- Cooking

Summer Tart Sensations

These summer savouries are as pleasing on the eye as they are on the palate. Little works of art in a puff pastry frame, just bursting with seasonal flavour. From its simple pre-made base, shop bought and ready to go, savoury tarts offer a simple platform for sensational flavours.


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Puff Pastry Basics – With Asparagus

 

The pastry treatment here is the same for each of the following tasty ideas. Each pre-heats the oven to 220C / Gas Mark 7 and uses a 375g pack of ready-rolled puff pastry.

Unroll and lay the pastry on a baking sheet lined with baking parchment. Carefully use a sharp knife to run along the edges of the pastry, creating a 1cm border. Prick the base with a fork, all over within the border. Once you have laid the filling on the base, brush the border with oil. The baking time, once filled, will be 15 to 20 minutes until the edges rise to a golden crust.

Break the hard base off the asparagus and cut it lengthways into even widths. Boil a pan of salted water, put the asparagus in the water for 2 minutes then stop it cooking in iced water.

Spread the pastry base with our Dijon Mustard and cover it with torn pieces of Mozzarella cheese, dotted with Chilli Jam and Fig Relish. Lay the asparagus on the cheese, sprinkle slivers of smoked streaky bacon over the top and bake.

Baked Caprese Tart

 

Prepare the oven and pastry as above.

Spread creamed cheese across the pastry base and dot it with Chilli Jam and our salsa-style Burger Relish.

Slice ripe vine tomatoes layered onto the cheesy base, with torn pieces of ‘white’ Mozzarella punctuating the ‘red’ tomato, scattered with the Caprese ‘green’ of torn basil leaves and drizzle with oil.

Season well, and bake.

Spinach & Goat’s Cheese Tart

 

Prepare the oven and pastry as above.

Cook a 300g pack of spinach with 2 grated cloves of garlic for just 2 minutes in a little butter to wilt it. Drain and cool it to one side.

Flavour the pastry base with Red Onion Marmalade and Fig Relish by dotting each across the base. The combined flavours go so well with the goat’s cheese.

Check that the spinach has properly cooled and fully drained by squashing it under the bowl of a ladle. Spread it evenly over the flavoured base, topped with slices of tangy cheese. A finishing flourish of pine kernels adds to the drama of the piece.

Brush the edges with oil, season and bake.

 

Cheese & Onion Tart

 

Prepare the oven and pastry as above, though as you will see, we’ve gone a little more rustic with the misshaped edges.

Slice and fry 2 large red onions for 5 minutes before adding 3 tbsp of Stokes Red Onion Marmalade, 1 tbsp of our Cider & Horseradish Mustard and a shake or two of Tomato Ketchup.

Simmer for 5 minutes more then leave it to cool.

The marmalade will sweeten the onions and help the caramelisation, with the flavour intensified by the mustard and ketchup.

Cover the pastry base with grated Cheddar cheese, spooning the onions on top with a scattering of herbs and bake.

Ordered, Delivered...

 

… Enjoyed.

 

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