Home
Recipes
Great value

Onion Marmalade Souffle

Aliums

Onion Marmalade Souffle

15 minutes

Onion tarte tatin

Aliums

Onion tarte tatin

45 minutes

Spring onion confit with Gorgonzola soubise

Aliums

Spring onion confit with Gorgonzola soubise

45 minutes

Ultimate cheesy potato bake

Savoury bake

Ultimate cheesy potato bake

40 minutes

Nasi Goreng

Nasi Goreng

15 minutes

Pakoras with tomato and cinnamon chutney

Fritter recipes

Pakoras with tomato and cinnamon chutney

30 minutes

Potato tikki with almond-coriander chutney

Potato tikki with almond-coriander chutney

20 minutes

Pickled turnips and beetroot with rustic chicken liver pate

Beetroot recipes

Pickled turnips and beetroot with rustic chicken liver pate

15 minutes

Sweet potato with orange and avocado

Sweet potato with orange and avocado

30 - 40 minutes

Asian pork burgers with coriander pesto

Asian recipes

Asian pork burgers with coriander pesto

15 minutes

Basic risotto

Risotto recipes

Basic risotto

1 hour 40 minutes

Summer berry and granadilla tart

Summer berry and granadilla tart

15 minutes

Load more

Summer berry and granadilla tart

By Abigail Donnelly

Serves 4 to 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 15 minutes

Ingredients

500 g frozen butter puff pastry
1/2 cup creme fraiche
1/2 cup Greek yoghurt
strawberries or any summer berries, for serving
3 granadilla pulp

Method

Defrost the puff pastry. Preheat the oven to 180°C.

Grease a baking tray and lay the pastry in the tray to cover it completely, pressing in the edges to form a crust. Bake for 10–15 minutes, or until puffed up and golden. Remove from the oven and allow to cool.

Combine the crème fraîche and Greek yoghurt, then spoon onto the pastry base and top with berries and grandilla pulp.