Recipe Raphaella Frame

House and Leisure Food - - CONTENTS -

but­ter, to grease 16 phyllo pas­try sheets 100g but­ter, melted 30g fresh le­mon thyme 4 medium shal­lots, sliced 4 ele­phant gar­lic

cloves, crushed olive oil 2T le­mon zest 300g mar­i­nated ar­ti­chokes 2 eggs 180ml milk 90ml cream sea salt and milled

black pep­per 100g lab­neh cheese, in balls

Serves 8–10

Grease a pie dish or tart tin with a lit­tle but­ter. Lay a sheet of phyllo pas­try on a clean, flat sur­face and brush melted but­ter lib­er­ally over it, then top with a sprin­kling of le­mon thyme. Lay another sheet of phyllo pas­try on top and re­peat un­til you’ve cre­ated eight lay­ers of pas­try. Trim the edges to form a square. Re­peat the en­tire process with another eight sheets of phyllo pas­try. Lay the first square in the tart tin so the corners point over the edge, then lay the sec­ond square di­ag­o­nally on top, form­ing a rough star shape.

Sauté the shal­lots and gar­lic in a lit­tle olive oil un­til soft and translu­cent. Spread them on the base of the phyllo shell and sprin­kle the le­mon zest on top. Cover with a gen­er­ous layer of ar­ti­chokes.

Pre­heat the oven to 180°C. Beat to­gether the eggs, milk and cream, sea­son with salt and pep­per and pour care­fully into the pas­try case. Bake for 20 min­utes or un­til the cus­tard is set. Re­move from the oven and dot the balls of lab­neh be­tween the ar­ti­chokes while still hot. Gar­nish with the rest of the le­mon thyme.

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