FIG & WALNUT TART
SERVES 8
1 quantity pastry (recipe p 66)
60g toasted walnuts
55g unsalted butter, softened
1/4 cup (55)g caster sugar
1/4 cup (35g) plain flour
8-12 ripe figs (amount depends on the
size), halved
2 tbs warm runny honey
2 tsp finely grated orange zest
1 tsp vanilla extract 1 egg, lightly beaten
2 tbs demerara sugar Whipped cream, to serve
Roll out pastry on a lightly floured work surface to 3mm-thick round and place on a tray lined with baking paper. Chill.
Chop toasted walnuts finely or pulse in a food processor. Beat butter and sugar in a bowl with a wooden spoon until butter is pale. Add the flour, chopped walnuts and pinch of salt.
Preheat oven to 200°C. Spread walnut mixture on the pastry base, leaving a 5cm edge. Arrange figs on top, cut-side up. Combine honey, orange zest and vanilla extract in a bowl. Drizzle mixture over the figs. Fold the edge of the pastry over the figs and brush the crust with egg wash. Sprinkle the crust with demerara sugar and place tart on a tray lined with baking paper or a preheated baking stone, and bake for 50-60 minutes until evenly golden. Serve with cream alongside.
SERVES 8
Begin this recipe at least 3 hours ahead.
2 quantities pastry (recipe p 66) 4 chicken marylands (about 2kg total) 2 tbs extra virgin olive oil 1 onion, finely chopped 1 red capsicum, seeds removed, finely chopped 3 garlic cloves, finely chopped 1/4 cup (60ml) white wine 1 tsp dried oregano or 2 tbs chopped fresh oregano 2 tbs tomato paste 1 bay leaf
2 cups (500ml) chicken stock 50g green olives, stones removed,
roughly chopped
50g sultanas
3 tsp plain flour
1 egg, lightly beaten Oregano leaves, to serve
Roll out each sheet of pastry on a lightly floured work surface to 3mm-thick round, making one of the rounds slightly larger than the other and place on 2 baking trays lined with baking paper. Chill until needed.
Sprinkle salt flakes over the chicken skin and allow to sit for at least 30 minutes before cooking. Heat a large heavy-based frypan over high heat. Add the olive oil then place the chicken, skin-side down, on the pan. Brown the chicken skin for 10 minutes, then turn over and cook for a further 5 minutes until golden. Remove from pan and set aside. Reduce heat to medium-low then add onion, capsicum and garlic, and cook, stirring constantly, for 15 minutes or until vegetables have softened. Add white wine, freshly ground black pepper, oregano and tomato paste, and stir to combine. Bring to a simmer and return chicken to the pan then add bay leaf and chicken stock. Return to a simmer and cover with a lid. Reduce heat to low and cook for 1 hour or until chicken is tender and meat falls off the bone. Remove chicken from the pan and increase heat to medium-high. Simmer the sauce for 20 minutes, stiriring frequently, until thickened and reduced by half. Remove from the heat and set aside. When the chicken is cool enough to handle, remove and discard the skin and shred the meat as much as possible. Add the meat back in with the sauce then stir through olives and sultanas. Season to taste then transfer to a bowl and cool slightly, then chill for 2 hours or until cold.
Preheat oven to 200°C.
Use the smaller round of pastry as the base. Sprinkle over the flour then place all the chicken filling on top, leaving a 5cm edge (mixture needs to be piled on high, so it creates a dome). Lightly beat the egg and brush the edge of the pastry with egg wash. Place the other sheet of pastry on top and press the edges together. Fold them up in a twist pattern then brush the top of the tart with egg wash. Cut 4-5 slits over the top to allow steam to escape while baking. Bake for 50 minutes or until the crust is golden and crispy. Scatter over oregano leaves and serve warm, room temperature or even cold, with a green salad.
“The inspiration for this one comes from my grandmother. She was an incredible cook, and I can remember the delight when she made her pastel de pollo or chicken pie.”
“The combination of cooling, sharp goat’s curd and spicy, fiery ’nduja with sweet honey and zucchini makes this a very surprising and delicious tart.”
Zucchini blossom, honey & ‘nduja tart (recipe p 68).