Loading ...
Loading ...
Loading ...
9
Cuisinart
®
Hand Mixer. Be sure cubed
butter has been at room temperature for
30 minutes. Add the butter to the flour
and begin mixing on speed 1, gradually
increasing speed to 4. Continue to mix
until butter is fully incorporated in the
flour. Once incorporated, slowly pour ice
water into bowl with mixer on speed 1.
Mix just until water is absorbed by the
flour and a dough just forms. Form dough
into 2 flat discs; wrap in plastic and
refrigerate for at least 30 minutes until
ready to use.
2. Preheat oven to 350°F.
3. Roll out one dough disc* to 1/8-inch thick
to fit a 9-inch tart pan with a removable
bottom. Fit into tart pan. Chill it in refrig-
erator for about 20 minutes. Using a fork,
prick the dough evenly all over but make
sure not to go entirely through the dough.
Line the shell with parchment and weigh
it down with dried beans or rice. Bake
in preheated oven for 20 to 25 minutes,
or until the dough under the parchment
is no longer wet. Remove the beans/rice
and parchment and continue baking until
the shell is golden brown. Remove and
reserve.
4. While shell is baking, put olive oil in a
large skillet over medium heat. When skil-
let becomes warm, add garlic and leek.
Lightly sauté until soft. Reserve.
5. Put the milk, cream, eggs, yolk, salt and
pepper in a large mixing bowl. Using the
hand mixer fitted with the flat beaters,
mix the ingredients together on speed 2
until thoroughly combined.
6. Reduce oven to 325˚F.
7. To assemble the quiche: scatter the gar-
lic, leek, red peppers and basil evenly
along the bottom of the baked tart shell.
Pour the egg mixture over the vegetables
and scatter the manchego on the top.
8. Bake for about 30 minutes until quiche is
just set.
9. Remove from oven and let sit for about 5
to 10 minutes. Serve.
*The second dough disc may either be
used within 3 days if refrigerated or it
may be wrapped well and stored in the
freezer until needed.
Nutritional information per serving:
Calories 189 (70% from fat) • carb. 10g • pro. 4g
• fat 15g • sat. fat 9g • chol. 93mg • sod. 170mg
• calc. 102mg • fiber 0g
THREE-CHEESE CALZONES
We use our own pizza dough recipe,
but if you want to save time, store-bought
dough works just as well.
Makes 4 large calzones
16 ounces whole-milk ricotta
2 garlic cloves, finely chopped
1 large egg, lightly beaten
3 ounces grated Parmesan
¼ teaspoon sea salt
pinch freshly ground black pepper
4 ounces shredded mozzarella
1 recipe pizza dough (page 22)
unbleached, all-purpose flour
(for dusting)
cornmeal (for dusting)
1. Preheat oven to 500°F. If you have a
pizza stone, place the stone on the oven
rack and preheat. Once the oven comes
to temperature, let stone heat for an addi
-
tional 30 minutes. This will add an extra
crispiness to your calzones.
2. In a large bowl, combine the ricotta,
garlic, egg, Parmesan, salt and pep-
per. Insert the mixing beaters into the
Cuisinart
®
Hand Mixer. Mix on speeds 2
to 4 to fully combine. Add the mozzarella
and mix on speed 2 until just combined.
Reserve.
3. Lightly dust work surface with flour.
Divide the dough into four equal pieces.
Lightly cover with plastic wrap until
using. Roll one piece into a circle about 8
inches in diameter. Spread a generous ¾
cup of filling onto the bottom half of the
dough, leaving a 1-inch border. Fold top
half over the filling and press the edges
of the dough together. Pinch the edges
of the dough over to fully seal. Using a
sharp knife, cut 4 slits into the top of the
calzone to allow steam to escape while
baking. Reserve on a cornmeal-dusted
baking sheet and repeat with remaining
rounds.
4. Using a pizza peel, transfer prepared
calzones to the preheated pizza stones
(if you are not using pizza stones, just
keep the calzones on the cornmeal-
dusted baking sheet). Bake in preheated
oven for about 20 to 25 minutes, or until
fully browned.
5. Let cool slightly before serving.
Nutritional information per serving (½ calzone):
Calories 208 (47% from fat) • carb. 13g • pro. 15g
• fat 11g • sat. fat 7g • chol. 70mg • sod. 504mg
• calc. 285mg • fiber 0g
Loading ...
Loading ...
Loading ...