Individual Savoury Lattice Tarts
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recipe by Kenwood https://kenwoodworld.com/
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- Total Time
- 1hr 50mins
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- Serves
- 6
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- Calories
- 440
Buttery, flaky and easy to put together these cream cheese pastries are a must try recipe. The sweet onion chutney and raisins in the filling are a fantastic contrast with the savoury kale and blue cheese, with pine nuts for added crunch and a light garnish of sumac oil before serving. For the filling you could use a stronger blue cheese such as Roquefort, or a milder one such as Dolcelate if you prefer and replace the kale by some cavalo nero. Also ensure you use full fat cream cheese. Once you have completed the lattice stage, you can transfer the baking tray of pastries to the freezer until they are frozen solid. You can then remove them from the tray and transfer them to a freezer bag until ready to bake. Bake from frozen after brushing with egg wash, 180°C for 35-45 minutes; ensure they are piping hot throughout. They can be stored in the freezer for up to six months.
recipe updated Feb 19, 2024
Ingredients
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- Unsalted butter
- 80 g
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- Blue cheese
- 100 g
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- Roasted red pepper
- 50 g
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- Garlic clove
- 1
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- Black pepper
- 1 teaspoon
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- Kale
- 40 g
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- Egg
- 1
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- Cream cheese
- 120 g
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- Whipping cream
- 50 ml
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- All purpose flour
- 250 g
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- Salt
- ½ teaspoon
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- Ricotta cheese
- 45 g
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- Onion chutney
- 2 tablespoons
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- Raisins
- 30 g
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- Dried oregano
- ½ teaspoon
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- Pine nuts
- 1 tablespoon
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- Ground sumac
- 1 teaspoon
Tools
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Oven
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Parchment paper
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Chef Patissier XL
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Easywarm bowl
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Lightly floured surface
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Baking tray - large
Step preview
- Attach Creaming beater
- Add unsalted butter, cream cheese and whipping cream to the EasyWarm Bowl
- Mix with splashguard fitted until creamy - 1 min, Speed Min
- Then add all purpose flour and salt to the EasyWarm Bowl
- Mix with splashguard fitted until combined - 1 min, Speed Min
- Transfer dough to lightly floured surface
- Shape the dough into a flat disc
- Wrap the dough in cling film
- Refrigerate in fridge - 30 min
- Clean EasyWarm Bowl
- Attach K Beater
- Add blue cheese and ricotta cheese to the EasyWarm Bowl
- Heat - 3 min, 5, Speed Min
- Attach Creaming beater
- Add roasted red pepper, onion chutney, raisins, garlic clove, black pepper, dried oregano, pine nuts and kale to the EasyWarm Bowl
- Mix with splashguard fitted until combined - 30 sec, Speed Min
- Retrieve the dough from the fridge and place it on a lightly floured work surface
- Roll out until 3mm thick
- Cut into 6 rectangles of 12 cm by 8 cm
- Line a clean baking tray with parchment paper
- Transfer shaped dough to baking tray
- Roll out the trimmings then cut them into 12 cm by 1 cm strips
- Divide mixture between shaped dough
- Brush the borders with beaten egg
- Lay the pastry strips diagonally across the tarts, forming a lattice
- Press the ends of the strips onto the borders to seal them and cut the excess pastry
- Brush with egg
- Refrigerate in fridge - 30 min
- Pre-heat oven - 200°C
- Bake until golden brown - 30 min, 200°C
- Sprinkle with ground sumac
- Serve warm