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Easy Summer Tarts…

June 4th 2015
By: Melanie

Easy and simple to make as a starter, lunch or for a picnic our pick of our favourite summer tarts are inexpensive and quick to make and will be sure to be party pleasers.
 
Tomato, balsamic and red onion tart-tatin

 
Ready to roll puff pastry
20 cherry tomatoes cut in half
4 tablespoons of balsamic vinegar
2 tablespoons of sugar
Teaspoon of thyme
Tablespoon of tomato pesto
Fresh basil
Feta or goats cheese
 
Frying pan with a metal handle
 
Pre-heat the oven to 190c
 
Fry the onions and sugar and vinegar on a gentle heat until the onions caramelise  - around 5 minutes, then add the tomatoes curved side down, add some herbs, then tuck the pastry which you have already thinly spread with the pesto in around the edges of your frying pan and place in the oven for around 20 minutes, until the pastry is golden brown.
 
Then remove the pan, being careful not to touch the metal handle without using oven gloves, cut around the edges, then place a large plate over the top and turn over, then add your choice of cheese and return to the oven until it’s melted either in the frying pan or on a baking tray. Remove and sprinkle over your fresh basil – delicious.
 
Make sure that you don’t use too much balsamic vinegar as this can make your tart go soggy, if you do find this after the first baking process, just tip the tart on its side so that some runs off.
 
Pear, Roquefort, walnut and honey tart
 
This is another lovely combination of sweet and sour, the cheese has a lovely creamy salty texture next to the soft pear, combined with the crunchy nuts and sweet honey.
 
Ready to roll Short crust pastry
200g of Roquefort cheese
100g of walnuts
1 desert spoon of honey
190 Pre-heated oven
 
First of all blind bake your pastry for around 15 minutes in the oven, you can do this by placing the pastry in a quiche dish, lining it with grease proof paper and then adding some dried beans or ceramic baking beans. After 15 minutes remove from the oven and add evenly add the cheese to the top, breaking it up into small chunks with your fingers, then add the walnuts and then put back into the oven until the cheese has melted. Once you have removed your tarts pour over the honey and serve with some nice salad.