Serves: 6
INGREDIENTS
9 plums, halved and stone removed
butter
dark muscovado sugar
6 sheets filo pastry
melted butter for brushing
Filling
1 cup walnuts, toasted
1 teaspoon cinnamon
½ teaspoon ground ginger
¼ teaspoon each ground cloves and cardamom
½ cup brown sugar
To finish
1 cup thick plain yoghurt
1 cup sour cream
liquid honey
extra toasted walnuts
METHOD
Preheat the grill to high.
Plums: Slice the plums into quarters and place cut side up, in a baking dish. Dot each piece with a little butter and a sprinkling of sugar. Grill until bubbling. Set aside to cool.
Filling: Preheat the oven to 180°C. Put all the ingredients in a food processor and grind – not too finely.
Lay one sheet of filo on the bench, keeping the others covered with a damp tea towel. Brush with butter and sprinkle with a little filling. Fold in half and repeat with the butter and filling. Fold in half again to make a square of filo. Brush with butter only. Gently push into lightly greased 10 cm tart tins or Texas muffin tins. Repeat with the remaining 5 sheets. Bake until golden and very crisp. Set aside to cool.
To serve: Whisk the yoghurt and sour cream together and drizzle with a little honey. Spoon into the tarts and top with plums. Dust with icing sugar and scatter over the walnuts.
Menu: Serve with the Grilled Octopus and Greek Salad with Pide, Butterflied Leg of Lamb with Pecorino and Herbs with a side of Green Beans with Olives, Preserved Lemon and Mint.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.