cayliss
Food & Drink
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Polenta adds "bite" to short pastry. Photograph: Colin Campbell for the Guardian Adding polenta to short pastry, be it sweet or savoury, makes the "biting" experience more exciting. Serve with something fresh and sharp, such as a radish and lettuce salad dressed with lemon and garlic vinaigrette. Serves six to eight. For the pastry 170g plain flour, plus extra to dust 60g quick-cook polenta 20g finely grated parmesan 140g unsalted butter, fridge-cold and cut into cubes 50ml water A pinch of salt For the filling 200g comté, grated 150ml crème fraîche 150ml single cream 3 eggs 2 tsp nigella seeds ¾ tsp each salt and ground white pepper 200g chopped Swiss chard, cooked for a few minutes in olive oil (or spinach, washed, wilted and drained)
