Portuguese Tarts

This is a revised version of one of my older recipe's and like most creations over time they tend to evolve for the better. The last three years myself or one of the other chef's at Kaffeine discover little ways to improve on the original which is why I'm re-posting this recipe with a shinny new picture and method.
Portuguese tarts are one of the more popular treats sold at Kaffeine and at times hard to keep up with the demand. Personally I don't make them any more and have handed the responsibility over to my brother Sam who also works in the kitchen. Sam has perfected everything from the type of pastry to the amount of brulee-ing required for each tart. Quite funny considering he didn't have any baking experience till he started working in the kitchen.
So why not bake a batch for yourself this looooong Jubilee weekend and share with the neighbours. 

10 egg yolks

300g white sugar

150ml double cream
2 tablespoon cornflour
1 teaspoon vanilla
150ml water
320g Puff pastry sheet (preferably Jus Rol in a green box and not frozen)
Flour to roll pastry
Extra sugar for brûlée

Method:

Place sugar and water in a small pot and put over high heat and bring to simmer stirring a couple of times till sugar dissolves, once the water and sugar have turned into a syrup place aside to cool slightly.
In large mixing bowl place the yolks, cream and vanilla, then dissolve the cornflour in 3 tablespoons of water and add to yolks, beat with a whisk till evenly combined then while beating the yolks slowly pour the sugar syrup in a steady stream till combined.
Lightly roll out the puff pastry on a floured surface, the pastry should be around 3-4mm thick, then using a round cutter (3½ inches in diameter) cut out 12 rounds.
Lightly grease a 12 hold muffin pan with either butter or oil spray and line the molds with pastry, make sure you press down the sides of pastry so it sticks. Evenly pour the egg mixture into each pastry case and place in oven on top shelf at 180oC for 10 minutes, after ten minutes move to the bottom shelf and cook for a further 7minutes or till the egg mixture stops wobbling. Leave to cool completely before removing from pan.
Once the tarts have been taken out of pan sprinkle the tops with sugar and using a kitchen flame torch lightly melt and burn the sugar so it caramelizes, if you don’t have a blow torch you can place the tarts under the a light grill for a few minutes to caramelize the sugar.

Creamed Beetroot Galette with Capers and Cherries

Believe it or not cherry's do go with capers and beetroot, its a sweet, earthy, and salty experience all sandwiched together between 2 pieces of all butter puff pastry.
If you think this combination is bizarre/interesting just wait till you see what I have installed for next weeks recipes.

800g beetroot with leaves washed
75g butter
75g plain flour
50ml double cream
200ml milk
Sea salt and cracked pepper
50ml extra virgin olive oil
100g dried cherries
50g large capers
100ml dark rum

PUFF PASTRY:
300g plain flour
300g good quality salted butter
1 teaspoon sea salt
75ml dark rum
75ml cold water

 METHOD:
Start on the pasty, place flour, salt and half the butter cubed into cake mixer and blend together till butter and flour are evenly combined. Turn cake mixer speed to low and pour in rum and water mix till you have paste like ball. Cling film pastry and place in fridge for 30 minutes, leave the other half of butter out at room temperature to soften. 
Once pastry has rested unwrap and roll out on floured surface till 5mm thick, using a butter knife spread evenly one quarter of the remaining butter over surface of pastry.  Fold the pastry in half and gently roll out pasty infusing the butter into pastry, then spread surface with another quarter of butter and fold again. Repeat this process 2 more times and mold pastry into a rough book shape. Cling film puff pastry and leave to rest in the fridge for 1 hour.
After the hour is up cut pastry in half, roll out each half of pastry over lightly floured surface till about 8mm thick and using a 30cm stencil or round base cut out a circle. Place both pastry's onto baking trays lined with parchment paper and once again rest in the fridge for 30 minutes.
Place a large pot of water on to boil and add half a teaspoon of salt. Cut stalk and leaves off beetroot and slice beets into 1cm thick rounds, lay sliced beetroot on baking tray and drizzle over olive oil then season with a sprinkling of salt and pepper. Roast beetroot in oven set at 200oC for 30 minutes.
Once water is boiling add the beetroot leaves and stalks, cook for 2 minutes and drain under cold water. Place wilted leaves in food processor with half a teaspoon of salt and blend for 30 seconds. Put butter in small sauce pan and melt over medium heat, once butter is lightly bubbling add flour and stir for 1 minutes. Pour in cream and add a pinch of salt mix till well combined, then gradually pour in the milk stirring the whole time. Once the white sauce starts to bubble remove from heat and stir in pureed beetroot leaves, place aside to cool. In another sauce pan add cherries and rum, place over a high heat and bring to a boil then remove from heat and let the cherries infuse in the rum.
Once the beetroot has finished roasting place puff pastry in the oven and cook for 12 minutes at 200oC.
To construct the tart lay one of the puff pasties on a serving bored and smother over half the creamed beetroot leaves, then evenly lay out roasted beetroot over the surface. Spread remaining creamed beetroot leaves over the roast beetroot, evenly scatter cherries and capers over the filling and finish by sandwiching the second puff pastry on top. You should get 8 slices of tart from this recipe.

Round Courgette and Slow Roasted Green Heritage Tomato Galette

Quite a lot of work and patience is required to make this galette and if you wanted to cut the labour in half you are more than welcome to use pre-made all butter puff pastry. However if you've ever wondered how puff pastry is made and want to reap the rewards of knowledge and technique then I suggest you make it from scratch. My recipe is slightly different and probably easier than the traditional version (some might say better), make sure you read the method completely so you know what to expect this will help you visualize the process. And if you can't get your hands on heritage green tomatoes then small green apples are a bloody good substitute and the same method is required in cooking!

10 green heritage tomatoes
6 round courgettes
60ml extra virgin olive oil
Sea salt and cracked pepper
4 sprigs of thyme

PUFF PASTRY:
300g plain flour
300g good quality salted butter
1 teaspoon sea salt
75ml dark rum
75ml cold water

Dijonnaise:
2 egg yolks
2 tablespoons dijon mustard
1 tablespoon dark rum
1 teaspoon lemon juice
4 sprigs of thyme
Sea salt and cracked pepper
125ml vegetable oil
50ml extra virgin olive oil

METHOD:
First cut the tomatoes in half and lay on baking tray, drizzle over half the olive oil and lightly season with a sprinkling of salt and pepper, place in oven set at 120oC for 2 and a half hours.
Next start on the pasty, place flour, salt and half the butter cubed into cake mixer and blend together till butter and flour are evenly combined. Turn cake mixer speed to low and pour in rum and water mix till you have paste like ball. Cling film pastry and place in fridge for 30 minutes, leave the other half of butter out at room temperature to soften. 
Once pastry has rested unwrap and roll out on floured surface till 5mm thick, using a butter knife spread evenly one quarter of the remaining butter over surface of pastry.  Fold the pastry in half and gently roll out pasty infusing the butter into pastry, then spread surface with another quarter of butter and fold again. Repeat this process 2 more times and mold pastry into a rough book shape. Cling film puff pastry and leave to rest in the fridge for 1 hour.
After the hour is up cut pastry in half, roll out each half of pastry over lightly floured surface till about 8mm thick and using a 30cm stencil or round base cut out a circle. Place both pastry's onto baking trays lined with parchment paper and once again rest in the fridge for 30 minutes.
Slice round courgettes into 1cm circles and evenly lay out over a baking tray, drizzle over remaining olive oil and scatter with thyme leaves, salt and pepper. Once tomatoes are cooked turn oven up to 180oC and cook courgettes for 30 minutes.
In the mean time make the dijonnaise, place yolks, 1 tablespoon dijon, rum, lemon juice, leaves from thyme, pinch of salt and a good cracking of pepper in food processor and blend together for 1 minutes. While food processor is still on very slowly pour in vegetable oil followed by olive oil and lastly add the other tablespoon of dijon then your dijonnaise is ready.
When the courgettes have cooked turn oven up to 200oC and place puff pastry in to cook for 12 minutes till golden brown, once cooked leave pastry to cool completely.
To construct the galette place one pastry on a serving base, spread a third of the dijonnaise over base then evenly lay out all but 8 piece's of courgettes. Next place 12 of the halved tomatoes on top of courgettes and drizzle a third of the dijonnaise over tomatoes and place second puff pastry on top sandwiching the filling. Using a sharp knife cut the galette into 8 slices and garnish each slice with remaining dijonnaise and a piece of courgette and tomato.