Saturday, June 13, 2009
Pea Shoots and Pepper Tarts
A two crust pie recipe serves as the base. I blind baked mine for about twenty minutes at 400 degrees F. and then another ten minutes at 450 once the toppings went on.
I had about 1/4 pound of pea shoots/leaves, a handful of fresh sage, another handful of watercress, and half a red pepper. I grated 1 cup of Pepato cheese and tossed that in as well. Really, just cook the greens for a couple minutes in a bit of oil until they wilt-that happens rather quickly. Same for the peppers.
My pie crust recipe:
1/4 cup cold unsalted butter cut in small pieces
1 cup solid vegetable shortening
3 cups all purpose flour
1 teaspoon salt
1/3 cup very cold water
1 tablespoon vinegar
Combine the flour and salt in a bowl. Cut in the shortening and butter. Mix the water, egg and vinegar together-but add it slowly to the flour mixture-you may not need it all.
When dough comes together, handle very lightly. Let stand a few minutes before rolling out. This will make enough dough for two tarts.
Roll out the dough and transfer to an ungreased baking sheet. Prick all over with a fork and blind bake. Proceed as above.