Pastry perfection
The Australian Women's Weekly Food|Issue 50 2019

Impress guests with these savoury delights – they’re so easy to make with convenient puff pastry sheets.

Pastry perfection

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.

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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.

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