This easy puff-pastry tart can take any seasonal vegetables you throw at it and works perfectly as a quick supper. For the salt-roasted beetroot, preheat the oven to 180C/350F/Gas 4. Pour the salt ...

Make a few holes in the pastry with the point of a knife, then bake for 20 minutes. Leave to cool a little, then place a plate over the pan and carefully turn the pan over to invert the tart on to ...

After the hour preheat your oven to 180°C and grease a 12inch fluted tart case. On a lightly floured surface roll the pastry so that each circle is a little larger than the tart case. Gently ...

To assemble: 1. Preheat the oven to 220°C/200°C Fan/Gas 7. Take the chilled pastry base from the fridge and bake for 10 minutes, remove from the oven and spread over the marmalade and top with a ...

lycopersicum, bearing a mildly acid, pulpy, usually red fruit eaten raw or cooked as a vegetable.the fruit ... mixture evenly ...

Pumpkin cookies are the perfect way to use this versatile vegetable in desserts ... Read also: Flaky puff pastry tart: Your dinner savior with a twist Read also: Turkish pumpkin dessert: A ...

It’s no secret that I love Greek food and with tomatoes, olives, oregano and feta this tart is a real nod to ... Keep a roll of puff pastry in the freezer and you’re always ready to go.

Whether you prefer Hong Kong-style egg tarts (you can pick either a crumbly, buttery shortcrust pastry (曲奇皮) or a flaky puff pastry (酥皮) with egg custard inside), or Macau-style ...