Archive for April, 2019

Courgette Tart with Roasted Tomato Coulis

Posted on: April 27th, 2019 by Karl Hudson No Comments

1. First make the coulis. Heat your oven to 220°C. Put the tomatoes, cut side up, in a roasting tin. Add garlic and trickle over the balsamic vinegar. Drizzle generously with olive oil. Sprinkle with the sugar and season lightly with salt and coarse pepper. Roast for 20-30 minutes or until very soft and juicy, and slightly coloured on top (out-of-season tomatoes may take longer). Make sure that they don’t burn. Allow to cool. Peel the garlic and put the cloves, along with the tomatoes and any juices from the roasting tin, into a blender. Add the basil and a bit more olive oil. Blitz thoroughly, then pass through a sieve into a bowl to make a smooth sauce. Check the seasoning, cover and chill until needed.

2. Meanwhile, for the topping, heat 1 tbsp olive oil in a frying pan and gently fry the onion until softened. Add a sprinkling of sugar and cook for another couple of minutes until the sugar has dissolved. Set aside.

3. Plunge the courgette slices into a saucepan of boiling water, blanch for a minute or two, then drain, pat dry and leave to cool.

4. Line a baking tray with baking parchment or silicone paper.

5. Roll out your puff pastry on a lightly floured surface to a large circle, about 2mm thick. Using a large plate as a guide, cut out a 26cm round. Prick all over with a fork and use the tip of the knife to lightly mark a 2cm boarder all around the edge. Place on the prepared baking tray. Chill for 30 minutes.

6. Heat your oven to 200°C. Spoon the red onion over the pastry within the boarder and then arrange the courgette slices in layers over the top, over lapping them slightly. Sprinkle with olive oil and season with salt and pepper. Brush the pastry boarder with beaten egg.

7. Bake for 20-25 minutes until the pastry is puffed and golden brown. Allow to cool. Before serving, brush with a little more olive oil and squeeze over some lemon juice. Finish with a fine grating of Parmesan and a few twists of the pepper mill. Serve with a spoonful of the tomato coulis on the side and a light summer salad.

Chocolate Easter Tart

Posted on: April 4th, 2019 by Harriet Low No Comments

1. Sieve the flour, icing sugar and cocoa powder not a large mixing bowl. Add the butter and using your fingers rub the mixture until it resembles fine breadcrumbs.  Add the egg yolk, lemon juice and water and bring the mixture together to form a dough.  Wrap in cling film and leave to rest in the fridge for 30 minutes.

2. Heat your oven to 200°C/gas 6.

3. Once the the pastry has rested, dust your work surface with flour.  Roll out the pastry to approximately 3mm thick and use it to line a 25cm tart tin.  Leave any excess pastry overhanging the edge of the tin.  Prick the base with a fork.  Line the pastry case with baking parchment then fill with baking beans or uncooked rice.  Bake blind for 15 minutes, then remove the parchment and baking beans and return to the oven for a further 8-10 minutes until the pastry is dry and cooked through.  Using a small knife trim away any excess pastry from the edge.  Leave the base to cool completely.

4. To make the filling place the milk, cream, sugar, cocoa powder, chocolate, cornflour and butter into a saucepan.  Set the pan on a medium heat and using a whisk stir until the chocolate and butter have melted and you have a smooth, glossy and thick mixture.  This will take around 10 minutes.  Don’t rush this or have the heat too hot as it can burn the chocolate.

5. Pour the mixture into the cooled tart case.  Cover with cling film to prevent a skin forming. Leaving to cool then place in the fridge to set.

6. Remove from the fridge for 2 hours before serving.  This allows the filling to soften and come to room temperature.  Decorate with mini chocolate eggs and a dusting of icing sugar.  Serve with cream.