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The Cook Up with Adam Liaw
series • cooking
PG
series • cooking
PG
This recipe packs a flavour punch by caramelising leeks for the filling in rendered guanciale fat, adding a rich, savoury depth that perfectly complements the buttery pastry and tender potatoes.
Credit: Jiwon Kim
Hailing from the Gascony region in southwestern France, the classic tart features ripe tomatoes and a flaky crust. Enjoyed either cold or warm, this celebrates the simplicity and quality of ingredients.
Credit: Jiwon Kim
This is a must-note recipe for our gluten-free friends. People often think that gluten-free pastry is hard work, but Kathy Tsaples' recipe is ready in a flash and requires just a handful of ingredients to be mixed in a bowl.
Credit: Loving Gluten Free
No time or patience to bake your own pastry tart shells from scratch? This recipe features a clever trick of using a sourdough loaf crust instead for a crunchy, but delicious alternative.
Credit: Jiwon Kim
This battery pastry is infused with freshly cracked black pepper and parmesan cheese, before being layered with fluffy ricotta cheese. The roasted mixed tomatoes scattered with basil and oregano leaves make this tart a perfect festive dish as well.
Tomato tart with cacio e pepe pastry Credit: Kitti Gould
Inspired by the classic Greek spanakopita, this tart is a flavour palette of Messinia, with Kalamata olives tossed into the filling of spinach, leek and onion. Let it sit for 10 minutes before serving.
Credit: My Greek Table
This appetiser is made to impress. And all it takes is 10 minutes to arrange the yuzu crème fraîche and Osetra caviar. If you can't find Osetra caviar, salmon or ocean trout roe make for excellent alternatives.
Credit: Jiwon Kim
This silverbeet tart features a buttery, sour cream flaky pastry that does not require blind baking. The filling combines tender sautéed silverbeet with crispy speck, elevated with the nutty, savoury flavour of gruyère cheese.
Silverbeet, speck and sour cream pastry tart Credit: Kitti Gould
This is a super easy, mouthwatering tart to serve your vegetarian friends. Packed with fresh broccoli, baby peas, and coarsely grated cheddar, it offers a delightful balance of flavours and textures that will have everyone asking for seconds.
If you've got some broccoli in the fridge, use it in a cheddar tart. Credit: Plum Books / Jeremy Simons
Taking inspiration from Denmark's little chicken and asparagus tarts, but swapping the homemade approach for, store-bought pastry and roast chicken, this is one of the efficient ways to enjoy a comforting, savoury dish without spending hours in the kitchen.
Credit: Adam Liaw
