Make the tart shell:在一个大碗中混合面粉和盐。用糕点搅拌器切成黄油,直到混合物类似于粗糙的新鲜面包屑。在一个小盘子里,用2汤匙轻轻击败蛋黄。冷水。将其在面粉混合物上淋上,然后用叉子搅拌,直到鸡蛋均匀分布为止。使用叉子,搅拌2至4吨。冷水,1汤匙。一次,直到面团开始聚集。如果您在手指之间按一些面团,则应将其固定在一起。将面团倒在柜台上。 Gently press and gather the dough together, shaping it into a disk. Wrap in plastic wrap and chill for at least 1 hour.
将冷藏面粉的面粉滚动到3/16英寸厚的圆圈和直径12到13英寸的圆圈中。将面团悬挂在滚动销上,并将其抬起,将其抬起,并在9-1/2英寸的凹槽蛋pan上搭配可移动的底部。展开面团,轻轻将其压入锅中而无需拉伸。然后将滚动销越过轮辋,以切断多余的面团。包裹并冷冻至少30分钟。
Position a rack in the center of the oven and heat the oven to 375°F. Line the chilled tart shell with foil and fill it with dried beans or pie weights. Let the excess foil stand straight up, rather than folding it over the edges of the pan. Bake until the pastry edges are light golden, about 30 minutes. Carefully remove the foil and weights. Bake until the base of the pastry is beginning to turn golden, about 10 minutes more. If the pastry puffed at all, gently press down the bubbles before cooling completely on a rack.
进行填充:将架子放在烤箱的中心,然后将烤箱加热到400ºF。
Put the peppers on a rimmed baking sheet and roast in the oven, turning every 15 minutes until browned and wrinkled all over, 45 to 60 minutes. Remove the peppers from the oven, cover with a dishtowel, and set aside to cool. Turn the oven down to 375°F.
种子,去皮并将辣椒切成宽条或咬合大小的碎片。搁置。用中火在10英寸煎锅中加热橄榄油。加入洋葱,百里香一半,1/2茶匙。盐和1/4茶匙。胡椒粉和煮,经常搅拌,直到洋葱变成非常柔软和金黄色,15至20分钟。如果看起来像在燃烧,则将热量降低至中低点。在室温下放置以冷却。
在一个小碗中,搅拌奶油,鸡蛋和1/4茶匙。每个盐和胡椒。在一个中等大小的碗中,将辣椒,洋葱,熏火腿,罗勒,帕米亚诺和剩下的百里香混合。
将蛋shell放在烤盘上。将胡椒混合物分配到蛋shell中,然后将山羊奶酪撒在上面。慢慢将鸡蛋混合物在馅料上淋上,直到到达糕点的边缘(您可能不需要全部)。烘烤蛋art,直到将蛋ust设置为30至35分钟。在架子上冷却,并在室温下加热。
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