Roll Out the Pastry

Pastry doesn’t have to be complicated – these mouthwatering recipes make use of seasonal vegetables and pre-made puff pastry for deceptively easy yet sophisticated dishes

TOMATO & ONION TART

Serves 6, prep time 10 minutes, cooking time 25-30 minutes

INGREDIENTS

1 tbsp olive oil

2 red onions, thinly sliced

Rock salt & black pepper

1 tbsp of brown sugar

2 cloves of garlic, chopped

1 tbsp of balsamic gel

1 sheet of pre-made puff pastry

1 beaten free-range egg, to glaze

1 ½ kg of mixed cherry tomatoes, halved

20 fresh anchovies

8 basil leaves thinly sliced

Green salad, to serve

METHOD

Preheat the oven to 180 degrees. Heat some oil in a pan on a medium heat, add the sliced onion and season. When the onions become soft, add the brown sugar, garlic and balsamic gel. Keeping stirring, then add a splash of water to dissolve the sugar. When the onions are caramelised, remove the pan from the heat and leave to cool. Next, grease a baking tray and roll out the pastry. Using a sharp knife, make cuts 4cm in from each edge. Brush the outside of the pastry with egg wash and sprinkle with sea salt. Add the onion to the middle of the pastry and spread out to the edge, leaving a 4cm border all around. Top with the cherry tomatoes and bake for 20-25 minutes until the pastry is golden. Finally, top with anchovies and basil strips, then serve with a fresh green salad.

SPINACH & WALNUT PARCELS

Makes 12, prep time 15 minutes, cooking time 20-30 minutes

INGREDIENTS

4 bunches of spinach

12 squares of puff pastry

8 tbsp of cream cheese

Fresh black pepper

1 red onion, diced

1 free-range beaten

Egg to glaze

Black sesame seeds 5

0g chopped walnuts

1 spring onion, chopped

METHOD

Preheat the oven to 200 degrees. In a steamer or microwave, cook the spinach, then squeeze out as much water out as you can. Finely chop the spinach and leave it to drain further. Meanwhile, line a baking tray with greaseproof paper. Arrange the pastry squares evenly on the tray Then combine the spinach with cream cheese and season with black pepper. Add the chopped red onion, then place a spoonful of the mixture to the centre of each pastry square. To close the parcels pull each corner to the middle, stretching the pastry if you need to. Brush with egg and sprinkle with sesame seeds. Place in the oven for 20-30 minutes until the parcels are golden. Finally, top with chopped walnuts and spring onion, and serve.

ASPARAGUS & RICOTTA CHEESE TART

Serves 6, prep time 15 minutes, cooking time, 25-30 minutes

INGREDIENTS

1 pack of puff pastry

1 beaten free-range egg, to glaze

Rock salt

250g of ricotta cheese

Grated rind of a lemon

1 chopped garlic clove

1 free-range egg

1 tbsp of plain flour

1 tbsp of chopped fresh dill

2 bunches of asparagus, washed and trimmed

1 tbsp of olive oil

Fresh black pepper

TO SERVE

Parmesan shavings

Garlic shoots

Fresh green salad

METHOD

Preheat the oven to 180 degrees. Line a baking sheet with baking parchment and roll out the pastry. With a sharp knife cut a rectangle 3cm inside the edge of the pastry. Brush the egg wash around the edges and sprinkle with rock salt. In a bowl, combine the ricotta cheese, lemon rind, garlic, egg, flour and chopped dill. Spread the mix over the pastry, keeping inside the centre. Next, coat the asparagus with olive oil and place on the cheese, alternating the direction of each stalk. Add some black pepper and place in the oven for 25-30 minutes until the pastry is golden in colour. When the tart is cooked remove from the oven, top with parmesan shavings and garlic shoots. Finally, serve with a fresh green salad.

TOMATO & FETA CHEESE SQUARES

Makes 12, prep time 10 minutes, cooking time 25-30 minutes

INGREDIENTS

12 squares of puff pastry

1 beaten free-range egg, to glaze

3 tbsp of pesto

3 large beef tomatoes, sliced

Dried mixed herbs

1 large block of feta cheese

Salt & pepper

Chopped spring onion, to serve

Balsamic gel, to serve

METHOD

Preheat the oven to 200 degrees. Line a baking tray with greaseproof paper. Arrange the pastry squares evenly on the tray and brush with egg. Add a teaspoon of pesto to the centre of each square and top with sliced tomato, sprinkle over some dried herbs. Crumble over half the block of feta. Season, then place in the oven for 25-30 minutes until the pastry is golden. Remove the squares from the oven; top with the remaining feta and spring onion, allow to cool for five minutes. Add a drizzle of balsamic gel and serve.