![]() Repeat with the remaining gnocchi and olive oil. Cover with a lid or baking sheet and cook, undisturbed, until golden brown on one side, 2 to 4 minutes. Add half the gnocchi to the pan, breaking up any that are stuck together. In a large (12-inch) skillet on the stovetop, heat enough olive oil to lightly coat the bottom of the pan (about 1 tablespoon) over medium-high.Heat the broiler with a rack about 6 inches from the heat source. ![]() Take the case out, carefully remove the rice and greaseproof paper (you can save the rice to use for blind baking another time), then return the case to the oven to cook for a further 10 minutes until it’s firm and almost biscuit-like.Fill the case right up to the top with rice, and bake blind for 10 minutes in your preheated oven. Get yourself a large square piece of greaseproof paper, scrunch it up, then unwrap it and use it to line your pastry case, pushing it right into the sides. ![]() Trim off any excess by running a knife along the top of the pastry case, then prick the base of the case all over with a fork and pop it into the freezer for 30 minutes.Ease the pastry into the tin, making sure you push it into all the sides. Carefully roll your pastry around the rolling pin, then unroll it carefully over your oiled tin.Dust a clean surface and a rolling pin with flour, then carefully roll out your pastry, turning it every so often, until it’s about ½cm thick.Get yourself a 25cm non-stick loose-bottomed tart tin and, using a splash of vegetable oil on a piece of kitchen paper, lightly oil the inside.Pop it into the fridge to rest for at least 30 minutes. Sprinkle a little flour over the dough, pat into a flat round about 2.5cm thick, then srinkle over a little more flour, and wrap the dough in clingfilm.Remember not to work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short. ![]()
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