How to make a pastry tart
Perhaps the best thing about uni is choosing what you eat, when you eat it. Of course, it is better to learn how to cook for yourself instead of becoming reliant on restaurants and pubs. To provide variety, it is also probably better to learn how to make as many different meals as is possible. This being said, I would like to suggest a recipe for a puff pastry tart that my mother taught me how to make, originating from a Waitrose cooking session.
You will need:
· Pastry (I use Jus-rol premade puff pastry but realistically you could make your own should you wish to)
· Cheese as a base topping, and any other toppings are up to you (onions and tomatoes are a solid combination)
· A rolling pin
· Baking tray and paper
· About an hour of spare time (realistically it’s probably less but this is a good amount of time to put aside for food)
Before beginning it is a good idea to prepare the baking tray with a layer of baking paper, and set your oven to about 200°C, although the exact temperature may vary with the size and efficiency of the oven (at home my oven will cook a pastry tart in ~15 minutes at 190°C, however the ovens in my accommodation are somewhat less effective).
To begin, sprinkle flour onto your desired work surface (I use a chopping board), with some being applied to the rolling pin and the block of pastry as well. Roll out the pastry until it approximately covers the area of the baking tray. Transfer the flattened pastry onto the baking tray, and gently score a border of approximately one inch from the edge of the pastry.
Cut a sufficient quantity of cheese into medium-sized cubes or thin squares, and add them to the base of the tart. Prepare the other ingredients as necessary, in whichever order is desired (in my case, I chop the onions and add them first, then add quartered tomatoes). Once all of the topics have been added, place the tart in the oven for approximately fifteen minutes, or until the pastry looks golden-brownish. Once this is done one should probably allow the tart to cool before attempting to consume, although where’s the fun in that?
This tart can be divided in two, with one half being saved for the next meal, or alternatively one can make two half-size tarts, where one could be saved for dinner the next day or – if prepared early enough – be used as a pre-prepared dinner option. In my experience, the two mini tarts take approximately 8 minutes to cook in my oven at home instead of approximately fifteen.