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Vegetable Tranche

Western.Chefs's picture
Ingredients
  Prepared puff pastry 8 Ounce (225 Gram)
  Egg 1 , beaten (Of Size 5)
For the filling:
  Potatoes 6 Ounce (175 Gram)
  Carrots 4 Ounce (100 Gram)
  Semi skimmed milk 3 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste
  Onion 1
  Oil 1 Tablespoon
  Broccoli florets 3 Ounce (75 Gram)
  Cauliflower florets 3 Ounce (75 Gram)
For the sauce:
  Fromage frais 8 Ounce (225 Gram)
  Garlic 2 Clove (10 gm), peeled and crushed
  Freshly snipped chives 2 Tablespoon
  Sage sprig 3 (Use Fresh To Garnish)
Directions

Preheat the oven to Gas 7, 425°F, 220°C, 15 mins before baking the tranche.
Roll out the prepared puff pastry to 1/2 in/ 1.25 cm thick.
Cut out a 10 in x 6 in/ 25.5 cm x 15 cm oblong.
Cut off a 1/2 in/1.25 cm strip from the oblong, brush a little of the beaten egg on the underside of the strip, then place on the edge of the oblong to form a border.
Place the oblong on a baking sheet and flute the edges together.
Prick inside of tranche and brush edge with more beaten egg.
Bake for 20 mins, or until the pastry is well risen and golden brown.
Meanwhile prepare the filling.
Peel potatoes and carrots, cut into chunks, then cook in boiling salted water for 15 mins, or until soft.
Drain vegetables, then mash with milk and seasoning.
Keep warm.
Peel the onion and chop finely.
Heat oil, cook onion for 5 mins, then mix into mash.
Wash broccoli and cauliflower, divide into tiny florets, blanch in boiling salted water for 4 mins, then drain.
To prepare sauce, mix together the fromage frais, garlic and chives and place in a serving jug.
Fill cooked pastry case with the prepared mash, then top the broccoli and cauliflower florets.
Garnish and serve with the prepared sauce.

Recipe Summary

Course: 
Dessert
Ingredient: 
Vegetable

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