Carmarthenshire-inspired Canestrello di Taggia

Ingredients

In this Carmarthenshire-inspired version, we substitute the traditional Ligurian olive oil with locally sourced Welsh rapeseed oil, which adds a unique nutty flavor to the pastry. Additionally, we incorporate Welsh cheeses, leeks, and laverbread to infuse the dish with the distinct flavors of Carmarthenshire. We alse have the original recipe for Canestrello di Taggia, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 cup (120ml) Welsh rapeseed oil 1/2 cup (120ml) Welsh rapeseed oil
• 1/2 cup (120ml) cold water 1/2 cup (120ml) cold water
• 1 leek, finely chopped 1 leek, finely chopped
• 200g Caerphilly cheese, grated 200g Caerphilly cheese, grated
• 100g Perl Las cheese, crumbled 100g Perl Las cheese, crumbled
• 2 tablespoons laverbread 2 tablespoons laverbread
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 25g, 10g
• Carbohydrates (total, sugars): 25g, 1g
• Protein: 10g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large mixing bowl, combine the flour, rapeseed oil, and cold water. Mix until a smooth dough forms.
3. 3.
   Roll out the dough on a lightly floured surface to a thickness of about 1/4 inch.
4. 4.
   Grease a tart pan and carefully transfer the rolled-out dough into the pan, pressing it gently against the sides.
5. 5.
   In a separate bowl, mix together the chopped leek, grated Caerphilly cheese, crumbled Perl Las cheese, laverbread, dried thyme, dried oregano, salt, and pepper.
6. 6.
   Spread the cheese and leek mixture evenly over the dough in the tart pan.
7. 7.
   Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
8. 8.
   Remove from the oven and let it cool for a few minutes before serving.

Treat your ingredients with care...

• Caerphilly cheese — Make sure to grate the cheese while it's cold for easier handling.
• Perl Las cheese — Crumble the cheese just before using to preserve its texture and flavor.
• Laverbread — If fresh laverbread is not available, you can use rehydrated dried laverbread instead.

Tips & Tricks

• For a more pronounced Welsh flavor, you can add a pinch of smoked sea salt to the cheese and leek mixture.
• Serve the Canestrello di Taggia warm with a dollop of Welsh chutney or a side of pickled onions for an extra burst of flavor.
• If you prefer a crispier crust, blind bake the pastry for 10 minutes before adding the cheese and leek filling.

Serving advice

Serve the Carmarthenshire-inspired Canestrello di Taggia as a main course accompanied by a fresh green salad or as an appetizer for a Welsh-themed dinner party.

Presentation advice

Garnish the Canestrello di Taggia with a sprinkle of fresh thyme leaves and a drizzle of Welsh rapeseed oil for an elegant touch. Serve it on a rustic wooden platter to showcase the beautiful golden crust.