nIs it time to make Shortcrust? Purchased puff pastry is an instant (and decadent) substitute. Yes, I know you can buy ready-made paste, but I wouldn’t do that: it’s rubbish. If this column isn’t set at 30 minutes, I’ll put 200g of plain flour and 100g of cubed cold salted butter into the sand, then add one egg yolk and a tablespoon of cold water, then attack for a few seconds, no more, until it comes together. I’m unconventional, so I place the pastry directly into the pie plate, quickly set it in place and freeze it for 15 minutes. Bake for 10 minutes at 180°C (160°C)/350°F/Gas 4, before removing the paper and baking beans and adding the filling – it really doesn’t take much work. But it adds 20 minutes to the proceedings, disqualifying the recipe from this column. So I bought pre-rolled puff pastry instead.
Mushroom and artichoke quiche
Preparatory school 15 minutes
He cooks 25 minutes
serves 4
2 A tablespoon of olive oilOr oil from a jar of artichokes
300 grams Chestnut mushroomroughly cut into slices
2 Garlic clovespeeled and finely chopped
100 grams sour cream
3 egg
1 A teaspoon of sea salt flakes
320 grams of ready-made puff pastry
150 grams of canned artichoke piecescut into 1 cm slices
150 grams of goat cheesechopped
A few sprigs of fresh rosemary
Preheat the oven to 200°C (180°C) / 390°F / Gas 6. Heat a large frying pan over a medium-high heat, add the olive oil, add the mushrooms and garlic, and sauté for five to six minutes, until slightly browned and cooked through. Transfer the mushrooms to a plate to cool.
In a medium bowl, whisk together fresh cream, eggs, and salt. Spread the puff pastry sheet into a medium roasting pan, with the dough showing on all four sides; You may end up with a bulge on the longer edges, in which case trim them off and use the excess pastry to make cheese or jam pinwheels.
Place the fried mushrooms in a pastry tray, then arrange the artichoke slices evenly on top. Pour over the crème fraîche and egg mixture, then arrange the goat cheese and rosemary sprigs all around the top. Bake for 25 minutes, until the dough and filling are golden and cooked through, then remove and leave to rest for 10 minutes. Serve warm or at room temperature.
