Puff pastry tarts

This weekend made me realise something quite alarming. I haven’t given myself the time recently to have a good session in the kitchen and more so, put anything on the blog. So I made sure I could make something nice for lunch on Saturday for me and the other half that I could share with you all. I have been rather preoccupied as of late due to getting a new job and having a lot of information and new things to process as I have moved to a totally different industry, so Ive been having to prioritise that as you can imagine. Although it is definitely a positive thing as I now work for Marston’s brewery and in all honesty it is a huge step for me as I can now say that I work in an industry I am passionate about. Kind of a dream job as it involves the food and drink industry, its a huge, huge move for me and opens up a whole world of knowledge to me. (Beer/ food combinations are a very interesting topic!)

So anyway back on topic, the good lady has been on at me for a while to make her something from the old blog that I always harp on about as being one of my favourite recipes, and I felt this weekend was quite fitting as on Monday I start a new fitness regime in preparation for our holiday in France. If your going to treat yourself to something you might as well go all out anyway right?

Goats cheese and balsamic onion puff pastry tart

What you’ll need

1/2 roll of shop bought puff pastry

100g goats cheese

1 red onion finely chopped

balsamic dressing

green pesto

handful of rocket

small sprinkle of lemon juice

salt

pepper

olive oil

egg wash

Chorizo jam and spring onion puff pastry tart

1/2 roll shop bought puff pastry

1 jar chorizo jam

3 finely chopped spring onions

handful grated mozzarella

salt pepper

egg wash

Method

  1. Unload the pastry out of the box and roll out flat. Leave out of the fridge for 2 minutes before use. Preheat your oven at 200 degrees. Put a little oil in a frying pan and on a medium heat, lightly fry down the onion until translucent and soft, add 1.5 tablespoons of balsamic, the lemon juice and a good helping of salt and pepper. Turn the heat down to the lowest heat and stir well. The onions will take on the balsamic and become dark and aromatic. Take off the heat and leave to rest.
  2. cut into two equal square parts and fold over around all edges to create a barrier and a bit of a wall around each tart.
  3. lightly prick with a fork in the middle/base of the tart and brush both down with the egg wash.
  4. Place in the oven for 5 minutes until the starts to rise. When this happens remove them from the oven and on the first one add a tablespoon of pesto, spread evenly over the pastry. Followed by the onions and a few big slices of goats cheese… On the second tart spread the chorizo jam (dont be shy with it!) around then add the cheese, followed by the spring onions.
  5. Place back in the oven for 20 minutes at 160 degrees or until golden/brown.
  6. Remove and serve with a big salad and dress the goats cheese tart with a few spring of rocket

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As always a simple concept that makes for a really satisfying meal for you and the rest of the family… me and my fiance ate both on our own so be warned, if you have a family of four or more, double the volume. You will need it!

I will hopefully get round to doing that second part of the York article I promised this week so I will do my best to sort it out!

Have a great week everybody!

Phil

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