Benechin Tarts
Introduction
Benechin Tarts are delightful pastries originating from the West African region, specifically reflecting the culinary traditions of Senegal and Gambia. The name "Benechin" translates to "one pot" in Wolof, one of the native languages. Traditionally, Benechin refers to a single-pot dish made with rice and fish or meat, bursting with rich flavors and spices. In this adapted form, Benechin Tarts encapsulate those savory themes into a portable, pastry form. This recipe blends the classic flavors of Benechin with the satisfying crunch of a tart, making it a perfect snack or appetizer.
Ingredients
- Flour
- Butter
- Water
- Salt
- Chicken
- Fish
- Rice
- Onion
- Garlic
- Tomato
- Carrot
- Bell Pepper
- Bay Leaves
- Vegetable Oil
- Thyme
- Black Pepper
- Paprika
- Cayenne Pepper
- Broth
Preparation
Making the Pastry Shells
To begin, you will create the tart shells that form the base of your Benechin Tarts. Start by combining flour, salt, and cubed butter in a bowl. Use a pastry cutter or your fingers to mix until the texture resembles coarse crumbs. Gradually add cold water, a tablespoon at a time, until the dough comes together. Be careful not to overwork it. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Preparing the Filling
While the pastry chills, take your chicken and fish and season them generously with salt, black pepper, paprika, and cayenne pepper. Heat a tablespoon of vegetable oil in a pan, and sear the chicken and fish until they develop a golden crust. Remove them from the pan and set aside.
In the same pan, add chopped onions and minced garlic. Cook until softened. Then add diced tomatoes, chopped carrots, and sliced bell peppers. Include a few bay leaves and sprinkle with thyme. Cook until the vegetables are tender.
Return the chicken and fish to the pan and add the cooked rice. Mix everything together and pour in broth to moisten. Let the mixture simmer and meld flavors. Adjust seasoning to taste.
Crafting the Tarts
Preheat your oven to 350°F (175°C). Roll out the chilled flour dough and cut into circles that fit your tart tins. Carefully press the dough into the tins. Fill each shell generously with the prepared Benechin filling, ensuring each tart is evenly packed.
Baking and Timing
Place the tarts on a baking sheet and bake in the preheated oven for about 25-30 minutes, or until the pastry is golden and crisp. For precision with timing during this step, use a cooking timer to monitor closely to prevent overcooking.
Serving Suggestions
Benechin Tarts can be served warm or at room temperature. They make a wonderful addition to any meal as an appetizer or a snack on their own. Complement them with a fresh green salad or a side of spicy dipping sauce to enhance their savory nature.
Enjoying the Meal
These tarts are inspired by the rich and fragrant spices of West Africa, and providing context to the significance of sharing such culinary experiences enriches the moment. Enjoy your Benechin Tarts with family or friends, indulging in the textures and flavors that echo the heart of West African dishes.