Divide among 4 cooked pastry rectangles and spread. Bake for 12–15 minutes.įor the chestnut, pesto and cheddar with onion chutney topping, in a bowl combine half the crème fraîche filling with the cheddar, pesto and chestnuts. In a medium saucepan, combine sugar, cinnamon stick and cup/165 milliliters water. Place 2 cookie sheets on the oven racks while the oven heats. Divide among 4 cooked pastry rectangles and spread. Heat the oven to 500 degrees and arrange the oven racks in the top third and lower third of the oven. Mix the chopped spinach with half the crème fraîche filling and add the anchovies, ricotta and chilli flakes. Serve hot with a spoonful of cranberry sauce and a few leaves of rocket on top.įor the ricotta, anchovy and spinach with chilli, squeeze out any excess water from the spinach and roughly chop. Bake for 12–15 minutes, or until golden-brown. Spread over the middle of 4 cooked pastry rectangles and bake for 10–12 minutes, or until golden-brown.įor the Brie, bacon and cranberry topping, divide and spread half the crème fraîche filling on 4 cooked pastry rectangles. Leave to cool before making the crème fraîche filling and adding your choice of topping(s).įor the crème fraîche filling, mix all the ingredients in a small bowl and season with salt and freshly ground black pepper.įor the smoked trout, dill and horseradish topping, mix the spring onions, dill, cream cheese, trout and horseradish and stir in half the crème fraîche filling. Repeat with the other rectangles.īake for ten minutes, or until lightly golden-brown and puffed up. Then make a criss-cross pattern in the middle. To make a crust, use a sharp knife to draw a border 1cm/½in from the edge all the way round each rectangle. Space the pastry out on the baking trays. In a cup, whisk the egg and milk together and brush over both sides of each rectangle. Unroll the pastry and cut into 8 equal-sized rectangles. 60g/2¼oz cooked, peeled chestnuts, roughly choppedįor the base, preheat the oven to 200C/180C Fan/Gas 6 and line two flat baking trays with non-stick baking parchment.4 rashers smoked streaky bacon, cut into 1cm/½in piecesįor the ricotta, anchovy and spinach with chilli (makes 4 tarts)įor the chestnut, pesto and cheddar with onion chutney (makes 4 tarts).½ quantity crème fraîche filling (see above)įor the brie, bacon and cranberry topping (makes 4 tarts).120g/4oz smoked trout (or salmon if preferred), roughly chopped.1 x 320g/11½oz ready-rolled puff pastryįor the smoked trout, dill and horseradish (makes 4 tarts).
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