![]() ![]() Cut off and discard the fibrous, dark green portion. ![]() Roll out the dough to line a 10 ½” tart pan. Bits of butter scattered throughout the pastry are what create delectable flakiness.Ĥ slices (about 3 ounces) Parma ham, coarsely chopped (no more than 1/8” thick) or thinly sliced prosciutto, coarsely choppedġ cup (about 3 ounces) freshly grated Gruyere cheese The pastry gets almost completely covered by the filling and, if you get some holes here and there, patch them up and no one will ever know the better! Just remember, the key to any kind of pastry dough with lots of butter in it is simple: handle it as little as possible so you don't melt the chunks of butter with the heat from your hands. I suppose the crust, called pate brisee in French, might sound a little scary, but don't let it deter you. The filling of leeks, cheese, eggs, and ham, surrounded by a delicious, flaky crust, is pure comfort food. The truth is, there is nothing fancy about it. While savory tarts are standard fare in French pastry shops, at the time it seemed foreign and sophisticated to me. Wells' book, Bistro Cooking, was one of the first cookbooks I bought and this recipe comes from there. Chefs and food writers became known though publishing books, not starring in TV shows. The Food Network was just getting started and Ina Garten wasn't yet a household name. Remove from the oven and enjoy the Porrata accompanied by a large mixed, tossed salad.When I first got interested in cooking back in the 90's and decided to go to cooking school, food writer Patricia Wells was one of the more well-known professionals in the business. Transfer the pan in the preheated oven and bake for about 25-30 minutes or until the crust and the top is golden brown.Adjust the damper on the chimney to retain most of the heat inside the oven while baking. Make sure that there is not an active fire present, as this excessive heat from the top could burn the Porrata. With the help of the infrared thermometer check the internal temperature of the oven and the temperature of the stone where the Porrata will be placed.Spread the bacon over the bottom of the pan and cover everything with the leeks and eggs.Whisk 2-3 eggs in a bowl and add the cooled leeks to the mixture.We used what we had on hand, but a pan with a lower border would work even better. Lightly dust the work-surface with flour and roll out the dough to fit the pan of your choosing.Remove from the oven and allow to fully cool. Cover with a lid and place in the oven for a few minutes, or until the leeks wilt. Place the clean leeks into the pan and toss them in the remaining bacon fat.Remove the bacon from the pan but leave some of the fat for the leeks.In the meantime, cut the bacon into strips and place in a large pan in the preheated oven until the fat is released.Once washed, slice the leeks into half inch slices. Make sure to thoroughly wash between each of the leaves as soil can be trapped there. Remove the outer, dark green leaves from the leeks, but do not discard as they can be used for stock or in a soup.Transfer the dough into a bowl, cover, and allow to rise for 1.5 hours. Sprinkle the salt over the shaggy dough and knead until a small smooth ball is formed.Add the yeast, oil and egg and begin combining all ingredients. Create a well in the flour, and pour the water into the center of the well.Preheat The Marinara Pizza Oven to 375☏ - 190☌. ![]()
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