Recipe
for :
 This
recipe has been reproduced with the kind permission
of Chef Daniel Boulud. Born in France, he was
raised on his family's farm near Lyon, where he grew
up surrounded by the rhythms of the seasons, the wonders
of produce fresh from the fields, and of course, his
grandmother's inspiring home cooking . . . if you want
to know more have a look at his biography page <click
here>
To
visit the web site of Daniel Boulud
<click
here>
This
particular recipes comes from DB Bistro Moderne
and Chef Daniel Boulud: Cooking in New York City
This
particular recipes comes from The Food & Wine
Magazine Classic at Aspen, June 2003
Ingredients
For
the Pâte Brisée:
1 cup plus 3 tablespoons all-purpose flour
6 tablespoons cold unsalted butter, cut into small
pieces
Pinch of salt
1 large egg, lightly beaten
For
the Pea Filling:
1/2 pound assorted fresh peas and beans, such as English
peas, fava beans, sugar snap peas or snow peas
2 tablespoons heavy cream
1 large egg
1 large egg yolk
Salt and freshly ground pepper
1 ounce Parmesan cheese
8 chives, chopped
Method
For
the Pâte Brisée:
- Put
the flour, butter, and salt in a food processor and
pulse until crumbly. Add the egg and pulse just until
moist curds forms - don’t overprocess. Turn the
dough out onto a work surface and knead it once or
twice to pull it together. Flatten it into a disk,
wrap in plastic wrap and refrigerate for at least
1 hour. (Wrapped airtight, the dough can be kept refrigerated
for up to 2 days or frozen for up to a month.)
- Butter
and flour thirty 1 1/2-inch-round tartlet molds (if
available use nonstick molds); set aside. On a clean
lightly floured work surface, roll one disc of dough
out to 1/8-inch thickness. Using a 2-inch round cutter,
cut out 30 circles of dough. Press the dough into
the bottom and against the sides of the molds. Using
a small paring knife, trim away any excess dough.
Place the molds on a baking sheet and refrigerate
the tartlet shells for 30 minutes.
- Center
a rack in the oven and preheat the oven to 350°F.
-
Cut out thirty 2-inch rounds of parchment paper. Place
the rounds inside each mold and fill with dried beans
or pie weights. Bake for 10 to 12 minutes, rotating
the pan halfway through the baking process. Do not
allow the dough to color. Place on a wire rack, cool
completely, and remove the beans or weights and parchment
paper. Repeat the process with the remaining dough.
For
the Pea Filling:
- Shell
the English peas and or fava beans if using. Thinly
slice the sugar snap peas and or snow peas if using.
- Center
a rack in the oven and preheat the oven to 350°F.
- Bring
a medium pot of salted water to the boil. Cook the
sugar snap peas and snow peas for 3 minutes. Add the
English peas and cook for another 3 minutes. Put the
fava beans in a strainer or colander and lower into
the boiling water; cook for 2 minutes. Lift out the
strainer; drain the remaining peas. Cool all the beans
and peas under cold running water and drain again.
Remove the skins of the fava beans.
- Put
the peas, fava beans and heavy cream in a blender
and purée until smooth, using a rubber spatula
to scrape down the sides as needed. Add the egg and
yolk and mix until combined. Season with salt and
pepper. Transfer to a 2-cup liquid measure or other
vessel with a pour spout.
- Using
a vegetable peeler, shave the Parmesan into small
strips and set aside.
- Place
the pre-baked tartlet shells on a parchment-lined
baking sheet. Fill the tartlet shells with the pea
filling. Bake until custard is just set, 6 to 8 minutes.
Cool slightly on a wire rack. Sprinkle with the chopped
chives and top with a piece of shaved Parmesan. Can
also be garnished with oven-dried ham or sautéed
Hon Shimeji or morel mushrooms. Serve warm.
Makes
60 hors d'oeuvres
Bon
appetit . . . . .
Daniel
Boulud
To visit his web site <click
here>
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