Mexican and Turkish inspired Brunch Tarts

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As a Mum and a cook with over thirty years of professional experience, I always like to find shortcuts to make things easy for  time poor cooks at home. Australia is chock full of busy mums, dads and professionals who are so busy they sadly don’t have time to cook delicious meals for themselves! With that in mind, I thought up these brunch tarts, which are a snap to put together and can be stashed in the fridge or freezer for a quick but satisfying breakfast or brunch on the run!

As I did with my muffins three ways, I love a basic recipe with many variations. Here I’m using Devondale All Rounder Thickened Cream & Salted butter as a luscious base for my tarts – and then I take this mixture to other parts of the world – Mexico and Turkey! Well, let’s say I teach them to speak with a Mexican or Turkish accent.

As Vice President of the Royal Agricultural Society of NSW, you know I love supporting Australian farmers (#lovefarmers) and this butter comes from the Devondale Aussie Farmers Co-Op, while their cream is versatile enough for sweet & savoury dishes and has a handy flip top that reseals keeping your cream clean and fresh for other uses in the fridge. Now I like the practicality of that! Moreover, this butter won Best Butter at the 2015 Dairy Australia Grand Dairy Awards. To enter this competition a product has to have already won a medal at another dairy competition – and as I have judged these awards previously, I know the standard is high.

Let me know what you think of these brunch tarts!

x
Lyndey

 

Ingredients

Mexican Brunch Tarts

Makes 6
Preparation Time: 15 minutes
Cooking Time: 25 minutes

  • 300ml Devondale cream
  • 40g salted Devondale butter, melted
  • 6 eggs
  • 2 teaspoons dried oregano
  • 2 teaspoons sweet paprika
  • 1 teaspoon ground cumin
  • ½ cup grated Devondale tasty cheese
  • ½ cup pimento stuffed green olives, roughly sliced
  • ½ cup drained black beans
  • 1 small red capsicum, thinly sliced
  • 6 small flour tortillas
  • 30g salted Devondale butter, extra, melted
  • 250g punnet cherry tomatoes, halved

 

Avocado lime salsa

  • 1 medium avocado, peeled, diced
  • Finely grated zest and juice 1 lime
  • ¼ cup roughly chopped coriander
  • 1 small chopped red or green chilli, optional

 

Turkish Tarts with Yoghurt & Mint

Makes 12
Preparation Time: 15 minutes
Cooking Time: 25 minutes

  • 300ml Devondale cream
  • 40g salted Devondale butter, melted
  • 3 eggs
  • ½ cup grated Devondale tasty cheese
  • 30g salted Devondale butter, cubed
  • 1 small onion, diced
  • 1 medium green capsicum, diced
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 large (or 2 medium) tomatoes, chopped
  • ¼ cup chopped mint
  • 6 sheets filo
  • 60g salted Devondale butter, extra, melted
  • To serve, plain yoghurt and chopped mint

Instructions

Mexican Brunch Tarts

  1. Preheat oven to moderate, 200°C (180°C fan-forced). Grease 6 hole deep muffin pan (1 cup/ 250ml capacity) with a little butter.
  2. Soften the tortillas in the microwave for 30 seconds. Working with one tortilla at a time, brush it lightly with melted butter and push it neatly in a muffin hole. Repeat with remaining tortillas.
  3. Whisk the cream, melted butter and eggs together, add the oregano, paprika, cumin and whisk to combine. Stir in the grated cheese, olives, black beans and capsicum.
  4. Carefully ladle in the filling, top each with cherry tomatoes. Bake for 20-25 minutes.
  5. For the Avocado lime salsa: Combine all ingredients.

 

Turkish Tarts with Yoghurt & Mint

  1. Preheat oven to moderate, 180°C (160°C fan-forced). Grease 12 hole muffin pan (1/3cup/ 80ml capacity) with a little butter.
  2. Heat a small fry pan over medium heat, add the butter, onion, capsicum, and spices, cook stirring for a minutes until onion is softened, Raise the heat add the tomato and cook for 1-2 minutes until tomato has softened and mixture is dry, stir in mint and cool.
  3. Whisk the cream, melted butter and eggs together, stir in cheese, set aside.
  4. Place one sheet filo on a clean surface. Brush filo with a little melted butter. Fold filo in half lengthways. Cut into 4 squares. Repeat with remaining fillo sheets. Press one square into each hole of prepared pan, place another fillo square at right angles and push into the base. Brush with melted butter.
  5. Divide the cooled tomato mixture amongst the muffin holes. Pour in the cream mixture. Bake for 20-25 minutes. Serve tarts with a dollop of yoghurt and mint.

Notes

Follow Lyndey on Facebook, Twitter and Instagram to hear more about the show!

Lyndey’s Bake Range is now available to purchase here! 

 

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