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!

Butternut and potato cakes

Tags

brunch, butternut, cakes, cumin, fritters, lunch, middle eastern, pancakes, potato, potimarron, vegetarian, za'atar

If you only try one new recipe this month, do try this one. These healthy vegetable pancakes are excellent for breakfast or brunch topped with a poached egg, served as a light lunch with a side salad or even as a tasty side dish to accompany meat for dinner. There is no need to shred or grate the veggies, you simply boil them as if you were making a mash – cannot be easier and less washing up too. Feel free to add some corn, cooked cauliflower or even broccoli to the mix if you wish. I have spiced them up a bit and given them a bit of a middle eastern flavour by adding the cumin and the za’atar and the taste is pure heaven. They are also not deep fried like fritters but lightly sautéed more like a pancake, so healthier for you too. So, what are you waiting for…. Get cooking.

Serves 4

Ingredients:

4 potatoes, peeled and cut into large cubes
500 g / 1 lb butternut or potimarron, peeled and cut into large cubes
1 tablespoon butter
2 medium onions, diced
1/2 teaspoon cumin
1/2 teaspoon za’atar
Salt and freshly ground black pepper
1 egg, whisked
3 tablespoons oil
to serve
1/2 cup crème fraîche or sour cream
Fresh cilantro, roughly chopped
Handful of rocket or mâche leaves

Preparation:

Place the butternut and potatoes in a saucepan with water and cook until soft
Drain and return to the heat to dry them out for about 20 seconds
Mash with a potato ricer or a masher, set aside
In a sauté pan, over medium heat, melt the butter and add the onions
Cook until soft and lightly brown
Add the onions to the butternut and potato mixture
Add the cumin, za’atar, salt and pepper
Add the egg and mix well to combine, the mixture will be soft but not runny
Heat the oil in a large sauté pan
Spoon heaps of the mixture into the pan and press gently to flatten a bit
After about 2 minutes, flip the cakes carefully (they are fairly soft)
Cook until golden brown
Keep warm until all the mixture has been cooked
Place one cake on a plate and top with a spoonful of crème fraîche, add another cake and another spoonful of cream
Sprinkle with the cilantro and the salad leaves
Enjoy!

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