Heirloom Tomato Tart

Heirloom Tomato Tart Serves: 6 (halve the recipe and re-freeze leftover pastry if wanting to make for less) To serve: Handful fresh basil leaves 1 tablespoon extra-virgin olive oil mixed with 1 teaspoon balsamic vinegar Heirloom varieties of tomato are becoming easier to find, check out your local farmers’ market or independent grocer.  This is a great…

Smashed Pea & Salmon Tartines

Smashed Pea & Salmon Tartines Makes : 32 Note: * This dish makes 32 serves but if you want tiny little bite size pieces, cut each piece of pastry in half again. INGREDIENTS 375g Careme All Butter Puff pastry, defrosted 1 egg, beaten for glaze 125g hot smoked salmon or trout, skin removed and flaked 20g unsalted…

Smashed Avocado Tart

Smashed Avocado Tart Serves: 4 INGREDIENTS **1 x 375g Spelt Butter Puff Pastry 1 x medium avocado ½ lemon salt & pepper 1 clove garlic 1 cup Greek yoghurt 4 to 6 radishes thinly sliced half Lebanese cucumber thinly sliced Fresh herbs to garnish (coriander, mint, dill or parsley) **Note: we no longer produce Gluten Free…

Chicken Truffle Pie with Sour Cream Shortcrust Pastry

Chicken Truffle Pie   Serves: 4 Utensils: You will need an 18cmx24cm rectangular enamel pie dish INGREDIENTS 1 packet Carême Sour Cream Shortcrust Pastry, defrosted 500g boneless chicken thigh, cut into 3cm pieces 2 tablespoons olive oil 1 leek, white section only, finely sliced 150g bacon rashers chopped 30g butter 6 sprigs thyme, leaves picked 1 tablespoon…