Yours Magazine Australia — January 04, 2018

COOKING

Buy ready-made

tartlet cases or

vol-au-vent cases from

the supermarket to

save time.

Top tip

Make the most

of long summer

days with these

fresh bites

Broad bean

& feta tartlets

aMAKES 18 • PREP 20 MINS

• COOK 15 MINS


• 1 sheet puff pastry


• 1 egg, whisked


• 1 cup frozen broad beans


• 1 tablespoon olive oil


• 1 tablespoon pine nuts


• 2 garlic cloves, crushed


• 1 long red chilli, seeded, finely chopped


• 80g Persian feta


• small basil leaves, to serve

1

Preheat oven to hot, 200°C. Line

an oven tray with baking paper.

2

Using a 5cm round cutter, cut 18

rounds from pastry. Place on tray.

3

Using a 3.5cm round cutter, mark

a circle inside pastry rounds, not

cutting all the way through. Prick

centres with a fork. Brush lightly

with egg. Bake for 7-8 minutes, until

puffed and golden. When cool, press

down centres to make wells.

4

In a saucepan of boiling salted

water, blanch beans for 2 minutes,

until bright green. Drain, refresh in

cold water, drain well and pop off skins.

5

Heat oil in a frying pan on

medium. Cook pine nuts for

1-2 minutes, until golden. Add

garlic, chilli and beans. Saute

1-2 minutes, until tender. Season.

6

Crumble feta into pastry cases.

Top with warm or cooled bean

mixture and finish with basil.

ALFRESC