continue in pies with this recipe that I made yesterday.
Ingredients: (for 2 tarts)
Ecalottes confit:
- Shallots: 250 g
- Olive oil: 2 tablespoon
- Garlic clove: 1 pc
- Sugar : 1 tablespoon
- Balsamic Vinegar: - 2 CAS deglaze
- 1 cup for sauce
- Salt: PM
- Pepper mill:
PM - Chilli pepper espelette: PM
Pie crust:
- Flour: 60g
- Butter: 30 g
- Egg yolks: 1 / 2
- Water: PM
- Salt: PM
Process:
- Enter whole peeled shallots in olive oil until it is fully dark.
- Add sugar and salt and simmer, covered, for 1 hour, stir in gst gst.
- Deglaze with balsamic vinegar and cook for 5 minutes.
- Reduce the balsamic glass until syrupy, add the chili espelette aside.
- Make the pastry.
- Place the shallots in mouk tart, freshly ground pepper.
- Place a disc of pastry over the shallots in the tightly to prevent it retracts when cooked.
- Bake in hot oven 180 ° C, th 6-7 for about 10-15 minutes.
- Turn out carefully on a hot plate and brush with sauce, place a bead of sauce round.
Here, e and quick original packing realize that accommodates both a fish with a meat.
- Add sugar and salt and simmer, covered, for 1 hour, stir in gst gst.
- Deglaze with balsamic vinegar and cook for 5 minutes.
- Reduce the balsamic glass until syrupy, add the chili espelette aside.
- Make the pastry.
- Place the shallots in mouk tart, freshly ground pepper.
- Place a disc of pastry over the shallots in the tightly to prevent it retracts when cooked.
- Bake in hot oven 180 ° C, th 6-7 for about 10-15 minutes.
- Turn out carefully on a hot plate and brush with sauce, place a bead of sauce round.
Here, e and quick original packing realize that accommodates both a fish with a meat.
This pie was made with dairy ingredients from home EPI INGREDIENTS
0 comments:
Post a Comment