Breville BSB530XL User Manual Page 37
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37
RECIPES
GOATS CHEESE AND LEEK TART
Serves 6–8
INGREDIENTS
2 leeks, white part only
3 tablespoons (40g) butter
1 tablespoon olive oil
1 tablespoon chopped fresh thyme
Sea salt and freshly ground black pepper
3oz (85g) goats’ cheese
10oz (300ml) cream
4 eggs
Extra sprigs of thyme
Pastry
2 cups (250g) all purpose flour
4½ oz (135g) chilled butter, cubed
1 egg
2 teaspoons cold water
METHOD
1. To make the pastry, assemble the food
processor using the S Blade™.
2. Place flour and butter into the
processing bowl. Place lid on bowl.
3. Using speed 15, process ingredients
until mixture resembles a fine crumble.
Add egg and water and process until
mixture just forms a ball. Do not over
process.
4. Lightly knead dough by hand until
smooth and shape into a circle. Cover
with plastic wrap and refrigerate for
20 minutes.
5. Preheat oven to 350°F (180°C). Lightly
grease a 9" tart pan.
6. Assemble the processor with the
variable slicer set to setting 3–4.
Slice leeks.
7. Heat butter and oil in a frying pan over
a medium heat; add leeks and cook,
stirring, until the leeks have softened.
Add the chopped thyme and cook until
fragrant. Season with salt and pepper
and set aside.
8. Roll dough between two sheets of
baking paper 1/8" thick about 12" to fit
tart pan; ; line tart pan with pastry. Using
a fork press several holes around the
middle of the pastry. Line pastry with
baking paper and fill with pie weights
or uncooked beans. Bake in oven for 15
minutes; remove weights and paper and
bake for 5 minutes more or until pastry
turns opaque in color.
9. Spread leeks over the base of the pastry
and sprinkle with goats’ cheese and
top with extra sprigs of thyme. Whisk
together cream, eggs, salt and pepper
and pour over leeks. Bake in preheated
oven for 30 minutes or until set. Allow to
cool for 30 minutes before serving.
CAUTION
To reduce the risk of fire and electric
shock, do not process for more than 15
seconds with this recipe.
- BSB530XL 1
- CONGRATULATIONS 2
- IMPORTANT SAFEGUARDS 4
- FOR HOUSEHOLD USE ONLY 6
- SAVE THESE INSTRUCTIONS 6
- KNOW YOUR BREVILLE PRODUCT 8
- PAge heAder 10
- ASSEMBLY & OPERATION 10
- BEFORE FIRST USE 10
- TO ATTACH THE BLENDING LEG 10
- USING AS AN IMMERSION BLENDER 10
- TO DETACH THE BLENDING LEG 11
- RECOMMENDATIONS WHEN USING 11
- AS AN IMMERSION BLENDER 11
- Caution should be taken when 13
- TO DETACH THE FOOD 15
- PROCESSING BOWL AND LID 15
- TO USE THE FOOD PROCESSOR 15
- CARE, CLEANING 20
- & STORAGE 20
- CARE, CLEANING & STORAGE 23
- TROUBLESHOOTING 24
- FOOD PREPARATION 26
- FOOD PREPARATION CHART 27
- TYPESET V1 30
- ROAST BEET DIP 31
- EGGPLANT DIP 31
- SPINACH & ARTICHOKE DIP 32
- 3 cup (80ml) warm water 33
- RED CURRY TWO WAYS 34
- RED CURRY PASTE 34
- THAI SWEET POTATO SOUP WITH 35
- CILANTRO PESTO 35
- 3 cup (80g) fresh ricotta 36
- GOATS CHEESE AND LEEK TART 37
- LEEK AND POTATO SOUP 38
- ROASTED MEDITERRANEAN SOUP 38
- 3 cup (80ml) white vinegar 39
- THAI RED CURRY WITH CHICKEN 40
- POTATO GNOCCHI 42
- CREAMY MASHED POTATO 42
- BUTTERNUT SQUASH GNOCCHI 43
- CANDIED YAMS 44
- TWICE BAKED POTATOES 44
- 7 LAYER DIP 45
- 3 cup chopped fresh cilantro 46
- FÉLICITATIONS 49
- IMPORTANTES MESURES 51
- DE SÉCURITÉ 51
- USAGE DOMESTIQUE SEULEMENT 52
- CONSERVEZ CES INSTRUCTIONS 52
- FAITES LA 54
- CONNAISSANCE 54
- NON ILLUSTRÉS 55
- ASSEMBLAGE & 56
- FONCTIONNEMENT 56
- UTILISATION DU BOL MÉLANGEUR 59
- ATTENTION 60
- POUR UTILISER LE ROBOT 62
- CULINAIRE 62
- POUR UTILISER LE FOUET 66
- POUR DÉTACHER LE FOUET 66
- RECOMANDATIONS POUR UTILISER 66
- LE FOUET 66
- ENTRETIEN, NETTOYAGE 67
- & RANGEMENT 67
- RANGEMENT 70
- GUIDE DE DÉPANNAGE 71
- TABLEAU DE 73
- PRÉPARATION DES 73
- ALIMENTS 73
- RECETTES 77
- TREMPETTE À LA BETTERAVE 78
- TREMPETTE À L'AUBERGINE 78
- TREMPETTE AUX ÉPINARDS & 79
- ARTICHAUTS 79
- PÂTE DE CARI ROUGE 81
- & PESTO À LA CORIANDRE 82
- RAVIOLI À LA COURGE MUSQUÉE 83
- BRUN À LA SAUGE 83
- POTAGE PARMENTIER 85
- SOUPE MÉDITERRANÉENNE AUX 85
- LÉGUMES GRILLÉS 85
- CURRY THAÏ AU POULET 87
- GNOCCHIS DE POMMES DE TERRE 89
- PURÉE DE POMMES DE TERRE 89
- CRÉMEUSE 89
- GNOCCHIS DE COURGE MUSQUÉE 90
- IGNAMES SUCRÉES 91
- PELURES DE POMMES DE TERRE 92
- TREMPETTE 7 ÉTAGES 93
- GUACAMOLE 94
- GÂTEAU AU CITRON 94
- BSB530XL Issue - B12 100
- [email protected] 100
- 1-855-683-3535 100
- [email protected] 100
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