Explanations: “ I have always been a fan of pies since I was little. First by eating them, then by learning to prepare them myself. I also think it started with my quest for the perfect tarte tatin. I also love the good buttered taste of a shortbread, and also the fact that we can accommodate the pies with a bit of everything we like. It's also a great way to make an easy meal for the whole family. ”
His last bible pie easier appears as the perfect manual for zero in the kitchen or urban speed, quickly delighted to concoct made a home dish that match both for an aperitif, brunch or a light dinner with a salad ...
The secrets to making a success of your dough
This is the key to this delicious dish… Then you just have to choose between flavors and colors. “ A successful dough”, explains Emilie Franzo, “it is first and foremost the choice of good ingredients (flour, egg, butter) and working the dough by hand. This allows you to have good control over the texture of the dough and to be sure that it is not too dry, too wet. Before resting the dough in the fridge, it is better to spread it out to a thickness of 2-3 cm than to roll it into a ball (which we read very regularly in books), because it would be very difficult to spread it. thereafter. Finally, when spreading the dough on the work surface, avoid adding too much flour, as this could make the dough drier and more crumbly. Better spread it between 2 sheets of baking paper . ”
The essential recipe for a good shortbread
220 g of T45 or T55 wheat flour
50 g of toasted sesame seeds reduced to powder
125 g cold butter, diced
3 pinches of salt
1 tablespoon of ice water
Pour the flour and sesame powder on the work surface. Add the butter and salt. Mix with your fingertips until you get a shortbread mixture. Make a well in the center, add the egg and water. Mix then mash with the palm of your hand to amalgamate the dough. Form a puck 2-3 cm thick and wrap it in cling film or bee wrap . Leave to rest for at least 2 hours in the refrigerator.
Preheat the oven to 180 ° C.
Asparagus & peas
Ingredients: 1 ball of dough + 150 g of ricotta + 15 g of chervil + a few leaves for dressing + 1 spring onion + the zest of 1/2 lemon + 400 g of asparagus + 80 g of peas. Olive oil + sesame seeds.
Wash and chop 15 g chervil . Chop the spring onion. In a bowl, combine the ricotta , chopped chervil , scallion and lemon zest . Add salt and pepper. Wash the asparagus and cut off the stems. In a bowl, toss the asparagus with 2 tablespoons of olive oil by hand to coat them well.
Spread the dough on a sheet of baking paper . Then spread the ricotta mixture on the pie shell, leaving a 4 cm edge. Arrange the asparagus . Fold the edges of the pastry over the asparagus. Slide the paper with the pie onto a baking sheet. Beat the egg yolk , brush the edge of the tart with a brush and sprinkle with sesame seeds . Bake for 30 minutes. Meanwhile, cook the peas for 3 minutes in boiling water, drain.
Out of the oven, sprinkle the pie with peas. Add a few chervil leaves , salt and pepper lightly.
Courgette & burrata version
Ingredients: 1 ball of dough + 400 g of zucchini + 30 g of Parmesan + spicy olive oil + 1 burrata of 250 g + salt and pepper
Wash the zucchini and slice them using a peeler to make like tagliatelle. Place them in a colander, salt and leave to drain for 15 minutes. Drain well to remove as much water as possible.
Spread the dough on a sheet of baking paper. Sprinkle the bottom of the tart with parmesan powder, leaving a 4 cm edge. Arrange the zucchini tagliatelle. Drizzle with 3 tablespoons of chili olive oil. Fold the edges of the dough over the zucchini. Slide the paper with the pie onto a baking sheet. Beat the egg yolk and brush the edge of the tart with a brush. Bake for 30 minutes.
Just before serving, arrange the burrata on the pie and open it in half. Season with salt and pepper and add a drizzle of chili oil.
For dessert with strawberry & rhubarb
Ingredients: 1 ball of dough + 350 g of strawberries + 300 g of rhubarb + 40 g of sugar + 2 tablespoons of cornflour + the juice of 1/2 lemon + 40 g of ground almonds + a few mint leaves + brown sugar + 1 handful of slivered almonds
Wash and hull the strawberries . Cut them in half. Clean the rhubarb stems, remove the ends and cut the rhubarb into 3-4 cm pieces. In a bowl, combine the strawberries, rhubarb, sugar, cornstarch and lemon juice. Leave to macerate for 15 minutes.
Spread the dough on a sheet of baking paper. Sprinkle it with powdered almonds , leaving a border of 4 cm. Distribute the strawberry-rhubarb mixture. Fold the edges of the dough over the filling. Slide the paper with the pie onto a baking sheet. Beat the egg yolk, brush the edge of the tart with a brush and sprinkle it with brown sugar and flaked almonds. Bake for 30 minutes. Before serving, add a few mint leaves to the pie.
Enjoy hot or cold.
© Emilie Franzo / not a crumb on the plate