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Crispy Leek Fritters and Hamburgers

I highly recommend making these crispy leek fritters. No one will guess what they're eating until you tell them. They come out wonderfully crisp and flavorful—the name says it all. Ingredients for 4 people 500g ground meat (beef, pork, chicken...), your choice. 250ml milk. 2 heaping tablespoons flour. 1 onion. 1 whole egg. salt and pepper (optional). olive oil. Ingredients for the crispy leek fritters white parts of 2 leeks. 1 egg. 120g flour + 2 tablespoons for coating. 150ml cold water. 1 packet of baking powder (the kind for making sodas and fizzy drinks). 1 pinch of salt. olive oil for frying. Preparing the hamburgers In a pan with a splash of oil, fry the meat. It doesn't need to brown much—just season with salt and pepper. Remove the meat from the pan, and in the same oil, fry the finely chopped onion. Return the meat to the pan and mix everything together well. Add the flour, cook it briefly, then like you're making a bécham...

Artichoke, Shallot, and Goat Cheese Tart


ingredients

for the shortcrust pastry:

  • 200g cold butter.
  • 350g all-purpose flour.
  • 2 tablespoons cold water.
  • 1 egg yolk.
  • a pinch of salt.
  • 1 round pan with removable base, 24 or 26cm.

for the filling:

  • 8 shallots.
  • 4 fresh artichokes.
  • 250g goat cheese log.
  • extra virgin olive oil.
  • 50g heavy cream.
  • salt.
  • freshly ground black pepper.

 

preparation

To make the shortcrust pastry: Put the flour, salt, and butter in a bowl...

Work it with your fingers until the flour looks like coarse sand.
Add the egg yolk and, if needed, the water bit by bit.
Keep mixing until it comes together into a ball.
Wrap it in plastic wrap and let it rest in the fridge for at least 15 minutes.
Preheat your oven to 180°C, with heat from both top and bottom.
Place the dough between two sheets of parchment paper and roll it out with a rolling pin until it's about 1 cm thick.
Transfer it to the pan, keeping the bottom parchment paper in place. Press the dough into the base and sides, then trim any excess hanging over the edges.
Prick the dough all over with a fork...
Lay another sheet of parchment on top and fill it with dry chickpeas to weigh it down while it bakes—this keeps the pastry from puffing up.
Bake for 15 minutes, then take it out, remove the chickpeas and top parchment, and bake for another 15 minutes.
Remove from the oven but leave it in the pan—you'll be filling it and baking it again shortly.
Peel the artichokes and place them in a bowl covered with cold water and a handful of parsley to stop them from turning brown.
Peel the shallots and cut them in half lengthwise.
Sauté them in a pan with 3 tablespoons of oil...
After 4 or 5 minutes, drain the artichokes, chop them into pieces, and add them to the pan. Season with salt and pepper, and keep cooking a few more minutes until they're tender. Set aside.
Crumble the goat cheese over the baked pastry base...
Spoon the shallots and artichokes on top.
Finally, drizzle the cream evenly over everything...
Pop it back in the oven and bake for another 10 minutes.

Enjoy!
 
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