In a medium bowl, mix ginger-garlic paste, mustard, and 1/4 teaspoon of the salt.
Transfer to a 9-inch tart pan with a removable bottom, pressing pastry into bottom and up sides of pan.If pastry cracks or tears, press dough back together.
Prick bottom of crust all over with a fork.Place in freezer until cold, about 10 minutes..Remove tart shell from freezer.
Line bottom of tart shell with parchment paper, and fill with pie weights or dried beans.Bake in preheated oven until pastry is set and lightly browned at edges, about 15 minutes.
Remove from oven; remove parchment paper and weights.
Return to oven, and bake at 350°F until pastry is lightly browned on bottom, about 10 minutes.Chef Sara Hauman, the owner of Tinyfish Co. and a two-time James Beard Rising Star semi-finalist, showcases underutilized fish from Pacific Northwest waters with restaurant quality flavors in vibrant and adorable packaging.
The rockfish in sweet soy sauce has a rich, salty-sweet molasses flavor.We also thoroughly enjoyed the smoked mussels in a salty paprika-forward escabeche sauce.. JOSE Gourmet.
Aside from the breathtaking packaging – truly, every tin looks like a work of art — Jose Gourmet's canned seafood has character.We tried their sardines with lemon and olive, which were bright, citrus-forward and thoroughly delightful.. RELATED.
(Editor: Slim Bags)