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Daily Mail
05-07-2025
- General
- Daily Mail
From lamb and feta rolls to berry turnovers – 8 sweet and savoury puff pastry recipes
COURGETTE AND GOAT'S CHEESE TART I love making this tart in the summer and serving it alongside a big salad. It tastes even better once cooled, so this is a great dish to make ahead or pack for a picnic. 320g sheet of puff pastry 1 egg, beaten 125g ricotta 125g soft goat's cheese zest and juice of ½ lemon 200g courgette, thinly sliced 2 garlic cloves, minced ½ tsp chilli flakes 2 tbsp extra virgin olive oil 30g pistachios, roughly chopped honey, to drizzle salt and freshly ground black pepper, to taste 1 Preheat the oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. 2 Unroll the puff pastry sheet on the lined baking tray and, with a sharp knife, score a 2cm border all the way round the sheet, being careful not to cut right through. Brush all over with the beaten egg, then transfer to the oven to bake for an initial 10 minutes. 3 Mix the ricotta and goat's cheese together until smooth, then season to taste with the lemon juice, salt and pepper. Toss the courgette with the lemon zest, garlic, chilli flakes, olive oil and a pinch of salt. 4 Remove the pastry from the oven and use a spoon to gently press down the middle where it has puffed up. Spread the goat's cheese mix over the centre then arrange the courgette slices over the top. Spoon any leftover oil from the courgette over the top, then put back in the oven for 20-30 minutes until it turns golden. 5 Scatter over the chopped pistachios, drizzle with honey, then serve. ANCHOVY, ONION AND TOMATO TART This tart has all the classic flavours of a pissaladière niçoise, except with the addition of tomatoes. You can replace the anchovies with capers, if you would rather. 200g medium tomatoes on the vine, thinly sliced 320g sheet of puff pastry 1 egg, beaten ½ onion, very thinly sliced 80g anchovy fillets, drained 50g pitted black olives 2 tbsp extra virgin olive oil salt and freshly ground black pepper, to taste 10g fresh chives, finely chopped, to serve 1 Preheat the oven to 200C/ 180C fan/gas 6 and line a baking tray with parchment. 2 Lay the tomato slices on some kitchen paper and sprinkle generously with salt. Leave for 10-15 minutes for the salt to release some of their liquid. 3 Unroll the puff pastry on the lined baking tray and use a small knife to score an approximately 2cm border right round the sheet, being careful not to cut all the way through. 4 Brush all over with the beaten egg, then lay the onion and tomato slices over the top. Arrange the anchovies in a crisscross pattern, adding the olives evenly in the gaps. Drizzle over the olive oil and transfer to the oven to cook for 20-25 minutes until golden brown. Sprinkle the chives over the cooked tart, season with salt and black pepper, and serve. HALLOUMI AND MANGO CHUTNEY PARCELS These sweet and salty halloumi dippers are so moreish, they are guaranteed to go down a treat at any party. Don't forget to be generous with the mango chutney – and serve with extra for dipping, too. 2 x 225g blocks of halloumi 320g sheet of puff pastry 4 tbsp mango chutney 1 egg, beaten 1 tbsp nigella or cumin seeds 1 Preheat the oven to 200C/180C fan/gas 6. Line a baking tray with baking parchment. 2 Cut each halloumi block into eight sticks. Unroll the puff pastry and cut it into four long strips, then cut each strip into four squares. Add a little mango chutney to each square, then turn them so you are looking at a diamond rather than a square. Add a halloumi stick to the centre of each one, then pull the pastry up, twisting round to seal. 3 Place on the baking tray and brush with the beaten egg, then sprinkle over the nigella or cumin seeds. Bake in the oven for 20-25 minutes until golden. Serve immediately, while the halloumi is hot. LAMB AND FETA ROLLS These spicy bites are another great twist on a classic. Go with halloumi instead of feta if you prefer. 300g lamb mince 200g feta, crumbled ½ a small red onion, finely chopped 2 tbsp harissa paste 1 tbsp dried mint 1 tsp ground cumin 1 tsp ground coriander 320g sheet of puff pastry 1 egg, beaten 1 tbsp coriander seeds, crushed salt, to taste 1 Preheat the oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. 2 Add the lamb mince, feta, red onion, harissa, mint, cumin and coriander to a mixing bowl and combine well with your hands. Season with a generous pinch of salt. 3 Unroll the puff pastry sheet and cut it in half lengthways so you have two long strips. Using your hands, spread half the lamb mix in a cylinder shape along the middle of one of the pastry strips. Brush the edge closest to you with the beaten egg, then lift the other pastry edge over the meat to meet the egg-moistened edge, pressing a fork along the full length to seal the two. Repeat with the remaining pastry strip. 4 Cut each long sausage into eight mini ones, then gently lift them on to the lined baking tray. Brush all with the beaten egg, then sprinkle over the coriander seeds. Transfer to the oven and bake for 30-35 minutes until golden. FISH EN CROUTE A great weeknight dinner that feels fancy yet comes together really quickly. Use good-quality fish and serve with buttered peas on the side. MAKES 2 (to serve 2 or 4, depending how hungry) 100g baby spinach 320g sheet of puff pastry 100g garlic-and-herb soft cheese (for example Boursin) 2 chunky cod fillets, approximately 160g each juice of ½ a lemon a small handful of fresh basil, leaves picked 1 egg, beaten salt and freshly ground black pepper, to taste 1 Preheat the oven to 180C/160C fan/gas 4 and line a baking tray with baking parchment. 2 Add the spinach to a colander in the sink. Boil the kettle then pour the water over the spinach to wilt the leaves. Run them under cold water to cool, then drain and squeeze out as much liquid as you can. 3 Unroll the puff pastry and cut lengthways into two strips, making one 1cm bigger than the other. Cut each strip in half so you have four rectangles. 4 Spread the garlic-and-herb cheese over the centre of the two smaller puff pastry squares, leaving a 2cm border right round the edge. Top each smaller square with the spinach, then the fish. Squeeze over the lemon juice, season with salt and pepper and add a few basil leaves on top of the fish, then place the slightly larger pieces of pastry on top and press the edges down with a fork to seal. 5 Make three small incisions in the top of both parcels, then transfer to the baking tray. Brush all over with the beaten egg and bake in the oven for 20-25 minutes until golden. COCONUT AND PASSION FRUIT VOL-AU-VENTS These sweet vol-au-vents are made using simple ingredients and can be adapted to suit whatever fruit is in season. 320g sheet of puff pastry 1 egg, beaten 200g double cream 400g thick Greek yogurt 2 tbsp runny honey 1 tbsp vanilla-bean paste 6 passion fruit 30g toasted coconut chips 1 Preheat the oven to 180C/160C fan/gas 4 and line a baking tray with baking parchment. 2 To make the vol-au-vents, unroll the puff pastry and cut lengthways into three long strips. Cut each strip into four squares, then, with a knife, score a smaller square inside each square, leaving a ½cm border right round the square – take care not to cut all the way through. Place them on the baking tray, brush with the beaten egg and bake in the oven for 15 minutes until golden and puffed-up. 3 Meanwhile, mix the cream and yogurt together, then fold through the honey and vanilla-bean paste. Cut the passion fruit in half and scoop out the pulp. 4 Remove the vol-au-vents from the oven and leave to cool completely. With a knife remove the middle piece of pastry from each one and discard, taking care to keep the base intact. 5 Fill the vol-au-vents with the yogurt mix, spooning over some passion-fruit pulp. Finish with the toasted coconut chips and serve. 'NDUJA AND PARMESAN TWISTS A spicy spin on a classic cheese twist. Best enjoyed with a cold beer in the sun! MAKES 12 320g sheet of puff pastry 75g 'nduja (or less if you'd prefer them not too spicy) 30g parmesan, finely grated zest of ½ lemon 1 egg, beaten 1 Preheat the oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. 2 Unroll the puff pastry and spread the 'nduja all over. Sprinkle over the parmesan and zest of the lemon, then fold the sheet in half as if you're closing a book. Cut into 12 strips, then twist each one a few times and put on to a lined baking tray. 3 Brush with the beaten egg and transfer to the oven to cook for 20-25 minutes until crisp and golden. BERRY TURNOVERS These are so versatile. You can use whatever berries and citrus you have to hand and experiment with adding herbs and spices too, if you like. Frozen or fresh berries work equally well here, so you can enjoy these delicious turnovers all year round. 240g berries of choice 20g caster sugar zest of 1 lemon 320g sheet of puff pastry 1 egg, beaten 2 tbsp demerara sugar 1 Preheat the oven to 200C/180C fan/gas 6 and line a baking tray with baking parchment. 2 Mix the berries, sugar and lemon zest together in a bowl, mashing slightly with a fork. 3 Unroll the puff pastry and roll it out slightly to make it a bit bigger. Cut the pastry in half lengthways, then cut each strip into three. Divide the berry mixture between the six squares of pastry, spooning into the middle. Brush the pastry around the berries with the beaten egg, then lift one corner and fold over to make a triangle, pressing down along the edges gently to seal. Lift gently on to the baking tray, then repeat to make six pies in total. 4 Make a small incision on the top of each pastry, then brush all over with the egg. Sprinkle the demerara over the top, then transfer to the oven and bake for 20–25 minutes until golden. Allow to cool slightly before serving. NOW BUY THE BOOK Our recipes are taken from Puff It Up by Caitlin Macdonald, with photographs by Luke Albert (Quadrille, £16.99). To order a copy for £14.44 until 20 July, go to or call 020 3176 2937. Free UK delivery on orders over £25.
Telegraph
15-06-2025
- General
- Telegraph
Puff pastry tart with crème fraîche and peas
A winner for an easy summer recipe, you can eat this tart as it is or with a few potatoes, but I also think it'd be lovely alongside roasted salmon or little barbecued lamb cutlets. Overview Prep time 20 mins Cook time 40 mins Ingredients 1 x 320g sheet all-butter puff pastry 1 egg, beaten 300ml crème fraîche 20g freshly grated Parmesan 150g fresh peas juice of 1 lemon 2 tbsp extra virgin olive oil 1 tsp Dijon mustard 1 spring onion, finely sliced a few chives, snipped 90g pea shoots 125g soft goat's cheese Method Step Put a large pan of salted water on to boil. Step Using a small sharp knife, score a border roughly 3cm wide around the edge, taking care not to cut through the pastry. Step Use a fork to prick the pastry everywhere apart from the border. Use a pastry brush to brush 1 beaten egg all over the pastry. Step Bake for 12 minutes, then rotate the sheet 180 degrees and cook for another 2 minutes. Pull out of the oven and leave to cool for 10 minutes. Step Meanwhile, mix 300ml crème fraîche with 20g freshly grated Parmesan, a big pinch of salt and plenty of freshly cracked black pepper. Step The pastry will likely have puffed up a bit in the oven. Now that it's cooler, just take a spoon and lightly press the centre (not the border) so that it sinks back down. Step Spread the creamy mixture over the inner rectangle, leaving the border clear around the edge. Don't worry if the mixture seems loose – it's going to firm up when baked. Step Put the tart in the oven for 10 minutes, then rotate it 180 degrees again and cook for another 2 minutes. By now, the mixture should be slightly browned in places on top. Leave it to cool to room temperature on the sheet.
The Guardian
29-05-2025
- Entertainment
- The Guardian
Balsamic roasted tomato and burrata tart from Clodagh McKenna
This quick and easy roasted tomato and burrata tart from Irish chef, columnist and TV presenter Clodagh McKenna is elevated by ingredients of real quality from the Tesco Finest range, including a Sicilian extra virgin olive oil, beautifully intense balsamic vinegar and golden forest honey. Aromatic in-season Tesco Finest tomatoes and a luxurious, creamy Tesco Finest burrata cheese from Italy take the dish to another level. So simple. So delicious. Prep and cook 1 hrServes 6 2 sheets Tesco Finest ready rolled all-butter puff pastry 1 tbsp Tesco Finest balsamic vinegar of Modena 1 tbsp Tesco Finest Spanish forest honey 1 tbsp Tesco Finest Sicilian extra virgin olive oil 1 tsp fresh thyme leaves 500g Tesco Finest tomatoes on the vine, sliced1 x 250g Tesco Finest Italian burrata, torn 8 fresh basil leaves, torn For glazing1 egg, beaten Heat the oven to 200C (180C fan)/390F/gas 6 and line a baking tray with baking paper. Place the two sheets of puff pastry on top of each other on a lightly floured work surface. Roll into a 28cm round, and then transfer to the prepared baking tray. Fold in 2cm of the pastry edges to create a border, overlapping so it's slightly wavy. Pop into the fridge while you get everything else ready. In a bowl mix together the balsamic vinegar, honey, olive oil and fresh thyme, and toss with the sliced tomatoes, until they are completely coated. Remove the pastry from the fridge. Overlap the tomato slices in circles in the centre of the pasty until it is covered. Brush the border with the egg wash and bake in the oven for 25 minutes. Allow to cool for 5 minutes and then top with the torn burrata and the basil leaves. Season with sea salt and freshly ground black pepper, and serve. Shop the ingredients for this recipe on and discover how Tesco Finest can make your everyday taste better
The Guardian
26-05-2025
- General
- The Guardian
Rukmini Iyer's quick and easy recipe for asparagus tart with tapenade and eggs
I love puff pastry tarts. The ease of just unrolling a sheet, scattering it with something delicious and giving it a quick stint in the oven, and dinner has almost cooked itself. This variation, with an olive tapenade-spiked cream cheese base, asparagus and eggs works as well for dinner as it does for a weekend brunch. If you're a chilli fiend, a scattering of hot chilli flakes (or, indeed, sliced fresh chilli) won't go amiss, either. Prep 15 min Cook 20 min Serves 4 320g ready-rolled puff pastry (ideally all butter)150g full-fat cream cheese 3 heaped tsp black olive tapenade – I like Belazu400g asparagus1 tsp olive oilSea salt flakes 4 medium eggs1 tsp aleppo chilli flakes (optional) Heat the oven to 220C (200C fan)/425F/gas 7. Unroll the pastry on to a baking tray, using the paper it came wrapped in to line the tray. With a sharp knife, score a border all around the pastry 2½cm from the outer edge. Mix the cream cheese and tapenade in a small bowl, then spread this all over the pastry up to the scored border. Snap or cut the woody ends off the asparagus, tip the spears into a bowl, add the olive oil and a half-teaspoon of salt, and toss to coat. Arrange the spears all over the pastry, drizzle over the oil from the bowl, then bake for 15 minutes. Take the tart out of the oven, make four holes and crack in the eggs. Turn down the oven to 200C (180C fan)/350F/gas 4, then bake the tart for six minutes more, until the egg whites are set and the yolks are set on top but still soft to the touch – they should be runny inside (if you prefer your yolks cooked through, give the eggs eight minutes instead, but be aware that oven temperatures vary, so check after six minutes to avoid overcooked, bouncy yolks). Scatter the tart with some flaky sea salt and the chilli flakes, if using, and serve immediately.
News24
26-05-2025
- General
- News24
Spinach tart with yoghurt and cheddar crust
Ingredients - CRUST 250g (grams) - plain flour 50g (grams) - finely grated cheddar - pinch of salt ½teaspoon - ground black pepper 100g (grams) - unsalted butter, melted and cooled 80ml (millilitres) - amasi or full-cream yoghurt (add 30ml (2T) water if using thick yoghurt) - FILLING 50 - unsalted butter 1 - onion, chopped 2 - garlic cloves, chopped 300g (grams) - leaves of morogo or spinach, chopped 1 - handful basil leaves or other herbs 5 - eggs, lightly whisked 1cup - amasi or full-cream yoghurt 50 - grated cheddar, plus extra to sprinkle on top - GREEN OIL (OPTIONAL) 2tablespoon - finely chopped chives 2tablespoons - finely chopped parsley 80ml (millilitres) - extra-virgin olive oil 1 - lemon, juiced ½teaspoon - ground black pepper - pinch of salt Method Description: Preheat the oven to 180°C. CRUST Place the flour, cheese, salt and pepper in a bowl and mix to combine. Add the butter and amasi (or the yoghurt and water if using) and stir to combine then bring together and knead gently to form a dough. The mixture won't be very wet but add some water if it is too crumbly to press together. Press the mixture into a 23cm fluted tart tin so that the crust is even all over. Use a cup measure to press the base down so it is even and to press the sides so the crust comes up at a 90° angle. Trim the top with a sharp knife and chill the pastry for at least 1 hour. Place the tart shell in the oven for 15–20 minutes until it is light golden then remove and set aside. Press the centre down if it has puffed up a little during baking. FILLING Melt the butter in a large frying pan or saucepan over medium heat. Add the onion and season with salt and pepper then cook for 3–4 minutes until softened. Add the garlic and cook for another minute then add the morogo or spinach leaves and cook for 2 minutes or until wilted then stir through the basil. Remove from heat and cool. Combine the eggs, amasi (or yoghurt) and the cheddar and season with salt and pepper. Add the cooled spinach mixture and stir to combine then add to the tart shell and distribute the mixture evenly. Sprinkle over an extra handful of cheddar if you want it extra cheesy. Place on a baking sheet and then into the oven and bake for 30 minutes or until just set.
