"If this column didn't have a 30-minute time constraint, I'd blitz 200g plain flour and 100g cold cubed salted butter to sand, then add one egg yolk and a tablespoon of cold water, then blitz for a few seconds, and no longer, until it just comes together. I'm unorthodox, so I then tip the pastry straight into a pie dish, quickly pat it into place and freeze for 15 minutes."
"Heat the oven to 200C (180C fan)/390F/gas 6. Heat a large frying pan on a medium-high heat, add the olive oil, then tip in the mushrooms and garlic, and stir-fry for five to six minutes, until slightly browned and just cooked through. Transfer the mushrooms to a plate to cool. In a medium bowl, whisk the creme fraiche, eggs and salt."
Ready-rolled puff pastry provides a quick, decadent alternative to making shortcrust pastry and saves about 20 minutes. Chestnut mushrooms are stir-fried with garlic until slightly browned and then cooled. Creme fraiche, eggs and sea salt flakes are whisked together and poured over the mushrooms and jarred artichoke slices in a puff pastry-lined roasting tin. Goat's cheese slices and rosemary sprigs are arranged on top. The oven is heated to 200C (180C fan) and the tart bakes for about 25 minutes until set. The recipe yields four servings and suggests using olive oil or artichoke jar oil.
Read at www.theguardian.com
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