slow roasted tomato and goat’s cheese pesto pastry with chilli pate

If we had to pick one savoury pastry, this would be it. The Black Olive Pate with Chilli is a versatile base for any of your favourite pastry fillings. This Slow Roasted Tomato and Goat’s Cheese Pesto Pastry with Chilli Pate puff pastry idea is beautifully rustic and makes a delicious lunch with a salad on the side or a casual weekend dinner.

 

Ingredients:

  • 50 grams Azada Black Olive Pate with Chilli
  • 100 grams soft Goat’s cheese, thinly sliced 
  • 50 grams Parmesan cheese, grated + extra Parmesan cheese for serving
  • 3 cups cherry/baby plum tomatoes, halved or quartered
  • Small handful of fresh oregano leaves
  • Small handful of fresh basil leaves
  • freshly ground sea salt and black pepper
  • 1 sheet pre-rolled all butter puff pastry (or gluten-free equivalent)
  • 1 egg yolk + a dash of milk mixed together to make egg wash.

Preparation time 2 hours

Cooking time 20 minutes

Serves 6 people

Gluten-free | Vegetarian 

Preparation:

  1. Preheat the oven to 120˚C. 
  2. Roasting the tomatoes. Place all cherry tomatoes onto a baking tray, cut side up and slow roast for 2 hours.
  3. Prepping the pastry. Meanwhile, line a tart tin, trimming off any excess pastry. Prick the centre of the pastry with a fork a good few times and brush the exterior pastry border with egg wash. Spread Azada’s pre-made Black Olive Pate with Chilli thinly within the inner circle – avoid getting any on the border. Arrange the Goat’s cheese on top of the pate followed by sprinkling of the Parmesan cheese, then place the roasted tomatoes on top. Season with a pinch of sea salt and a generous sprinkling of black pepper and roast in the oven at 180˚C until the pastry is cooked on the bottom and golden brown around the edges (for about 15 minutes). Serve warm with shavings of fresh Parmesan and a drizzle of good balsamic vinegar.

Tips

  • If you want a little more greens in your pastry, you can use Cavolo nero and Swiss chard. Cook the leaves in boiling water and tip them into a large sieve or colander and drain for 20 minutes before adding them to the filling.

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