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"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

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Zucchini and Gruyère galette


This flavour-filled galette is a no-brainer for Sunday brunch. You can serve it with extra raw zucchini shaved over the top, with a drizzle of olive oil and a good squeeze of lemon.

You'll need

500 gm puff pastry (see puff pastry recipe) 30 gm butter, coarsely chopped 3 golden shallots, thinly sliced 1 garlic clove, finely chopped 100 ml dry white wine 200 gm crème fraîche 120 gm Gruyère, coarsely grated 2 eggs, plus extra, lightly beaten for eggwash 2 tbsp each finely chopped chives and flat-leaf parsley, plus extra to serve Finely grated rind of 1 lemon 1 zucchini, thinly sliced on a mandolin To serve: extra-virgin olive oil

Method

  • 01
  • Roll out pastry to a 4mm-thick 25cm x 33cm rectangle then line a 20cm x 28cm rectangular tart tin, allowing pastry to overhang sides, and refrigerate to rest (30 minutes).
  • 02
  • Preheat oven to 200C. Melt butter in a saucepan over medium-high heat, then sauté shallot and garlic until tender (4-5 minutes), add wine and simmer until liquid is totally reduced (2-3 minutes), then transfer to a bowl. Mix in crème fraîche, Gruyère, eggs, herbs and rind, and season to taste. Spread mixture in pastry case, then scatter zucchini over, drizzle with a little olive oil and season to taste. Fold in border, brush pastry edges with eggwash and bake until puffed, golden and cooked through (25-30 minutes). Scatter with parsley and serve warm or at room temperature with a simple green salad.

At A Glance

  • Serves 4 - 6 people
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At A Glance

  • Serves 4 - 6 people

Featured in

Oct 2014

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