Cottage cheese and oyster quiche

Recipe from: 6/8/1995 12:00:00 AM
Ingredients 18
Servings 0
Time

Ingredients

  • CRUST
  • 1
    roll frozen puff pastry, defrosted
  • whisked egg yolk
  • coarse salt
  • FILLING
  • 250
    g
    crumbly cottage cheese (savoury)
  • 250
    g
    smooth cottage cheese
  • 150
    ml
    cream, stiffly whipped
  • 3
    gherkins, coarsely chopped
  • 5
    ml
    crushed garlic
  • 30
    ml
    finely chopped parsley
  • 5
    ml
    wholegrain mustard
  • 105
    g
    smoked oysters
  • 15
    ml
    brandy (optional)
  • 7
    ml
    gelatine, dissolved in
  • 30
    ml
    hot water
  • salt and black pepper to taste
  • sprigs fresh herbs for decoration
 

Method

 
Preheat the oven to 200 ºC (400 ºF). Spray a baking sheet with non-stick spray. Roll the puff pastry into a 29 x 39 cm rectangle. Trim the edges. Mark a 5 cm edge all the way around and brush it with egg yolk. Fold the edge so it rests on the marked line. Press down lightly and cut open the folded edge. Lightly prick the inside rectangle with a fork and brush the entire pastry rectangle with egg yolk. Cut out shapes such as fish from the leftover dough, brush with egg yolk, sprinkle with coarse salt and place on a baking sheet. Bake the rectangle and fish shapes for about 10-15 minutes or until the crust is golden brown and done. Fold the inside rectangle back lightly to form a puffed up edge all the way round. Cool completely. Mix all the ingredients for the filling and chill till firm. Spoon into the crust and decorate with pastry fish and sprigs of fresh herbs. Makes a medium-sized tart.
 

Read more on: fish/seafood  |  bake
 

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