Recipes Archive

Chicken recipes

Grilled chicken wings with naan breads and Nando’s mild peri-peri dipping yoghurt sauce

35 minutes

Salad recipes

Fresh tomato-and-fennel salad with Parmesan cream

10 minutes

Soup recipes

Chocolate lava cake with peanut butter centre

8 minutes

Fruity dessert

Filo baked figs with Grana Padano

10 minutes

Fruity dessert

Twirled puff pastry pears

30 minutes

Grana Padano slow-roasted tomato & pepper tarts

Serves Makes 8

Difficulty Easy

Prep Time 10 minutes

Cooking Time 40 minutes

Ingredients

8 small plum tomatoes, halved
1 red pepper, deseeded and thickly sliced
1 yellow pepper, deseeded and thickly sliced
2 T Italian olive oil
8 t red or green pesto sauce
salt and freshly ground black pepper
1 t dried oregano
500 g puff pastry, thawed if frozen
75 g Grana Padano cheese, finely grated, plus shavings to garnish
3-4 rocket leaves

Method

1. Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4.

2. Arrange the halved tomatoes, cut side up, in a roasting pan with the peppers.

Season with salt and pepper, sprinkle with the dried oregano, then drizzle with the olive oil. Transfer to the oven and roast for 20 minutes.

3. Meanwhile, roll out the pastry on a lightly floured surface to a rectangle measuring approximately 30cm (12 inch) square. Cut out 8 rounds with a

10cm cutter. Lift them on to a lightly greased baking sheet. Spread 1 teaspoon of pesto sauce over each circle, then sprinkle with the grated Grana Padano.

4. Cool the roasted tomatoes and peppers for 10 minutes, then arrange them over the pastry circles. Increase the oven temperature to 200°C/fan oven 180°C/Gas Mark 6. Bake for 12-15 minutes until well-risen and golden.

5. Cool for a few minutes. Top with the rocket and shavings of Grana Padano. Serve while warm.

Cook’s tip: If you like, serve the tarts drizzled with extra virgin olive oil and a little balsamic vinegar.

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Grana Padano slow-roasted tomato & pepper tarts

Grana Padano slow-roasted tomato & pepper tarts

Ingredients

Method