At the weekend we had 11 (yes 11!) of Mr B’s family who were holidaying in the area, over for lunch.
For such a big crowd with no possibility for a sit-down Sunday lunch, we decided on a buffet. Quiches, salads,crudites and tear n share breads were the order of the day, but I also had some filo pastry. I melted some butter with garlic and parsley, layered up a couple of sheets, plonked a mushroom on top, and scrunched/folded the pastry around it. A drizzle of more garlic butter over the top of the mushroom and in they went to the oven for 14 minutes to bake.
I wish I could claim the credit for this recipe but the truth is that the recipe was printed on the edge of the filo pastry box!
The second item I’ll share with you is an original ‘recipe’ – well actually it was a ‘let’s see what happens here and hope it turns into something edible’ attempt!
I had defrosted a small pack of puff pastry which was in the reduced aisle – love bargain buys. I rolled it out (I was in a hurry, hence the more ‘rustic’ shape!) and spread some rhubarb compote which I had made in the last week or so. Rhubarb compote is so easy; a drop of water and sugar in the pan and cook down the rhubarb for 20-25 minutes on a low heat to start. I used half a jar on this tart – I didn’t want to make the pastry too wet in case the compote was too heavy for it.
I sliced up some plums and arranged them on top of the compote, then sprinkled over a cinnamon-sugar mix. 20 minutes in a 190degree oven and I had a lovely soft plum and rhubarb tart!