Sweet caramelised vegetables and paprika cream top this lovely tart - cut into bite-sized pieces as part of a tapas spread
- 375g sheet all-butter puff pastry
- 3 tbsp olive oil
- 1 red onion, finely chopped
- 1 large fennel bulb, core removed, finely chopped
- 1 romano pepper, deseeded and finely chopped
- 2 garlic cloves, crushed
- 2 eggs, plus 1 yolk
- 200ml double cream
- 100ml milk
- ½ tsp sweet paprika
- 100g goat’s cheese
- 12 olives, pitted
- caper berries, to serve (optional)
MethodUse to line a 20 x 3.5cm deep loose-based tart tin. Prick the base with a fork, cover and chill for 30 mins, or put in the freezer for 15 mins.
- 700g cooked beetroot, peeled and thinly sliced
- 2 ripe mangoes
- 200g soft goat's cheese
- 80g bag rocket
- 1 tbsp fresh orange juice
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 2 tbsp walnut oil
- Arrange the beetroot slices on a platter. Cut the mangoes either side of the flat stones, then peel and thinly slice the flesh. Lay the slices over the beetroot. Roughly crumble the goat’s cheese on top, then scatter over the rocket.
- Mix the orange and lemon juice, mustard and some seasoning in a small bowl. Whisk in the oil, then drizzle over the salad.
- 400g penne
- 290g jar roasted red pepper, drained
- large handful flat-leaf parsley, plus a few chopped leaves to garnish
- 75g unsalted cashew
- 1 large garlic clove, roughly chopped
- 2 tbsp extra-virgin olive oil
- 50g Parmesan (or vegetarian alternative), grated
- Cook the pasta following pack instructions. Meanwhile, put the peppers, parsley, nuts, garlic and olive oil in a small food processor or mini chopper, and whizz to a pesto consistency. Season and mix in the Parmesan.
- Drain the pasta and return to the pan with the pesto. Stir and gently heat for 1 min, then sprinkle with a little more chopped parsley and serve.
- 3 whole garlic bulbs
- 2 tbsp olive oil
- 375g block all-butter puff pastry
- 1½ tbsp honey Dijon mustard (we used Maille) or use 2 tsp Dijon mustard and a squeeze of honey
- 325g cherry tomato, halved
- 1 egg, beaten
- 150g pack soft goat's cheese (we used Chavroux - other soft goat's cheese would work but mix with a little milk to loosen)
- handful basil leaves
- Heat oven to 190C/170C fan/gas 5. Slice the tops off the garlic bulbs and sit on a sheet of foil. Drizzle over 1 tbsp of the oil, season and wrap into a parcel. Roast for 50 mins or until soft, then leave to cool – this can be done the day before.
- Use a sharp knife to cut the pastry into quarters. Roll out each piece and cut into a 14cm-diameter circle. Use a saucer as a guide if you don’t have a cutter. Pop the circles on a baking tray and score a 1cm border around the edge of each, being careful not to cut all the way through. Avoiding the border, prick the pastry all over with a fork, then chill.
- Increase oven to 200C/180 fan/gas 6. When the garlic is cool enough to handle, squeeze the flesh from the bulbs into a bowl. Add the mustard, remaining oil and some seasoning, and use a fork to mash to a paste. Spread this over the pastry, leaving the border clear, then top with the tomato halves, skin-side down, and season well.
- Brush the edges of the pastry with egg, crumble over the goat’s cheese and bake for 25-30 mins until the pastry is golden and crisp, and the tomatoes are starting to shrivel. Remove from the tray and allow to cool to room temperature. Scatter over the basil before serving.