ROUND PUFF PASTRY RECIPES

Steps:

• For the base, preheat the oven to 200C/180C Fan/Gas 6 and line two flat baking trays with non-stick baking parchment.
• Unroll the pastry and cut into 8 equal-sized rectangles. In a cup, whisk the egg and milk together and brush over both sides of each rectangle. Space the pastry out on the baking trays.
• To make a crust, use a sharp knife to draw a border 1cm/½in from the edge all the way round each rectangle. Then make a criss-cross pattern in the middle. Repeat with the other rectangles.
• Bake for ten minutes, or until lightly golden-brown and puffed up. Leave to cool before making the crème fraîche filling and adding your choice of topping(s).
• For the crème fraîche filling, mix all the ingredients in a small bowl and season with salt and freshly ground black pepper.
• For the smoked trout, dill and horseradish topping, mix the spring onions, dill, cream cheese, trout and horseradish and stir in half the crème fraîche filling. Spread over the middle of 4 cooked pastry rectangles and bake for 10–12 minutes, or until golden-brown.
• For the Brie, bacon and cranberry topping, divide and spread half the crème fraîche filling on 4 cooked pastry rectangles. Top with the Brie and then bacon. Bake for 12–15 minutes, or until golden-brown. Serve hot with a spoonful of cranberry sauce and a few leaves of rocket on top.
• For the ricotta, anchovy and spinach with chilli, squeeze out any excess water from the spinach and roughly chop. Mix the chopped spinach with half the crème fraîche filling and add the anchovies, ricotta and chilli flakes. Divide among 4 cooked pastry rectangles and spread. Bake for 12–15 minutes.
• For the chestnut, pesto and cheddar with onion chutney topping, in a bowl combine half the crème fraîche filling with the cheddar, pesto and chestnuts. Divide among 4 cooked pastry rectangles and spread. Bake for 12–15 minutes. Serve hot with a spoonful of chutney.

Steps:

• Using a sharp knife, trim the sheet of puff pastry to 25 x 28cm/10 x 11in. Place it on a baking tray lined with baking parchment and score a border 2cm/¾in in from the edge all the way round. Prick the pastry within the margin, using a fork. Leave to rest in the fridge for about an hour. Meanwhile, preheat the oven to 240C/220C Fan/Gas 9.
• Put the courgettes, pepper and red onion into a large bowl. Add the garlic and herbs and season generously with salt and pepper. Line a large baking tray with baking parchment, lay the vegetables on it and spray 15–20 times with oil.
• Brush the puff pastry all over with the milk and sprinkle with a little salt. Cook on the middle shelf of the oven, with the vegetable tray on the top shelf above, for 15 minutes, rotating both trays halfway through to ensure even colouring. Remove both trays from the oven and reduce the temperature to 160C/140C Fan/Gas 3. Set the vegetables aside.
• Press the inside of the pastry down and return to the oven for 25 minutes to get a super-crisp base.
• Take the tart case out of the oven and increase the temperature to 200C/180C Fan/Gas 6. Tip the roasted vegetables into the tart case, scatter over the cherry tomatoes and goats’ cheese and season with salt and pepper.
• Bake for 20–25 minutes until the vegetables are cooked through and the cheese is softening and colouring at the edges. Cut the tart into quarters and serve.