Tart Spinach Cheese



Enriched Air Shortcrust Pastry

Pate Foncer
Also known as French Flan pastry, it has a crispy texture than pate brisee. Pate Foncer is always made using butter (butter) so it cites fancier. In the process of making dough, pate foncer requires little Pengulenan, known by the term presage (French). Before use, the pate foncer dough needs to be stored in the refrigerator for a while. This Pastry is suitable for all the Citrasa both salty, savory, and sweet. After baking without fill, the foncer can be stored a few hours to then be filled and baked.

·         Materials:

250 g moderate protein flour
140 g butter, chill, small diced
1 tbsp refined sugar
1 tsp salt
2 egg yolks
30 ml of cold water or liquid full cream milk
1 egg yolk for spreads
50 grams of grated cheddar cheese for sprinkling

·         How to make:

1.    Manual Way (stirring by hand):
2.    Strain the flour and salt, put it in the basin, make a hole in the middle of the flour, put butter, salt, and fine sugar. Stir using a pastry knife or with a fingertip to a coarse-grained dough.
3.    Pour the water and the egg yolks, stirring using the fingertips until the dough is fused and can be formed. Move the dough onto a surface/working table (e.g. marble or stainless steel). Knead by pushing the dough several times until blended. Do not knead the dough until overmixing.
4.    Round the dough, cover it with plastic, store it in the refrigerator until it is used.


·         Using a food processor:

Put all ingredients except cold water and egg yolks, process the dough for 3-4 seconds until the dough is blended well.
Pour cold water and eggs, the process for 3 or 4 seconds until the dough can be formed. Move the dough onto a surface/working table (e.g. marble or stainless steel). Knead by pushing the dough several times until blended. Do not knead the dough until over mixing.
Round the dough, wrap it with plastic, store it in the refrigerator until it is used.


Another Recipe

Quiche Lorraine


·         Content:

50 g margarine
100 g garlic leaves, finely chopped
200 g spinach leaves, wash clean, drain, coarsely chopped
100 g cream cheese, shake until gently
100 g grated cheddar cheese
3 eggs, shake off
1 tsp granulated sugar
Salt, pepper, nutmeg powder to taste



·         How to make:

1.    Prepare the dough Foncer pate, store in the refrigerator until the moment will be used. Before it is flattened in room temperature for 30 minutes.
2.    Fill: Heat the margarine, stir-fry the leeks and garlic until fragrant. Put spinach leaves, stir briefly until wither. Lift and set aside to warm. Pour all remaining ingredients to fill, stir well, set aside.
3.    Preheat the oven to 180oC, prepare 3 pieces of pie to remove the square size 15 x 10 cm. Flatten the dough of the skin up to a thickness of 0.5 cm. To the pan, neatly. Puncture the dough using a fork and cover with the bread paper then spread the baking beans on it and bake in the oven with a temperature of 180oC for 20 minutes. Lift baking beans.
4.    Pour dough fill slowly, flatten its surface. Arrange the remaining dough-fitting try to the top with a shape like woven or to taste. Polish its surface with egg yolks and sprinkle grated cheese.
5.    Bake in the oven for 30 minutes or until it is brownish-yellow. Pick up and serve warmly.

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