It is French! But loved all over the world. Ghee also known as clarified butter (English) and beurre noisette (French), is used in baking madeleines, genoise cakes and many other sweet and savoury goodies where you want the special fragrant flavor. Short-crust pastry taste heavenly when made with Q.B.B ghee.
Preparation time: 20 minutes
Cooking time: 40 minutes
200 g plain flour, plus extra for dusting 1/4 teaspoon salt 80 g Q.B.B. Pure Ghee (cold), plus extra for greasing
1 onion, finely chopped
100 g smoked salmon, diced
100 g spinach leaves, blanched and chopped
4 large eggs
200 ml milk
Salt and pepper to taste
100 g Tasty cheese or Cheddar cheese, grated
- To make the pastry, sift the flour together with a pinch of salt in a large bowl.
- Rub in the Q.B.B. Pure Ghee until you get a soft breadcrumb-like texture. Add enough cold water to make the crumb mixture come together to form a firm dough, and let it rest in the fridge for 30 minutes.
- Roll out the pastry on a lightly floured surface and line it in a 22cm/8½inch flan dish, well-greased with Q.B.B. Pure Ghee. Don’t cut off the edges of the pastry yet. Allow it to chill again.
- Preheat the oven to 190C/375F/Gas 5.
- Remove the pastry case from the fridge and line the base of the pastry with baking parchment and then fill it with baking beans. Place on a baking tray and bake blind for 20 minutes. Remove the beans and parchment and return to the oven for another five minutes to cook the base.
- Reduce the temperature of the oven to 160C/325F/Gas 3.
- Spread the chopped onion, diced salmon and chopped spinach in the pastry case.
- Beat the eggs lightly and mix in the milk, salt and pepper. Strain the mixture.
- Pour the egg mixture over the prepared pastry case.
- Sprinkle with the cheese.
- Bake for 25-40 minutes or until the mixture sets.
- Serve sliced in wedges.