Nosh on a pizza-style puff pastry tart
How many times has the calendar hit Monday and you’ve found yourself swearing by healthy-eating resolutions but demanding simplicity? Or invited all your mates around for a mighty weekend brunch, then wasted days poring over incomprehensible recipe books? Anna Barnett’s new cookbook Eat The Week guides home-cooks through their daily meals, offering recipes catered to different moods and days of the week, from carb-loaded feasts to light, zesty dishes. This recipe sees cherry tomatoes, mozzarella, prosciutto and basil loaded on top of puff pastry to form the perfect daytime snack or morning-after indulgence. Vegetarians can swap the prosciutto slices for mushrooms.
INGREDIENTS
450 g pre-rolled puff pastry (about 2 rolls)
14–16 ripe cherry tomatoes
2 teaspoons dried oregano
2 small glugs of extra virgin olive oil, plus extra for drizzling
1 white onion, sliced into rings
250 g mozzarella, ideally buffalo, roughly torn
5 slices of prosciutto
2 large handfuls of basil leaves
TO MAKE
Preheat the oven to 190°C and lightly oil two baking trays. Lay the pre-rolled pastry on the baking sheets and cook in the oven for around 15 minutes or until golden brown, risen and cooked through.
Meanwhile, place the tomatoes, oregano and olive oil in a pan, season with salt and pepper, then cook over medium heat for around ten minutes or until the tomatoes begin to soften. Add the onion and cook for two minutes – it should still be firm/crisp, but not entirely raw.
Top the cooked pastry with the mozzarella, followed by the tomatoes and onion, then return to the oven for a further five to seven minutes until the cheese melts. Drape over the prosciutto, then garnish with basil leaves, a drizzle of olive oil and black pepper.
Recipes and images from Eat The Week by Anna Barnett. Published by Murdoch Books.
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