RECIPE BY CLAIRE WOOD

CARÈME PASTRY


BAROSSA RECIPES

Mid-week often means little time to get creative in the kitchen and producing a meal that is “simple and nutritious” can suddenly loom as a major hurdle.  But it needn’t be that way as there are a good number of tricks you can call on to have a simple, wholesome and nourishing tart or pie on the dining room table in around 40 minutes.

That’s from go to whoa, and if you add a pinch of cheating – legitimate cheating, of course, the sort you should never beat yourself up over – you’ll be recording personal bests of around 30 minutes.

A great starting point is to always use seasonal vegetables. They’re not only bursting with freshness and flavour but they’re available and at the most economical prices. They are also the ideal topping for an open-faced tart made with either our Carême Spelt wholemeal puff or our classic butter puff pastry.

It looks a little like a pastry pizza and is just as versatile, able to carry any veggie topping imaginable…so let your creative juices flow.

Contemplate generous coverings of everything from in-season cherry tomatoes, pumpkin and roasted broccoli or cauliflower, to roasted capsicum strips and even those leftover roast veggies from the night before.

Add a little bit extra with those ends of feta, bocconcini, cheddar or other types of of cheese lurking in some distant corner at the back of the fridge and finish off your creation with a generous sprinkling of fresh herbs.

Mediterranean Puff Pizza by Claire Wood of Carême Pastry

SERVING SUGGESTION

Perfect for 4 people


INGREDIENTS

  • 1 x 375g packet Carême all butter puff pastry, defrosted
  • 2 tsp olive oil
  • 70g chargrilled capsicum strips
  • 4 tablespoons of green or black olive tapenade
  • 260g vine ripened cherry tomatoes
  • 100g greek feta, crumbled
  • Salt and pepper, to taste

METHOD

Preheat oven to 200 degrees Celsius fan-forced.

Lay the pastry vertically and cut the puff pastry in half horizontally and then cut each in half vertically so you have four small rectangular pizzas.

Top the puff pizza bases with dollops of olive tapenade, chargrilled capsicum strips and vine ripened cherry tomatoes. Season to taste, then crumble over the feta and bake for 30 minutes until the edges are golden and the base is crisp.

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Like the sound of this recipe? Check out further recipes by Carème Pastry:

Potato Mascarpone & Sausage Tarts
Roasted Fennel, Brie and Cardamom Tart
Zucchini, Goats Cheese, Honey and Pistachio Tarts
Tomato & Thyme Tarts
Peach and raspberry tart
Apple Pie
Chicken, lemon, basil and spinach slab pie

 

 

 

Potato Mascarpone & Sausage Tarts

Roasted Fennel, Brie and Cardamom Tart

Zucchini, Goats Cheese, Honey and Pistachio Tarts

Tomato & Thyme Tarts

Peach and raspberry tart

Apple Pie

Chicken, lemon, basil & spinach slab pie

 

Claire Wood of Carème Pastry

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