puff pastry tart

5 ratings 5.0 out of 5 star rating. Finely slice the onions, then put them in a large, lidded pan with the oil and cook over a low heat for 30 mins, stirring from time to time. Cook on the … Serve warm or cold. Tarte tatin. We've combined sausage rolls with … Recipe from Good Food magazine, February 2015. Top puff pastry with tangy mustard, onions and Parmesan cheese for a light vegetarian lunch or party buffet nibble.

Free-form asparagus & potato tart. Add a few more thyme sprigs, drizzle with a little oil, then put back in the oven for a further 25 mins until the cheese is bubbling and the apple slices are soft. Layer on the salami, top with the torn mozzarella and some seasoning, then bake for 15-20 mins until the pastry is golden, risen and crisp. Layer on the salami, top with the torn mozzarella and some seasoning, then bake for 15-20 mins until the pastry is golden, risen and crisp Serve hot or cold for a Boxing Day buffet. Chutney makes a good substitution for cranberry sauce if you've used it all on Christmas Day. Heat oven to 220C/200C fan/gas 7. Meanwhile, heat the oil in a large pan.

Get up to 50% off a luxury towel set! Heat oven to 180C/160C fan/gas 4. Unroll the pastry onto a large baking sheet and prick all over with a fork. To assemble the tarte tatin, arrange the apple quarters very tightly in a circle around the edge of the … The pastry should be puffed and starting to colour.

Push down the centre, then spread over the onions. Heat oven to 220C/200C fan/gas 7. Score a criss-cross pattern over the central piece of pastry (this will prevent it from rising too much) and around the border, if you like. Potato, leek and stilton pithivier. Unroll the pastry onto a large baking sheet and prick all over with a fork.

Heat oven to 200C/180C fan/gas 6. Char sui puffs.

Stir in the vinegar, bubble for 1 min more, then add the Dijon mustard and thyme, season well and set aside. Drizzle with a little extra virgin olive oil, if you like, and scatter over some rocket. New! Brush the puff pastry all over with the milk and sprinkle with a little salt.

Remove the lid and turn up the heat, cooking the onions until they brown and caramelise, stirring often. Good Food Deal 39 ratings 3.7 out of 5 star rating. Bake for 15 mins. Dark and sticky caramel, sweet apples … Spread over the pesto, leaving a border of roughly 1 inch around the edge.

Unroll the pastry sheet onto a large baking tray (leave it on the … Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice.

Get up to 50% off a luxury towel set! Mix the breadcrumbs, Parmesan and thyme leaves together, and sprinkle this topping evenly over the onions. Spread over the pesto, leaving a border of roughly 1 inch around the edge. Using a sharp knife, cut a 2cm border around the edge of the pastry, going almost but not quite through the pastry. Bake the tart for 18-20 mins or until the pastry is golden brown. Get up to 50% off a luxury towel set!

Heat oven to 200C/180C fan/gas 6. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Score a border, about 1cm in from the edge. Add blobs of cranberry sauce, then top with the apple slices and brie, overlapping them to cover the tart. Finely slice the onions, then put them in a large, lidded pan with the oil and cook over a low heat for … Recipe from Good Food magazine, December 2015. Debbie Major puts a twist on a traditional sweet pithivier with this … 7 ratings 4.7 out of 5 star rating. Top cheesy rough-puff pastry … Recipe from Good Food magazine, August 2010. Apples and cheese make perfect partners in this puff pastry tart, ideal for using up the remnants of a cheeseboard or leftover cranberry sauce. Good Food Deal Add the onions and cook for 10-15 mins until softened and starting to caramelise. Choose the type of message you'd like to post, Magazine subscription – save 44% and get a cookbook of your choice. Good Food Deal Toss the slices in a splash of vinegar to prevent them from browning. Unroll the pastry and place on a greased baking sheet. This tart requires just four main ingredients and can be assembled in minutes, without a knife or chopping board in sight. If the edges are not straight, trim them with a sharp knife. New! Unroll the pastry sheet onto a large baking tray (leave it on the paper from the pack). Spread the mustard over the base of the tart and pile on the onions, spreading them out to meet the edge. New! Slice the apple thinly through the core so a few slices have a nice star in the middle, and remove any seeds.

Glaze the edge of the pastry with beaten egg.

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