Who doesn’t love something wrapped in flaky pastry? Upcycle goodies from the veg drawer to make these stunning savoury beauties
RECIPES: PHOEBE WOOD.
Leftover greens, seeds and cheese tart
PHOTOGRAPHS: BRETT STEVENS. FOOD STYLING: KIRSTEN JENKINS
Wilted rainbow chard and roast garlic tart
Leek, almond and tomato galette
VEGGIE RECIPE
Spelt shortcrust pastry
Makes about 750g/enough for 1 galette
MAKE AHEAD
Make the pastry, wrap well and chill for 1-2 days, or freeze for up to 3 months. Defrost in the fridge overnight before rolling out and assembling the tart.
KNOW- HOW
Spelt is an ancient variety of wheat. It adds a slightly nutty quality to baked goods and contains less gluten than modern wheat varieties, giving a shorter (more crumbly) pastry. Buy spelt flour in larger supermarkets and health food stores.
Adding vinegar to the pastry gives it extra flavour and inhibits gluten development, resulting in a flakier, more tender crumb.
It also helps prevent the dough going a bit grey – handy if you’re making it ahead of time.
Gluten-free pastry is available from larger supermarkets in both block and ready-rolled form. To make your own, search ‘glutenfree nut-free shortcrust pastry’ at deliciousmagazine.co.uk.
• 400g white spelt flour
• 1 tsp salt
• 200g cold unsalted butter, cut into cubes
• 4 tbsp cider vinegar
• 125ml iced water
1 Put the flour and salt in a mixing bowl. Add the butter and toss to coat. Using a table knife, roughly cut the butter into the flour, leaving plenty of big pieces of butter visible.
2 Combine the vinegar and iced water in a jug. In 3 batches, add the vinegar/water to the flour mixture, stirring to combine.
Turn out onto a clean work surface and gently knead until the dough comes together.
Form into a ball, wrap well and chill for 3 hours.
Per 100g serving 376kcals, 21.5g fat (13.4g saturated), 5.3g protein, 39.2g carbs (0.5g sugars), 0.6g salt, 2g fibre