Blog | Page 3 of 7 | Salad Ways | We're Growing
674
blog,paged,paged-3,woocommerce-no-js,ajax_fade,page_not_loaded,,qode-title-hidden,qode_grid_1300,footer_responsive_adv,transparent_content,columns-4,qode-child-theme-ver-1.0.0,qode-theme-ver-10.0,wpb-js-composer js-comp-ver-4.12.1,vc_responsive

This classic tarte tatin is made, of course, with apples.  But the principle of caramelising some delicious round, sweet things, topping them with puff pastry, then flipping it upside down, works equally well in this savoury interpretation.  The shallot/spring onion vinaigrette finishes off the taste...

[wpurp-searchable-recipe]Spinach and Thyme Pasties - - For the Pastry: plain flour, sea salt, chilled unsalted butter (cut into small cubes), cold milk, For the Filling: spinach (any tough stalks removed), olive oil, onion (finely chopped), garlic (finely chopped), soft goat's cheese or ricotta, Parmesan...