Caramelised Onion tartlets

Caramelised Onion Tartlets Makes: 32 tartlets   INGREDIENTS 1 x 445g pack Careme Sour Cream Shortcrust Pastry, defrosted 2 x large brown onions, cut in half and finely sliced 25g unsalted butter 2 teaspoons brown sugar 1 tablespoon red wine vinegar 1 tablespoon fresh thyme leaves 150g soft cheese* 1 egg beaten Sea salt and cracked…

Tomato Tarts

Tomato & Thyme Tarts Serves: 8   INGREDIENTS 1 x 375g All Butter Puff Pastry (yellow packet), defrosted 1 tablespoon Dijon mustard ½ cup breadcrumbs 6 medium tomatoes 2 teaspoon dried thyme or oregano Sea salt & black pepper ¼ Cup chopped flat leaf parsley Goat curd dip (optional to serve alongside) 120g goat curd ¼…

Caramelised Garlic Tart

Caramelised Garlic Tart Taken from Yotam Ottolenghi’s ‘Plenty’ this is one of the loveliest tarts we have made. Made with the Carême Sour Cream pastry.   Serves: 4 -6 Utensils: 23cm loose-bottom tart tin INGREDIENTS 445g Carême Sour Cream Shortcrust Pastry, thawed 3 medium heads of garlic, cloves separated and peeled 1 tablespoon olive oil 1 teaspoon…

Slow Roasted Tomato & Goats Cheese Tart

Slow Roasted Tomato & Goats Cheese Tart Serves: 6 NOTE:  This Tart can be made with our Traditional wheat flour Sour Cream pastry. TART SHELL ONLY INGREDIENTS 400g Carême gluten free sour cream shortcrust pastry Gluten free flour for dusting 1 tablespoon olive oil 2 leeks, washed and finely sliced 2 large eggs + 2 egg yolks,…