Delicious UK - (01)January 2020

YOU’LLALSONEED...

• Largedeepfryingpanwitha lid
  (orusea pieceoffoil);25cm
  loose-bottomedtarttin;
  compostable baking paper

USEFULTOHAVE...

• Food processor

1 Forthepastry,pulsetheflour,

150gbutteranda pinchofsaltin

a foodprocessortotheconsistency

ofbreadcrumbs.Withthemotor

running,steadilyaddthewater,

stoppingassoonasthedough

comestogether(youmaynotneed

allthewater).Transferthedough

toa worksurface,kneadit a couple

oftimes,thenwrapandchillinthe

fridgeforatleast 30 minutes– see

MakeAhead.(Ifyoudon’thavea

foodprocessor,puttheflour,butter

andsaltina mixingbowlanduse

yourfingertipstorubtogether.

Graduallyaddthewater,mixing

witha tableknife,thenbringthe

pastrytogetherwith your hands,

wrapandchill.)

2 Putthefryingpanona medium

heat.Addthebutterfollowedbythe

pancetta,thenfry,stirringregularly,

untilthepancettaisbeginningto

crispandbrowna littlearound the

edges(4-5minutes).

3 Addtheleekstothepan,along

witha coupleoftablespoonsof

water,halfthethyme,thezest

ofthehalflemonandsomesalt

andpepper.Stirwell,thencover

witha lid/foilandcook,stirring

occasionally,for6-8minutesor

untiltheleeksarejustcooked.

Squeezeinthejuiceofthehalf

lemon,thenremovethepanfrom

theheatandleavetocool.

4 Heattheovento200°C/180°Cfan/

gas6.Rolloutthechilleddough

ona lightlydustedworksurface

intoa rough30cmcircle.Using

therollingpintoliftit,carefully

unrollthepastryintothetarttin,

workingit gentlyintotheedges

andleavinganyexcesspastry

hangingoverthesides.

5 Prickthebasealloverwitha fork,

thenlinewithbakingpaperandfill

with ceramic baking beans or

Leek,lemon,thyme,

pancettaandricottatart

SERVES6-8.HANDS-ONTIME 30 MIN,OVEN

TIME 1 HOUR, PLUS CHILLING AND COOLING

Theadditionoflemon

elevatesthispastrytartby

cuttingthroughtherichness,

accentuatingand

complementingtheflavour

andtexture.Thelemonslices

ontopadda realhitofbitter

lemonflavour,whichI really

like– althoughifyoufind

thetastetoostrongyou can

just set them aside.

MAKE

AHEAD

Makethepastry,linethe

tarttinandbakethepastry

caseuptoa dayahead.

Letit cool,thenkeepinanairtight

containeruntilreadytouse.

Leftovertartwillkeep,covered and

chilled, for up to 2 days.

FORTHESHORTCRUSTPASTRY

• 300gplain flour, plus extra
  todust


• 150gbutter,cubedandchilled


• About 90ml chilled water

FORTHEFILLING

• Knobofbutter


• 150gunsmokedBritish
  pancettalardons


• 3 leeks(about500g)washed,
  trimmedandsliced into
  2cmrounds


• ½smallbunchfresh
  thyme,leavesstripped and
  roughlychopped


• 1 lemon,halffinelysliced


• 2 mediumfree-rangeegg
  yolks,plus2 wholeeggs


• 200mldoublecream


• 150gfull-fat ricotta
  cheese

uncookedrice.Bakefor 20 minutes,

thenremovethebakingpaperand

beans/riceandbakefora further

5-10minutesuntilthebaseisdry

andlightlybrowned.Trimoffany

pastryoverhangingtheedges,then

setasidetocool(seeMakeAhead).

6 Whisktheeggs,yolks,cream

and100gofthericottaina large

jugandseasonwithsaltandpepper.

Arrangetheleekandpancettamix

overthebaseofthecooledtart

case,thenpourovertheeggand

ricottamixture,dotoverthe

remainingricotta,thenarrangethe

lemonslicesontop.Sprinklewith

theremainingthyme,thenbakefor

35 minutesoruntilthefillingisset

anda littleblisteredontop.Leave

tocoolforatleast 25 minutes

beforeserving(seeMakeAhead).

PERSERVING(FOR8)5 61kc al s ,

41.4gfat(23.9gsaturated),13.2g

protein,32.1gcarbs(2.6g sugars),

1gsalt,3.6gfibre

WINEEDITOR’SCHOICEFrance’s

easternAlsaceregionproduces

excellent,fairlyrichpinotgristhat

wouldbeterrificwiththistart.

USETHEMARMALADE

TO MAKE ...

Marmaladecheesecake

SERVES12.HANDS-ONTIME 30 MIN,

OVEN TIME 45-50 MIN

Mymarmaladerecipe,

withitshintofsweetfennel

andbitterdepth,workswell

inallsortsofdelightful

puddingssuchasthisbaked

yogurtcheesecake.It’srich,

yetlightenoughnottoweigh

youdown.Youcan,ofcourse,

useanygoodbittermarmalade

you have to hand.

MAKE

AHEAD

Leftovercheesecakewill

keepcoveredandchilled

for up to 3 days.

• Butterforgreasing


• 4 mediumfree-range eggs,
  separated


• 100ggoldencastersugar, plus
  extra to sprinkle

36 deliciousmagazine.co.uk