I always have puff pastry in the freezer – it's great for a sensational lunchtime tart or an impressive afternoon treat.
GOAT'S CHEESE, LEAK AND BLACK OLIVE TART
Served with a mixed-leaf salad, this tart is perfect for a relaxed lunch. The secret lies in making sure the leeks cook so they are nice and soft.
SERVES 4
1 sheet frozen puff pastry, thawed
3 leeks
25g butter
1 tbsp olive oil
1 tbsp thyme leaves
2 garlic cloves, crushed
handful of pitted black olives, torn
180g goat's cheese with rind, sliced
Preheat oven to 200°C. Unroll the pastry onto a baking tray lined with parchment paper. Use a sharp knife to mark a 1cm frame around the pastry, being careful not to cut all the way through to the base. Bake for 15 minutes. Remove and set aside.
Cut the leeks in half lengthways then cut each length into 4cm pieces. Heat the butter and oil in a large, non-stick frying pan over a low to medium heat. When the butter and oil mix is foaming, add leeks and thyme and turn to coat. Cook for 15 minutes, turning frequently until the leeks are soft and beginning to take on some colour. Add the garlic and cook for a further 3 minutes. Remove from the heat and allow to cool for a few minutes.
Place the leeks on the pastry base, scatter with olives and roughly dot goat's cheese on top. Place in the oven and cook for 12-15 minutes or until golden.
PASSIONFRUIT CUSTARD TARTS
I simply can't resist a custard tart. This is my Aussie-inspired version of the classic.
MAKES 12
1 sheet frozen puff pastry, thawed
4 egg yolks, plus 1 whole egg
cup caster sugar
½ cup double cream (48% milk fat)
½ cup milk
3 passionfruits, flesh scooped out
2 tsp cornflour
icing sugar, for dusting
Preheat oven to 200°C. Lightly grease a 12-hole muffin tin.
Cut the pastry sheet in half lengthways, and put one half on top of the other. Roll up the pastry tightly from the short end and cut the pastry into 12 thin rounds. Lay each pastry round on a lightly floured surface. Roll out each piece to form a 10cm disc (see photograph at left). Press the pastry round into the prepared muffin tin, and chill for 10 minutes in the fridge.
Put the 4 egg yolks, whole egg, caster sugar, cream, milk and the passionfruit flesh into a jug with the cornflour, and beat until combined. Carefully pour the custard mixture into the pastry cases and bake for 20-25 minutes, or until the pastry is golden and the custard set. Allow to cool for 10 minutes in the tin, then transfer to a wire rack to cool completely. Dust with a little icing sugar before serving.
Bill's tip
The pastry's preparation might seem a bit fiddly, but the crisp, flaky result is well worth the effort.
Food preparation by Rosie Reynolds. Props merchandising by Rachel Jukes.
