Recipes

Masterclass: Savoury Tarts Three Ways

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3 different ways to enjoy this one. From Dean Brettschneider on Nestlé NZ Baking Masterclass.

Short Pastry (Brisee Pastry)

240g standard plain flour

180g butter

70ml cold water

Good pinch of salt

Base 1 = 30g toasted walnuts – finely chopped

Base 2 = 1 tablespoon black sesame seeds

Base 3 =1 ½ tablespoon mixed fresh herbs (thyme, rosemary, oregano, parsley etc)

Place the flour, butter and salt into a large mixing bowl and using your fingertips gently rub the ingredients together until they resemble rough bread crumbs, do not over mix otherwise the butter will begin to melt for the heat of your fingers.

Add the water and mix until dough has formed.

Divide into three equal pieces and mix each of the base ingredients into each piece until well mixed in. Wrap each in plastic and refrigerate for 30 minutes or overnight. Before using, gently re work the pastry taking care to ensure the pastry still remain cold and firm.

On a lightly floured workbench roll the pastry out to a sheet about 3mm thick and big enough to cover a 10cm round x 2cm high greased fluted loose-bottomed tart tins.

Use the rolling pin to pick the pastry up and lay it over the tin. Gently press the pastry into the tin so that it fills all the contours. Set aside.

Savoury Custard Mixture

50g Sour cream

3 Eggs

100ml Cream

Nutmeg, freshly grated

Place the sour cream into a mixing bowl and whisk by hand until smooth, add the eggs and whisk in. Finally pour in the cream and a good sprinkle of grated nutmeg, then whisk to combined all the ingredients, do not over whisk at this stage otherwise the mixture will become too fluffy.

Fillings for each Quiche Pastry

Walnut Pastry

50g smoked salmon

50g feta cheese cubes

Small amount of wilted spinach (50g)

Salt & pepper

3 halves Cherry tomatoes

1 tsp chopped dill

Herb Pastry

50g diced pre cooked but firm pumpkin

50g feta cheese cubes

50g diced pre cooked but firm beetroot

Salt & pepper

Black Sesame Seed Pastry

50g Grated cheese

50g Caramelised onion chutney

50g Feta cheese cubes

4 Partly cooked asparagus spares

3 Slices of salami chopped

Salt & pepper

Place each ingredient set into the associated pastry in a rustic fashion.

Pour the savoury custard mixture evenly into the filled pastry case, taking care not to spill any mixture over the side. Make look attractive with cherry tomatoes or other decorations Place the tart into a preheated oven set at 180ºC and bake for approximately 20 minutes or until the mixture is just set and firm to the touch. Do not over bake. Remove from the oven and allow to cool, before removing from the flan tin.

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