DAVIDSTOW CHEDDAR, CRAB AND ASPARAGUS TART
This is another cracking dish for an al fresco lunch or a light supper and would be delicious paired with a crisp sparkling wine.
DAVIDSTOW CHEDDAR & THYME PASTRY
Serves six
INGREDIENTS
240g plain flour
150g unsalted butter, cold and cubed
90g Davidstow mature cheddar, finely grated
1 large egg
1 tsp cold water
1 tsp fresh thyme leaves
½ tsp fine salt
METHOD
1 Combine flour, salt, and thyme in a large bowl.
2 Add the cold, cubed butter and rub in with your fingertips until the mixture resembles coarse breadcrumbs.
3 Stir in the finely grated cheddar until evenly distributed.
4 Lightly beat the egg with the water and add to the dry ingredients.
5 Mix with a butter knife until the dough begins to clump, then bring together gently by hand into a smooth disc (do not overwork).
6 Wrap the pastry in cling film and chill in the fridge for at least 45 minutes before rolling out.
7 divide the pastry into six and roll out to line your individual 10cm tart cases, chill before baking
8 Blind bake the pastry cases at 170 °c for 8-10 minutes, remove the baking beans and bake for a further 3-4 minutes until crisp and golden.
SHALLOT REDUCTION
INGREDIENTS
50g diced shallot
50g white wine
50g white wine vinegar
METHOD
Place all the ingredients in a small pan and reduce to a syrup.
CLASSIC HOLLANDAISE SAUCE
INGREDIENTS
125g egg yolks (approx. 7-8 large yolks)
250g unsalted butter
30g shallot reduction
20ml lemon juice
10ml white wine
4g fine salt
6 grinds of black pepper
METHOD
1 Place the butter in a small saucepan and melt over a low heat. Once melted, keep it warm but do not let it brown.
2 In a heatproof bowl, whisk together the egg yolks, shallot reduction, and white wine until combined.
3 Set the bowl over a pan of gently simmering water (the base of the bowl must not touch the water).
3 Whisk the egg mixture continuously until it becomes thick, pale, and reaches a ribbon consistency.
4 Remove the bowl from the heat. Begin adding the warm melted butter in a very slow, steady stream, whisking vigorously and constantly to emulsify. Leave the butter solids in the pan.
5 Once all the butter is incorporated and the sauce is thick and glossy, whisk in the lemon juice, salt, and black pepper.
6 Serve immediately or keep in a warm (not hot) thermos flask for up to 2 hours.
ASPARAGUS SALAD
4 spears of asparagus, peeled into ribbons
15ml olive oil
10ml lemon juice
lemon zest
Sea salt and black pepper
TO ASSEMBLE
12 spears of asparagus, blanched
150g white crab meat
12 wild garlic leaves, stalks removed finely sliced
40g Davidstow cheddar
30g unsalted butter
1 Remove the bottoms of the asparagus and finely dice
2 In a small pan melt the butter, add the asparagus and then the wild garlic, sautee gently for 2-3 minute.
3 Fold in the crab and season
4 Divide between the tart cases
5 Top with the hollandaise
6 Grate over the cheese
7 Place under a hot grill until golden and bubbling, 1-2 minutes
8 Mix the raw peeled asparagus with the oil and lemo juice, grate over the zest and season
9 Top each tart with a small amount of the asparagus salad.
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