Each Sunday I’m going to bring you a seasonal recipe that you can make with children. The aim, to get mini chefs into the kitchen cooking and baking with seasonal ingredients and sharpening up their cooking skills. And now that September is here we are in for a treat over the next few weeks as Autumn brings with it a harvest of great tasting ingredients.
First up it’s the juicy, plump and very sweet fig, which I’ve used for this speedy Sunday savoury lunch recipe for my fig and mozzarella tart.
1. Pre heat the oven to 180C and begin by slicing up one large red onion, along with four cloves of garlic and four sprigs of rosemary. Add all three ingredients into a pan with a generous knob of butter and on a low heat fry for 20 minutes until caramelised.
2. Meanwhile sift a little flour on to a work surface and roll out 500g of ready made puff pastry using a rolling pin. Easy peasy and super fast! Make a border around the edge of the pastry and prick the inside of the pastry using a fork. Place on a baking tray and bake for 10 minutes at 180C.
3. The pastry will have risen in the middle so press down to flatten. Add the caremalised onion mixture into the middle of the pastry and spread out evenly. Tear up two 150g balls of mozzarella and scatter on top of the onion mixture.
4. Finally quarter four – six figs and add the figs on top of the tart. Bake for a further 10 – 12 minutes at 180C. The outside of the pastry should be golden brown.
5. Garnish with rocket and serve while warm.