普羅旺斯的天空下 Living in Provence

鹹酥塔皮的製做:

(我是利用之前多做剩餘的鹹酥塔皮麵團, 解凍後, 重新塑型。此塔殼可以在前一天烤好, 於一密封罐或盒保存。)

225公克 有機中筋麵粉

150公克 無鹽奶油(切小丁狀)

70ml  冰水

1顆  有機雞蛋(室溫), 略打散

1小搓海鹽

用食物調理機將麵粉、奶油、雞蛋和1小搓海鹽打成像細麵包屑狀。將此混合物倒進一大玻璃盆, 慢慢加入冰水(視情況斟酌水量), 用手或攪半匙將麵團成型 (塔皮麵團不需過度搓揉, 否則將失去酥脆感變乾硬)。將麵團塑為球狀用保鮮膜包好, 放入冰箱1小時。

烤箱預熱至 180C

先將膜具塗上薄薄一層的奶油。

將塔皮麵團桿至約 3mm 的厚度, 用水杯或切麵器將塔皮切比膜具大約1公分的圓片, 輕輕放入膜具內, 用叉子穿刺底部。烤8-10分鐘至成淡金黃即可。

將塔殼於一烤架上放涼後即可保存於一密封盒備用。

內餡:  焦化洋蔥塔佐鴨肝醬 

1大顆紅洋蔥, 切細絲

10公克 奶油

1匙 (約15公克) 有機蔗糖

45ml  紅酒醋 (我用的紅酒醋是在橡木桶發酵的, 味道較醇)

1小搓海鹽

將洋蔥絲用奶油, 加入1小搓海鹽慢炒約10分鐘 (注意別讓洋蔥上色), 至洋蔥軟化。

加入紅酒醋和糖, 繼續小火慢炒20分鐘至洋蔥顏色變深成像果醬樣即可。一旁放涼備用。

組合一口焦化洋蔥塔佐鴨肝醬：

鴨肝醬請於30分鐘前於冰箱取出

將一匙的焦化洋蔥鋪於鹹酥塔殼內, 配上一小匙鴨肝醬即完成

English Version:

Amuse-bouche:  One-bite red onion tart with homemade foie gras

For the shortcrust pastry:

(This can be prepared a day ahead and store in an airtight container)

225g organic plain flour

150g unsalted butter

70 ml chilled water

1 organic egg, lightly beaten

1 pinch of fleur de sel (sea salt)

Process the flour, butter, egg and salt in a food processor until the mixture resembles fine breadcrumbs.  Slowly add the chilled water to bring the pastry together.  Form the pastry into a ball and wrap in a plastic wrap and refrigerate for 1 hour.  

Preheat the oven to 180C.

Grease the tart tin.  Roll out the pastry to a thickness of 3 mm and use a pastry cutter (or a water glass) to cut the pastry.  

(The diameter of your pastry cutter or water glass should be 1 cm larger to your tart tin.)

Place the pastry into the tart tin and prick gently with a fork.  Bake for 8-10 minutes, until lightly browned.

Cool the tarts on a rack and store in an airtight container until ready to use.

Filling:  Caramelised red onion with homemade foie gras

1 large red onion, thinly sliced

1 knob of butter

1 tablespoon of organic brown sugar

45ml red wine vinegar

1 pinch of fleur de sel

Saute the onion with butter, a pinch of sea salt slowly until tender.  Add the vinegar and sugar and cook for another 20 minutes or until it is jam-like.  Set aside to cool.

To assemble the tart:

Remove the foie gras from the fridge 30 minutes ahead.

Put 1 tablespoon of the caramelised onion into the tart shell and top with 1 teaspoon of foie gras.