I spent about three hours last Thursday night turning my hand to home-made ravioli. I searched high and low for my pasta roller which I used to have but have not used for some time. Long enough for the pasta roller in question to disappear without trace from my kitchen. As a result, the pasta for the ravioli was rolled out by hand, and no amount of cursing and sweating could get that pasta thin enough...end result, leathery ravioli with, I must say, a delicious filling.
Plan B were these delicious little morsels which we ate cold with a tomato salad.
I have made them twice since, for lunch and for a picnic today and they are so delicious, light and summery, they are well worthy of a blog mention. The recipe is reasonable standard and there are many variations, the fillings are worth tinkering with.
The following recipe will fill eight small tartelette moulds.
270g shortcrust pastry
180g plain flour, sieved
90 g unsalted butter, straight from the fridge and diceda pinch of salt
0.5-1 egg. beaten
120g leeks, thinly sliced
240g smoked haddock - I used the haddock from Sally Barnes in the Woodcock Smokery
pinch saffron strands
3 eggs, beaten
210ml double cream
60g Gruyère cheese, grated
- Preheat the oven to 180 C or 160C if you are using a fan oven. Grease the individual loose-based fluted tart tins. Roll out pastry and line the tin, leaving the pastry overhanging. Chill for 20 minutes. Put on a baking sheet, cover with foil and fill with baking beans and bake for 15 minutes, then remove beans and bake for 5 minutes. Trim the excess pastry with a knife. Reduce the oven to 160 C, 140 C fan.
- Cook the leeks in the butter – you don’t want them to colour.
- Put the haddock into a large sauté pan, cover with water, add the saffron, bring to the boil and simmer for 5 minutes. Remove the fish and leave to cool. Break into chunky flakes, discarding the skin and bones. Whisk together the yolks and cream with half the Gruyère and season.
- Put the leeks and haddock into the tart. Pour over the egg mixture and sprinkle over the rest of the Gruyère. Place on a baking sheet and bake for 30 minutes. Leave to cool slightly then serve.
These are great served warm or cold and are perfect for a picnic on a sunny blanket somewhere beautiful.