"Simplicity is the ultimate sophistication" LdV

Thursday, 15 December 2016

GARLIC BUTTER TARTE SOLEIL!

GARLIC BUTTER TARTE SOLEIL!


Oh la la! I adore this tarte soleil. You can make it salted, sweet, with tomatoes, Ricotta, chocolate, caramel, what else ? Let your imagination run wild. I did it the classic way because it was the first time but I can guarantee you that the combination are endless... It goes very fast among your guests as it is quite playful to tear and eat so I advise you to double or triple the proportions!



Wine pairing : Lavilledieu (Red) from the South West.




GARLIC BUTTER TARTE SOLEIL! 
A quick glance in your kitchen…
In your fridge
Puff pastry
Philadelphia cheese
Butter
Parsley
Egg

In your cupboard
Garlic


GARLIC BUTTER TARTE SOLEIL!
Serves 6

2 round puff pastries
50g 1,7 oz of Philadelphia cheese
50g 1,7 oz of soft butter
2 chopped garlic cloves
80gr 2,82 oz of finely chopped parsley
1 egg yolk beaten

Preheat your oven to 180°.
Place 1 puff pastry on a baking sheet.
In a bowl, combine the parsley, garlic, butter and cheese.
Garnish the puff pastry with the preparation leaving a 2cm border.
Put the second puff pastry on the first one and weld the two by pressing on the edge.
Place a glass in the centre of the pastry and cut about 24 strips from the centre outwards.
Remove the glass and twists gently several times each strip (careful that it does not tear…).
Brush the pie with the egg yolk.
Bake for 30 minutes.


Tarte soleil

Pour 6 personnes

2  pâtes feuilletées rondes
2 gousses d’ail écrasées
80gr de persil finement coupé
50 g de beurre mou
50 g de Philadelphia
1 jaune d’œuf battu


Préchauffez votre four à 180°.
Placez un disque de pâte feuilletée sur du papier sulfurisé.
Dans un bol, mixez l’ail, le persil, le fromage et le beurre.
Etalez uniformément la garniture en laissant environ deux centimètres de bordure.
Couvrez avec la seconde pâte feuilletée et soudez-les en appuyant bien sur la bordure.
Posez un verre au centre de la pâte et coupez environ 24 bandes en partant du centre (attention à ne pas la déchirer…).
Retirez le verre puis torsadez doucement chaque bande de pâte.
Badigeonnez la surface de la tarte avec le jaune d’œuf.
Enfournez pour 30 minutes.

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