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 #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.