Goats Cheese and Tomato Slice

You will Need

1 packet puff or flaky pastry
small packet hard goats cheese
12 or more cherry tomatoes
3 tsp pesto

Method

  1. Preheat the oven to 200°C.
  2. Roll out the pastry into a large rectangle approx 30x45cm.
  3. Cut this into 6 rectangles.
  4. With a sharp knife, score a line 1cm in from each side on each rectangle - this will form the edging crust.
  5. Prick the area inside the scored line to stop it rising.
  6. Put each piece of pastry onto a baking sheet.
  7. Spread the pricked area with a half teaspoon of pesto.  Make sure not to put it on the crust.
  8. Chop the cherry tomatoes into chunks, and the goats cheese into 1cm cubes.
  9. Sprinkle the tomatoes and cheese over the pesto.
  10. Cook for 20 mins or until the cheese is melted and the pastry is a golden brown.

Serve hot with a leafy salad but can equally be eaten cold as part of a picnic.

Optionally, you can create it as one big slice, and cut slices from it when needed.

Pissaladiere

Ingredients

1 bulb garlic already roasted  (A whole bulb not just one small clove.)
500 g onions finely sliced
sprigs thyme
1 pack puff pastry
1 can anchovies
handful black olives
olive oil for cooking

Method

  1. Heat the oil in a large, wide pan.  Fry the onions for 20 – 30 mins until softened and lightly golden, stirring occasionally.
  2. Stir in the thyme, salt and pepper and cook for a few minutes more.  Leave to cool a little.
  3. Heat oven to 200°C.
  4. Unroll the pastry into a neat 40 x 25cm rectangle.  Put on a large, lightly oiled baking sheet.  Score a border and pop in the fridge.
  5. Spread the mashed garlic and then the onion mixture over the pastry.  Arrange the anchovies in a criss-cross pattern, and stud each with as olive.
  6. Bake for 25-30 mins until golden.

Serve hot or cold.

Salmon and Herby Potato Coulibiacs

Coulibiac: A Russian style fish pie.

Ingredients (makes 2 pies)

600 g potatoes, thinly sliced
1 large onion, thinly sliced
1 tbsp olive oil
100 ml double cream
100 ml crème fraiche
4 tbsp freshly chopped dill
4 tbsp freshly chopped parsley
zest of one lemon
2 packs all-butter puff pastry
flour (for dusting)
650 g side of salmon, skinned and boned, cut crossways into 3 cm slices then in half to make fingers
1 egg, beaten

Method

  1. Heat the oven to 180℃.
  2. Par boil the potato slices for 2-3 mins, drain and set aside in a large bowl.
  3. Gently fry the onion in the oil for 10 mins until golden. Allow to cool slightly.
  4. Stir in the cream, crème fraiche, herbs, zest and plenty of seasonings. Pour over the potatoes and mix gently.
  5. Roll out one of the packs of pastry, to about 35cm x 35cm. Lay on a large baking sheet.
  6. Pack a quarter of the potato mix down one side of the pastry, leaving a 5cm border.
  7. Arrange half the salmon on top, then cover with another quarter of the potato mix.
  8. Brush the pastry all round with beaten egg and fold over the pastry. Trim the edges and crimp with your fingers, or seal with a fork. Make or mark a decorative fish on the top.
  9. Do the same with the other pastry and remaining ingredients.
  10. Chill for 30 minutes then brush the pastries all over with beaten egg.
  11. Bake for 40 minutes.
Leave to rest for 10 mins if serving hot or can serve cold.