Great Kitchen

Roasted Tomato, Mascarpone & Parma Ham Tart Ingredient ·       500g ready to roll puff pastry ·       1 large red onion, sliced thinly  ·       250g baby tomatoes (plum, cherry, pomodoro, up to you!), sliced in half ·       2 cloves garlic, finely chopped  ·       1 heaped teaspoon dried oregano ·       Glug of extra virgin olive oil ·       Glug of balsamic vinegar ·       100g mascarpone cheese ·       70g (1 packet) Parma ham ·       Couple of large handfuls of rocket  Method 1.     Preheat the oven to 200 degrees C 2.   Arrange the onion, garlic and tomatoes in a small baking tray, drizzle with some olive oil and balsamic vinegar, sprinkle with the oregano, some salt and pepper and roast in the oven for about 15-20 minutes until the tomato and onions have softened and absorbed the vinegar and oil.  3.    Meanwhile, roll out the pastry to fit a large flat greased baking tray (remember to grease the tray) - trim the edges of the pastry to neaten it up. Score (not all the way thro

Recipe ·       500g ready to roll puff pastry ·       2 tablespoons pesto ·       8 good sized chestnut mushrooms, sliced  ·       1 packet (around 125g) Mozarella  ·       Handful of pitted black olives, sliced in half  ·       70g mascarpone (basically, the rest of the 170g pot used above) ·       Large handful of basil leaves  Method   1.     Preheat oven to 200 degrees.  2.   Roll out the pastry to fit a large flat greased baking tray (remember to grease the tray) - trim the edges of the pastry to neaten it up. Score (not all the way through) about 1cm in from the edge of the pastry to create a border like effect.  3.    Spread the pesto evenly across the pastry base, leaving out the scored edged. Scatter the mushrooms, olives, Mozarella and basil leaves over the pesto base and dot with the mascarpone.  4.   Bake for 20-25 minutes or until the cheese has melted and the tart has turned a crispy golden brown colour. (The mushrooms may release some water/natural juices while cooking b