Last week, our work was hosting an Australia’s Biggest Morning Tea, for the Cancer Council, I opted for savoury not sweet, as is my style. Usually morning tea is cram packed with sweet, and this year was no exception, with an assortment of diabetes inducing scones, brownies and chocolate cakes. I modified and produced two morsels courtesy of Donna Hay:
Option 1. Zucchini, Gorgonzola, Walnut and Honey Tart
Original Recipe by Donna Hay here.
2 sheets frozen butter puff pastry+, thawed
250g gorgonzola, crumbled
2 small zucchini, thinly sliced
sea salt and cracked black pepper
extra virgin olive oil, for drizzling
1 egg, lightly beaten
¼ cup sage leaves
1 tablespoon extra virgin olive oil, extra
¼ cup (25g) walnuts, chopped
honey, for drizzling
Recipe modified to taste. It’s pretty easy to make, everything goes on the pastry, cheese first, score + egg the pastry sides, baked until not raw. Honey + walnuts on top once cooked. Forget the sage, I’m wise enough. The pastry was a little greasy, but that’s pastry for you. Rating: 2 eggs up. Now I have 3/4 of a bag of walnuts and a jar of honey that I need to utilise.
Option 2: Roasted Capsium, Brie and Basil Tart
Original recipe by Donna Hay here.
2 x 200g sheets store-bought puff pastry, thawed
¼ cup store-bought olive tapenade
400g store-bought roasted capsicum, sliced
200g bocconcini, torn
1 egg yolk, lightly beaten
1 cup basil leaves
½ cup (40g) finely grated parmesan
olive oil, to serve
cracked black pepper
Couldn’t source Olive Tamponade, so bought some olive and took to them with the anger of a thousand men. Opted for Brie instead of Bocconcini, who doesn’t love Brie? Insert onto pastry. Basil ontop once baked. Rating: 2 Eggs up.
Note the rating scale was developed in New Zealand, around Te Anau, based on the perceived deliciousness of Eggs Benedict post hiking adventures. Scale is from 0 to 2. With 2 Eggs Up being the maximum. It’s a simple yet effective scale.
Image Source: Donna Hay.