Potato and mushroom goat cheese gratin en croute
Potato and mushroom goat cheese gratin en croute
Rating: (1 rated)
Recipe Yield: Total time: 2 hours, 20 minutes, plus chilling time for the dough | Serves 8 to 10
Ingredients
1/2 cup (1 stick) cold butter 1/4 teaspoon salt 1/4 cup water 1 1/4 cups plus 3 tablespoons (6 ounces) flour 1 teaspoon sugar
Preparation

Step 1 Cut the butter into thick pieces (about 2 tablespoons each) and place in the freezer for 10 minutes to harden slightly. In a small bowl or measuring cup, whisk together the salt and water until the salt is dissolved. Place the mixture in the freezer for 10 minutes to chill.

Step 2 Meanwhile, on a large, flat surface, spread the flour into a fairly large rectangle about one-fourth inch thick. Place the cold butter pieces on top, and sprinkle a little of the flour on top of each piece.

Step 3Use a rolling pin to press down on the pieces of butter, flattening them and rolling over them, to create sheets of fat. Use a bench scraper to gather the flour and butter sheets together and repeat to continue flattening the butter. Eventually, the butter and flour will begin to look like dried-out flakes of paint.

Step 4Gather the mixture again into a pile, and form a well in the center. Pour the cold salt water in the center of the well, along with the sugar. Slowly incorporate the flour and butter sheets into the well, working from the outside of the flour pile with the bench scraper and watching that the water does not escape from the well. Continue working just until the mixture comes together to form a dough. The dough will look a little dry at first but, once chilled, will come together.

Step 5Form the dough into a disk and wrap tightly in plastic wrap. Chill the dough for at least 2 hours.

Description
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