Use the rolling pin to carefully transfer the pastry to the dish, pressing into the base and trimming the excess pastry. Lightly dust the bench and rolling pin and roll into a 25cm wide circle about 3-4mm thick. Add the red onion, and thyme leaves and saute for 8-10 minutes until golden.īy now it will be time to roll out the pastry. Heat the remaining oil in a frying pan over a moderate heat. Roast for 20 minutes until the pumpkin is just tender. Place on a roasting tray, drizzle with 1 tbsp of olive oil, season and toss to combine. Meanwhile, peel and chop the pumpkin into 2cm cubes. Place in a sealed container then into the fridge for 20-30 minutes to rest - this step firms up the butter and relaxes the dough for easier rolling. Tip onto a lightly floured bench and quickly gather into a round disk. If it is crumbly add the extra tbsp of water and pulse again. Press a small amount between your fingers to check that it holds together. Add this to the processor, again pulsing the machine until the dough forms pea-sized balls. In a small bowl whisk together the egg and 1 tbsp cold water. Place the flour, ground hazelnuts and salt into a food processor and pulse to combine.Īdd the cubed butter and pulse 8-10 times to cut the butter into the flour. I like to make shortcrust pastry dough in a food processor for minimal handling to prevent the butter melting, which can result in a tough pastry. Shake out the tea towel and it’s good as new. Rub vigorously then transfer the roasted nuts, now skinless, to a bowl to cool. Immediately tip the hot nuts onto a clean tea towel, gathering it up to encase the nuts.
FILL ME UP BUTTERCUP TAB CRACKED
Shake the tray then cook for a further 5-10 minutes until the skins have cracked and the hazelnuts are fragrant. Place into a 150C (fan 130C) oven for 10 minutes.
Spread 1-2 cups whole hazelnuts in a single layer on an oven tray. I roast my hazelnuts at a low heat as follows: This is an essential step to enhance the flavour and to easily remove the skins. You can of course use store-bought savoury shortcrust pastry for a quicker meal to the table. The smell while it is cooking is incredible, enhanced by the addition of ground hazelnuts in the crust. You could also double the ingredients and make two quiches, one for you and one for a friend. I have made this quiche a number of times recently and it is well worth the effort involved. Feeling generous? Why not double the recipe and make one for you and one for a friend.
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