Tomato puff pastry tart

Tags

appetizer, brunch, cherry tomato, lunch, puff pastry, starter, tart, tomatoes

This is a perfect way to use those great tasting summer tomatoes. I have a glut of cherry tomatoes at the moment and so am always looking for ways to use them. Using frozen or store bought puff pastry makes this such a quick and easy recipe to put together.

Serves 3 to 4

Ingredients:

• 1 sheet puff pastry
• tomatoes, (I used about 40 cherry tomatoes)
• olive oil, about 1 tablespoon
• salt and freshly ground black pepper
• 1/4 cup fresh chopped herbs (I used basil and oregano)
• 1 heaped tablespoon strong Dijon mustard
• 1/3 cup  shredded mozzarella cheese
• 1/3 cup  grated Gruyere cheese
• 1/3 cup  grated Parmigiano Reggiano cheese

Preparation:

Preheat the oven to 200C / 400F
Cut the cherry tomatoes in half and place them cut side down on a paper towel and allow to drain for about 15 minutes (If using larger tomatoes, slice thickly and place on paper towel)
Toss the tomatoes in a bowl with some olive oil, salt, pepper and the chopped herbs
Place the puff pastry on a piece of parchment paper in a baking sheet
Prick the base of the pastry all over with a fork
Spread the mustard on the pastry leaving a small border around the edges
Sprinkle the cheeses over the mustard
Place the tomatoes, cut side up, so that their juice doesn’t make the pastry too soggy
Bake for 15 – 20 minutes until golden
Enjoy!

 

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Tortilla with chorizo

Tags

Breakfast, brunch, chorizo, eggs, lunch, omelette, potatoes, spain, tortilla

 

 

In Spain, a tortilla is a kind of omelette, with ingredients added – frequently sliced cooked potato and onion. However, over in Mexico, a tortilla is a kind of flat unleavened bread. This recipe is the Spanish version. Works beautifully as breakfast, brunch, lunch or apéro.

Makes about 10 pieces (can easily be doubled or tripled)

Ingredients:

400g / 13oz potatoes (preferably firm, waxy)
1 onion, finely diced
2 tablespoons olive oil
Salt and freshly ground black pepper
115g / 4oz cooked chorizo
4 eggs

Preparation:

Peel, wash and dry the potatoes
Cut them into thin slices
Heat the oil in a large skillet
Sauté the onions and potatoes for 5 minutes, uncovered
Cover the pan and cook a further 10 minutes, stirring frequently
Season to taste
Remove the skin from the chorizo and slice into thin rounds
Add to the skillet and cook another 10 minutes
In a bowl, whisk the eggs lightly
Pour the eggs into the skillet on top of the potatoes and chorizo
Cook about 6 minutes without stirring, until the eggs are firmly set underneath but not set on top
Invert the tortilla on to a plate and return the pan to the heat
Slide the tortilla back into the pan, uncooked side down, and cook for 5 minutes until set all the way through
Serve cut into cubes, hot or cold
Enjoy!

Smoked salmon and shrimp parcels

Tags

appetizer, hors d'œuvres, lunch, salad, salmon, shrimp, smoked salmon

These delicious flavor packed parcels are so easy to make and perfect for serving as a starter or light snack at a party.

Serves 6

Ingredients:

• 225 g / 8 oz cooked peeled prawns
• 3 tbsp mayonnaise
• 3 tbsp Greek yogurt
• 1 tbsp dill, finely chopped
• freshly ground black pepper
• 6 slices smoked salmon, finely sliced
• 12 chives
• slices lemons, to garnish
• sprig dill, to garnish

Preparation:

Mix together the prawns, mayonnaise, yoghurt and dill
Season with freshly ground pepper
Spread the salmon strips out on a work surface
Divide the prawn mixture into 6 and put a portion of prawns in the centre of each salmon strip
Fold the salmon strip over the filling to wrap it up
Tie each parcel up with a chive
Garnish with lemon slices and dill sprigs and serve
Enjoy!