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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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!