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If you want something special for the tart on the previous page (see below) and for these little goodies (see below), track down Careme Butter Puff Pastry at specialty food stores. Handmade in the Barossa Valley by chef William Wood, this is the way you'd make it yourself, if only knew how! The pack contains plenty of clever ideas for what to do with any leftovers too. Go to caremepastry.com for stockists details and recipes.
French Tart
Method
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Pre heat oven to 200°C. Heat 3 tablespoons of olive oil in a frying pan, add onions and cook over very low heat, stirring occasionally, for 10-15 mintues, until very soft but not coloured. Meanwhile, heat 3 tablespoons of olive oil in another pan, add eggplant and zucchini and cook, stirring occasionally, for about 5 minutes, until tender.
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On a lightly floured work surface roll out the pastry to a round that's approx. 2mm thick. Transfer to a baking sheet lined with baking paper. Top pastry with onions followed by eggplant and zucchini. Add cherry tomatoes and strips of prosciutto. Sprinkle with sea salt. Bake in the oven for 10 minutes at 200°C, reduce temperature to 170°C and continute to bake for 30 to 40 minutes until base of tart is golden brown.
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Towards the end of the cooking time, heat some olive oil in a small frying pan. Add the basil leaves and fry for a few minutes. Remove with a slotted spoon, sprinkle them of the tart and serve immediately.
Tip ~ be careful not to overload the pastry with too much ingredients, if you do the pastry may not cook in the centre as it will become too weighted down, ideally you want a crispy golden brown base.
Anchovy Pinwheels
Makes 12 (to make more double the recipe)
Ingredients
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4 good quality anchovy fillets
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1 tbs Dijon mustard
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1 sheet puff pastry
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2 spring onions, green parts only, thinly sliced
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1 tbs grated parmesan
Method
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Heat the oven to 200°C.
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On a lightly floured work surface roll out the pastry to approx. 2mm thick. Cut sheet in half, re-freeze one half if not doubling recipe. Mash the anchovies and mustard together to form a paste and smear over the pastry. Scatter over the spring onions and the parmesan.
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Roll the pastry (horizontally) as tightly as you can to form a big snail like sausage. Place in fridge for 10 minutes or freezer for 5 mintues, remove and slice off 1cm pieces and plac on a baking paper on a baking sheet. Egg wash (egg yolk only) each piece.
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Bake for 15 to 20 minutes until golden brown.
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