(搭配Nyetimber’s Classic Cuvee MV香槟)

材料

通用面粉500克,另备适量待用
调味用海盐和现磨黑胡椒少许
柠檬2个,磨果皮碎
无盐牛油250克,冷藏切小块
无盐牛油1大匙
来亨白鸡蛋6个,分离蛋黄
青葱6根,择净后切细碎
全脂牛奶50毫升
浓奶油200毫升
西洋菜70克,切碎(另备少许装饰用)
去壳白蟹肉250克
新鲜红辣椒1条,去籽切碎
装饰用豆苗少许

做法

  1. 把面粉放在一个大碗里,加入少许盐、胡椒粉和1个柠檬的果皮碎,充分搅拌均匀,然后加入牛油小块,用指尖把牛油和面粉揉搓均匀至形成碎块。
  2. 把中心拨开形成凹形,加入蛋黄和2大匙冷水,用餐刀把面粉和液体拌匀成表面粗糙的面团,用手压平,裹上保鲜膜,放进冰箱冷藏30分钟。
  3. 取出面团,在案板上撒上面粉,把面团擀平成3毫米左右的厚度,把面饼铺在8×8厘米的可拆卸烤模中,稍微多留一些,用叉子在底部刺出几个洞,然后重新放回冰箱冷藏30分钟。
  4. 把小型煎锅放在小火上,加入1大匙牛油,溶化后加入葱花翻炒5分钟至葱花变软,倒入碗中放置待用。
  5. 把烤箱预热至180°C。
  6. 从冰箱中取出挞皮,放在烤盘上,铺上烘焙纸并盛装满豆类或米,让挞皮可以保持形状,放进烤箱烤10分钟。把剩余的蛋清稍微搅打均匀,取出挞皮内的填充物和烘焙纸,刷上一层蛋清,然后放回烤箱继续烤5分钟成浅金色,然后取出,用Y形削皮器去掉多余的挞皮。
  7. 把剩余鸡蛋放进搅拌碗中搅打,然后加入少许盐、胡椒粉和柠檬果皮碎,倒入牛奶、奶油、葱花和切碎的西洋菜,继续搅打均匀。把一半份量的蟹肉均匀倒在挞皮中,然后加入牛奶鸡蛋混合物,放进烤箱烤15-20分钟成金黄色。
  8. 趁热或放凉后享用皆可,把剩余的蟹肉洒在表面,缀以西洋菜、柠檬果皮碎、豆苗和辣椒碎即可。

Crab and Watercress Tart

(serve with Nyetimber’s Classic Cuvee MV)

Ingredients

500g plain flour, plus extra for dusting
sea salt and freshly ground black pepper to taste
2 lemons, finely grated zest
250g unsalted butter, cold and cubed
1 tbsp unsalted butter
6 Leghorn White eggs, separate yolk and white
6 spring onions, trimmed and finely sliced
50ml whole milk
200ml double cream
70g watercress, chopped (a few sprigs saved for garnish)
250g picked, white crab meat
1 fresh red chilli, de-seeded and finely chopped
A handful pea shoots to garnish

Method

  1. Place plain flour in a large bowl with a good pinch of salt, pepper and zest of 1 lemon. Mix well then add cold, cubed butter. Rub butter into flour using your fingertips until flakes have formed.
  2. Make a well in centre, add egg yolks and 2 tbsp of ice cold water. Use a dinner knife to incorporate flour into the liquid and form a rough ball of dough. Use your hands to pat it into a disc. Cover in clingfilm and place in fridge for 30mins.
  3. Once pastry has chilled, lightly dust a clean work surface with flour. Roll out pastry to 3mm thickness. Take 8 x 8cm loose bottomed tart tins and line with pastry, allowing a little overhang. Prick the bases a few times with a fork and allow pastry to chill in the fridge again for 30mins.
  4. Meanwhile, place a small frying pan on a low heat. Add 1 tbsp of butter and melt. Add sliced spring onion and sauté for 5mins or until just softened. Tip into a bowl and place to one side.
  5. Pre-heat oven to 180°C.
  6. Remove pastry cases from fridge and place on a baking sheet. Line each with parchment paper and fill with baking beans or rice and blind bake for 10mins. Meanwhile whisk the remaining egg white a little. Remove baking beans and parchment, brush the inside of cases with egg white. Return pastry case to oven for a further 5mins until lightly golden. Once baked, trim the excess pastry off with a Y-shaped peeler.
  7. Whisk remaining eggs in a large mixing bowl with a good pinch of salt, pepper and a few gratings of lemon zest. Pour in milk, cream, cooked spring onion and chopped watercress then whisk again. Evenly distribute half of crab meat between the cases. Pour or ladle mixture into tart cases. Place tarts in the oven and bake for 15-20mins or until set and golden.
  8. Serve warm or cold topped with remaining crab, watercress sprigs, remaining lemon zest, pea shoots and chopped chilli.
食谱提供
Nyetimber

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TEXT 若昕 PHOTOS Nyetimber