Jane Grigson's Parsley Tart
for ages. This recipe uses a little beaten egg instead of water to moisten the dough mix and I think it works!
posted by Mike at 4:49 PM
Wednesday, June 13, 2007
for ages. This recipe uses a little beaten egg instead of water to moisten the dough mix and I think it works!
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4 Comments:
Drool, drool. Recipe please?? Looks great.
Brenda
Hi Brenda thanks for your comment. You can find the recipe at:
http://observer.guardian.co.uk/magazine/story/0,,2097427,00.html
Hope you like it!
Great! I'll definitely be giving it a try over the summer, I love quiche and salad for dinner on a warm summers day.
I always make my pastry with an egg yolk and water. I get so many compliments for my pastry but it is a simple trick.
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