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Afternoon tea

Pea-and-broad bean quiche with sweet potato crust

45 minutes

Citrus recipes

Sweet potato fritters with spicy peanut sauce

35 minutes

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Braaied rib-eye steak with salsa verde

1 hour

Aliums

French-esque onion soup

2 1⁄2 hours

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Spicy squash soup with carrot-top pesto

1 hour

Beetroot recipes

Beetroot soup with avocado toast

45 minutes

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Pickled fish with red cabbage-and-beetroot slaw

8 minutes

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Roast onion-and-triple-cheese tart

1 hour

Roast onion-and-triple-cheese tart

Name: Pea-and-broad bean quiche with sweet potato crust
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 12 servings
Ingredients: for the base: ,olive oil 2T,sweet potatoes, peeled and cubed 4,for the filling: ,olive oil 2T,shallot, finely chopped 1,free-range eggs 6,Greek yoghurt 1/2cup,cream 1/2cup,blue cheese (or Gorgonzola) 100g,Woolworths broad beans 110g,Woolworths hand-shelled peas 80g,sea salt and freshly ground black pepper, to taste

By Hannah Lewry

Serves 8

Difficulty Medium

Prep Time 35 minutes, plus 1 hour’s chilling time

Cooking Time 1 hour

Ingredients

For the pastry:

300 g flour
1 t sea salt
150 g cold unsalted butter, chopped
100 g Parmesan, grated
1 free-range egg

For the roast onions:

2 white onions, peeled
2 red onions, peeled
2 T olive oil
1 T red wine vinegar
4 garlic cloves, unpeeled
sea salt and freshly ground black pepper, to taste

For the filling, mix:

3 -4 small potatoes, peeled, boiled and dry-mashed
200 g Woolworths Gruberg, grated, plus extra for sprinkling
200 g Woolworths Vintage Cheddar, grated, plus extra for sprinkling
sea salt and freshly ground black pepper, to taste
10 g chives, chopped
2 t parsley, chopped
2 red spring onions, chopped
3 T olive oil
1 T red wine vinegar
sea salt and freshly ground black pepper, to taste

Method

1. To make the pastry, place all the ingredients in a food processor and process until the dough starts to come together. Knead for 1–2 minutes on a floured surface to make a silky dough, then wrap in clingwrap and chill for 1 hour.
2. To make the roast onions, preheat the oven to 200°C. Slice the onions into 1 cm- thick slices and arrange evenly on a baking tray – don’t separate the rings.
3. Drizzle with the olive oil and red wine vinegar, add the garlic and season. Roast for 30–40 minutes, or until caramelised and sticky.
4. Roll out the pastry to a thickness of 1⁄2 cm between two sheets of baking paper. Cut to size and line 2 x 20 cm fluted tart cases. Prick the pastry with a fork and chill for 15 minutes. Blind bake for 10–15 minutes.
5. Spread the filling onto the tart bases, sprinkle with extra cheese and bake for 20–30 minutes. Mix the parsley, spring onions, olive oil, red wine vinegar and seasoning. Serve with the tart, topped with the onion rings.

Find more tart recipes here.

This is a test recipe

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Pea-and-broad bean quiche with sweet potato crust

Sweet potato fritters with spicy peanut sauce

Braaied rib-eye steak with salsa verde

French-esque onion soup

Spicy squash soup with carrot-top pesto

Beetroot soup with avocado toast

Pickled fish with red cabbage-and-beetroot slaw

Smoked salmon blini tart with beetroot-stained quail’s eggs

Duck frikkadels with hummus, beetroot and haricot beans

Baked rigatoni with ricotta, shallots and spinach

Pepper-and-onion salt-smashed pea pasta

Roast onion-and-triple-cheese tart

Roast onion-and-triple-cheese tart

Ingredients

Method