A dear friend of mine moved back to Brisbane after two years in Helheim (aka 'Canberra'), and to celebrate I cooked lunch for her and a couple of our mutual friends. Lunch was comprised of the goat's cheese, leek and pumpkin tart from the May 2012 Gourmet Traveller, a quinoa salad and a warm green bean and hazelnut salad.
The Parmesan pastry for the tart was made from scratch. I was initially apprehensive as there are any number of people that will tell you puff pastry is difficult to get right. It is time consuming and you need to be careful not to overwork the dough or melt the butter. Suffering from exceptionally hot palms, I decided it best to make the dough in the food processor. I recommend this to anyone. Pulse the flour and butter until it resembles breadcrumbs, then add the (iced) water until just combined. Turn out and continue as per your recipe.
The resulting pastry was crisp without being crumbly and packed full of flavour.
While the lunch wasn't calorie friendly, it was good food, made all the better by sharing with fabulous company.
Welcome home Miss B xx
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