Scatter over the rest of the veg, keeping it all nice and loose – then sprinkle over the grated cheese. Stir your frothy Aquafaba filling then carefully pour it over the veg so it evenly covers them (transfer to a jug first if that’s easier to pour from). Check the sides of your tart are still standing up, so the filling can’t escape. Spoon and spread half the onion and mushrooms evenly over the pastry base, keeping them inside the pastry border.Repeat with the remaining 3 sides, making sure you have a sturdy border all round. Bring the fold upright to create a border. Fold it over to a 2cm width, and press the edge down onto the pastry base to secure. To make a border to contain the filling, work on one side of the pastry at a time and brush the edge of it with cold water. Unroll the pastry sheet and lay it on the lined baking sheet. Your veg and filling are done – so you can get on with shaping the tart.Tip the cream cheese mixture into this, and gently fold together with a rubber spatula to give a thickish but light and airy mix. Pour the OGGS Aquafaba into a large bowl and whisk using an electric hand whisk for 3 minutes until it is light and frothy and reaches soft peaks. Mash the vegan cream cheese in a medium bowl with the back of a fork, then mix in the mustard, 1/4 tsp salt, some pepper, the flour and baking powder, followed by the milk and tarragon, to make a thick paste. Now get on with the rest of the filling.Season with pepper, remove the pan from the heat and then leave the veg to cool so they aren’t too hot when they go on the pastry. Raise the heat under the onions slightly, tip in the mushrooms and fry for another 3-4 minutes to brown them, stirring occasionally. When the onions are softened and looking caramelised, preheat the oven to 200☌/180☌ if using a fan oven/gas mark 6.Stir them every now and then – not all the time, as you want them to catch and char on the bottom of the pan to give flavour. Fry your onion wedges with a pinch of salt on a medium heat, about 20 minutes. Heat the oil in a large frying or sauté pan.Line a large baking tray with baking parchment. Take the pastry sheet out of the fridge – it will be easier to unroll later.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |