Summer Solstice and Summer Love – a Homemade Summer Blog Party
cookbook: Home Made Summer
I love the book, it is smartly written and recipes are accompanied by beautiful pictures by Oof
A must-have for this and many more summers to come.
-Enjoy this dish with chilled white wine or fresh mint/lemon water. I tried tea and thought it to be a great match too.
serves 6 to 8
1 onion, halved lengthwise and thinly sliced
1 fresh, tart apple, peeled, cored, and sliced as thinly as possible
4 oz (100 g) soft goat cheese
½ cup (100 g) crème fraîche
½ cup plus 2 tbsp (150 ml) carrot juice
3 large eggs
salt and freshly ground black pepper
And off you go:
Preheat the oven to 350°F (180°C).
-Grease a 9-inch (24-cm) tart pan with a removable bottom with a little butter.
Or use a stoneware pie pan with greaseproof paper and grease sides well with butter!
-On a well-floured counter, roll out the puff pastry into a nice round slab the size of the pie plate. Press the dough firmly into the plate and trim the edges neatly.
-With a fork, stab some holes in the bottom, then cover the dough and place the pie plate in the fridge for 30 minutes.
-Boil the carrots in salted water for 8 minutes, until just tender. Drain and rinse under cold running water. Halve them lengthwise and set them aside.
-Arrange the onion and apple over the bottom of the pastry in the pie plate and place the halved carrots on top in a spoke pattern.
-Bake the pie on the lower rack of the oven for about 35 minutes, until golden brown.