Hi welcome back to third and final bake with
us, at Village Bakers, in association with
Alternative Manchester Pride Festival. Kevin
What are we doing?
Well our final bake is a fantastic summer
vegetable tart. Shall we crack on?
Let’s.
So the first part of making our recipe is
making our pastry.
Pastry! I’ve never been any good at pastry!
Don’t worry it’s not scary at all, just
relax about it! So we need our flour, how
much flour is that?
Flour for this is going to be 175 grammes,
and it’s plain flour that we’re going
to be using for this recipe.
Let’s get that in the bowl.
Next we’re going to need the butter, so
there’s 70 grammes of unsalted butter for
that.
Excellent so that goes in, and then we go
in with our hands and we have to work it to
get a breadcrumb texture. So we get involved,
don’t be scared of it, and we rub the flour
and butter together.
Kev, if pastry does scare you, could you cheat
and use the ready roll pastry?
You know what, Mary Berry does so why not!
Good enough for us then!
There’s nothing wrong with buying a bit
of pastry if you want to.
And puff pastry? Don’t even attempt to make
puff pastry in my opinion.
I never have.
Excellent. Now we can see this is starting
to come together into what’s called breadcrumb
texture where it’s looking, well, resembles
breadcrumbs. And you want those fine pieces
of fat running through the flour there.
So now we’ve got that dough formed, the
next stage is to let it rest. Wrap it in cling
film and put it in the fridge and leave it
for at least 30 minutes.
Ok.
So we have some which we’ve made earlier,
of pastry. So we’re ready to roll this out.
So this is rested, chilled out, and is ok
to roll.
Lovely
We want it on a floured work surface. There
we go. Bit of flour. And let’s get rolling,
this is the scary bit.
Yes it is.
For me it’s scary anyway.
I’m going to stand back and leave you to
this section.
What sort of thickness are we aiming for with
this Kev?
You want to try and go about a couple of mills,
maybe five mill, yeah pound coin thickness.
So the next bit is to line our pastry tin.
Ok fantastic.
Awesome thanks.
Do we need to grease that first of all.
Yes this has been pre greased, so if you just
rub some butter around it just to make sure
it doesn’t stick.
Lovely.
So this is the scary bit which I don’t like
and this is moving it onto here.
So far all of pastry has been the scary bit!
No it’s not, so we just roll it up like
this really straightforward, ok bring our
pastry tin in front, and then we roll it back
over.
You’ve made it look really simple!
So Laura, as you can see we’ve got a few
cracks in her.
Yeah, that always happens to me,
Don’t worry about it, it’s ok. All we
need to do is start folding up our pastry
to fill that tart tin.
You’re pressing that really quite firmly
Yeah you fold it up and press it into the
corners of the tin. Ok.
Now I noticed this was a loose bottomed tin,
is that a better sort to use?
Yeah it’s so much easier if you do, because
you can just take that finished tart out of
the case so much easier.
Fantastic.
So Laura, you can probably see we’ve got
a few gaps in here.
Yep, looks like one of my pies.
Yep, not great because when we add that egg
filling mixture it will leak out everywhere.
All we do is take a bit of spare pastry and
patchwork it in.
We’re not michelin starred chefs so it doesn’t
really matter.
Fantastic, good to know.
And there we go. So that’s our lined pastry
case. I leave the edges on, because then once
it’s baked, I can trim those edges off.
Fantastic.
But the key to this is we need to blind bake
it.
Lovely, how do we do that then?
So we take our grease proof paper, crumple
it up, line it into our pastry case.
So we’ve lined it with our baking paper
and we just add our baking beans to it.
What happens if we’ve not got baking beans?
Well, don’t worry about it, you can use
rice, pulses, lentils, anything really to
weight that pastry down to stop it rising
up.
Ok.
Ok. And then that goes into our oven.
190?
190.
For?
For... I can’t remember.
20 minutes? 30 minutes!
20 minutes! There we go. So whilst our pastry
case is baking, let’s crack on and start
making our filling.
Fantastic!
So to make our filling we’ve got; milk,
double cream, eggs, some gorgeous asparagus
and peas, gruyere cheese and granapedano cheese
and some herbs.
Lovely, I’ve not heard of granapedano cheese?
It’s fantastic, It’s like parmesan, but
it’s vegetarian.
Oh fantastic.
So it’s perfect.
Let’s get our eggs into our bowl. So we
just need to crack our eggs into our mixing
bowl.
No separating malarkey with this one.
No separating your eggs just normal, standard
whole eggs
Five of them?
Five straight into our bowl. There we go.
You want to give it just a bit of a whisk,
Laura, to separate those eggs and start breaking
them up.
Lovely,
We can then start going in with our other
wet ingredients, so our milk
There’s milk,
Yep 100 mil, there we go.
It’s then 200 mil of double cream,
Excellent
200 mils of double cream. This is obviously
not the healthiest of recipes but if you want
to swap it out with something like creme fraiche.
Creme fraiche would work really well in this
recipe.
Good to have an alternative.
Exactly, so we want to mix that up. Just so
it’s all coming together
Lovely
Ok, bit of pepper going in there,
Pinch of salt?
Pinch of salt, there we go, and that’s as
far as we go at the moment with our egg mixture.
There we go.
So next we need to fill our pastry case. So
here’s our pastry case which has been cooled
and trimmed so we have a nice clean edge on
there, and we just want to start filling it
with our ingredients.
ok
So first we go in with our asparagus and some
of our peas.
See this part looks really healthy.
Exactly
Lot’s of green vegetables.
And then we want our cheeses and our gruyere.
How much gruyere is it?
Gruyere is going to be 25. Oh sorry, 100 grammes
of the gruyere and 25 of the, new to me, granapadano
Excellent.
We also want to add some herbs in there to
really boost that flavour so we have some
fresh flat leaf parsley. Sprinkle all that
in and also some mint.
Can you use other herbs instead if you prefer?
You can, it could work quite well with coriander.
I think the mint works really well with this
because it brings out that flavour with peas.
It’s a classic combination.
Absolutely.
And then we finish it again with another layer
of those green vegetables. Just going in there.
There we are.
That looks amazing.
And then finally, we want to add our egg mixture
to that.
Fantastic.
There we go.
Lovely,
Excellent.
Amazing.
So now that needs to head straight into our
oven. And that baked at 160, for 30 minutes.
So here’s our finished tart, so this is
our fantastic summer vegetable tart, ready
for pride.
It looks amazing, thanks ever so much indeed
for joining us for the bake along with the
alternative Manchester Pride Festival. Just
another reminder about the competition that’s
running at the moment. If you want to post
your own bakes on social media with the hashtag
#ManchesterPride2020 you’ll be in the running
for winning one of these lovely aprons and
a Co-op voucher to the value of either £20,
£40 or £80. Thanks ever so much for joining
us.
Thanks, bye!
