![]() ![]() Put inside a plastic bag, work the dough into a flat disc, then chill for half an hour.įor the filling, melt the butter in a wide saucepan on a medium-high heat. Add six tablespoons of ice-cold water, and one or two extra, if need be, to bring the dough together into a rough ball (the amount of water required depends on the type of flour you use). Add the butter and half the thyme, and pulse briefly until you have a coarse crumb. These ingredients feel made for each other, with the salty, creamy, tangy acidity of the goat’s cheese a great counterbalance to the sweet sauteed leeks.Ģ medium leeks (about 400g), thinly slicedġ80g hard goat’s or sheep’s’ cheese, such as Ticklemore or pecorino, roughly gratedĤ00g spelt flour (I like a mix of 280g white spelt and 120g wholemeal spelt or kamut flour)Ģ tbsp chopped fresh thyme, 1 tbsp for the pastry, the other for the fillingįor the pastry, tip the flours into a food processor and blitz for a few seconds.
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May 2023
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