1 x 400g roll Today puff pastry egg wash: 1 egg yolk + 15ml water beaten together 4 large tomatoes a handful of basil olive oil balsamic vinegar
Preheat your oven to 200℃ and line a baking sheet with baking paper. Unroll the puff pastry and place it on the paper. (Trim the pastry to fit the baking sheet) Lightly score the pastry down the centre in the length. Now score it in half and then halve each square. You should have 8 squares – be careful to score and not cut through! Whisk together the egg yolk and water and lightly brush the pastry all over. Refrigerate until needed. Fill a large pot with water and bring it to the boil. Make a cross incision (x) in the tomato skin on the bottom. Fill a large bowl with ice water. Now lower the tomatoes into the boiling water and simmer for 1 minute. Remove with a slotted spoon and immediately plunge it into the ice water. Remove the skins once they start to curl back from the flesh. Halve the naked tomatoes horizontally. Remove the pastry from the refrigerator. Place a basil leave in the centre of each of the marked squares. Place half a tomato, cut-side down on the basil and drizzle the tomato with a few drops of oil. Season with salt and pepper and bake for 25 minutes. Remove the tart from the oven and drizzle with balsamic vinegar while very warm. Slice the tart into 8 portions and serve as a side.
Preheat your oven to 200℃ and spray a 23cm diameter loose-bottom pie tin with cooking spray. Put a frying pan on medium-high heat and wait for it to warm up. Add the butter, wait for it to melt and then add the mushrooms. Fry until golden. Take the mushrooms from the heat and set aside. Line the prepared pie tin with the pastry and prick the base all over with the tines of a fork. Line the pastry case with baking paper and dry beans and bake for 20 minutes. Remove the beans and paper and bake the shell for another 8 minutes. Remove from the oven and lower the oven temperature to 180℃. Add the eggs and sour cream to a mixing bowl and whisk together. Scatter the enoki mushrooms over the base of the pastry shell and pour the egg mixture over. Sprinkle the cheese on top and bake the quiche for 40 minutes. Serve warm (not hot!) with a salad on the side.
1 bagel per person 2 eggs 30ml milk a pinch of salt
Add the eggs, milk and salt to a bowl and whisk together. Slice the bagels in half horizontally and dip each half in the egg mixture. Place a frying pan on medium-high heat and add a splash of vegetable oil. Fry the egg-soaked bagel for about 2 minutes before flipping it and frying for another 2 minutes. Generously dish the warm bagel halves with cinnamon sugar and serve while warm.