Tuna, Tarragon & Burnt Butter Dressing
If you love serving pastry-based delights in your house, but making pastry isn’t your best thing, then Carême Pastry is about to be your new best friend. Their range of ready rolled, all butter pastries raise any recipe to new heights. Carême recently released a world first range of ready rolled spelt pastry – so you can even feel good about the health benefits of your favourite pie or tart! And talking of tarts, the lovely folks at Cêreme Pastry have kindly provided Eat Local SA with this scrumptious recipe for a Zucchini and Goat’s Cheese Honey Tart that has lazy holiday lunch written all over it. Now we’re cooking!
This recipe was created by Claire Wood at Carême Pastry.
Ingredients
- 375g Carême spelt puff pastry, thawed
- 250g Udder Delights goats cheese, crumbled
- 2 zucchini, thinly sliced
- Sea salt and black pepper
- 1 tablespoon extra virgin olive oil
- 1 egg, lightly beaten
- Pistachios toasted
- Good quality honey, for drizzling
Method
Preheat oven to 200°C.
Cut 4 pastry rounds out of the sheet of puff pastry and place on a baking tray lined with baking paper. Using a sharp knife, score a 1cm border around the edge of each pastry round ensuring that you don’t cut all the way through.
Top the pastry with 1/2 the crumbled goats cheese and then top that with overlapping slices of zucchini ensuring you leave the border empty. Season with salt and pepper and then drizzle with the olive oil.
Brush the pastry edge with egg and bake in the oven for 15 minutes then top with the remaining goats cheese and bake for another 5 minutes until the pastry is golden. To serve drizzle with honey and top with roughly chopped pistachio.
Serves 4.
