Weekend Argus (Saturday Edition)
Art of the Tart
TARTS are perfect for a light meal or a quick snack and are great for entertaining too. They’re not difficult to make either, so next time you find yourself reaching for a frozen one, try of these scrumptious tarts instead – they’re delicious and once you get the hang of it, you’ll be turning them out it no time. Preheat oven to 200°C.
Heat olive oil in a frying pan and gently fry onions and thyme until soft and beginning to brown, about five to six minutes. Cool.
Roll out pastry on a lightly floured surface. Trim to form a neat rectangle and lift onto a lined or lightly greased baking tray.
Sprinkle cheese evenly over pastry, leaving edges clear.
Top with fried onion, chopped basil and season with salt and milled pepper.
Bake for 20-25 minutes until golden. Garnish with whole basil leaves.
Place stack on a greased baking tray and cut into six evenly sized rectangles.
Repeat process with remaining phyllo and another greased baking tray. You should end up with 12 rectangles in total.
Bake for 15 minutes or until golden. Cool.
Mix berries, sugar and mint, and set aside for 10 minutes. Mix yoghurt, cream and vanilla, and chill.
To assemble and serve, place six pastry rectangles on a serving platter and top each with cream mixture, then berries.
Sandwich the remaining six pastry rectangles on top, followed by another layer of cream and then berries.
Dust with icing sugar and serve immediately. Preheat oven to 200°C.
Roll out pastry on a lightly floured surface and cut into four squares.
Lightly score a 3cm border on each square.
Cover and refrigerate for 30 minutes.
Arrange tomatoes and goat’s cheese on chilled pastry in overlapping slices, leaving borders clear. Top with anchovies.
Drizzle over a little olive oil and season with salt and pepper.