Breville BOV650XL manual Maple Salmon

RECIPES

SAVORY WHOLE WHEAT TART WITH ROASTED CHERRY TOMATO HALVES, CARAMELIZED ONIONS AND GOAT CHEESE

Function: ROAST, BAKE

Yield: One 9-inch square tart

Whole Wheat Pastry Crust

¾cup (180 ml) all purpose flour

¾cup (180 ml) whole wheat flour ½ teaspoon (2.5 ml) salt

¼cup (60 ml) unsalted butter, cut into small pieces

3 tablespoons (45 ml) vegetable shortening

3 tablespoons (45 ml) ice water

Roasted Cherry Tomatoes

1 pint cherry tomatoes

2 tablespoons (30 ml) olive oil

¼teaspoon (1 ml) salt dash of pepper

Caramelized Onions

1 large sweet onion

2 tablespoons (30 ml) olive oil

1 tablespoon (15 ml) unsalted butter ¼ cup (60 ml) water

½ teaspoon (2.5 ml) salt

1 teaspoon (5 ml) granulated sugar

2.5 oz (7 g) goat cheese

Prepare the pastry crust

1.In a food processor, pulse together the whole wheat flour, all purpose flour and salt. Add butter and shortening and pulse the mixture until it resembles small crumbs. This process can also be done with two knives or with a pastry cutter.

2.Add ice water to bring the crumbs together and form a ball. Use more water if necessary.

3.Shape into a disk, wrap in plastic wrap and chill for at least one hour.

Roasting the Cherry Tomatoes

1.Cut cherry tomatoes in half and scoop out seeds and water.

2.Toss in a bowl with olive oil, salt and pepper.

3.Line an 11-inch (28 cm) round baking sheet with parchment paper and arrange the cherry tomatoes in a single layer.

4.Set the rack at the bottom rack height position. Turn the FUNCTION dial

to ROAST. Set the TEMPERATURE to 350˚F (175˚C) and the TIME to 20 minutes. Press START/CANCEL button to activate.

5.Set the roasted cherry tomatoes aside to cool.

Caramelizing the onions

1.In a small sauce pan on medium heat, heat the olive oil and butter. Sauté the onions for one minute.

2.Add water, salt and sugar. Cover and bring to a boil. Turn heat down to low.

3.Continue to cook on low heat for about 15 to 20 minutes or until the onions have softened and have taken on a golden color. Stir often.

4.Set the caramelized onions aside to cool.

Assembling the tart

1.On a well-floured surface, roll out the pastry to a ¼ inch thickness. Transfer the rolled pastry to a 9-inch square tart pan. Press the dough onto the sides and cut off the excess. For best results refrigerate for half an hour.

RECIPES

2.Remove the tart pan from the refrigerator, and spread an even layer of the caramelized onions.

3.Arrange the roasted cherry tomato halves over the onions.

4.Dot with crumbled goat cheese.

5.Set the wire rack at the bottom rack height position. Turn the FUNCTION dial to BAKE. Set the TEMPERATURE to 375˚F (192˚C) and the TIME to 35 minutes. Press START/CANCEL button to activate.

6.Bake the tart until the crust becomes golden and cooked through.

MAPLE SALMON

Function: BAKE

Temperature: 400˚F (205˚C)

Cooking Time: Approximately 15 to 20 minutes

Yield: 4 servings

2 lb fresh salmon fillet (900 g), skinned and boned

3 tablespoons (45 ml) pure maple syrup

2 teaspoons (10 ml) Dijon mustard

1 tablespoon (15 ml) lemon juice

1 tablespoon (15 ml) light soy sauce ¼ leek stalk, washed, thinly sliced

1 teaspoon (5 ml) unsalted butter, diced small

Salt and pepper to taste

1.In a small bowl combine maple syrup, mustard, lemon juice, and soy sauce.

2.Place the fresh salmon fillet on the Breville enamel baking pan, lined with foil. Roll the foil around the salmon.

3.Spoon the glaze on top of the salmon. Sprinkle with sliced leek and dot with butter. Season with salt and pepper.

4.Set the wire rack at the bottom rack height position. Turn the FUNCTION dial to BAKE. Set the TEMPERATURE to 400F (205C) and set the TIME to 13 minutes (approximately). Press START/ CANCEL button to activate.

5.The fish is done when it is opaque and flakes easily with a fork.

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