Savoury Summer Tart

Hi.

Been a while.

I’d explain but my life isn’t really the point of this blog. Here are some pictures of other foods I’ve made while I’ve been away though.

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Cajun Chicken and Noodle Salad
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Duck a la Cerise with Creamy Spinach
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Buttermilk Fried Chicken and Slaw
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A Vegan Feast for the Green Party, including a Root Veg Stew, Pine Nut Cous Cous and Vegan Cookies

Here’s a new thing!

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It’s a really simple summery tart. Takes about 50 minutes, and it’s just plain delicious. Rich Mediterranean flavours, creamy goat cheese, blooming simple.

Ingredients

  • A 30cm by 30cm square of puff pastry (bought, because I’ve been busy)
  • An onion
  • 50g pancetta
  • Pesto
  • About 10 cherry tomatoes, halved
  • A good lump of goat’s cheese

Method

Chop the onion into about 8 or 10 big wedges, and throw into a frying pan on the lowest heat on the smallest hob with a dash of oil. Throw the pancetta in too. Leave it in the pan for about half an hour, until the onions are translucent and lovely.

Lay the puff pastry on a baking sheet and spread a layer of pesto all over, leaving about a centimeter at the edge. Preheat the oven to 220c.

Dot the halved tomatoes around, and crumble the goat’s cheese over. Wait for the onions to be done. When they are, layer over the onions and pancetta.

Bake in the oven for 15 to 20 minutes then enjoy! Obviously let it cool down a bit first. Hot tomato burns. A lot. I know this.

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