Impress guests with these savoury delights – they’re so easy to make with convenient puff pastry sheets.
TOMATO TART WITH WHIPPED FETTA & SPINACH
PREP + COOK TIME 1 HOUR (+ REFRIGERATION) SERVES 6
3 sheets frozen puff pastry, just thawed
6 slices prosciutto (90g)
2 cups (120g) baby spinach leaves
350g jar marinated fetta in oil extra virgin olive oil, plus
1 teaspoon extra
1kg heirloom tomatoes
1 teaspoon vinegar
1 Preheat oven to 220°C/200°C fan. Grease a 30cm tart tin.
2 Stack pastry sheets. Roll out pastry on a lightly floured surface until large enough to line tin. Ease pastry into tin; trim edge. Prick base all over with a fork. Place a 24cm cake pan or round
SPINACH & FETTA STRAWS
PREP & COOK TIME 40 MINUTES MAKES 24
250g frozen spinach, thawed
100g fetta, crumbled
½ cup (40g) finely grated parmesan
2 sheets frozen puff pastry, just thawed
1 Preheat oven to 220°C/200°C fan. Oil oven trays; line with baking paper.
2 Place spinach in a fine sieve; squeeze excess water from spinach. Chop spinach coarsely; pat dry between sheets of absorbent paper.
Esta historia es de la edición Issue 50 2019 de The Australian Women's Weekly Food.
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Esta historia es de la edición Issue 50 2019 de The Australian Women's Weekly Food.
Comience su prueba gratuita de Magzter GOLD de 7 días para acceder a miles de historias premium seleccionadas y a más de 9,000 revistas y periódicos.
Ya eres suscriptor? Conectar
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