Brie, fennel and tomato tarts
Ingredients
400 g puff pastry
1 fennel bulb, thinly sliced
150 g tomatoes — mini Italian, halved
1/2 teaspoon garlic — cloves, crushed salt
freshly ground black pepper
1/2 teaspoon fresh rosemary — finely chopped
125 g Brie cheese — thinly sliced
1egg — large
2 teaspoon milk
Method:
Preheat the oven to 200 degrees and line a baking tray with baking paper.
Unroll the puff pastry and cut in half lengthways. Cut each long strip into three equal pieces so that there are six pastry squares in total. Arrange the squares on the baking tray leaving space in between.
Place the fennel, tomatoes, olive oil and garlic in a bowl. Season with a good pinch of salt and pepper and add the rosemary. Toss everything together. Tear the slices of Brie into chunks and add these to the bowl. Give everything another mix.
Divide the tomato mixture between the six squares of pastry. Pile the filling into the middle of each square leaving a 1.5 cm border around the edges. Whisk the egg and the milk together and brush this around the edges of each square.
Pop the tray in the oven for 35 minutes or until the tarts have puffed up and are golden. Serve immediately.
Spinach and egg tart
Ingredients
30 ml butter
15 ml fresh chillies — 573
1 onion — finely chopped
2 garlic cloves, finely chopped
500 g spinach — chopped
250 ml ricotta cheese
60 ml Parmesan cheese — finely grated
5 ml salt
2.5 ml nutmeg — ground
freshly ground black pepper
400 g shortcrust pastry — thawed
6 eggs — large
Method:
Preheat the oven to 180°C and grease an 18 cm cake tin with non-stick cooking spray.
Heat the butter and oil in a large pot over medium heat. Add the onions and sauté for 5 minutes. Add the garlic and spinach and sauté for another 2 minutes.
Stir in the ricotta, Parmesan, salt, nutmeg and pepper and allow the mixture to cool – about 15 minutes.
Line the greased tin with the shortcrust pastry and trim to fit the tin.
Roll out any of the off-cut pastry and, using cookie cutters, cut out shapes to decorate the top of the tart later on.
Fill the lined pastry with half of the spinach mixture and make five hollows in the filling with the back of a spoon. Break an egg into each of the hollows, without breaking the yolks. Gently spoon the remaining spinach mixture over the top and garnish with the pastry decorations. Whisk the remaining egg and egg wash the top of the tart.
Bake until golden and crisp for about 30 minutes until golden and crisp, and serve.
Tip: The spinach can easily be replaced with kale, Swiss chard or baby spinach, if preferred.
– Food24.com.
