the dough, transfer to a cookie sheet, top with the leeks, and fold over the edges. Brush the crust with an egg wash, and bake 400 degrees F for 45 minutes.

The second dish tonight was a luxurious salad. In the bottom of a large salad bowl, crush three small cloves garlic, and combine with salt, plenty of olive oil, and a splash of sherry vinegar. Then assemble the salad out of:
  • One bulb fennel, washed and shaved (the trick is to cut off the stems and then use a vegetable peeler, holding the base of the bulb and shaving from the top down).
  • Four heads baby gem lettuce, carefully washed and dried.
  • 1/2 pound green beans, tips removed and cut into 1-inch pieces; boil a few minutes, then plunge into ice water a few minutes before drying.
  • Four small asian pears, cut into thin slices.
  • 1/4 pound shelled walnuts.
  • 2 oz shaved romano (or parmesan; use the vegetable peeler).
  • Croutons, made by chopping old bread into small cubes, tossing with oil, salt, and dried basil, and baking 10-30 minutes.

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