Savoury layered gateaux of double worchester cheese with car

1 servings

Ingredients

Quantity Ingredient
50 grams Butter plus a small amount for cooking; (2oz)
100 grams Plain Flour; (4oz)
1 large Egg
1 Egg yolk
400 millilitres Milk; (15fl oz)
Chopped chives
Spinach
Fresh nutmeg
Salt and black pepper
5 larges Leeks
675 grams Ansteys Double Worcester cheese; (1 1/2lb)
3 larges Bramley apples
Fresh sage leaves
Smoked sweet paprika
Good quality puff pastry
Bechemel sauce
2 Eggs
450 grams Natural greek yoghurt; (1lb)
Worcester sauce
8 Inch spring form flan tin; (8 to 10)

Directions

CREPES

OTHER INGREDIENTS

For the crepes: Melt butter in small pan, cool slightly. Sift flour in large mixing bowl, add salt, pepper and nutmeg, make a well in the centre of the flour, drop in egg plus yolk. Pour in the milk whisking all the time and add melted butter.

In food processor blend chives and spinach then add pancake batter and pulse until blended, set mixture aside for 30 minutes. Mixture should resemble double cream consistency.

Heat crepe pan, brush with oil and butter mix and fry pancakes until all the batter is used. Set pancakes aside.

Roll out puff pastry slightly larger than flan tin, cut round, fork thoroughly and bake until golden brown and slightly risen. Trim leeks, set aside green tops for use in stock. Cut leeks down centre, shred approx 1 cm wide and wash, blanch in boiling salted water. Peel and cut apples into thin rings, saut‚ in a little butter and oil until caramelised, grate small amount of cheese and set aside and cube rest of cheese.

To make gateaux: Place baked pastry sheet into bottom of ring mould. Layer leeks, sliced apple and cubed cheese and ripped sage leaves. Spread a thin layer of bechemel, slice crepes in half and cover leek, cheese mixture with crepes (can be like a patchwork), repeat as before with leeks etc to form 2 layers of crepes.

In a bowl whisk yoghurt, eggs, Worcester sauce, grated cheese and smoked paprika and pour over gateaux. Ensure with pallet knife that mixture runs down sides of gateaux. Bake in preheated oven 190øC/375øF/gas mark 5 for 25-30 minutes.

Gateaux should be light brown, cool slighty before removing from tin.

Can be served warm with dressed green salad and fresh tomato sauce.

Converted by MC_Buster.

Per serving: 781 Calories (kcal); 33g Total Fat; (37% calories from fat); 39g Protein; 84g Carbohydrate; 830mg Cholesterol; 465mg Sodium Food Exchanges: 0 Grain(Starch); 2½ Lean Meat; 12 ½ Vegetable; 0 Fruit; 4 ½ Fat; 0 Other Carbohydrates

Posted to CHILE-HEADS DIGEST V4 #, converted by MM_Buster v2.0n.

Related recipes