Latest news with #tart
Telegraph
15-06-2025
- General
- Telegraph
Puff pastry tart with crème fraîche and peas
A winner for an easy summer recipe, you can eat this tart as it is or with a few potatoes, but I also think it'd be lovely alongside roasted salmon or little barbecued lamb cutlets. Overview Prep time 20 mins Cook time 40 mins Ingredients 1 x 320g sheet all-butter puff pastry 1 egg, beaten 300ml crème fraîche 20g freshly grated Parmesan 150g fresh peas juice of 1 lemon 2 tbsp extra virgin olive oil 1 tsp Dijon mustard 1 spring onion, finely sliced a few chives, snipped 90g pea shoots 125g soft goat's cheese Method Step Put a large pan of salted water on to boil. Step Using a small sharp knife, score a border roughly 3cm wide around the edge, taking care not to cut through the pastry. Step Use a fork to prick the pastry everywhere apart from the border. Use a pastry brush to brush 1 beaten egg all over the pastry. Step Bake for 12 minutes, then rotate the sheet 180 degrees and cook for another 2 minutes. Pull out of the oven and leave to cool for 10 minutes. Step Meanwhile, mix 300ml crème fraîche with 20g freshly grated Parmesan, a big pinch of salt and plenty of freshly cracked black pepper. Step The pastry will likely have puffed up a bit in the oven. Now that it's cooler, just take a spoon and lightly press the centre (not the border) so that it sinks back down. Step Spread the creamy mixture over the inner rectangle, leaving the border clear around the edge. Don't worry if the mixture seems loose – it's going to firm up when baked. Step Put the tart in the oven for 10 minutes, then rotate it 180 degrees again and cook for another 2 minutes. By now, the mixture should be slightly browned in places on top. Leave it to cool to room temperature on the sheet.
The Guardian
29-05-2025
- Entertainment
- The Guardian
Balsamic roasted tomato and burrata tart from Clodagh McKenna
This quick and easy roasted tomato and burrata tart from Irish chef, columnist and TV presenter Clodagh McKenna is elevated by ingredients of real quality from the Tesco Finest range, including a Sicilian extra virgin olive oil, beautifully intense balsamic vinegar and golden forest honey. Aromatic in-season Tesco Finest tomatoes and a luxurious, creamy Tesco Finest burrata cheese from Italy take the dish to another level. So simple. So delicious. Prep and cook 1 hrServes 6 2 sheets Tesco Finest ready rolled all-butter puff pastry 1 tbsp Tesco Finest balsamic vinegar of Modena 1 tbsp Tesco Finest Spanish forest honey 1 tbsp Tesco Finest Sicilian extra virgin olive oil 1 tsp fresh thyme leaves 500g Tesco Finest tomatoes on the vine, sliced1 x 250g Tesco Finest Italian burrata, torn 8 fresh basil leaves, torn For glazing1 egg, beaten Heat the oven to 200C (180C fan)/390F/gas 6 and line a baking tray with baking paper. Place the two sheets of puff pastry on top of each other on a lightly floured work surface. Roll into a 28cm round, and then transfer to the prepared baking tray. Fold in 2cm of the pastry edges to create a border, overlapping so it's slightly wavy. Pop into the fridge while you get everything else ready. In a bowl mix together the balsamic vinegar, honey, olive oil and fresh thyme, and toss with the sliced tomatoes, until they are completely coated. Remove the pastry from the fridge. Overlap the tomato slices in circles in the centre of the pasty until it is covered. Brush the border with the egg wash and bake in the oven for 25 minutes. Allow to cool for 5 minutes and then top with the torn burrata and the basil leaves. Season with sea salt and freshly ground black pepper, and serve. Shop the ingredients for this recipe on and discover how Tesco Finest can make your everyday taste better
The Guardian
26-05-2025
- General
- The Guardian
Rukmini Iyer's quick and easy recipe for asparagus tart with tapenade and eggs
I love puff pastry tarts. The ease of just unrolling a sheet, scattering it with something delicious and giving it a quick stint in the oven, and dinner has almost cooked itself. This variation, with an olive tapenade-spiked cream cheese base, asparagus and eggs works as well for dinner as it does for a weekend brunch. If you're a chilli fiend, a scattering of hot chilli flakes (or, indeed, sliced fresh chilli) won't go amiss, either. Prep 15 min Cook 20 min Serves 4 320g ready-rolled puff pastry (ideally all butter)150g full-fat cream cheese 3 heaped tsp black olive tapenade – I like Belazu400g asparagus1 tsp olive oilSea salt flakes 4 medium eggs1 tsp aleppo chilli flakes (optional) Heat the oven to 220C (200C fan)/425F/gas 7. Unroll the pastry on to a baking tray, using the paper it came wrapped in to line the tray. With a sharp knife, score a border all around the pastry 2½cm from the outer edge. Mix the cream cheese and tapenade in a small bowl, then spread this all over the pastry up to the scored border. Snap or cut the woody ends off the asparagus, tip the spears into a bowl, add the olive oil and a half-teaspoon of salt, and toss to coat. Arrange the spears all over the pastry, drizzle over the oil from the bowl, then bake for 15 minutes. Take the tart out of the oven, make four holes and crack in the eggs. Turn down the oven to 200C (180C fan)/350F/gas 4, then bake the tart for six minutes more, until the egg whites are set and the yolks are set on top but still soft to the touch – they should be runny inside (if you prefer your yolks cooked through, give the eggs eight minutes instead, but be aware that oven temperatures vary, so check after six minutes to avoid overcooked, bouncy yolks). Scatter the tart with some flaky sea salt and the chilli flakes, if using, and serve immediately.
News24
26-05-2025
- General
- News24
Spinach tart with yoghurt and cheddar crust
Ingredients - CRUST 250g (grams) - plain flour 50g (grams) - finely grated cheddar - pinch of salt ½teaspoon - ground black pepper 100g (grams) - unsalted butter, melted and cooled 80ml (millilitres) - amasi or full-cream yoghurt (add 30ml (2T) water if using thick yoghurt) - FILLING 50 - unsalted butter 1 - onion, chopped 2 - garlic cloves, chopped 300g (grams) - leaves of morogo or spinach, chopped 1 - handful basil leaves or other herbs 5 - eggs, lightly whisked 1cup - amasi or full-cream yoghurt 50 - grated cheddar, plus extra to sprinkle on top - GREEN OIL (OPTIONAL) 2tablespoon - finely chopped chives 2tablespoons - finely chopped parsley 80ml (millilitres) - extra-virgin olive oil 1 - lemon, juiced ½teaspoon - ground black pepper - pinch of salt Method Description: Preheat the oven to 180°C. CRUST Place the flour, cheese, salt and pepper in a bowl and mix to combine. Add the butter and amasi (or the yoghurt and water if using) and stir to combine then bring together and knead gently to form a dough. The mixture won't be very wet but add some water if it is too crumbly to press together. Press the mixture into a 23cm fluted tart tin so that the crust is even all over. Use a cup measure to press the base down so it is even and to press the sides so the crust comes up at a 90° angle. Trim the top with a sharp knife and chill the pastry for at least 1 hour. Place the tart shell in the oven for 15–20 minutes until it is light golden then remove and set aside. Press the centre down if it has puffed up a little during baking. FILLING Melt the butter in a large frying pan or saucepan over medium heat. Add the onion and season with salt and pepper then cook for 3–4 minutes until softened. Add the garlic and cook for another minute then add the morogo or spinach leaves and cook for 2 minutes or until wilted then stir through the basil. Remove from heat and cool. Combine the eggs, amasi (or yoghurt) and the cheddar and season with salt and pepper. Add the cooled spinach mixture and stir to combine then add to the tart shell and distribute the mixture evenly. Sprinkle over an extra handful of cheddar if you want it extra cheesy. Place on a baking sheet and then into the oven and bake for 30 minutes or until just set.
The Guardian
19-05-2025
- General
- The Guardian
Springtime at the seaside: Emily Scott's recipes for tinned sardine margherita and trout and crab tarts
Crab, wonderful crab, an ingredient that has always been found on my restaurant menus and at home in my kitchen. This simple, rather rustic tart is delicious and sings of warmer days. Tarragon is underrated, but this soft herb is a staple in my garden and eats especially well with crab. Then, all the love for these little sardine tins of happiness, taking the classic flavours of a margherita pizza, tucking them up with the fish and using the tin to the max. This makes a super-easy starter or midweek lunch. Prep 10 min Cook 15 min Serves 4 460g tinned sardines in escabeche (ie, 4 x 115g tins), or tinned sardines in olive oil (ideally in round tins to mimic the shape of a pizza) Black pepper150g pack mini mozzarella balls 8 black olives, pitted and halved To serve50g unsalted butter1 sourdough loaf, sliced Heat the oven to 220C (200C fan)/425F/gas 7. Remove the lids carefully from the tins of sardines and drain half the tomatoey oil from each tin into a jug. Put the tins with the sardines still in them on a baking sheet. Tear up the mozzarella balls and push them into the tins between the sardines, then season with a little black pepper. Do the same with the olives. Drizzle a little of the reserved oil over the top of the contents of each tin, then bake for about 10 minutes, until bubbling and slightly caramelised. Serve with slices of buttered sourdough. I like to use only white crab meat here, but if you like the brown meat, use half and half. Prep 25 min Chill 1 hr Coo 35 min Serves 6 For the shortcrust pastry (or use ready-made)175g cold unsalted butter, cut into cubes200g plain flour, plus extra for dusting1 egg yolk A pinch of sea salt For the crab custard3 eggs, separated300ml double cream 2 tsp dijon mustard 1 tbsp chopped tarragon leavesJuice of 1 lemon500g white crab meatSea salt and black pepper 2 tbsp grated parmesan Line the base of a 23–24cm fluted, loose-bottomed tart tin with baking paper. If you're making your own pastry, rub the butter into the flour, either in a bowl with your fingertips or in a food processor. Add the egg yolk, two tablespoons of cold water and a good pinch of salt, and mix to combine well. Bring the pastry together into a ball, slightly flatten it, then wrap in clingfilm and put in the fridge to chill and rest for 30 minutes. Heat the oven to 220C (200C fan)/gas 7. Roll out the pastry on a lightly floured work surface, use it to line the prepared tart tin, then chill for another 30 minutes. Line the pastry with baking paper and baking beans, and blind bake for 15 minutes, until the edges are golden. Carefully lift out the paper and beans, bake for a further five to 10 minutes, until golden, then take out of the oven and set aside. Turn down the oven to 210C (190C fan)/415F/gas 6½. In a large bowl, mix the egg yolks, cream, mustard, tarragon, lemon juice and crab meat, then season with salt and pepper to taste. Whisk the egg whites in a clean, dry bowl until they just form stiff peaks, then gently fold through the crab mixture with a metal spoon, using a figure-of-eight movement. Spoon into the pastry case and top with the parmesan. Bake for 30-35 minutes, until just set with a slight wobble, then remove and leave to cool before cutting. This is delicious with a simple watercress and fennel salad and some good olive oil. The pastry can be made in advance and frozen (or swapped for shop-bought). Dried rice is a good alternative to baking beans for blind baking, because it gets right into the edges. Prep 55 minChill 2 hr 30 min Cook 50 min+ Serves 6 For the cheesy shortcrust pastry250g plain flour, plus extra for dusting100g unsalted butter25g mature cheddar, grated2 egg yolks2–3 tbsp milk For the filling50g unsalted butter 6 spring onions, trimmed and thinly sliced2 tbsp tarragon leaves225g watercress, trimmed, washed and sliced (discard any tough stalks)100g creme fraiche 100ml double cream 2 eggs, plus 1 egg yolk200g hot-smoked trout, flesh flaked25g parmesan, gratedSea salt and black pepper Line the base of a 23cm fluted, loose-bottomed tart tin with baking paper. Make the pastry in a food processor by pulsing the flour, butter, cheese and egg yolks until well combined, then let it down with a little milk the mix comes together into a dough. Cover with clingfilm and leave to chill and rest in the fridge for at least two hours. On a lightly floured work surface, roll out the pastry to 1cm thick, use it to line the prepared tin, then chill again for 30 minutes. Heat the oven to 200C (180C fan)/390F/gas 6. Line the pastry case with a sheet of greaseproof paper and fill with baking beans. Blind bake for 20–25 minutes, then trim off any excess pastry. If you want to get ahead, the pastry can be made up to this point in advance and frozen. For the custard, turn down the oven to 180C (160C fan)/350F/gas 4. Melt the butter in a frying pan over a medium heat, then add the sliced spring onions, tarragon and watercress, and cook until softened and wilted. Transfer to the tart case and spread over the base. Whisk the creme fraiche, cream, eggs and egg yolk in a bowl, then season with salt and pepper. Pour this over the tart filling, then top with the smoked trout flakes and the grated parmesan. Bake for 30–35 minutes, until golden and firm in the centre, then remove and leave to rest and cool for 10 minutes before slicing and serving. These recipes are edited extracts from Home Shores: 100 Simple Fish Recipes to Cook at Home, by Emily Scott, published by Quadrille at £30. To order a copy for £27, visit The Guardian aims to publish recipes for sustainable fish. Check ratings in your region: UK; Australia; US.
