These delicious and easy to assemble tarts make a great luncheon dish with a salad or they can be served as a dessert.
Serves: 4
INGREDIENTS
200 grams good quality purchased puff pastry
1 egg yolk mixed with 1 teaspoon water
100 grams soft goats’ cheese
400 grams seedless red grapes, halved
1 teaspoon fennel seed, toasted and coarsely ground
demerara sugar
icing sugar for dusting
METHOD
Preheat the oven to 200°C.
Cut the pastry into 4 even pieces. Roll out thinly on a lightly floured bench. Egg wash the edges and fold them over to create a small rim, pinching the pastry as you fold it. Brush the rims with egg wash.
Crumble the goat’s cheese and scatter over the base of the tarts. Pile on the grapes and scatter with ground fennel seed and a generous sprinkling of sugar.
Bake for about 25 minutes or until puffed and deeply golden. Serve warm, dusted with a little icing sugar.
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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.