TARTS
FOR A CLEVER NO-FUSS WINNER, STORE-BOUGHT PUFF PASTRY IS YOUR ANSWER. IT’S AN EASY BASE FOR THIS SIMPLE YET IMPRESSIVE TART
CAULIFLOWER, ENGLISH MUSTARD, CHEDDAR AND HAM TART
SERVES 8
700g store-bought shortcrust pastry
250g cauliflower
1 tbs extra virgin olive oil
6 eggs
300ml pure (thin) cream
¾ tsp ground nutmeg
4 slices smoked ham, torn
1 tbs hot English mustard
120g coarsely grated cheddar
Roll out pastry on a lightly floured work surface to 3mm thick. Line a 24cm x 4cm loose-based tart pan with pastry. Trim excess, leaving 2cm overhanging. Pinch to create a fluted edge. Freeze for 30 minutes.
Meanwhile, cut half the cauliflower into large florets. Place in a heatproof bowl. Finely chop remaining cauliflower and add to bowl. Cover with plastic wrap and microwave on high for 4-5 minutes to steam. Cool completely.
Heat oil in a non-stick frypan over medium heat. Add the large florets and cook for 2-3 minutes on one side or until golden. Cool completely.
Preheat the oven to 200°C. Place the prepared tart pan on an oven tray, line with baking paper and fill with baking weights. Bake for 20 minutes or until edges are light golden. Remove paper and weights, then bake for a further 20 minutes or until pastry is golden and dry. Cool.
Reduce oven to 160°C. Whisk the eggs, cream, nutmeg, ham, mustard and cheddar together in a bowl and season. Add finely chopped cauliflower. Pour into tart shell and top with pan-fried florets, fried-side up. Bake for 55 minutes or until set with a slight wobble in the centre. Cool slightly or serve at room temperature.
VEGETABLE TARTS
SERVES 4
2 tbs olive oil, plus extra to serve
40g unsalted butter
2 onions, thinly sliced
3 sprigs thymes, leaves picked, plus extra
2 garlic cloves, crushed
2 tbs red vinegar
1 tbs Dijon mustard
2 x shortcrust pastry sheets, partially thawed, halved
4-5 yellow zucchini or squash, thinly sliced lengthways (we used a mandoline)
1-2 green zucchini, thinly sliced lengthways (we used a mandoline)
100g mixed cherry tomatoes, sliced
1 egg, lightly beaten
50g feta, crumbled
Preheat the oven to 200°C and line a
