House & Home

RECIPES

AS SHOWN ON PAGES 92 TO 98

104 H&H SEPTEMBER 2016

All-purpose flour for rolling

2 cups ricotta

¼ cup butter room temperature

¾ cup sour cream

¼ cup cream

2 eggs

8 large basil leaves torn

1½ cups crumbled goat cheese

2 cups cherry tomatoes

2 tbsp olive oil

Salt and freshly ground pepper

Basil Salad

2 cups packed basil leaves

2 tbsp toasted pine nuts

1 tbsp finely grated Parmesan

½ tsp grated garlic

1½ tsp olive oil

½ tsp red wine vinegar

Salt and freshly ground pepper

MAKE AND CHILL DOUGH

1. Make Perfect Pastry (recipe above).

ROLL OUT CRUST

1. On floured surface roll out pastry into
   14"-square or circle depending on shape of
   tart pan. Roll pastry onto rolling pin and lift
   into pan. Gently press into sides fitting
   dough to pan. Use scraps to fill in any holes.
   Trim edges. Refrigerate at least 30 minutes.

PREPARE FILLING AND BAKE

1. Arrange rack in lower third of oven.
   Preheat oven to 400°F.


2. Mix ricotta with butter sour cream
   cream and eggs in food processor until
   smooth. Scrape into large mixing bowl.
   Season with salt and pepper.


3. Stir in torn basil and 1 cup crumbled goat
   cheese. Scrape into prepared tart shell.


4. Top with remaining crumbled goat
   cheese. Bake for 20 minutes.

SEASON AND ADD TOMATOES

1. Toss tomatoes in olive oil. Season with
   salt and pepper. Add tomatoes to tart.


2. Reduce heat to 350°F and bake for 35 to
   40 more minutes or until centre of tart is set
   and pastry is golden.


3. Let rest 1 hour before slicing.

MAKE BASIL SALAD AND SERVE PIE

1. Toss basil with pine nuts Parmesan
   garlic oil and vinegar. Season with salt and
   pepper. Slice tart and top with basil salad.

Swiss Chard and Roasted

Vegetable Galette

SERVES 6 TO 8

PREP TIME: 30 minutes

TOTAL TIME: 2½ hours including resting

and chilling time

1 batch chilled Perfect Pastry (above)

All-purpose flour for rolling

1 lb. peeled parsnips

1 lb. peeled butternut squash cut into

1½" p i e c e s

2 tbsp olive oil

Salt and freshly ground pepper

1 large bunch Swiss chard washed

2 tbsp butter

½ cup chopped onion

1 tbsp chopped garlic

1 cup cream

Pinch of nutmeg

¾ cup finely grated Parmesan

1 egg white whisked with 1 tbsp water

for egg wash

MAKE AND CHILL DOUGH

1. Make Perfect Pastry (recipe above).

ROAST VEGETABLES

1. Preheat oven to 425°F.


2. Slice parsnips in half lengthwise. If
   parsnips are large slice again into quarters.
   Spread on baking sheet with squash pieces.
   Drizzle with olive oil and rub oil on
   vegetables to coat. Season with salt and
   pepper. Bake turning once 20 to 25
   minutes or until edges are slightly golden
   and vegetables are crisp-tender. Reserve.

MAKE FILLING

1. Trim ½" off bottom of chard stems and
   discard. Cut stems from leaves and reserve
   separately. Slice chard stems into ¼"
   thickness. Roughly tear leaves.


2. Melt butter in large pan over medium
   heat. Add onion and chard stems. Cook 6
   minutes or until tender. Add garlic and cook

1 minute. Add cream and nutmeg and

bring to boil. Reduce heat and simmer until

cream is very thick about 5 minutes.

3. Add chard leaves to pan and turn in
   cream sauce just until chard begins to wilt
   about 1 minute. Remove pan from heat and
   let mixture cool to room temperature. Stir
   in Parmesan and roasted vegetables.
   Season with salt and pepper.

ASSEMBLE AND BAKE PIE

1. Preheat oven to 425°F.


2. On floured surface using floured rolling
   pin roll out pastry into 12"-diam. circle. Slip
   two pieces of parchment side by side
   under dough and roll out on parchment
   until circle is 15" diam. Trim edges if
   needed. Dough doesn’t need to be perfect.


3. Scoop vegetable mixture into centre of
   dough and spread to within 3" of sides.


4. Fold up edges gently squeezing fold
   together to hold in place leaving centre of
   galette exposed to make galette
   approximately 12" in diameter.


5. Nudge galette onto one piece of
   parchment then slide onto baking sheet.
   Brush pastry with egg wash.


6. Bake 40 minutes or until pastry is dark
   gold and cooked through. Let rest 20
   minutes before slicing.

Butter Chicken Hand Pies with

Cilantro Yogurt Sauce

MAKES 6 HAND PIES

PREP TIME: 45 minutes

TOTAL TIME: 2½ hours including resting

and chilling time

1 batch chilled Perfect Pastry (above)

All-purpose flour for rolling

2 tbsp vegetable oil

1 cup sliced onions

2 tsp finely chopped garlic

2 tsp finely chopped ginger

2 tsp ground coriander

2 tsp garam masala