PASTRY:
400g flour
Pinch of NOMU Sea Salt
200g butter
Ice cold water
FILLING:
1 butternut, peeled and diced into small cubes
2 tbsp NOMU Extra Virgin Olive Oil
2 tbsp NOMU Moroccan Rub
2 free-range chicken breasts, pre-roasted and diced
200 g soft goat’s cheese (chevre), diced
Fresh thyme leaves, to garnish
Preheat your oven to 180ºC.
Make the shortcrust pastry by rubbing the flour, salt and butter together until the mixture resembles coarse breadcrumbs. Alternatively, you can pulse everything together in a food processor. Add just enough water to bring the dough together. Wrap in cling film and refrigerate for one hour.
Thinly roll out the pastry on a lightly floured work surface and cut out 7cm circles to line lightly buttered pastry cases. Blind bake until lightly golden.
Place the diced butternut on a roasting tray, drizzle with Olive Oil, sprinkle with NOMU Moroccan Rub, season and toss well to coat. Roast until cooked and lightly caramelized.
Fill the tart bases with a combination of chicken, roasted butternut and goat’s cheese, and place in the oven until lightly browned and the cheese has begun to melt. Sprinkle with thyme and serve warm.
Tips: Feel free to omit the chicken for a vegetarian canapé.
PASTRY:
400g flour
Pinch of NOMU Sea Salt
200g butter
Ice cold water
FILLING:
1 butternut, peeled and diced into small cubes
2 tbsp NOMU Extra Virgin Olive Oil
2 tbsp NOMU Moroccan Rub
2 free-range chicken breasts, pre-roasted and diced
200 g soft goat’s cheese (chevre), diced
Fresh thyme leaves, to garnish
Preheat your oven to 180ºC.
Make the shortcrust pastry by rubbing the flour, salt and butter together until the mixture resembles coarse breadcrumbs. Alternatively, you can pulse everything together in a food processor. Add just enough water to bring the dough together. Wrap in cling film and refrigerate for one hour.
Thinly roll out the pastry on a lightly floured work surface and cut out 7cm circles to line lightly buttered pastry cases. Blind bake until lightly golden.
Place the diced butternut on a roasting tray, drizzle with Olive Oil, sprinkle with NOMU Moroccan Rub, season and toss well to coat. Roast until cooked and lightly caramelized.
Fill the tart bases with a combination of chicken, roasted butternut and goat’s cheese, and place in the oven until lightly browned and the cheese has begun to melt. Sprinkle with thyme and serve warm.
Tips: Feel free to omit the chicken for a vegetarian canapé.
PASTRY:
400g flour
Pinch of NOMU Sea Salt
200g butter
Ice cold water
FILLING:
1 butternut, peeled and diced into small cubes
2 tbsp NOMU Extra Virgin Olive Oil
2 tbsp NOMU Moroccan Rub
2 free-range chicken breasts, pre-roasted and diced
200 g soft goat’s cheese (chevre), diced
Fresh thyme leaves, to garnish
Preheat your oven to 180ºC.
Make the shortcrust pastry by rubbing the flour, salt and butter together until the mixture resembles coarse breadcrumbs. Alternatively, you can pulse everything together in a food processor. Add just enough water to bring the dough together. Wrap in cling film and refrigerate for one hour.
Thinly roll out the pastry on a lightly floured work surface and cut out 7cm circles to line lightly buttered pastry cases. Blind bake until lightly golden.
Place the diced butternut on a roasting tray, drizzle with Olive Oil, sprinkle with NOMU Moroccan Rub, season and toss well to coat. Roast until cooked and lightly caramelized.
Fill the tart bases with a combination of chicken, roasted butternut and goat’s cheese, and place in the oven until lightly browned and the cheese has begun to melt. Sprinkle with thyme and serve warm.
Tips: Feel free to omit the chicken for a vegetarian canapé.
PASTRY:
400g flour
Pinch of NOMU Sea Salt
200g butter
Ice cold water
FILLING:
1 butternut, peeled and diced into small cubes
2 tbsp NOMU Extra Virgin Olive Oil
2 tbsp NOMU Moroccan Rub
2 free-range chicken breasts, pre-roasted and diced
200 g soft goat’s cheese (chevre), diced
Fresh thyme leaves, to garnish
Preheat your oven to 180ºC.
Make the shortcrust pastry by rubbing the flour, salt and butter together until the mixture resembles coarse breadcrumbs. Alternatively, you can pulse everything together in a food processor. Add just enough water to bring the dough together. Wrap in cling film and refrigerate for one hour.
Thinly roll out the pastry on a lightly floured work surface and cut out 7cm circles to line lightly buttered pastry cases. Blind bake until lightly golden.
Place the diced butternut on a roasting tray, drizzle with Olive Oil, sprinkle with NOMU Moroccan Rub, season and toss well to coat. Roast until cooked and lightly caramelized.
Fill the tart bases with a combination of chicken, roasted butternut and goat’s cheese, and place in the oven until lightly browned and the cheese has begun to melt. Sprinkle with thyme and serve warm.
Tips: Feel free to omit the chicken for a vegetarian canapé.
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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PLUS, one lucky shopper will WIN back the value of their cart in CASH!
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