Andi-Co Falcon share three delicious recipes like Miso Eggplant with Chilli Pork
Andi-Co Falcon share three delicious recipes like Miso Eggplant with Chilli Pork
Our sponsors Andi-Co Falcon share three delicious recipes like Miso Eggplant with Chilli Pork. Yum!
Servings
8
Prep time
Cook time
Recipe
Ingredients
- 1 cup green peas
- 1 tbsp olive oil
- 300g bacon, diced
- 4 eggs
- 1 cup cream
- 300g marinated artichoke hearts, drained and halved
- 100g ricotta
- Pea shoots, to serve
- Sea salt and black pepper
-
Spelt crust - 250g wholemeal spelt flour
- ¼ tsp salt
- 150g cold unsalted butter, diced
- ¼ cup cold water
Method
- To make crust, place flour, salt and butter in food processor and blend until butter is size of peas. Add water and pulse again until dough just comes together. Turn out onto floured bench and roll out to 3mm thick. Line 24cm tart tin with pastry, leaving 1.5cm of pastry overhanging. Refrigerate for 30 mins.
- Meanwhile, blanch peas in boiling water for 2 mins until tender. Drain and refresh under cold water, and drain again. Reserve 1 tbsp of peas for serving, then set aside.
- Heat oil in large frying pan over medium heat. Add bacon and sauté for 5-8 mins until crisp. Transfer to plate lined with paper towel. Set aside ¼ cup bacon for serving.
- Preheat oven to 180°C fan-forced.
- Line pastry with baking paper and baking weights. Blind-bake for 10 mins. Remove baking paper and weights. Bake again for further 10 mins until lightly golden and crisp. Remove from oven.
- Reduce oven to 160°C fan-forced.
- Whisk eggs with cream and season with salt and pepper. Set aside 3 pieces of artichoke to serve, then arrange remaining evenly in tart case. Scatter over half the peas and bacon then pour over egg mixture. Scatter with remaining peas and bacon and dollop in ricotta. Bake for 20–25 mins until just set. Cool to room temperature and trim excess pastry with thin sharp knife.
- Serve topped with pea shoots, remaining artichokes and crispy bacon.
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