Versatile savoury tart

Recipe from: 6/10/1999 12:00:00 AM
Ingredients 18
Servings 0
Time

Ingredients

  • PASTRY
  • 500
    ml
    cake flour
  • 2
    ml
    baking powder
  • 1
    ml
    salt
  • 125
    g
    cold butter or margarine, cubed
  • 1
    extra-large egg, beaten
  • 65
    ml
    ice water
  • WHITE SAUCE
  • Ingredients
  • 500
    ml
    hot milk
  • 1
    small onion, cut in quarters
  • 1
    bay leaf
  • 5
    black peppercorns
  • 1
    sprig of fresh parsley
  • 65
    ml
    butter
  • 65
    ml
    cake flour
  • 2
    ml
    mustard powder
  • salt and freshly ground black pepper
 

Method

 
Mix the cake flour, baking powder and salt together and put into a food processor. Process until the butter is well mixed. Add the egg and sufficient ice water to make a firm dough which is easy to handle. Remove from the processor when the dough begins to sick to the blades and allow to rest for 20 minutes. Roll out and use to line aluminium tart dishes. The dough should be sufficient for one large rectangular dish or two 22 cm round aluminium dishes. WHITE SAUCE Heat the milk with the onion, bay leaf, peppercorns and parsley to boiling point. Remove from the stove and allow to cool. Pour through a sieve and reserve the milk. Melt the butter, stir in the cake flour and allow to simmer for 1 minute. Remove from the stove and add the flavoured milk gradually. (Use a wire whisk to avoid lumps.) Heat until thickened, stirring constantly. Remove from the stove and dot with butter to stop a skin forming. Use as needed. Makes 500 ml white sauce.
 

Read more on: bake  |  dairy
 

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