Caramelised Leek, Tomato and Herb Tart

Baby onions, leeks, herbs and tomatoes make a fabulous mix for this super simple tart. Top it with goats cheese and and pop it in the oven for a tasty meal for two.

Ingredients: 1 leek, 100g baby white onions, 80g cherry tomatoes, sprig of oregano, sprig of marjoram.

Larder: 50100g goats cheese, 1 roll of puff pastry, olive oil, 1½ tbsp balsamic vinegar, salt and pepper.

Instructions:

  • Preheat the oven to 200 degrees C.
  • Slice the leeks and onions and place in a saucepan with a knob of butter. When the butter has melted and the leeks are separating and softening, add 1½ tbsp balsamic vinegar and continue to cook on a low heat for about another 5 minutes or so until leeks and onions are soft and caramalised.
  • Meanwhile halve the tomatoes and strip herbs from their stems and chop.
  • Prepare the pastry by unrolling it on a tray, scoring a 1 inch border around the edge and then brush inside the border with olive oil.
  • When leeks and onions are soft, spread out on the pastry inside the border.
  • Top with halved cherry tomatoes, sprinkle with the herbs and finally dot chunks of goats cheese around the pastry and sprinkle with salt and pepper.tart-ready-to-bake-600px
  • Place in the oven and bake for 10-15 minutes until pastry is puffed and golden and then serve.

Christmas Parcel With Flower Sprouts

A Christmas Pastry Parcel for the week before Christmas. This pastry is packed full of warm Christmassy flavours created by the parsnips, squash, allspice and rosemary and is accompanied by our favourite flower Sprouts.

Ingredients: 1 Shallot, 250g butternut squash, 4-5 baby parsnips or 1 normal-sized parsnip, handful of kale, 4-5 chestnuts, sprig of rosemary and 100g flower sprouts.

From the larder: 1 roll of ready-made puff pastry, 100ml cream, 1 egg, butter, ¾ tsp allspice, oil, salt and pepper.

Instructions:

  • Preheat the oven to 200 degrees C. Peel and chop the butternut squash and chop the parsnips all into 1cm pieces. Toss in olive oil; place in a roasting tin and roast for 20 minutes.
  • Pierce the chestnuts with a skewer or cut a line in the chestnut shells and place on the baking tray in the oven. Roast for 8-10 minutes and then remove from the oven. Peel the chestnuts or scoop out their flesh and chop into pieces. Set aside for the pie filling later.
  • Chop the shallot and rosemary and sauté in a large sauté pan until shallots are soft. Finely chop the kale and add to the sauté pan.
  • When the squash and parsnips are soft, remove from the oven and mix into the sauté pan along with the chestnuts. Beat together the allspice, egg and cream. Remove the sauté pan from the heat and stir in the egg and cream mixture.
  • Unroll the pastry and place the whole sheet on a baking tray roughly 20cm x 30cm. Place the filling along the centre of the pastry lengthways. Lightly wet the edges with water and fold the pastry around the veg into tube. Brush with milk or left over egg. Place in the oven and bake for 20 minutes until pastry is golden and crispy. While baking, steam the flower sprouts for about 3-4 minutes.pie-filling-in-pastry-unrolled-600px
  • Serve the Christmas parcel with the flower sprouts and enjoy!

Patty Pan Tartlets

Ingredients: 200g Potatoes, 1 clove of garlic, 1 courgette, 3 patty pan, 4 shallots, 2 carrots, small bunch of tarragon, very small bunch of chives.

Larder: 1 roll of ready-made short crust pastry, 50g cheddar cheese, 1 tsp lemon juice, 2 eggs. Or make your own pastry using 175g flour and 85g butter – see recipe step email.

Instructions:

  • Preheat oven to 180 degrees C. Grease 6-8 holes in a muffin tin. Roll out the pastry and cut circles slightly to big for the holes. Press into the holes with pastry slightly oversized to allow for shrinking. Place a circle of tin foil or baking paper on top of the pastry and weigh down with dry rice. Bake blind for 10-15 minutes.
  • Chop the shallots and mince one garlic clove. Finely dice the patty pans, courgette and tarragon leaves.
  • Sauté the shallots and garlic for 3 minutes, and then add the patty pans, courgettes, tarragon. Season and cook until just turning brown.
  • Remove pastry from oven. Remove baking paper and rice. Fill pastry cases with patty pan mixture. Beat the eggs in a bowl and pour over the tartlets. Top each tartlet with grated cheese. Bake for 5-10 minutes, until cheese is golden and tart filling puffed up.
  • While tartlets are baking, boil potatoes until soft and when cooked mix in chopped chives. Grate the carrot and mix with lemon juice.
  • Serve tartlets with the potatoes and grated carrot.baked-tarts-close-up-cropped