Cipollini And Bleu De Gex Tart Recipes

CIPOLLINI AND BLEU DE GEX TART

Steps:

• Prepare the onions.
• Preheat the oven to 350°F (175C°). In a small bowl, toss together the onions, olive oil, rosemary, sage, thyme, and salt and pepper. Spread the mixture in a single layer on a baking sheet. Roast until the onions are soft and begin to color but still hold their shape, about 45 minutes. Remove the pan to a rack.
• Make the pastry.
• Place the flour and salt in the bowl of a food processor and pulse to combine. Add the butter and pulse until the mixture resembles coarse cornmeal, about 13 to 15 one-second pulses. With the machine running, add the ice water and process just until the dough starts to come together. Don't over-mix. Transfer the dough to a lightly floured work surface and form into a disc with your hands. Roll out the dough into a 13-inch circle, then ease it into a 10-inch tart pan, fitting it snugly against the sides and bottom, and trim the excess. Prick the bottom of the tart with a fork and refrigerate for 30 minutes.
• Make the filling.
• Whisk the ricotta, egg yolk, and olive oil in a small bowl until smooth. Stir in the crème fraîche and season with salt and pepper. Set aside.
• Make the royale.
• Whisk the egg, flour, and salt in a small bowl. Heat the cream and milk in a small saucepan until hot but not boiling, then slowly add it to the egg-flour mixture, whisking until smooth. Stir in the crème fraîche. Set aside.
• Bake the tart.
• Raise the oven temperature to 375°F (190°C). Place the rack on the bottom third of the oven. Spread the filling evenly in the tart shell. Scatter 3/4 of the onions in the tart shell and drizzle with the royale. Arrange the slices of cheese on top. Dot with the remaining onions.
• Bake the tart for 30 minutes, rotating 180 degrees after 15 minutes. Cover with aluminum foil and bake for 15 more minutes. For a deep golden brown crust, increase the heat to 400 degrees, leave the tart covered and bake for 10 to 15 more minutes. Cool on a rack. Serve warm.

PICCALILLI

Steps:

• Dissolve the salt in the water, and add the cucumber, onions and cauliflower. Cover and leave for 24 hours. Drain the vegetables.
• In a large pan, blend the sugar, mustard and ginger with 5 cups of vinegar. Stir in salt and vegetable mixture, bring to the boil, and simmer for 20 minutes.
• Blend the flour and turmeric with the remaining 1 cup of vinegar and stir into the cooked vegetables. Bring to the boil and cook for 1 to 2 minutes. Pour into sterilized canning jars.
• In a large stock pot, pour water half way to top with boiling water. Using a holder, carefully lower jars into pot. Leave a 2-inch space between jars. Add more boiling water to cover them, about 2 inches above the tops. Bring to a boil and cover, processing for 15 minutes. Remove jars from pot. Put jars on a wood or cloth surface, several inches apart and allow to cool. Jars will be sealed.