TART TRAYS RECIPES

Name: Ginger biscuits
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: Makes 20
Ingredients: 100g salted butter , cubed; 75g light brown soft sugar; 1 tbsp grated fresh ginger; 100g golden syrup; 250g self-raising flour; 1½ tbsp ground ginger; 1 tsp bicarbonate of soda; 1 small egg yolk, beaten

GINGER BISCUITS RECIPE - BBC GOOD FOOD

Ginger biscuits recipe - BBC Good Food image

Use fresh and ground ginger to make these moreish biscuits. They're perfect served with a cuppa for afternoon tea, or as a treat anytime

Provided by Liberty Mendez

Categories Afternoon tea, Treat

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield Makes 20

Number Of Ingredients 8

Ingredients

100g salted butter , cubed
75g light brown soft sugar
1 tbsp grated fresh ginger
100g golden syrup
250g self-raising flour
1½ tbsp ground ginger
1 tsp bicarbonate of soda
1 small egg yolk, beaten

Steps:

Heat the oven to 190C/170C fan/gas 5. Line two large baking trays with baking parchment. In a saucepan over a low heat, melt the butter, sugar, fresh ginger and golden syrup and leave to cool.
Mix the flour, ground ginger and bicarbonate of soda together in a bowl with a wooden spoon. Gradually stir in the cooled sugar mixture and the egg yolk and knead briefly to make a dough.
Roll the dough into 20g balls and put on the prepared baking trays with 3cm between each to allow for spreading. Bake for 8-10 mins until golden brown. Leave to cool on the trays for a min, then transfer to a cooling rack to cool completely.

Nutrition Facts : Calories 117 calories, FatContent 5 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 17 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 1 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.3 milligram of sodium

MEDITERRANEAN PUFF PASTRY TART RECIPE - BBC FOOD

Mediterranean puff pastry tart recipe - BBC Food image

You can vary the vegetables and herbs in this puff pastry tart according to what you have. Leave yourself an extra hour preparation so that the pastry has time to rest. Each serving provides 400 kcals, 13g protein, 43g carbohydrates (of which 8.5g sugars) 18.5g fat (of which 10g saturates), 6g fibre and 0.7g salt

Provided by Tom Kerridge

Prep Time 2 hours

Cook Time 2 hours

Yield Serves 4

Number Of Ingredients 13

Ingredients

280g/10oz ready-rolled light puff pastry
200g/7oz baby courgettes, cut into 15mm/⅝in slices
1 large red pepper, cored, seeds removed, cut into 2cm/¾in chunks
1 large yellow pepper, cored, seeds removed, cut into 2cm/¾in chunks
1 red onion, cut into 2cm/¾in chunks
4 garlic cloves, sliced
2 sprigs rosemary, leaves picked and finely chopped
4 sprigs thyme, leaves picked
olive oil spray
1 tbsp semi-skimmed milk
100g/3½oz cherry tomatoes, halved
75g/2¾oz goats’ cheese, crumbled
sea salt and freshly ground black pepper

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.

Nutrition Facts : Calories 400kcal, CarbohydrateContent 43g, FatContent 18.5g, FiberContent 6g, ProteinContent 13g, SaturatedFatContent 10g, SugarContent 8.5g

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