Chèvre Spinach and Herb Tart

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Serves 8

 Filling:

  • 2 handfuls English spinach, or Swiss chard, stalks removed and washed

  • Olive oil

  • 1 brown onion, cut in half and sliced

  • 1 clove garlic, chopped

  • A handful each of sorrel and parsley, stalks removed

  • 8-10 small sage leaves, torn into tiny pieces

  • 4 sprigs thyme, leaves only

  • 900ml pouring cream

  • 2 fresh bay leaves

  • Sea salt flakes and freshly ground black pepper

  • A few gratings of nutmeg

  • 120g chèvre, or a creamy blue cheese, broken into small pieces

  • 6 large eggs

Bake tart shell, and prepare filling by gently cooking the spinach in a covered pan with 2tbsp water for about 5 minutes, or until soft. Let cool, and squeeze out all the water, roughly chop and set aside. In a small pan, sweat the onions in a dash of olive oil, covered, over low heat until soft. Add the garlic, cook for a moment, then add the washed sorrel, parsley, sage, thyme, and the reserved spinach. Just let soften for a minute or two.

In a separate pan, bring the cream to the boil with the bay leaves, a pinch of salt, pepper, and the nutmeg. Remove the bay leaves, add the onion, spinach and herb mixture to the cream, return to the boil and taste for seasoning.

Whisk the eggs well, then pour the hot cream mixture into the eggs being careful not to curdle the eggs. Pour carefully into the tart shell, distribute the chèvre over the surface, and bake at 180C for 10 minutes, then reduce temperature to 160C and bake until set, about 20 minutes.

The top should feel firm, and a knife-tip inserted into the centre should emerge clean.

Remove from oven and rest for 10 minutes before serving.

 Shortcrust Pastry:

  • 450g plain flour

  • 250g unsalted butter

  • 2 large eggs, or 2 whole and 1 yolk if medium

  • A pinch of salt

  • 1tbsp cold water, optional

  • 1 egg beaten with a dash of milk

In a food processor blend the butter, flour and salt until it has the texture of fine breadcrumbs. Add eggs (and water if using), and blend until the pastry just comes together in a ball. Tip it out onto a floured board, and pat into a log.

This makes enough for 2 tarts, so cut it in half, put half in the freezer, and the other half in the fridge to rest for 30 minutes.

Remove from fridge, and let stand for 15 minutes. Roll out to about 3mm thick, and line a 26-28cm high-sided fluted tart tin with a removable base. Trim edge, prick the base with a fork, and place in freezer for 30 minutes, or overnight.

Preheat oven to 200C, Remove pastry case from freezer, line with foil and fill it with baking beans. Place pastry case on a baking sheet and put into oven. Bake for 10-15 minutes until the edges start to turn golden brown. Remove the beans and foil, reduce the heat to 180C, and continue to bake until the whole tart shell is golden and crisp.

Glaze the inside of the tart shell with the egg and milk, taking care to fill any fork holes or cracks, and return to oven for a further 2-3 minutes. Remove from oven, and fill carefully with custard filling.


Fennel and Onion Pissaladière

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Makes one tart 35cm x 12cm

  •  3 large brown onions, peeled, halved lengthways, and cut into thick slices

  • 3 large bulbs fennel, halved lengthways, and cut into thick slices

  • 6 cloves garlic, skin on

  • Extra virgin olive oil

  • 1tsp combined crushed fennel and coriander seed

  • Anchovy fillets, cut in half lengthways

  • Black olives, stones removed, and cut in half

  • 6 lemon thyme sprigs

  • Sea salt flakes and freshly ground black pepper

 Shortcrust Pastry

This will make twice the amount you’ll need. Freeze the rest for later.

  • 450g plain flour

  • 250g unsalted butter

  • 2 large eggs, or 2 whole and 1 yolk if medium

  • A pinch of salt

  • 1tbsp cold water, optional

  • 1 egg beaten with a dash of milk

 In a food processor blend the butter, flour and salt until it has the texture of fine breadcrumbs. Add eggs (and water if using), and blend until the pastry just comes together in a ball. Tip it out onto a floured board, and pat into a log.

This makes enough for 2 tarts, so cut it in half, put half in the freezer, and the other half in the fridge to rest for 30 minutes.

Remove from fridge, and let stand for 15 minutes. Roll out to about 3mm thick, and line a 35cm x 12cm fluted tart tin with a removable base (or a 25-30cm round fluted tin). Trim edge, prick the base with a fork, and place in freezer for 30 minutes, or overnight.

Preheat oven to 225C, Remove pastry case from freezer, line with foil and fill it with baking beans. Reduce oven to 180C, place pastry case on a baking sheet and put into oven. Bake for 10-15 minutes until the edges start to turn golden brown. Remove the beans and foil and continue to bake until the whole tart shell is golden and crisp.

Glaze the inside of the tart shell with the egg and milk, taking care to fill any fork holes or cracks, and return to oven for a further 2-3 minutes. Remove from oven and allow to cool completely.

For the filling, preheat oven to 160C, and line a baking sheet with parchment. Pile onion, fennel and garlic on top, overlapping is fine. Drizzle with approximately 4tbsp olive oil, and season with salt and pepper.

Place in oven and cook for about 1.5 hours, turning over now and then.

When soft and caramelized, remove from oven, and let cool. When cool, squeeze garlic from skin, discard skin and put vegetables into a bowl.

Add crushed fennel and coriander seed, and stir through.

Put mixture into the baked pastry case, arrange anchovy fillets on top, and place olives to make a pattern. Scatter lemon thyme sprigs over the tart, drizzle over a little olive oil, place into a pre heated 180C oven, and bake for 20 minutes.

Remove from oven, and serve warm.

A variation is to place slow roast tomatoes on top of the onion/fennel mixture with the olives and anchovies.

Pastry recipe: courtesy of Oliver Rowe.


Christmas Mince Tarts

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50 x 5-6cm tarts

Pâte Sublime (sweet pastry)

  • 2 cups (260g) plain flour

  • 1/2 tsp salt

  • 2tbsp caster sugar

  • 1tsp baking powder

  • 10tbsp (140g) cold unsalted butter, cut into small pieces

  • 6tbsp pouring cream, beaten with one egg yolk.

Fruit Mince

  • 400g-420g fruit mince.

Place flour, salt, sugar and baking powder into the bowl of a food processor and blend for 2-3 seconds. Add butter, and process for 8-10 seconds until blended. Add the beaten egg and cream mix slowly through the feeding tube until the mix forms a damp ball. This will only take a few seconds, don’t over process! Remove from food processor, form into a flat disc, wrap in plastic and let rest in the fridge for a couple of hours before using. I usually leave it overnight.

Now, when you are ready to start baking, remove the pastry from the fridge, cut it in half, and roll out between baking paper to a thickness of about 1/3cm. (I just rushed to the freezer and measured the thickness, no need to be as pedantic as me).

Cut into circles the same size as the tart tins you are using, pop in a little fruit mince, and top with a pastry star. I am assuming that we all have star shaped cookie cutters, non? Put back in the fridge for 1/2 hour while you pre heat the oven to 170C, and then bake for about 15 minutes, or until the pastry is a pale golden colour. The smell is incredible!

Let cool on a wire rack, and if you can resist eating them straight away, they’ll freeze for up to 3 months.


Honeyed Carrot Tart

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The Tart

Serves 4

  • Your favourite shortcrust pastry to line a tart tin measuring 36cm x 13cm

  • 100g carrot, finely grated

  • 60g ground almonds

  • 2 egg yolks

  • 1 whole egg

  • 150ml pouring cream

  • 60g cooled, melted butter

  • 1/2tsp freshly grated nutmeg

  • Sea salt and freshly ground black pepper to taste

Roast Honeyed Carrots

  • 3 bunches small heirloom carrots, each a different colour

  • Honey

  • Extra virgin olive oil

  • 12 fresh thyme sprigs

  • Sea salt flakes and freshly ground black pepper

For the roast honeyed carrots, preheat your oven to 180C. Wash and scrub carrots, trim tops, and if large, cut in half lengthways. Lay on a baking tray lined with parchment paper, drizzle with honey and olive oil, scatter with sprigs of thyme, season with salt and pepper, and put into the oven for 15-20 minutes until just tender. Remove from oven and turn up to 200C.

Meanwhile, line your tart tin with the pastry, cover with parchment paper, and fill with baking beans. After taking the carrots out of the oven, put the pastry-lined tin into the oven and bake for 20 minutes.

Remove paper and beans, and lower oven to 180C. Mix remaining ingredients together and pour into pastry case. Bake for 15-20 minutes until the filling has set and developed a soft golden crust. Remove from oven, top with roast honeyed carrots, drizzle with any juices, and serve.


Aunty Tamara’s Mushroom Pie

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Serves 8-10

You will need a 27cm flan tin with a removable base, 1 recipe sour cream pastry, and mushroom filling.

Sour Cream Pastry

  • 200g chilled unsalted butter, chopped into small pieces

  • 250g plain flour

  • ½ cup (125ml) sour cream

Put the butter and flour into the bowl of a food processor, and pulse until the mixture resembles coarse breadcrumbs.

Add sour cream and pulse again until the dough just forms a ball.

Turn out onto a floured board and gently bounce the pastry (helps to stop shrinkage).

Flatten into two discs, wrap in plastic film and leave to rest in the fridge for half an hour.

After half an hour, remove one of the pastry discs from fridge, roll out thinly, and line the flan tin, letting the pastry hang over the sides. Put back in fridge.

Mushroom Filling

  • 2 brown onions, chopped

  • 1 kilo fresh mushrooms of your choice, chopped

  • 2 cloves garlic, finely chopped

  • 4 sprigs thyme, leaves removed

  • 2-3tbsp butter

  • Freshly ground nutmeg to taste

  • 1tsp roasted, crushed coriander seed

  • ½ bunch tarragon leaves, chopped

  • 1.5 cups cooked basmati rice

  • Sea salt flakes and freshly ground black pepper

  • Panko or fresh breadcrumbs

  • 1 egg yolk mixed with a little milk to make an egg wash

In a large fry pan melt 2tbsp of the butter and gently sauté the onions over a low heat until softened. Turn up the heat, toss in mushrooms, garlic and thyme, and cook until mushrooms have lost all their liquid, and mixture is dry (You may need to add the remaining 1tbsp butter if the mushrooms seem to be burning).

Season well with salt, pepper, nutmeg and coriander seed, add tarragon and rice, and set aside to cool.

When cool, heat oven to 200C, and take pastry and extra disc out of the fridge. Sprinkle breadcrumbs over the base, and after determining that the mixture has enough flavour, spoon into the tart tin, making a flat and even surface.

Roll out the other disc of pastry, and lay on top of the filling, pressing both edges together to seal well. Make three slits in the middle of the pie so that steam can escape, and brush with the egg wash. Put pie into the fridge for fifteen minutes, then take out, place on a baking sheet and bake for forty minutes in the oven until crisp and golden. After thirty minutes check to see if the top is browning too quickly, if so cover loosely with foil.

Remove from oven, place onto a cooling rack, and serve at room temperature.


Quicke’s Tomato Galette with Cheddar Pastry

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Serves 4

Serve the galette warm to appreciate the full flavours of the cheese pastry, summer tomatoes, and the extra zing of the Ewes’ Milk cheese.

The galette serves 4 people, but it’s very easy to double the recipe if you choose. As well as the ingredients listed below, you will also need, about 50g grated Quicke’s Ewes’ Milk Clothbound Cheese, fresh sprigs of rosemary and tarragon, and extra virgin olive oil.

Roasted Tomato Sauce

This recipe makes more than you will need for the galette. Freeze the rest, it’s wonderful as a topping for pizzas too, or to make into a soup by adding chicken or vegetable stock

  • 1kilo ripe tomatoes, thickly sliced

  • 1 brown onion, peeled and sliced

  • 1 large, or 2 small bulbs fennel, sliced

  • 8 cloves garlic, skin on

  • 1/2tsp coriander seeds

  • 1/2tsp fennel seeds

  • Rosemary, thyme and marjoram sprigs

  • Sea salt flakes and freshly ground black pepper

  • Extra virgin olive oil

Preheat oven to 180C and line a baking tray with baking paper. In a small fry pan toast the coriander and fennel seeds over a low heat until fragrant. Be careful not to let them burn. Remove to a mortar and pestle and crush, but not to a powder. Set aside. Lay the onion slices on the baking paper, followed by the fennel, and tuck the garlic and some of the herb sprigs in and around the vegetables. Lay the tomato slices on top, season with salt, pepper the crushed coriander and fennel seeds, and scatter with leaves from the rest of the herb sprigs. Drizzle generously with olive oil and place in the preheated oven for ½ hour. Then turn the oven down to 160C, and roast for another hour until caramelized and soft. Remove from oven, discard any twiggy herb branches, and slip the roasted garlic from its skin. Put everything in a food processor and blitz until it becomes a thick purée. Remove, and drain in a muslin-lined sieve over a bowl for 2 hours. This will rid the sauce of any excess liquid. Put in the fridge until needed. It will keep for up to 5 days, or 3 months in the freezer.

Roasted Tomatoes

  • 10 medium size ripe truss tomatoes

  • 3 cloves smoked garlic, peeled and cut into slivers

  • 2tbsp small sprigs of rosemary

  • Sea salt and freshly ground black pepper

  • Extra virgin olive oil

Preheat oven to 180C and line a baking tray with parchment paper. Cut the top quarter off the tomatoes and discard, place tomatoes on tray. Push garlic slivers and rosemary sprigs into the tops of tomatoes, sprinkle with salt and pepper, and drizzle with olive oil. Place in the oven for 30 minutes, then turn oven down to 150C and roast for another 45- 60 minutes. At this stage, they should have dried out somewhat, and be ready. Turn off the oven and let them sit inside until cool. Do not refrigerate.

Quicke’s Cheddar Pastry

  • 2 ¼ cups/270g plain flour, plus a bit extra for dusting

  • ½ cup/60g grated Quicke’s Cheddar

  • 1tsp sea salt

  • ¾ cup/170g cold unsalted butter, cut into small pieces

  • 1 large egg yolk

  • ¼ cup ice water

  • 1 large egg yolk, and 1tbsp milk for egg wash

Pulse flour, cheese, salt and butter in a food processor until the mixture resembles coarse breadcrumbs. Add egg yolk, and pulse to combine. Drizzle in ¼ cup water slowly, and pulse until the dough just comes together. Do not overwork, or dough will become tough when baked.  Remove dough from food processor, form into a disc, wrap and refrigerate for 30 minutes.

When ready to bake, preheat oven to 200C, remove pastry from fridge, unwrap, and roll out to a diameter of approximately 30cm between 2 sheets of baking paper. Put a thin layer of the roasted tomato sauce in the middle, leaving a 5cm border around the perimeter (You will have sauce leftover). Place roasted tomatoes over the sauce and bring the sides of the pastry up to just cover some of the tomatoes. Loosely draped, it doesn’t need to be perfect. Make an egg wash with the egg yolk and milk, and with a pastry brush gently brush the exposed pastry with the glaze. Place the tart, still on baking paper onto a baking sheet, and put it in the oven. Bake for 15 minutes, turn oven down to 180C and bake for another 15 minutes. The tart will be golden brown, and the pastry will be crisp. Remove from oven, scatter with the grated Quicke’s Ewes’ Milk Cheese and fresh herbs, drizzle with olive oil, and serve warm.


Aunty Tamara’s Fish Pie

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Serves 8-10

You will need a 27cm flan tin with a removable base:  1 recipe sour cream pastry, the filling, and a cucumber, fennel, radish and crème fraîche salad to serve.

Sour Cream Pastry

  • 200g chilled unsalted butter, chopped into small pieces

  • 250g plain flour

  • ½ cup (125ml) sour cream

Put the butter and flour into the bowl of a food processor, and pulse until the mixture resembles coarse breadcrumbs.

Add sour cream and pulse again until the dough just forms a ball.

Turn out onto a floured board and gently bounce the pastry (helps to stop shrinkage).

Flatten into two discs, wrap in plastic film and leave to rest in the fridge for half an hour.

After half an hour, remove one of the pastry discs from fridge, roll out thinly, and line the flan tin, letting the pastry hang over the sides. Put back in fridge.

Salmon and Vermicelli Filling

  • 500g fresh salmon fillet, bones and skin removed

  • 100g bean vermicelli noodles, softened in boiling water, drained well and chopped into 3cm lenghts

  • 3tbsp butter

  • 1 brown onion, diced

  • 2 leeks, finely chopped

  • 2 cloves garlic, finely chopped

  • 4-6 sprigs thyme, leaves removed

  • 6 spring onions, sliced

  • 1 bunch dill, chopped

  • 1-2tsp roasted, crushed coriander and fennel seed

  • Sea salt flakes and freshly ground black pepper

  • Panko or fresh breadcrumbs

  • 1 egg yolk mixed with a little milk to make an egg wash

Preheat oven to 200C.

On a baking sheet, lay a piece of cooking foil, and a sheet of baking parchment on top. Lay the salmon onto it, season well with salt and pepper, and top with 1tbsp butter. Fold into a parcel, and place in oven for 10 minutes.

After 10 minutes, remove, and let rest still wrapped for 15 minutes. Turn off oven.

Meanwhile, in a large fry pan melt the remaining 2tbsp butter, and gently sauté onion, leeks, garlic and thyme until soft. Toss in spring onions, and let soften in the residual heat.

Turn into a large bowl, add vermicelli, dill, 1tsp coriander and fennel seed mix, and combine.

Unwrap salmon, and flake into bowl adding all the juices, season with salt and pepper, taste, adding the rest of the spice mix if necessary. Let cool to room temperature.

Take pastry and extra disc out of the fridge, sprinkle breadcrumbs over the base, and after determining that the mixture has enough flavour, spoon into the tart tin, making a flat and even surface.

Roll out the other disc of pastry, and lay on top of the filling, pressing both edges together to seal well. Make three slits in the middle of the pie so that steam can escape, and brush with the egg wash. Put back into the fridge, turn oven back on to 200C. After fifteen minutes, take pie out of fridge, place on a baking sheet and bake for forty minutes until crisp and golden. After thirty minutes check to see if the top is browning too quickly, if so, cover loosely with foil.

Remove from oven, put onto a cooling rack, and serve at room temperature with a cucumber, fennel and radish salad simply dressed in crème fraiche and chopped dill.


Twice Tomato Tart

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serves 4  ( it is very easy to double the recipe if you choose )

As well as the ingredients listed below, you will also need 50g soft goats cheese or Persian feta.

Roasted Tomato Sauce

  • 1kilo ripe tomatoes, thickly sliced

  • 1 brown onion, peeled and sliced

  • 1 large, or 2 small bulbs fennel, sliced

  • 8 cloves garlic, skin on

  • 1/2tsp coriander seeds

  • 1/2tsp fennel seeds

  • Rosemary, thyme and marjoram sprigs

  • Sea salt flakes and freshly ground black pepper

  • Extra virgin olive oil

Preheat oven to 180C and line a baking tray with baking paper. In a small fry pan toast the coriander and fennel seeds over a low heat until fragrant. Be careful not to let them burn. Remove to a mortar and pestle and crush, but not to a powder. Set aside. Lay the onion slices on the baking paper, followed by the fennel, and tuck the garlic and some of the herb sprigs, in and around the vegetables. Lay the tomato slices on top, season with salt, pepper and the crushed coriander and fennel seeds, and scatter with leaves from the rest of the herb sprigs. Drizzle generously with olive oil and place in the preheated oven for ½ hour. After this time, turn the oven down to 160C, and roast for another hour until caramelized and soft. Remove from oven, discard any twiggy herb branches, and slip the roasted garlic from its skin. Put everything in a food processor and blitz until it becomes a thick purée. Remove, and drain in a muslin lined sieve over a bowl for 2 hours. This will rid the sauce of any excess liquid. Put in the fridge until needed. It will keep for up to 5 days, or 3 months in the freezer.

Roasted Tomatoes

  • 500g baby Roma tomatoes

  • 1/2tsp each of coriander and fennel seeds, roasted and crushed as in the previous recipe

  • Sea salt and freshly ground black pepper

  • Extra virgin olive oil

Preheat oven to 200C and line a baking tray with baking paper. Cut tomatoes in half, and place on tray. Sprinkle the spice mix, salt and pepper on top and drizzle with olive oil. Place in the oven for 15 minutes, then turn oven down to 180C and roast for another 15 minutes. At this stage, if they are small tomatoes, they should be ready. Turn off the oven and let them sit inside for an hour or two. Do not refrigerate.

The pastry

  • 110g plain flour, sieved

  • 55g unsalted butter

  • 1 small egg (yolk)

  • 1 tbsp milk

  • Salt

Put the flour, butter, egg and a pinch of salt in the bowl of a food processor. Blitz until it forms a ball, this won’t take long. Remove from processor, shape into a disc, wrap in cling film and refrigerate for 2 hours so that it loses all elasticity and will not shrink during baking.

When ready to bake, preheat oven to 200C, remove pastry from fridge, unwrap, and roll out to a diameter of approximately 30cm between 2 sheets of baking paper, put a layer of the roasted tomato sauce in the middle, leaving a 5cm border around the perimeter. You will have sauce leftover. Now, place roasted tomatoes over the sauce and bring the sides of the pastry up to cover some of the tomatoes. Just loosely drape it, it doesn’t need to be perfect, rustic is better. Make an egg wash with the egg yolk and milk and with a pastry brush, gently brush the exposed pastry with the glaze. Place the tart, still on baking paper, in the oven and bake for 15 minutes, turn oven down to 180C and bake for another 10 minutes. The tart will be golden brown, and the pastry will be crisp. Remove from oven, scatter with the crumbled cheese and fresh herbs, drizzle with olive oil, and serve warm.


Orange, Lime Marmalade and Rosemary Galette

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Serves 4

  • 200g Hanks Orange and Lime Marmalade

  • ½-1tbsp finely chopped fresh rosemary

  • 1 sheet store bought shortcrust pastry, plus 1 egg yolk and 1tbsp milk beaten together for the glaze.

In a small bowl mix the marmalade and 1/2tbsp of the rosemary together.  Taste it, the flavour should be subtle, with a hint of the fresh herb. If lacking in flavour, add more chopped rosemary.

When ready to bake, preheat oven to 185C, remove pastry from fridge, unwrap, and place on a piece of baking paper. Cut off the edges to make a rough circle.

Spread the marmalade mix into the middle, leaving a 2.5cm border around the perimeter.

Now, gently bring the sides of the pastry up to make a fluted edge. Make an egg wash with the egg yolk and milk and with a pastry brush, gently brush the exposed pastry with the glaze.

Place the tart, on baking sheet, and put into the oven. Bake for 15-20 minutes. Remove from oven and let cool for a few minutes before eating.


Coconut Oil Pastry

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This recipe has been adapted from Ashlae Warner’s blog (www.ohladycakes.com).  Although she makes this pastry by hand, I opted to make it in my food processor, and had no problems what so ever.

  • 170g plain, white flour

  • ¼ teaspoon fine sea salt

  • ¼ cup organic extra virgin coconut oil, melted

  • 2 tablespoons ice cold water, if needed

Place flour and salt in the bowl of a food processor and process for 5 seconds. Slowly drip the coconut oil in over 15 seconds, process until it forms clumps, about 15 seconds. Only add 1, or 2 tablespoons of the water if dough has not come together after this time. Remove from food processor, gently knead for 1-2 minutes on a floured surface until supple and smooth, and then shape into a disc, wrap in plastic wrap and refrigerate for 30 minutes before use. Roll out on baking paper sprinkled with flour to a thickness of about ¼ cm to use.


Mushroom and Spinach Galette

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serves 2-4  (depending on appetites)

It is very easy to double the recipe if you choose.

As well as the ingredients listed below, you will also need, 1 egg yolk and1tbsp milk beaten together for the glaze.

The pastry

  • 110g plain flour, sieved

  • 55g unsalted butter

  • 1 small egg

  • Salt

Put the flour, butter, egg and a pinch of salt in the bowl of a food processor. Blitz until it forms a ball, this won’t take long. Remove from processor, shape into a disc, wrap in cling film and refrigerate for 2 hours so that it loses all elasticity and will not shrink during baking.

Mushroom Duxelles

Makes 1 cup

  • 1tbsp butter

  • 250g field mushrooms, finely chopped

  • 1 small brown onion, finely chopped

  • 1 garlic clove, finely chopped

  • 1tsp fresh thyme leaves

  • 1tsp roasted and crushed coriander seed

  • 2tbsp chopped fresh parsley

  • Freshly grated nutmeg

  • Sea salt and freshly ground pepper

Melt butter in a fry pan over a medium heat. Add onion and garlic, and cook, stirring until softened, about 3 minutes. Add mushrooms, thyme leaves, crushed coriander seed and a pinch of salt, cook, stirring until mushrooms have released their liquid,  then raise heat to high, cooking until all liquid has evaporated. Stir in parsley, a good grating of nutmeg, and season with salt and pepper. Let cool before using,

The Galette

  • 300g mushrooms of your choice, sliced

  • ½ bunch spinach, washed well, and stems removed

  • 1 garlic clove, finely chopped

  • Olive oil

  • 25g toasted pine nuts

  • Sea salt and freshly ground pepper

To serve:

Large handful of soft herbs like dill, mint, rocket, baby spinach leaves

1 cup of crème fraîche mixed with a little roasted, crushed coriander seed, and nutmeg to taste.

Heat a decent slurp of olive oil in a large frypan over a medium-heat. Add mushrooms, season with salt and pepper, and cook, stirring occasionally until golden brown, but still crisp, about 3 minutes. Transfer to a bowl. In the same pan, heat about 1/2tbsp olive oil over a medium heat, add garlic, and cook until fragrant, about 30 seconds. Add spinach, and toss until just wilted, and transfer to the bowl with the mushrooms. Stir in the pine nuts, taste for seasoning, and let cool to room temperature.

When ready to bake, preheat oven to 200C, remove pastry from fridge, unwrap, and roll out to a diameter of approximately 30cm between 2 sheets of baking paper. Put a layer of the mushroom duxelles in the middle, leaving a 5cm border around the perimeter. Now, place the mushroom/spinach mix over the duxelles and bring the sides of the pastry up to cover some of the filling. Just loosely drape it, it doesn’t need to be perfect, rustic is better. Make an egg wash with the egg yolk and milk and with a pastry brush, gently brush the exposed pastry with the glaze. Place the tart, still on baking paper, in the oven and bake for 15 minutes, turn oven down to 180C and bake for another 10 minutes. The tart will be golden brown, and the pastry will be crisp. Remove from oven, scatter with the fresh herbs, drizzle with olive oil, and serve warm with the crème fraîche.


Onion Marmalade, Goats Cheese and Thyme Tart

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Serves 6

  • 1 x 370g jar of Hanks Onion Marmalade

  • 100g Meredith Dairy Chèvre

  • 6 sprigs of fresh thyme, leaves only

  • 3 large eggs

  • 150ml cream

  • Sea salt flakes and freshly ground pepper

Shortcrust Pastry

  • 180g unsalted butter, cubed

  • 240g plain flour

  • Pinch of salt

  • Iced water

This has been made in a 13cm x 35cm tin. There is enough pastry for a 22cm-24cm tin as an alternative.

Firstly make your pastry.

Combine butter, flour and salt in a food processor and process just until pastry starts to come together, add 1-2tbsp iced water and process until pastry forms a ball. Remove from processor, shape into a disc, wrap in plastic wrap and put into the fridge for half an hour.

Preheat oven to 200C. Roll out pastry and place in the tin of your choice. Line the tin with baking paper, and fill with dried baking beans. Put into the oven and bake for 20 minutes. Remove baking paper and beans, let cool, and reduce oven to 180C.

Whisk eggs with cream, combine with Onion Marmalade, and season with salt and pepper. Pour into pastry case, dot with the crumbled Meredith Dairy Chèvre and scatter the thyme leaves on top. Put in oven and bake for 20-30 minutes until the filling is set. Serve warm.