"Pasqualine" Vegetable Tourte
- 1 pound Olive Oil Dough (500 g)
- 3 1/2 ounces piena di Napoli zucchini (100 g)
- 3 zucchini blossoms
- 1 3/4 ounces Swiss chard greens (50 g)
- 1 3/4 ounces spinach (50 g)
- 5 1/4 ounces peas (150 g)
- 5 1/4 ounces baby broad beans (150 g)
- 2 purple artichokes
- 2 green onions
- 1 egg
- 1 ounce grated parmesan (30 g)
- 6 quail eggs
- 3 1/2 tablespoons olive oil (5 cl)
- fleur de sel
- 3/4 cup chicken jus (20 cl)
- extra-virgin olive oil
Step 1: Assembly
Roll the dough out very thinly, preferably using a pasta roller. Cut in 6 circles 4 3/4 inches (12 cm) wide apiece, leaving 1/2 inch (1 cm) of dough all around, and 6 circles 5 1/2 inches (14 cm) wide apiece. Lay on a non-stick pastry sheet, cover with a cloth and keep in a cool place.
Remove the stem from the zucchini blossoms and cut them in thin ribbons lengthwise.
Separate, wash and spin the chard leaves and the spinach. Cut finely.
Shell the peas and baby broad beans.
Peel and cut the green onions in thin slices.
Remove the leaves and choke from the artichoke hearts and cut into thin ribbons.
Put all the vegetables in a bowl as they are ready. Stir in the beaten egg, grated parmesan, olive oil, fleur de sel and freshly ground pepper.
Step 2: Baking
Once the filling has thickened, prepare the pie bases.
Fill the 6 larger circles with 1/2 of the filling. Make a small well at center of each and break in a quail egg, making sure not to break the yolk. Spoon out the rest of the filling.
Close each pie with a circle of dough and seal the edges by hand. Brush olive oil on the top of each and bake in a 410°F (210°C) oven for 18 minutes.
This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits
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