recipes_Australia_September_2017

28 recipes+ SEPTEMBER 2017

Our sweet and savoury tart and quiche won’t upset

sensitive tummies, so enjoy!

TA RT S

Smoked Salmon

& Ricotta Quiche

SERVES 6 PREP 15 minutes + 30 minutes

to chill COOK 55 minutes COST $3.25 a serve

1⅓ cups gluten-free plain flour

⅓ cup quinoa flour

125g butter, chopped

⅔ cup sour cream

4 eggs, at room temperature

1 cup milk

1 tablespoon chopped dill, plus extra

sprigs, to serve

150g fresh reduced-fat ricotta

100g smoked salmon slices, torn

2 green onions, chopped

2 teaspoons drained baby capers

250g baby roma tomatoes

50g baby spinach leaves

1 Place flours and butter in a food processor;

process until combined (don’t over-process).

Add sour cream; process until mixture just

comes together. Turn pastry out onto a clean

work surface; knead briefly. Shape into a disc.

Wrap in plastic food wrap; chill for 30 minutes.

2 Preheat oven to 180ºC/160ºC fan-forced.

Roll pastry out between 2 sheets of baking

paper until large enough to line a 30cm x

20cm (base measurement) tart pan with

removable base. Line pan with pastry; trim

edges. Place on an oven tray. Line pastry

with baking paper; fill with pastry weights,

dried beans or rice. Bake for 15 minutes.

Remove paper and weights; bake for a

further 10 minutes or until lightly coloured.

3 Whisk eggs and milk in a jug. Sprinkle

pastry case with dill. Place small spoonfuls

of ricotta and small slices of salmon into

pastry case; sprinkle with onion and capers.

Pour egg mixture slowly into case. Bake for

30 minutes or until just set at centre.

4 Meanwhile, place tomatoes on an oven

tray; roast for 10 minutes or until tender.

5 Top quiche with tomatoes, a few spinach

leaves and extra dill. Serve with remaining

spinach leaves.

Lemon & Coconut Tart

SERVES 8 PREP 15 minutes + 10 minutes
to freeze + 15 minutes to chill
COOK 30 minutes

200g rice cookies
½ cup desiccated coconut
1 egg white
4 eggs, at room temperature
½ cup raw caster sugar
½ cup lemon juice
⅔ cup light thickened cream,
plus ½ cup extra (optional)

1 Preheat oven 160ºC/140ºC fan-forced.

Process cookies until finely crushed.

Add coconut and egg white; process until

combined. Press biscuit mixture firmly over

the base and side of a greased 24cm round

tart pan with removable base. Place on an

oven tray; freeze for 10 minutes.

2 Whisk eggs, sugar, juice and cream in

a jug. Pour filling into biscuit crust. Bake

for 30 minutes or until just set at

centre. Cool slightly. Chill for

15 minutes or until firm. Serve

with extra cream (if using).

Gluten-free...

PHOTOGRAPHY

BRETT STEVENS

BUDGET

WINNER

$1.95

A SERVE