TRADITIONAL PAVLOVA ASPARAGUS, PEA AND GOAT’S CHEESE TART
INGREDIENTS
METHOD ½ bunch chives, finely sliced 100 g goat’s cheese, crumbled Vanilla cream 200 ml thickened cream 1 tbsp icing sugar ½ tsp vanilla extract Asparagus and pea filling 1 tbsp olive oil 1 shallot, finely sliced 2 garlic cloves, crushed 2 bunches asparagus, sliced 5 mm thick 100 g peas, frozen or fresh Salt, to taste Pepper, to taste 185 g egg whites (approximately 5 eggs) 300 g caster sugar 1 tsp vanilla extract 1 tsp white vinegar 1 tsp of cornflour Leek filling 200 g unsalted butter, chilled, 1 cm cubes 250 g plain flour 125 ml sour cream To serve Seasonal fresh fruit
Cooking programme Induction Cooktop Intensive Bake
Cooking programme Conventional and Crisp function Tart filling 3 eggs 125 ml cream 50 g parmesan, finely grated Salt, to taste Pepper, to taste 8 extra sticks asparagus, to decorate Miele accessories Round baking tray Serves 8
Serves 4
Preparation time 1 hour, plus resting time
Preparation time 30 minutes
Cooking time 50 minutes
Cooking time 1 hour 20 minutes
Pavlova 1. Preheat oven on Conventional at 110°C with Rapid heat turned off. Select Crisp function if available. 2. In a freestanding mixer with a balloon whisk attachment, whisk egg whites until soft peaks form. 3. Gradually add sugar, beating well after each addition until meringue is stiff and shiny and sugar has dissolved. 4. Mix together the vinegar and vanilla, then add the cornflour to form a paste. Gently fold the cornflour paste into the meringue. 5. Using a spoon, loosely spread the meringue onto the tray in the shape of the circle. 6. Place the tray on shelf position 1 and bake for 1 hour and 20 minutes. Turn the oven off and leave in the oven for 40 minutes. 7. Remove and allow to cool completely. METHOD Sour cream pastry 1. Pulse the butter and flour in a food processor until the mixture resembles large breadcrumbs. 2. Add the sour cream and continue to pulse until just before the dough starts to incorporate into a ball. 3. Remove from the food processor and bring the mixture together using your hands on a floured benchtop. Shape into a rectangle to make it easier to roll out later. 4. Wrap the dough in cling wrap and refrigerate for 20 minutes. 5. Grease a 35 cm x 10 cm tart tin and dust with flour. 6. Roll the chilled pastry into a 3 mm thick rectangle and line the tart tin, making sure to press in the edges. Refrigerate for 20 minutes. Trim the excess pastry from around the top edge with a small sharp knife. Vanilla cream 1. Place ingredients into a cold bowl and whisk until whipped. To serve 1. Place pavlova onto a serving dish. Top with whipped cream and seasonal fresh fruit. Asparagus and pea filling 1. In a frying pan on medium heat, induction setting 6, heat the olive oil. Add the shallot and garlic and cook until soft and translucent, approximately 5-7 minutes. 2. Add the sliced asparagus and peas and heat until just starting to cook, approximately 1 minute. 3. Remove from the heat, add the chives and season with salt and pepper. Set aside to cool. 4. Mix the goat’s cheese gently into the asparagus and pea filling. Tart HINTS AND TIPS • If you have a combi steam oven you can also bake on Combi Mode + Conventional 110°C + 0% moisture. • Pavlova is susceptible to humidity and therefore best cooked on the day you’re consuming it. 1. Preheat the oven on Bottom Heat at 170°C, with a baking tray on shelf position 1. 2. In a jug, mix the eggs, milk, cream and parmesan until combined and season to taste. 3. Fill the tart shell with the asparagus and pea filling, spreading evenly over the base. 4. Pour the egg mixture evenly over the tart filling and decorate with the additional sticks of asparagus. 5. Place the tart tin on the preheated baking tray and bake for 20 minutes on Bottom Heat. 6. Change the oven function to Intensive Bake at 130°C and bake for a further 30 minutes. 7. Remove the tart from the oven and cool in the tin before slicing and serving warm, or at room temperature. HINTS AND TIPS • This recipe can be cooked using a 20 cm round tin without adjusting the method.
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