Not sure about your purchase? No worries! Enjoy a 45day extended return window.
Whipped goat cheese, roasted fig, hazelnut, rosemary and honey gluten-free savoury tarts.
Line the baking tray with parchment paper.
Fit the K-Beater to the machine.
Add flour, salt, xanthan gum and 60 g butter into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splashguard.
Mix on speed 1 for about 2 minutes until large clumps have formed.
While the machine is running, gradually add water into the bowl.
Mix on speed 1 for 1 minute until the mixture comes together.
Wrap the dough in plastic wrap.
Refrigerate for 30 minutes.
Lightly dust a piece of parchment paper.
Place 200 g cold butter in the centre.
Fold the parchment paper over to cover.
Roll the butter into a 10 cm square block.
Wrap the butter in parchment paper.
Transfer to the fridge for at least 15 min to chill.
Retrieve the chilled dough and transfer to a lightly floured work surface.
Roll out the dough to a 15-20 cm round.
Place the chilled butter block in the centre of the dough.
Use a knife to score around the edges of it and set the butter aside.
Lightly dust the surface of the dough with flour.
Roll out the dough from the scored lines to create 4 thin edges and a thicker centre.
Place the butter back in the centre and fold the thin edges over the top.
Press the dough to seal in the butter.
Lightly dust the surface of the dough with the remaining flour.
Roll the dough into a long rectangle approx. 2 cm thick.
The rectangle should be around 3 times as long as it is wide.
Re-flour the work surface if it begins to stick.
Fold the short side closest to you up a third of the way.
Fold the short side down to meet the bottom edge.
Turn the pastry block so the folded edge is on the left-hand side – like a book.
Repeat the rolling and folding process.
Make a single finger mark on the surface of the dough to remind you that you have completed one roll and fold.
Cover the dough with plastic wrap and place back in the fridge for 15 minutes to chill.
Repeat the rolling and folding process 4 times, chilling for 15 minutes between each.
Transfer the chilled pastry to a lightly floured work surface.
Roll out the pastry to 2 cm thick.
Use a cutter or ruler and knife to cut to desired shape and size.
Place the shaped dough on the prepared baking tray.
Place in the fridge to chill.
Retrieve, clean the Mixer bowl and fit the Whisk.
Add goat cheese, cream cheese, whipping cream, honey, rosemary and seasoning into the Mixer bowl.
Attach the Mixer Bowl to the machine.
Mix on speed 4 for about 1 minute until light and fluffy.
Preheat the oven to 190ºC.
Retrieve the chilled pastry from the fridge.
Use a knife to lightly score a border around 1 cm from the edge of the pastry square.
Lightly score a crisscross pattern inside the border – this will help the border to rise and filled area to stay flat.
Add 1 tsp of the cheese filling onto the pastry base and spread out slightly.
Drizzle with honey.
Sprinkle over with hazelnuts.
Top with rosemary.
Brush exposed pastry sides with beaten egg.
Bake at 190ºC for 15-20 minutes until golden and risen.
To serve
Remove from the oven and let cool.
Whipped goat cheese, roasted fig, hazelnut, rosemary and honey gluten-free savoury tarts.
Line the baking tray with parchment paper.
Fit the K-Beater to the machine.
Add flour, salt, xanthan gum and 60 g butter into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splashguard.
Mix on speed 1 for about 2 minutes until large clumps have formed.
While the machine is running, gradually add water into the bowl.
Mix on speed 1 for 1 minute until the mixture comes together.
Wrap the dough in plastic wrap.
Refrigerate for 30 minutes.
Lightly dust a piece of parchment paper.
Place 200 g cold butter in the centre.
Fold the parchment paper over to cover.
Roll the butter into a 10 cm square block.
Wrap the butter in parchment paper.
Transfer to the fridge for at least 15 min to chill.
Retrieve the chilled dough and transfer to a lightly floured work surface.
Roll out the dough to a 15-20 cm round.
Place the chilled butter block in the centre of the dough.
Use a knife to score around the edges of it and set the butter aside.
Lightly dust the surface of the dough with flour.
Roll out the dough from the scored lines to create 4 thin edges and a thicker centre.
Place the butter back in the centre and fold the thin edges over the top.
Press the dough to seal in the butter.
Lightly dust the surface of the dough with the remaining flour.
Roll the dough into a long rectangle approx. 2 cm thick.
The rectangle should be around 3 times as long as it is wide.
Re-flour the work surface if it begins to stick.
Fold the short side closest to you up a third of the way.
Fold the short side down to meet the bottom edge.
Turn the pastry block so the folded edge is on the left-hand side – like a book.
Repeat the rolling and folding process.
Make a single finger mark on the surface of the dough to remind you that you have completed one roll and fold.
Cover the dough with plastic wrap and place back in the fridge for 15 minutes to chill.
Repeat the rolling and folding process 4 times, chilling for 15 minutes between each.
Transfer the chilled pastry to a lightly floured work surface.
Roll out the pastry to 2 cm thick.
Use a cutter or ruler and knife to cut to desired shape and size.
Place the shaped dough on the prepared baking tray.
Place in the fridge to chill.
Retrieve, clean the Mixer bowl and fit the Whisk.
Add goat cheese, cream cheese, whipping cream, honey, rosemary and seasoning into the Mixer bowl.
Attach the Mixer Bowl to the machine.
Mix on speed 4 for about 1 minute until light and fluffy.
Preheat the oven to 190ºC.
Retrieve the chilled pastry from the fridge.
Use a knife to lightly score a border around 1 cm from the edge of the pastry square.
Lightly score a crisscross pattern inside the border – this will help the border to rise and filled area to stay flat.
Add 1 tsp of the cheese filling onto the pastry base and spread out slightly.
Drizzle with honey.
Sprinkle over with hazelnuts.
Top with rosemary.
Brush exposed pastry sides with beaten egg.
Bake at 190ºC for 15-20 minutes until golden and risen.
To serve
Remove from the oven and let cool.