Glam ap­ple tart

Better Homes and Gardens (Australia) - - Fast Food -

Love this el­e­gant way to present one of our most pop­u­lar fruits? Best of all, there’s no fancy tech­nique in­volved. You’ll mas­ter the whole thing first time, guar­an­teed.

Wild mush­room tartlets with saf­fron and gar­lic Prepa­ra­tion time: 10 mins Cook­ing time: 10 mins Serves 4

Pinch saf­fron threads ¼ cup ex­tra vir­gin olive oil 3 green shal­lots, finely sliced, white and green parts sep­a­rated 6 cloves gar­lic, minced ½ tsp fen­nel seeds, cracked 3 cups mixed wild mush­rooms

(or mixed mush­rooms), sliced ¼ cup white wine Sea-salt flakes and freshly

ground black pep­per, to sea­son 2 Tbsp black se­same seeds ½ bunch sage, leaves

finely sliced 2 cups baby rocket leaves 4 store-bought or home­made in­di­vid­ual short­crust pas­try tart­let shells, ap­prox. 10cm dia. Baby leaf salad, to serve

1 Mix saf­fron threads with 1 Tbsp wa­ter in a small bowl and set aside for 10 min­utes to in­fuse. 2 Heat oil in a large fry­ing pan over a medium heat. Add white part of shal­lots, gar­lic and fen­nel seeds. Cook for 4 min­utes or un­til aro­matic. 3 Add mush­rooms and cook for 5 min­utes or un­til soft­ened. Pour in wine and saf­fron mix­ture. Bring to a sim­mer and cook for 1 minute. Sea­son well then mix in se­same seeds, sage, baby rocket and green part of shal­lots. Spoon mix­ture into tart­let shells. Serve with baby leaf salad.

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