PUFF PASTRY TARTS & QUICHE LORRAINE.

Getting creative with lunches is currently one of my favourite activities (frankly, any time spent in the kitchen right now is a welcome distraction), and in the spirit of offering some new recipes for lunches at home, I thought I’d share a couple of pastry-based recipes.

I’ve already shared a few sweet recipes on the blog recently, so I thought I’d balance it out with a savoury offering. I love the below recipes for a simple at home lunch as previously mentioned, but they’d also make great additions to a picnic – although I’d stick to having one in the garden for now!

BOURSIN, ASPARAGUS & PARMA HAM TART.

INGREDIENTS

1 pack of ready-rolled puff pastry

1/2 pack of Boursin (or any other garlic & herb cream cheese)

1 pack of fresh asparagus

1 pack (usually 6 slices) parma ham / proscuitto

Salt and pepper

Parmesan (to top)

Melted butter (to brush the pastry ends with)

METHOD

Preheat the oven to 200C and remove the puff pastry from the fridge for 20 mins or so before unrolling onto a greaseproof paper lined baking tray. Using a sharp knife, score a 3cm border around the edge of the pastry, then use a fork to prick the base of the pastry within the border. Spread this inner rectangle with the Boursin.

Trim the bottom of the asparagus and cut each stem in half lengthways, then lay it end to end across the Boursin (asparagus doesn’t take very long to cook, so you don’t need to worry about pre-cooking this before you put it on the pastry) and season. Sprinkle finely grated parmesan over the top, and brush the 3cm border of the pastry with melted butter.

Pop the tart into the oven for about 15 minutes or until the pastry is golden and risen. Leave to cool for around 5 minutes, top with the parma ham and devour.

BOURSIN, MUSHROOM & SPINACH TART.

INGREDIENTS

1 pack of ready-rolled puff pastry

1/2 pack of Boursin (or any other garlic & herb cream cheese)

1 pack of baby button mushrooms

1 large handful of baby spinach

Salt and pepper

Parmesan (to top)

A knob of butter (plus extra melted butter to brush the pastry ends with)

METHOD

Preheat the oven to 200C and remove the puff pastry from the fridge for 20 mins or so before unrolling onto a greaseproof paper lined baking tray. Using a sharp knife, score a 3cm border around the edge of the pastry, then use a fork to prick the base of the pastry within the border. Spread this inner rectangle with the Boursin.

Half the mushrooms and add to a frying pan on a medium heat, along with a big knob of butter. Cook until nicely browned (remember they will also cook further in the oven), add the spinach to the pan and immediately remove from the heat, stirring a few times to wilt the spinach. Scatter the mixture over Boursin-coated pastry and season. Sprinkle finely grated parmesan over the top, and brush the 3cm border of the pastry with melted butter.

Pop the tart into the oven for about 15 minutes or until the pastry is golden and risen. Leave to cool for a few minutes, then slice and devour.

THE BEST, EASY QUICHE LORRAINE

INGREDIENTS

1 pack of ready-rolled shortcrust pastry (or make your own if you prefer!)

175g unsmoked streaky bacon rashers, diced

1 brown onion, diced

125g Gruyère or cheddar cheese, grated

2 large eggs

250ml single cream

Salt and pepper

METHOD

Preheat the oven to 220C. Remove the shortcrust pastry from the fridge for 30 mins or so before unrolling onto lightly greased fluted flan tin. Trim any overhanging pastry and lightly prick the case all over with a fork, then line with greaseproof paper and fill with baking beans (you can use any dried beans or rice in place of this if you don’t have any, but you will have to dispose of these afterwards). Place the flan tin on a baking sheet in the centre of the oven and bake for 10 minutes. Remove from the oven, remove the beans and paper and bake the empty case for a further 10 minutes, or until the base is lightly browned.

Meanwhile, fry the bacon in a pan until browned, then reserve the bacon to one side, leaving any fat in the pan. Add the onions to the pan with the bacon fat, adding a little butter or olive oil if needed, and fry until translucent and lightly browned. Reserve to one side with the bacon

Combine the eggs and cream in a jug or bowl, whisking well.

Once the pastry has completed its second turn in the oven, remove and turn the oven down to 180C. Scatter the onions and bacon over the pastry base and season well, then top with the grated cheese and pour over the cream and egg mixture, making sure not to overfill the pastry.

Pop the quiche in the oven for 20-25 minutes, or until the pastry is golden and the filling is just set. Leave to cool for a few minutes, then slice and serve with your favourite salad.


So there you have it, 3 easy pastry-based recipes to make lunchtimes a little more exciting whilst we’re all at home. Let me know if you’ll be giving any of these a try in the comments below, and make sure you tag me in any images of your re-creations on socials too!

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