Heat a baking sheet in an oven at 200C (180C fan)/gas 6. While they are great as is just out of the oven, or with the odd drizzle of cream, I also love mine cold with a cup of tea.ġ0g butter 400g summer berries (frozen or fresh) 50g caster sugar 10g cornflour mixed with 1 tbsp water 1 tsp vanilla extract Zest of 1 lemon 1 x 400g-500g block puff pastry (the size doesn’t matter too much as long as it’s rolled to the correct thickness), on baking parchment, rolled into a rectangle about 5mm thick, then cut into 6 squares 1 beaten egg yolk 1 tbsp milk Demerara sugar, for sprinkling A thick compote will help the pastry to keep its integrity and not become soggy.
#BERRY TART WITH PUFF PASTRY FREE#
These are a great way to get children involved in cooking, and they make the most of a glut of summer berries (feel free to mix up the berries to your taste).
Make the most of a glut of berries: Shivi Ramoutar’s summer berry turnovers. Slice and serve the galette immediately, covered generously with the drizzle. Pop on to the heated baking sheet and bake for about 45 minutes, until the tomatoes are softened and the pastry is golden.įor the drizzle, blitz together all the ingredients and season. Fold the border so it slightly overlaps the tomatoes, then brush the pastry edges with beaten egg. Meanwhile, spread the caramelised onion over the pastry circle, leaving a 5cm border, then pile the salted tomatoes on top and sprinkle over the cheddar and oregano. Slice the tomatoes into thin slices, pop on to a plate, salt generously and leave for five minutes or so, to allow the water to release. In a small saucepan, heat the vegetable oil on medium-low and cook the onion with a pinch of salt until soft and sticky – about 20 minutes. Heat a baking sheet in the oven at 200C (180C fan)/390F/gas 6. You could, of course, use this as a base for other bits, such as leftover chicken or ham, or antipasti.ġ tbsp vegetable oil 1 onion, peeled and thinly sliced Salt 500g ripe tomatoes 1 x 400g block puff pastry, rolled into a rough 30cm circle on baking parchment 50g cheddar, grated 1 tsp dried oregano 1 egg, beatenįor the basil chilli drizzle 1 small pack basil 50ml olive oil ½ tsp chilli flakes ½ garlic clove, peeled and crushed The salting of the tomatoes is an important step to avoid a soggy-bottomed pastry.
I love the word “galette” – it makes it sound terribly fancy, but really it is just a free-form tart, so the more rustic, the better. This is my puff-pastry ode to a cheat’s pizza, and a brilliant way to use slightly soft tomatoes, or ones lacking in flavour.
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