Tomato and tapenade tart
Ingredients 500 gm puff pastry 60ml black or green olive tapenade 500 gm cherry tomatoes 90 gm mascarpone cheese
Method Preheat the oven to 220°C/425°F. Lightly grease a large baking sheet and sprinkle it with water. Rollout the pastry on a lightly floured surface and cut out four 16cm rounds, using a bowl or small plate as a guide Transfer the pastry rounds to the prepared baking sheet. Using the tip of a sharp knife, mark a shallow cut of 1 cm in from the edge of each round to form a rim. Reserve half the tapenade and spread the rest over the pastry rounds, keeping the paste inside the marked rim. Cut half the tomatoes in half. Pile all the tomatoes, whole and halved, on the pastry, again keeping them inside the rim. Season lightly. Place the baking sheet in the oven and bake the tarts for 20 minutes, until the pastry is well risen and golden. Dot with the remaining tapenade. Spoon a little mascarpone on the centre of the tomatoes and season with black pepper. Bake for a further 10 minutes, until the mascarpone has melted to make a sauce.
Red onion and goat cheese pastry
Ingredients 1 tbsp olive oil 450 gm red onions, sliced 2 tbsp fresh thyme 1 tbsp balsamic vinegar 425 gm packet ready rolled puff pastry, thawed if frozen 115 gm goat cheese, cubed 1 egg, beaten Salt and ground black pepper Fresh oregano sprigs
Method Heat the oil in a large, heavy frying pan, add the onions and fry over a gentle heat for 10 minutes, or until softened, stirring occasionally. Add the thyme, seasoning and vinegar; and cook for another 5 minutes. Remove the pan from the heat and leave the onions to cool. Preheat the oven to 220°C/425°F. Unroll the puff pastry and, using a 15cm plate as a guide, cut four rounds. Place the pastry rounds on a dampened baking sheet and using the point of a knife, score a border; 2cm inside the edge of each round. Divide the onions among the pastry rounds and top with the goat’s cheese. Brush the edge of each round with beaten egg. Bake the pastries for 25-30 minutes, or until they are golden. Garnish with oregano sprigs Chef Awasthi works with Foodhall, Mumbai
