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Thursday <strong>April</strong> 6 <strong>2023</strong> 13<br />
Ease into autumn with a pie and pasta<br />
Nigel Slater takes<br />
it easy with a tasty<br />
cheese and onion pie,<br />
and smoky veggie<br />
pasta supper<br />
Sauerkraut, fontina and<br />
walnut galette<br />
Serves 4<br />
Ingredients<br />
For the pastry:<br />
250g plain flour<br />
salt – a large pinch<br />
1 tsp caraway seeds<br />
150g butter, cold<br />
1 egg yolk, beaten<br />
2 Tbsp iced water<br />
For the filling:<br />
2 onions, medium to large<br />
3 Tbsp olive oil<br />
250g sauerkraut<br />
225g fontina, or other firm<br />
grating cheese<br />
10g parsley leaves<br />
100g walnuts<br />
1 Tbsp grain mustard<br />
1 egg, beaten<br />
Directions<br />
Make the pastry: Put the flour<br />
in a large mixing bowl and add<br />
the salt and caraway seeds. Cut<br />
the butter into small pieces, add<br />
to the flour, then rub the two<br />
together with your thumbs and<br />
fingertips. (Alternatively use<br />
a food processor.) When you<br />
FILLING: Use sauerkraut for the pie and smoked paprika for<br />
the pasta in these cracking recipes for chilly autumn days.<br />
PHOTO: GETTY<br />
have a texture that resembles<br />
fresh breadcrumbs, stir in the<br />
beaten egg yolk and enough<br />
iced water (2-3 Tbsp) to bring<br />
everything together into a soft,<br />
rollable dough. Wrap and leave<br />
in the fridge to rest for about 30<br />
minutes.<br />
Make the filling: Peel the<br />
onions and finely slice them into<br />
rings. Set the oven at 180 deg C.<br />
Warm the oil in a deep pan set<br />
over a moderate heat, add the<br />
onions and let them cook until<br />
pale gold and soft. This will take<br />
a good 25 minutes, stirring regularly.<br />
Add the sauerkraut to the<br />
softened onions. Coarsely grate<br />
the cheese and set aside. Roughly<br />
chop the parsley and the walnuts,<br />
then stir into the softened<br />
onions with the mustard. Set<br />
aside while you form the tart.<br />
Line a large baking sheet with<br />
baking parchment. Remove the<br />
pastry from the fridge and roll<br />
into a circle 30cm in diameter.<br />
Carefully lift on to the lined baking<br />
sheet. Stir the grated cheese,<br />
reserving some for later, into<br />
the onions and sauerkraut, then<br />
season with a little salt and black<br />
pepper. Pile the filling on to the<br />
pastry leaving a large gap, about<br />
6-7cm, around the edge.<br />
Fold the edge of the pastry<br />
up and slightly over the filling.<br />
Brush the pastry rim with beaten<br />
egg. Scatter the rest of the cheese<br />
over the top, place in the oven<br />
and bake for 50-60 minutes until<br />
golden.<br />
Leave the tart to rest for 15<br />
minutes or so before slicing and<br />
serving.<br />
Pappardelle with greens<br />
and yoghurt<br />
If you want to go dairy-free,<br />
you could toss the pasta and<br />
greens with a little chilli oil<br />
instead.<br />
Serves 2-3<br />
Ingredients<br />
2 onions, medium to large<br />
3 Tbsp olive oil<br />
250g chard leaves, or use<br />
beetroot tops<br />
200g spinach<br />
200g pappardelle<br />
2 cloves garlic<br />
50g butter<br />
100ml natural yoghurt<br />
smoked paprika<br />
EGGS-TRAORDINARY<br />
Directions<br />
Peel the onions and cut them<br />
into thin rings. Warm the oil in<br />
a flameproof casserole or a deepsided<br />
frying pan over a moderate<br />
heat, add the onions and let them<br />
cook for about 20-25 minutes,<br />
stirring occasionally, until soft,<br />
SAVINGS IN STORE!<br />
shiny and deep gold in colour.<br />
Remove the onions from the pan<br />
and set aside.<br />
Wash the chard leaves or beetroot<br />
tops, then return the onion<br />
pan to the heat (you can wipe<br />
it out if you wish, but you really<br />
don’t need to), then add the<br />
leaves, still wet from washing.<br />
Cover tightly and let them cook<br />
in their own steam for a minute<br />
or two, then turn the leaves over,<br />
cook for a minute longer, then<br />
remove and drain.<br />
Repeat with the spinach.<br />
Gently squeeze the water from<br />
the chard and spinach, then<br />
roughly chop and add them to<br />
the onions.<br />
Bring a deep pan of water to<br />
the boil. Salt it generously, then<br />
drop in the pappardelle and leave<br />
to cook for about 7 minutes or<br />
until the ribbons of pasta are<br />
tender.<br />
Peel and thinly slice the garlic.<br />
Melt the butter in the empty pan<br />
in which you cooked the greens<br />
over a moderate heat, add the<br />
garlic and let it cook for a couple<br />
of minutes until it starts to turn<br />
golden, then add the chopped<br />
leaves.<br />
Drain the pasta, leaving about<br />
50ml of water in the pan, then<br />
toss it with the onions and<br />
greens.<br />
Transfer the onions, greens<br />
and pasta to shallow bowls, then<br />
trickle with yoghurt and dust<br />
with a little smoked paprika.<br />
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