62SWEETPrepare the cream cheese pastry following the instructions on page 13 and chill for at least 1 hour.Cut the rhubarb diagonally into 3-cm [1¼-in] lengths and the strawberries in half or quarters, depending on size. Tip the fruit into a bowl with the lemon juice, vanilla and sugar, mix to combine and set aside for 20 minutes to allow the sugar to dissolve and the fruit to become juicy.Preheat the oven to 180°C/350°F/Gas 4.Lightly dust the work surface with flour and divide the dough into 6 even pieces. Shape each piece into a disc and roll out into a neat 15–17-cm [6–7-in] round. Lay the pastry rounds on the work surface and sprinkle the ground almonds over the middle of each. Mound the rhubarb and strawberries in the middle of each pastry, leaving a 3-cm [1¼-in] border all around. Fold the pastry up and around the fruit to form a ridge with the filling exposed, and drizzle over any juice left in the bowl. Transfer the tarts to a baking sheet lined with baking parchment.Brush the pastry edges with lightly beaten egg white, sprinkle generously with sugar and bake on the middle shelf of the oven for 25 minutes. Lower the temperature to 170°C/330°F/Gas 3½ and cook for a further 5–10 minutes until the pastry is golden and crisp and the fruit is tender, juicy and bubbling.Cream cheese pastry150g [1 cup plus 2 Tbsp] plain [all-purpose] flour, plus extra for rolling out½ tsp baking powder2 Tbsp caster [granulated] sugar a pinch of salt75g [¹/³ cup] unsalted butter, chilled and diced 75g [¹/³ cup] cream cheese, chilled 50g [½ cup] ground almonds 1 medium egg yolk (save the white for glazing)1 Tbsp cold milk or water Filling350g [¾lb] forced rhubarb, trimmed350g [¾lb] ripe strawberries, trimmedjuice of ½ lemon1 tsp vanilla bean paste3 Tbsp caster [granulated] sugar, plus extra for sprinkling1 Tbsp ground almondsMakes 6You might think this a curious combination, but rhubarb and strawberries baked in a pie is something I first came across many moons ago while working in the USA – that pie was called Rhuberry Pie. And the pairing really works – the sweetness of the strawberries contrasting with the tartness of the rhubarb. Look out for forced, tender stemmed, neon pink rhubarb – not only because it looks pretty but because it’ll cook faster and be slightly sweeter than its outdoor-grown cousin. Serve these galettes with a generous dollop of lightly whipped cream or vanilla ice cream. RHUBARB & STRAWBERRY galettes63SWEET112SWEETPrepare the sweet labneh the night before. Stir the salt into the yogurt then scoop the yogurt into a sieve lined with a new, clean J-cloth or muslin [cheesecloth]. Set the sieve over a bowl, cover with cling film [plastic wrap] and refrigerate for 24 hours to allow the whey to drain off.To make the shortbread base, cream together the butter and sugar until pale and light. Add the egg yolk and lemon zest and beat to combine. Add the flour, cornflour and sea salt and mix again using a rubber spatula until the shortbread starts to come together in small clumps. Tip half this crumbly mixture into the tart tin and, using your fingers, press it evenly up the sides of the tin. Press the remainder onto the base. Chill the shortbread while you preheat the oven to 170°C/330°F/Gas 3½.Bake the shortbread on the middle shelf for about 25 minutes until golden brown. Remove from the oven and, using a round-bladed knife, mark the base of the shortbread into 6–8 fingers, cutting into but not through the shortbread; this will make serving easier. Leave to cool. Increase the oven temperature to 190°C/375°F/Gas 5.Arrange the apricot halves cut side up in a single layer in a roasting tray lined with baking parchment. Tuck the lemon zest, vanilla pod and thyme amongst the apricots and spoon over the lemon juice, honey and water. Bake on the middle shelf for 20–25 minutes until tender and starting to caramelize at the edges, spooning the pan juices over the fruit halfway through. Leave to cool.Tip the strained labneh into a bowl, add honey to taste and the lemon zest, and mix to combine. Spoon into the shortbread base, spread level and arrange the roasted apricots on top. Drizzle over any pan juices and scatter with blueberries and pistachios. Decorate with bee pollen and flowers, if using, and serve immediately.Sweet labneh500g/2 cups sheep’s milk yogurta pinch of salt 1–2 Tbsp clear honey, to taste 1 tsp finely grated lemon zestShortbread125g [½ cup plus 1 Tbsp] unsalted butter, softened75g [6 Tbsp] caster [granulated] sugar1 medium egg yolk1 tsp finely grated lemon zest150g [1 cup plus 2 Tbsp] plain [all-purpose] flour50g [½ cup] cornflour [cornstarch], rice flour or semolinaa pinch of sea salt flakesTopping10–12 fresh apricots, halved and stoned3 pared strips of lemon zest1 vanilla pod [bean], halved1 sprig of thyme3 Tbsp lemon juice3 Tbsp clear honey1 Tbsp water100g [¾ cup] blueberries40g [1½oz] nibbed pistachiosTo decorate (optional)bee pollenedible flowersYou will need a 35 x 11-cm [14 x 4½-in] rectangular tart tin with a removable baseServes 6–8Labneh is strained yogurt that couldn’t be easier to make and can be used in many ways – both sweet and savoury – often in place of cream cheese. I particularly like using sheep’s milk yogurt for its mild yet creamy flavour. It is an especially delicious partner for honey-roasted apricots. If you don’t like it, just use a good-quality Greek yogurt.APRICOT, HONEY & LABNEH SHORTBREAD145SAVOURYTo make the pastry, combine the flours in a bowl and add a good pinch each of salt and black pepper. Add the diced butter and rub it in, first using a round-bladed or palette knife and then your hands until there are only small flecks of butter still visible.Add the mustard powder, cayenne and poppy seeds and mix to combine. Make a well in the middle of the mixture and add the water and vinegar. Start mixing using the knife again and, once the mixture starts to form clumps, gently bring the dough together using your hands – trying not to overwork the pastry. Knead lightly for 30 seconds and then flatten into a disc, cover with cling film [plastic wrap] and chill for at least 1 hour until firm.Meanwhile, prepare the filling. Bring a small pan of water to the boil and gently lower in the quail’s eggs. Cook for exactly 2 minutes and then quickly drain and refresh the eggs under cold running water until they are completely cold. Drain and chill until needed.Tip the sausage meat into a bowl. Add the spring onions, garlic, mustard, chopped herbs and plenty of seasoning, and mix well to combine. Lightly dust the work surface with plain flour and divide the pastry into two portions, one piece twice a big as the other. Roll the larger piece out to a thickness of 2mm Pastry200g [1½ cups] plain [all-purpose] flour, plus extra for rolling out75g [½ cup] wholemeal spelt flour175g [¾ cup plus 1 tsp] unsalted butter, chilled and diced½ tsp English mustard powder½ tsp cayenne pepper2 tsp poppy seeds, plus extra for sprinkling3 Tbsp ice-cold water1 tsp cider vinegar or white wine vinegar2 Tbsp milksalt and freshly ground black pepperFilling12 quail’s eggs, at room temperature500g [1lb 2oz] good-quality sausage meat6 spring onions [scallions], finely chopped1 garlic clove, very finely chopped2 rounded tsp Dijon mustard2 Tbsp chopped flat-leaf parsley2 tsp chopped sageYou will need a 12-hole muffin tin, preferably non-stick; an 11-cm [4½-in] plain round cutter; a 7-cm [2¾-in] plain round cutterMakes 12My other half is extremely partial to Scotch eggs, sausage rolls and pork pie. This is a mini version of all three. Crumbly, nutty pastry and nestled inside each pie sits a quail’s egg surrounded by herby sausage meat. If it’s in season and you’re lucky enough to get hold of some, add some finely chopped wild garlic leaves to the sausage meat in place of the parsley and sage.SAUSAGE & QUAIL’S EGG PIEScontinued »146SAVOURY[¹/16 in] and, using the larger cutter, stamp out as many rounds as you can from the pastry. Gather up any scraps and off-cuts, re-roll and stamp out more rounds until you have 12. Line the muffin tin cups with these rounds. Roll out the second piece of pastry and stamp out 12 rounds with the smaller cutter – these will be the pie lids.Carefully peel the quail’s eggs, trying to keep them intact. Divide half of the sausage meat between the pastry cases and nestle one egg into each. Gently cover the eggs with more sausage meat, mounding it up slightly in the middle of each pie.Brush the edges of each pastry lid with milk and lay one onto each pie, pressing the edges to seal. Make a small hole in the top of each pie using the rounded end of a wooden skewer and chill the pies while you preheat the oven to 190°C/ 375°F/Gas 5.Brush the top of the pies with milk, sprinkle over some poppy seeds and bake on the middle shelf of the oven for about 30 minutes until the pastry is crisp and golden.Leave to cool slightly in the tins before removing and serving at room temperature or taking along to a picnic for some top-notch al fresco fare.147SAVOURYWe hope youenjoyed this EYB Book PreviewThe complete book is available from all major booksellers. Or use the "Buy Book" button and help support EYB.Next >