Celeb chefs like Yotam Ottolenghi have brought Middle Eastern flavours to the fore, so show off your trendy side by serving this ‘spice and easy’ menu at your next get-together
- 1 roll ready-made puff
- pastry, defrosted
- 1 egg, lightly beaten
- 100g peach or mango chutney
- 30ml orange juice
- 2 star anise
- 5 cardamom pods, gently bruised
- 80g smooth cream cheese
- 3 peaches, cut into thin wedges
- 350g brie or another soft cheese, sliced
- 80g walnuts or pecan nuts, roughly chopped (optional)
- salt and ground black pepper
- 20g micro salad leaves
- To make the pastry cases for the tartlets: using a large 10cm cutter, cut 4 rounds out of the pastry and place them on a greased baking sheet. Brush the rim of each pastry round with some of the beaten egg (retain the rest). Cut 1cm-wide strips from the remaining pastry and use these to create a border on each pastry round by placing them on top of the egg-washed portion. Chill the pastry cases for 20 minutes.
- Meanwhile, place the chutney, orange juice, star anise and cardamom pods in a small pan and heat through. Set aside to cool slightly and for theflavours to develop.
- Preheat the oven to 190˚C.
- Spread a little of the cream cheese on the base of each pastry case and top with overlapping slices of fresh peach and brie.
- Remove the cardamom pods and star anise from the chutney mixture. Spoon some of the chutney mixture over the top of each tartlet and scatter with the nuts, if using. Brush the rims of the pastry cases with the remaining beaten egg.
- Bake for about 12–15 minutes, until the tartlets are puffed and golden. Season with salt and pepper and serve warm topped with micro salad leaves.