Home
Recipes
Quick

Roast butternut salad

Roast butternut salad

25 minutes

King prawns, butterflied and basted in lemon and butter

King prawns, butterflied and basted in lemon and butter

10–15 minutes

Potato rosti with cream cheese and salmon

Potato rosti with cream cheese and salmon

10 minutes

The perfect aïoli

The perfect aïoli

Rump and bacon burger with aged cheddar and barbecue sauce

Bacon recipes

Rump and bacon burger with aged cheddar and barbecue sauce

10 minutes

Mini lamb burgers with roast peppers

Burger recipes

Mini lamb burgers with roast peppers

10 minutes

Corn on a stick

Corn recipes

Corn on a stick

8 minutes

Potato, feta, sausage and guacamole frittata

Potato, feta, sausage and guacamole frittata

20 minutes

Spicy potato omelette

Spicy potato omelette

15 minutes

Asian pork burgers with coriander pesto

Asian recipes

Asian pork burgers with coriander pesto

15 minutes

Salt-and-pepper tofu with sweet-and-sour dipping sauce

Sauce recipes

Salt-and-pepper tofu with sweet-and-sour dipping sauce

10 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.