Western News: April 06, 2023

14
Thursday April 6 2023
Ease into autumn with a pie and pasta
Nigel Slater takes
it easy with a tasty
cheese and onion pie,
and smoky veggie
pasta supper
Sauerkraut, fontina and
walnut galette
Serves 4
Ingredients
For the pastry:
250g plain flour
salt – a large pinch
1 tsp caraway seeds
150g butter, cold
1 egg yolk, beaten
2 Tbsp iced water
For the filling:
2 onions, medium to large
3 Tbsp olive oil
250g sauerkraut
225g fontina, or other firm
grating cheese
10g parsley leaves
100g walnuts
1 Tbsp grain mustard
1 egg, beaten
Directions
Make the pastry: Put the flour
in a large mixing bowl and add
the salt and caraway seeds. Cut
the butter into small pieces, add
to the flour, then rub the two
together with your thumbs and
fingertips. (Alternatively use
a food processor.) When you
FILLING: Use sauerkraut for the pie and smoked paprika for
the pasta in these cracking recipes for chilly autumn days.
PHOTO: GETTY
have a texture that resembles
fresh breadcrumbs, stir in the
beaten egg yolk and enough
iced water (2-3 Tbsp) to bring
everything together into a soft,
rollable dough. Wrap and leave
in the fridge to rest for about 30
minutes.
Make the filling: Peel the
onions and finely slice them into
rings. Set the oven at 180 deg C.
Warm the oil in a deep pan set
over a moderate heat, add the
onions and let them cook until
pale gold and soft. This will take
a good 25 minutes, stirring regularly.
Add the sauerkraut to the
softened onions. Coarsely grate
the cheese and set aside. Roughly
chop the parsley and the walnuts,
then stir into the softened
onions with the mustard. Set
aside while you form the tart.
Line a large baking sheet with
baking parchment. Remove the
pastry from the fridge and roll
into a circle 30cm in diameter.
Carefully lift on to the lined baking
sheet. Stir the grated cheese,
reserving some for later, into
the onions and sauerkraut, then
season with a little salt and black
pepper. Pile the filling on to the
pastry leaving a large gap, about
6-7cm, around the edge.
Fold the edge of the pastry
up and slightly over the filling.
Brush the pastry rim with beaten
egg. Scatter the rest of the cheese
over the top, place in the oven
and bake for 50-60 minutes until
golden.
Leave the tart to rest for 15
minutes or so before slicing and
serving.
Pappardelle with greens
and yoghurt
If you want to go dairy-free,
you could toss the pasta and
greens with a little chilli oil
instead.
Serves 2-3
Ingredients
2 onions, medium to large
3 Tbsp olive oil
250g chard leaves, or use
beetroot tops
200g spinach
200g pappardelle
2 cloves garlic
50g butter
100ml natural yoghurt
smoked paprika
Directions
Peel the onions and cut them
into thin rings. Warm the oil in
a flameproof casserole or a deepsided
frying pan over a moderate
heat, add the onions and let them
cook for about 20-25 minutes,
stirring occasionally, until soft,
shiny and deep gold in colour.
Remove the onions from the pan
and set aside.
Wash the chard leaves or beetroot
tops, then return the onion
pan to the heat (you can wipe
it out if you wish, but you really
don’t need to), then add the
leaves, still wet from washing.
Cover tightly and let them cook
in their own steam for a minute
or two, then turn the leaves over,
cook for a minute longer, then
remove and drain.
Repeat with the spinach.
Gently squeeze the water from
the chard and spinach, then
roughly chop and add them to
the onions.
Bring a deep pan of water to
the boil. Salt it generously, then
drop in the pappardelle and leave
to cook for about 7 minutes or
until the ribbons of pasta are
tender.
Peel and thinly slice the garlic.
Melt the butter in the empty pan
in which you cooked the greens
over a moderate heat, add the
garlic and let it cook for a couple
of minutes until it starts to turn
golden, then add the chopped
leaves.
Drain the pasta, leaving about
50ml of water in the pan, then
toss it with the onions and
greens.
Transfer the onions, greens
and pasta to shallow bowls, then
trickle with yoghurt and dust
with a little smoked paprika.
– ODT
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