Woolworths TASTE - - Crowd Pleasers -

Serves 8



Prepa­ra­tion: 20 min­utes Cook­ing: 50 min­utes

flour, for dust­ing

Wool­worths all-but­ter puff pas­try

2 x 250 g sheets large free-range egg 1, beaten mixed cherry toma­toes 200 g, halved ba­con 250 g, diced pea shoots, to gar­nish

For the fill­ing: ri­cotta 250 g mas­car­pone 150 g lime 1, zested and ½ juiced pars­ley 2 T chopped chives 2 T chopped sea salt, to taste as­para­gus 250 g, trimmed

For the dress­ing:

Wool­worths gin­ger-and-Pep­padew rel­ish 4T hot wa­ter 2T red wine vine­gar 1t sea salt and freshly ground black pep­per, to taste

1 Pre­heat the oven to 200°C. Lightly flour 2 bak­ing trays and place a sheet of pas­try on each tray and score a 2 cm bor­der around the edge. 2 Brush the edges of the pas­try with beaten egg and bake for 15 min­utes. 3 Place the toma­toes and ba­con on an­other bak­ing tray and roast for 25 min­utes. 4 To make the fill­ing, mix the cheeses, then add the re­main­ing in­gre­di­ents, ex­cept the as­para­gus, and sea­son well. 5 Spread the cheese mix­ture onto the baked pas­try sheets and top with the as­para­gus. Bake for 15–20 min­utes.

6 Re­move the tarts from the oven and top with the toma­toes and ba­con. 7 In a small saucepan, heat the Pep­padew rel­ish with the wa­ter and vine­gar for 2 min­utes un­til warm. Driz­zle over the pas­try and gar­nish with pea shoots.

WINE: Wool­worths Cape Point Sau­vi­gnon Blanc 2018

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