SAVOURY TART – 3 WAYS

This is an extract from The Big Tasty Bite by Lila Lerie, published by Penguin Random House South Africa, retailing at R420.

Serves: 6

INGREDIENTS

• 1 sheet puff pastry, thawed
• 250g plain cream cheese, at room temperature

Tomato & basil tart:

• 2 large heirloom tomatoes, sliced
• 120g buffalo mozzarella, torn into chunks
• 2 tablespoons basil pesto
• salt, to taste
• drizzle of olive oil

Preserved fig & rocket tart:

• 6 fresh figs, sliced
• ½ red onion, thinly sliced
• ¼ cup walnuts or pecan nuts, roasted & chopped
• 40g fresh rocket
• salt, to taste
• drizzles of honey, balsamic glaze & olive oil

Caramelised onion & mushroom tart:

• 2 tablespoons olive oil
• 2 large onions, sliced
• 250g mushrooms, sliced
• 1 tablespoon chopped fresh thyme
• 1 tablespoon Dijon mustard
• salt, to taste

METHOD

1. Preheat the oven to 200°C.
2. Line a baking tray with baking paper and place the sheet of puff pastry on top. Using a sharp knife, lightly score a 2cm border around the edges, then poke holes all over with a fork.
3. Bake for 15 minutes until golden brown, then take out of the oven and let it cool.
4. Once cooled, spread the cream cheese within the border of the baked puff pastry.
5. Tomato & basil: Arrange the tomatoes, buffalo mozzarella, and dollops of basil pesto on top. Season with salt and finish with a drizzle of olive oil.
6. Preserved figs & rocket: Top with the figs, red onion, roasted nuts, and rocket. Season with salt and finish with a drizzle of honey, balsamic glaze, and olive oil.
7. Caramelised onion & mushroom: While the tart shell is baking, heat the olive oil in a saucepan and sauté the onions and mushrooms until they are sweet and caramelised. Finish with thyme and Dijon mustard, and stir well. Top the tart shell with the caramelised onions and mushrooms. Season with salt.