Aunty Topsy's Pineapple Tarts by Adam Liaw
"These Nyonya-style pineapple tarts are a favourite in Singapore. My Aunty Topsy makes the best tart...
This. Just. Works. Try it – I promise you will love it! Sweet, salty, crunchy and melty.
80 ml (2?1/2 fl oz/ 1/3 cup) olive oil
120 g (4? 1/2 oz) strawberries, hulled and sliced
12 thin slices prosciutto
12 thin slices manchego
90 g (3 oz/ 1/4 cup) honey
Toasting method: toasted sandwich press and grill (broiler)
Bread: 4 individual baguettes, split, or 1 large baguette, cut into four and sliced lengthways
Pro tips: I think the baguette works well, so I would recommend you find a nice one that’s not too bready, which will allow these amazing ingredients to sing.
Heat a toasted sandwich press. Preheat a char-grill pan or barbeque for 5 minutes to hot. Drizzle some of the olive oil inside the baguettes and place them on the grill or barbeque to char and toast slightly.
Remove the bread and arrange the slices of strawberry on the baguettes, followed by the prosciutto and manchego. Add 1 tablespoon of honey to each sandwich, close and rub some olive oil on the outside of each baguette. Heat a toasted sandwich press and cook the baguettes for a few minutes until crispy on the outside. Remove, cut in half and serve.
Credits: This is an edited extract from Chefs Eat Toasties Too by Darren Purchese published by Hardie Grant Books RRP $29.99 and is available in stores nationally.
Photo Credits: Photographer: ©Brendan Homan.