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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.