Cottage cheese and oyster quiche

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By Food24 November 03 2009
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Ingredients (16)

1.00 puff pastry — roll, frozen and defrosted
eggs — yolks only, whisked
sea salt
250.00 g cottage cheese — chunky
250.00 g cottage cheese — smooth
150.00 ml cream — fresh, whipped to stiff peaks
3.00 gherkins — chopped
5.00 ml garlic — cloves, crushed
30.00 ml fresh parsley — chopped
5.00 ml wholegrain mustard
105.00 g oysters — smoked
15.00 ml brandy — optional
7.00 ml Sheridans gelatine — dissolved in boiling water
30.00 ml water — hot
salt and freshly ground black pepper — to taste
fresh herbs — for serving
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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.

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