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…

Lamb Pie with Sour Cream Shortcrust Pastry

Lamb Family Pie Serves: 6   INGREDIENTS 1 x 445g pack, defrosted Sour Cream Shortcrust Pastry 500g lamb mince 1 brown onion diced 2 cloves garlic sliced 1 stick celery diced 1 medium carrot diced 1 dessertspoon chopped rosemary 1 tablespoon plain flour 1 cup chicken stock (we like The Stock Merchant) 1 cup frozen peas…

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…