Classic French recipe that opens up the world of possibilities in leafy desserts…! Many variations, with the possible addition of cheese diverging from the mince pie theme
- Leaves – Chard: stripped of the stems; washed, wilted, squeezed of as much liquid as possible, chopped
- Core fruit – apple or pear: peeled, grated, squeezed out
- Nuts – pine nuts is classic but pecan can work, toasted
- Currents – raisins, soaked in liqueur – I like to use Pedro Ximenez; brandy is classic; Pernot might make sense
- Citrus – lemon zest, or orange
- Sugar – nothing too dark, have even tried using freeze-dried pollen
- Spice – cinnamon or nutmeg or other winter warm spice
- 1 or 2 eggs, beaten, to tie it all together
- Pastry – sweet shortcrust pastry or one made with olive oil (and even yeast) for more savoury theme
Options
Classically has Parmesan sometimes – in that case, making a pastry with olive oil works well
Gas 5 / 190C
can use many different dish types – make encased tart
~30mins
Notes
no need to pre-bake pastry
You want the filling to not be wet, and may need to add something to soak any liquid up. Perhaps a nice flour, oat, crumb or powder (boabab?!)
dust with icing sugar when cool