food & drink The heart of the tart
This Valentine’s serve up these impressive tarts for a lunch or supper for two. Simple to make, stylish on the plate – they’re guaranteed to melt anyone’s heart!
BLACKBERRY AND
GOAT’S CHEESE TARTS Super quick and easy to put
together, simply unroll ready-made puff pastry and cut into heart shapes with a knife. You don’t even need a special cutter, just draw a heart shape about 12cm long and
the same wide on a piece of baking paper and use as a template
Makes 4 You’ll need • 1 tbsp olive oil • 15g butter • 2 red onions, peeled, halved, thinly sliced • 2 tsp caster sugar • 150g blackberries • 3 stems fresh thyme, leaves torn from stems, plus a little extra for garnish
• Salt and freshly ground black pepper
• 1 x 375g packet
ready-rolled chilled puff pastry, or defrosted if frozen
• Beaten egg, for glazing • 100g goat’s cheese, cut into 4 thin slices
To fi nish • 1 tbsp red wine vinegar • 2 tbsp olive oil • ½ tsp caster sugar • ½ tsp Dijon mustard • 100g mixed rocket, spinach and watercress salad • 175g raspberries
1. Preheat the oven to 200°C, 400°F, Gas 6. 2. Heat the oil and butter in a frying pan, add the onion and fry for 5 minutes, stirring until softened. Add the sugar and fry for 5 minutes, stirring more frequently until lightly browned. 3. Mix in the blackberries and thyme, then season with salt and freshly ground pepper. 4. Unroll the pastry, then cut 4 heart shapes, transfer to a wetted baking sheet and prick the centre of each heart with a fork, leaving
a border about 2cm all the way round. 5. Brush the pastry with beaten egg then pile the onion and blackberry mix in the centre of each pastry heart. Bake in the preheated oven for 10 minutes until the pastry is well risen and lightly browned. 6. Remove from the oven, top each with a slice of goat’s cheese, a few extra thyme leaves and some salt and pepper, return to the oven and bake for 4-5 minutes more
until the cheese has just softened and the pastry is cooked. 7. Meanwhile, mix the vinegar, oil, sugar and mustard together in a bowl to make a dressing. Add a little salt and freshly ground black pepper, then the salad leaves and raspberries and gently toss together. 8. Arrange 1 heart per serving for a starter, 2 for a main course, on to plates with a little dressed salad on the side.
BERRY APPEAL For more delicious recipes using seasonal berries, visit
www.seasonalberries.co.uk The INDEX magazine
www.indexmagazine.co.uk 35
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