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Leek & Capsicum Tart
base:
150 g of Fazer rye crisps
100 g of margarine or butter
jelly:
5-6 leaves of gelatine OR 5 teaspoons agar-agar
200ml strong vegetable stock
300g creme fraiche
200g cream cheese
100ml chopped leek
100ml cubed red peppers
100ml sliced black olives
100ml frozen corn
1/2 teaspoon black pepper
for decoration: smoked fish, prawn, and/or red caviar
Method:
If you use gelatine, put them in cold water to just over soften.
Prepare the base: Crush the crisps Melt the butter or margarine. Combine the fat and crisps and press the mixture onto a bottom of a tart dish (approximately 200mm diameter).
Prepare the jelly: Heat the vegetable broth, take off the heat and dissolve the well squeezed gelatine or agar-agar. Stir in the cream and cream cheese and mix well. Add the vegetables and spices. Spread the jelly on top of the base. Let it set in the fridge, and serve for example as a starter or as part of a Scandinavian smörgåsbord buffet.
- Details
This wonderful tart brings the Nordic flavours of rye and caviar together in a unique tasty way.
Base:
150g crushed Fazer Rye Crisps
75g butter
Filling:
4 gelatine leaves
100g onion
juice of 1 lemon
200ml cream
150g Red Lump Fish Caviar
200g cottage cheese
100ml finely chopped fresh dill
1/2 tsp horseradish
Decoration:
cucumber
dill
lemon
1. Grind the crisps finely and mix with soft butter. Pat the mixture on the bottom of a 240mm pie dish.
2. Soften the gelatine in cold water for at least 10 minutes. Chop the onion finely. Cut one half of a lemon into a couple of thin slices for decoration.
3. Whip the cream until stiff and gently mix the caviar into it. Mix cottage cheese, chopped onion, minced dill and horseradish in a bowl and add the caviar cream. Check seasoning.
4. Squeeze the juice of the other half of the lemon and heat it in a saucepan and melt the gelatine (pressed as dry as possible) into it . Add the gelatine to the other ingredients and mix well.
5. Pour the mixture into the pie dish and evenly smooth the surface. Refrigerate overnight. Remove the tart carefully into a serving dish. Garnish with caviar, minced dill and lemon and cucumber triangles. Perfect for a festive brunch and a Scandinavian smorgasbord buffet!
