Basil is great all year round, but grows best during July and August so we have come up with this delicious wood fired dish to incorporate this in season herb! You know how we just can’t get enough of fresh produce, so save on packaging by buying a pot of basil from your garden centre or supermarket – it will live quite happily on a sunny windowsill and it’s also perfect for scattering over pizzas! Pizzas are the ultimate wood fired dish but we thought we’d try a little something different with the basil here. Get stuck in!
- 400g Jersey Royal, peeled, sliced finely
- 2 tbsp wholegrain mustard
- 140g asparagus (after snapping off woody ends)
- 140g Gruyère, coarsely grated
- 200g pot soured cream
- 1 large egg
- 1 pack of short crust pastry (or you could make your own)
- 1 large handful basil leaves
- 200ml/7fl oz light olive oil
If making your pastry, you’ll need:
- 175g block of butter, frozen
- 300g plain flour, plus extra for dusting
- 50g Gruyère, coarsely grated
Heat your wood fired oven to max temperature, let it cool to a baking environment of 250degrees C and maintain!
To make the pastry, put the flour in a big bowl and mix in a good pinch of salt and the cheese. Using a coarse cheese grater, grate in the butter – try to hold it as little as possible so it doesn’t warm up too much – and stir it in with a knife as you go. When all the butter is in, give it a final stir to make sure all the strands of butter are coated with flour, then quickly stir in 125ml of very cold water. Splash in a little more if it looks dry, then lightly bring the pastry together with your hands. Wrap in cling film and chill for at least 30 mins.
Roll out pastry into a circular or square shape – whatever takes your fancy – we went circular!
Brush the mustard over the pastry. Arrange the potatoes, asparagus and most of the Gruyère in layers in the centre of the base, leaving a border of pastry that’s roughly 5cm all the way around. Season and fold up the pastry edges to enclose the vegetables and cheese, pinching the edges to seal.
Blanch the basil in a large pan of salted boiling water for one minute, then drain and refresh in iced water. Squeeze out excess water from the basil with a tea towel. Put the leaves into a blender with the olive oil and blend for two minutes, or until the mixture is smooth and vibrantly green. Then strain through a fine sieve.
Whisk together the soured cream and the egg with a little seasoning, then pour into the centre of the tart. Sprinkle over the remaining cheese and slide the tart onto a baking tray. Bake in your wood fired oven until the pastry is golden and crisp.
Serve warm with a drizzle of your delicious basil oil!
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