50g of lily bulb
40g of bacon
35g of spinach
30g of shimeji mushrooms
butter - as needed
160g of soft flour
80g of butter
1 egg yolk
3g of salt
30cc of water
adzuki beans - for blind baking
▼ Appaleil (Batter)
225cc of cream
12g of egg yolk
90cc of milk
40g of edam cheese
Sift soft flour into a bowl. Add butter, and use a pastry card to finely chop butter into the flour until the texture resembles sand.
Spread out the mixture from step 1, raise the edges, and make a well in the center. Combine egg yolk, salt, and water, and pour into the well.
Using pastry card, work together the flour-butter mixture with liquids (from step 2) until a smooth-surfaced dough is formed.
Slightly flatten the dough from step 3, square the edges, and cover in plastic wrap. Rest for about 1.5 hours in the refrigerator.
Sprinkle some flour (amount not included in ingredient list) on the board, and use a rolling pin to roll out the dough from step 4. Perform 2 single turns (roll out the dough and fold into thirds). Cover in plastic wrap and refrigerate for 30 minutes.
Brush a baking mold with melted butter (amount not included in ingredient list).
Using a rolling pin, roll out the dough to fit the mold. Firmly press the edges, and use a knife to cut away excess dough. Prick the surface with a fork, and refrigerate for 30 minutes.
Line the dough from step 7 with parchment, weigh down with beans and bake for about 18 minutes in a 200°C oven. Once cooked, remove from oven and allow to cool.
Make the appaleil (batter). Combine milk, egg, egg yolk, and cream.
Place the appaleil from step 9 into a pot and cook until temperature reaches 50°C. Remove from heat, add cheese, and stir to mix well. (Be careful not to exceed 50°C, as the eggs will coagulate at 60°C.)
Prepare the fillings. Separate the lily bulb into scales. Remove any black sections, and cook in hot water. Cut bacon into cubes and saute. Cut spinach into 5cm lengths. Break apart shimeji mushroom florets and lightly saute in butter. Add the fillings to the cooked crust from step 8, and pour in the appaleil from step 10.
Bake in a 200°C oven. Check for doneness after about 20 minutes. When done, the batter should be lightly browned slightly hardened.
After placing the dough into the mold, lift off the table and drop it two or three times, to remove any air between the pastry dough and the mold.