20 best spring recipes: proportion 3
Claire Ptaks mozzarella and new potato tarts, Vivek Singhs mace and cardamom grilled lamb, Fergus Hendersons grilled pork chop and more
Claire Ptaks mozzarella, rosemary and new potato tarts
I learned about this wonderful route with mozzarella from Pizzeria Delfina in San Francisco. You make a sauce of sorts with the cheese and the liquid that it comes in. Add a little cream and spice and you have one of the most delicious basis for a pizza or tart.
Makes 4 individual tarts or 1 big tart
For the flaky pastry
plain flour 140 g, plus more for rolling
salt a pinch
sugar a pinch
cold butter 85 g, cut into 1cm cubes
iced water 2-3 tbsp
egg 1, beaten, for the egg wash
For the filling
buffalo mozzarella 1 big ball and its liquid
doubled cream 2 tbsp
olive oil 2 tbsp
rosemary leaves 1 tbsp, chopped
ocean salt 2 good pinches, or to taste
cracked black pepper plenty
new potatoes 8( about 200 g ), peeled, simmered and cut into 1cm slices
olive oil for drizzling
To induce the pastry, blend the flour, salt and sugar in a bowl. Cut in the cubes of butter with a tart cutter or the back of a fork, or use a mixer. Avoid over mixing as you want to leave larger chunks of butter than you would think, to dedicate a flakier tart. Drizzle in the water and bring it all together. Shape into a ball, wrap in clingfilm and remainder in the refrigerator for 30 minutes.
Meanwhile, induce the filling. Chop the mozzarella ball into 1cm pieces and put them in a bowl with 4 tablespoons of the cheese liquid, the cream, olive oil, rosemary and salt and pepper. Mix the ingredients together, savour for seasoning and set aside.
Preheat your oven to 200 C/ gas mark 6. Line a baking tray with parchment paper.
If stimulating individual tarts, divide the pastry into 4 balls. Roll the pastry or pastries out on a gently floured surface until about 2mm thick. Carefully lift on to the lined cooking tray and sprinkle with a little flour( this helps to keep the pastry crisp ). Cover the base or basis with the sliced potatoes, leaving a 2cm border. Fold the rim of tart up over the filling and brush the pastry with the beaten egg. Now spoon the cheese concoction evenly over the tarts. Bake the tarts for 20 -2 five minutes until golden. Remove from the oven and drizzle the baked tarts with a little olive oil before serving.
Be sure always to simmer your potatoes in salted water. The potatoes will absorb the salt from the water and bring out their flavor. Do savor them before assembling the tarts so you know how much more salt to add.
From The Violet Bakery Cookbook by Claire Ptak( Square Peg, 20 )~ ATAGEND