Making budget-friendly meals has never been easier! This savoury pap and mushroom tart is meat-free, affordable and filling.

SERVES 2 // COOKING TIME 30 min

INGREDIENTS
2 cups cooked pap
100 g exotic mushrooms
4 tbsp butter
2 tbsp chopped rosemary
15 g microherbs

METHOD
1. Smooth the pap into a tart tin and drizzle with 1 tbsp olive oil. Bake at 180°C for 15 minutes, until golden around the edges.
2. Fry mushrooms with butter and rosemary until golden. Top tart with mushrooms and herbs.

Recipe & styling: Chiara Turilli
Photography: Kendall-Leigh Nash // HMimages.co.za

If you love this option, you’ll love this polenta with chickpea and mushroom ragout!

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Pastry tarts make super versatile dishes, for sweet and savoury. But this potato and leek open tart is sure to be a hit at home!

SERVES 4 // COOKING TIME 1 hour

INGREDIENTS
½ cup vegetable oil
3 potatoes, thinly sliced
3 tbsp butter
5 leeks, sliced lengthwise
Salt and pepper
100 g feta, crumbled
½ cup cream
½ sprig rosemary, chopped
250 g shortcrust pastry
1 egg, beaten
1 tbsp sesame seeds

METHOD
1. Heat the oil and shallow-fry the potatoes until golden, then set aside to cool.
2. Melt the butter and fry the leeks until softened. Season with salt and pepper.
3. Use a fork to whip together the feta, cream and rosemary.
4. Lay out the pastry on a lined baking tray and cut into a rough circle. Spread with the feta filling and arrange cooked potatoes and leeks on top.
5. Fold in the edges of the pastry, tucking and overlapping them.
6. Brush the pastry with beaten egg and sprinkle with sesame seeds. Store in the fridge until ready to eat.
7. Bake at 180°C for 25 minutes, until pastry is golden.

Recipe & styling: Chiara Turilli
Photography: Andreas Eiselen // HMimages.co.za

The post Savoury potato and leek open tart appeared first on MyKitchen.

Whip up this gorgeously colourful robot tart the next time you’re entertaining, and your guests will stop in their tracks!

SERVES 6 // COOKING TIME 90 min, plus cooling time

INGREDIENTS
For the base
500g puff pastry
100g goat’s cheese
50 ml cream
½ tsp thyme leaves
For the filling
2 red peppers, seeded and quartered
2 yellow peppers, seeded and quartered
2 green peppers, seeded and quartered
1 tbsp thyme leaves, plus extra sprigs to garnish
2 cloves garlic, split
Olive oil, to drizzle
Salt and black pepper
To assemble
1 egg, beaten
Olive oil, to drizzle
Salt and black pepper
Thyme, to serve

METHOD
For the base
1. Roll out the pastry and place on a baking tray. Score a 4 cm border around the edge (not all the way through). Place in the fridge to cool.
2. Whisk the goat’s cheese, cream and thyme together to make a smooth paste. Set aside.
For the filling
1. Preheat oven to 180°C.
2. Place peppers, thyme and garlic on a baking tray, drizzle with oil and season. Roast for 30 minutes, or until peppers are cooked through and browned around the edges. Remove from oven.
To assemble
1. Brush the pastry border with egg and bake for 30 minutes, or until puffed up and cooked through.
2. Spread the cheese mixture within the scored border.
3. Top with roast peppers, drizzle with oil, season, and pop back in the oven for 5 minutes.
4. Serve garnished with sprigs of thyme.

The post The ultimate robot tart appeared first on MyKitchen.