Portuguese Brunch Delight: Custard Tarts & Grilled Halloumi Salad

Allergens

Dairy (custard filling, halloumi cheese)

Ingredients

• 1 sheet puff pastry
• 2 cups custard filling mixture
• 4 oz halloumi cheese, sliced into 1/2
• inch thick pieces
• 2 cups mixed greens (spinach, arugula, and kale)
• 1 cup cherry tomatoes, halved
• 1/2 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper, to taste
• 1 tsp smoked paprika
• 1/2 tsp ground cinnamon

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll out the puff pastry into a large rectangle and cut it into 6 equal squares. Place them on the prepared baking sheet and prick each square with a fork.
3. Prepare the custard filling mixture according to the package instructions, then spoon about 2 tablespoons of the mixture onto each puff pastry square.
4. Bake the pastries for 18 20 minutes or until they are golden brown and the custard is set. Remove from the oven and let them cool slightly on a wire rack.
5. In a large bowl, toss together the mixed greens, cherry tomatoes, cucumber, and red onion. Drizzle with olive oil, balsamic vinegar, salt, and pepper to taste. Set aside.
6. Heat a non stick pan over medium heat. Add the halloumi slices and cook for 2 minutes per side or until golden brown. Sprinkle with smoked paprika and cinnamon.
7. To assemble, place two custard tarts on each plate, then arrange the grilled halloumi salad around them. Serve immediately.

Chef’s Insight

To achieve a flaky texture in the custard tarts, be sure to prick the puff pastry squares before adding the custard filling.

Notes

Feel free to add additional vegetables or herbs to the salad to suit your preferences.