This is a super quick and very pretty tart that can be on the table within 20 minutes if you use ready made pastry (or you have some of your own in the freezer!) I made my own pastry - as I am trying to get better at that at the moment, and have used an easy Gordon Ramsay recipe for "rough puff" pastry which is very do-able.
Strawberry Cream cheese Breakfast Tart
Rough Puff Pastry (Makes 2 tarts) from Gordon (Ramsay)
250 grams strong white flour
1 tsp salt
250 grams butter
120 mls water (approx)
Sift the flour and salt into a large bowl. Roughly break the butter in small chunks, add them to the bowl and rub them in loosely. You need to see bits of butter.
Make a well in the bowl and pour in about two-thirds of the cold water, mixing until you have a firm rough dough adding extra water if needed. Cover with cling film and leave to rest for 20 mins in the fridge.
Turn out onto a lightly floured board, knead gently and form into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20 x 50cm. Keep edges straight and even. Don’t overwork the butter streaks; you should have a marbled effect
Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover with cling film and chill for at least 20 mins.
Take the pastry out of the fridge cut off 1/2 the dough (keep the other half in the freeze wrapped in clingfilm for another day if not using immediatly). Roll into a long rectangle (about 40cm x 15cm, trimming edges to make straight if necessary.
4 tablespoons cream cheese
1 tablespoon caster sugar
1 tsp lemon juice
Approx. 8 strawberrys, sliced into rounds.
Milk, to glaze pastry
Run a sharp knife around the rolled pastry, around 1.5 cm from the edge, only going 1/2 way through the pastry. Using a fork, prick the pastry within the square you have made, about 10 pricks for the whole tart is fine.
Mix together the cream cheese, sugar and lemon juice.
Spread the cream cheese mixture onto the pastry, keeping inside the line you have made. This will mean the edge of the pastry will puff up, and the centre remain flat.
On top of the cream cheese spread the strawberry slices.
Lightly brush milk onto the edge of the pastry (for a easy glaze)
Place into oven at 200 deg celcius, 400 deg Farenheit, for 10 minutes, or until pastry is nicely brown and the strawberry juice is spilling out over the cream cheese.