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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!