Ultimate pissaladière | delicious. magazine
Julia Busuttil Nishimura’s pissaladière recipe will transport you to the French riviera. It’s a simple yet elegant starter or lunch-time main. No time to make your own pastry? This recipe works well on a puff pastry base too! Julia says: “This is a masterful balance of flavours and textures: the natural sweetness of the onions (which take a while to cook, I know), the saltiness of the anchovies and olives and the buttery flaky pastry work in complete harmony.” This recipe is adapted from A…
Cheese, bacon and pesto puffs recipe | delicious. Magazine
The easiest ever 5-ingredient cheese, bacon and pesto puffs! They’re light and flaky and you can knock them up in just over half an hour. The whole family will go nuts for these cheesy beauties! Love pesto? We’ve got 20 more ways with the stuff.
Leek, lemon, thyme, pancetta and ricotta tart | delicious. magazine
A savoury pastry tart which packs a punch, with the addition of lemon cutting through the richness, accentuating and complementing the flavour and texture.
Apple, shallot, bacon and goat's cheese tarte tatin recipe | delicious. magazine
The sweet and savoury combination of apples, shallots, bacon and goat’s cheese makes this sticky tarte tatin recipe ever so moreish.
Persian fish stew recipe | delicious. magazine
The aromatic combination of cumin, cardamom, green chilli and turmeric will ensure that this Persian fish stew will go straight into your ‘make again’ list. This recipe is taken from Mark Diacono’s cookbook Sour: The Magical Element That Will Transform Your Cooking.
Tomato, crème fraîche and mustard tart recipe | delicious. magazine
A beautifully short, buttery pastry shell filled with mustard-spiked crème fraîche and topped with roasted tomatoes. This recipe is taken from Mark Diacono’s cookbook Sour: The Magical Element That Will Transform Your Cooking.
Goats cheese and marinated beetroot quiche recipe | delicious. magazine
This beautiful goat’s cheese and beetroot quiche is perfect for summer entertaining. The creamy, tangy filling is topped with crunchy slices of marinated beetroot to create a show-stopping vegetarian tart. Or opt for something a little more classic and try our ultimate quiche Lorraine.
Goats cheese, beetroot and hazelnut tarts recipe | delicious. magazine
Feeding vegetarians at your next dinner party? These individual beetroot and goat’s cheese tarts are sure to impress and delight. The beetroot is marinated in lemon juice and sugar for extra tang, then scattered with crunchy toasted hazelnuts. In need of more starter inspiration? Try our marinated beetroot carpaccio for something a little lighter.
Ultimate quiche lorraine recipe | delicious. magazine
This classic recipe may seem simple to make, but its success lies in the finer details. Short, crisp pastry – not too thick, not too thin – and a silky, just-set filling made with eggs, whole milk, nutmeg and ham. We’ve put a tasty twist on quiche lorraine too – find out what it is, here…
Cheddar and nutmeg custard tart recipe | delicious. magazine
Felicity Cloake puts a twist on a custard tart with her savoury version, made with cheddar and nutmeg. It’s gorgeously rich with a robust wholemeal pastry base and is wonderful served with buttery new potatoes. Psst! We’ve got the sweet version too.
Oven-dried tomato and taleggio tart with pesto recipe | delicious. magazine
This taleggio tart recipe showcases the intense flavour of the British tomato. Serve it with a side salad for dinner or serve small slices as a starter. And we’ve got plenty more puff pastry recipes where that came from.
Caramelised onion and walnut soufflé tart recipe | delicious. magazine
Our caramelised onion and walnut soufflé tart recipe results in a light, pillowy filling and a nutty base. This makes a lovely lunch, accompanied by a green salad.
Shallot tarte tatin recipe | delicious. magazine
You won’t believe that Gaz Oakley’s shallot tarte tatin is vegan. Sweet shallots are caramelised in brown sugar, balsamic vinegar and brandy until gorgeously sticky. Serve at a dinner party and watch your guests’ jaws drop. This recipe is from Gaz’s cookbook, Vegan Christmas (Quadrille £15).
Tomato, thyme and ricotta tart recipe
The secret with this beauty is to bake the case the night before so it’s only 10 minutes’ work to finish it off before everyone can dig in.