RECIPE // T H E B AROSSA MAG | 59
RECIPE BY CLAIRE WOOD
CARÊME PASTRY
MEDITERRANEAN PUFF PIZZA
Mid-week often means little time
to get creative in the kitchen and
producing a meal that is “simple and
nutritious” can suddenly loom as a
major hurdle. But it needn’t be that
way as there are a good number
of tricks you can call on to have a
simple, wholesome and nourishing
tart or pie on the dining room table
in around 40 minutes.
That’s from go to whoa, and if you
add a pinch of cheating – legitimate
cheating, of course, the sort you
should never beat yourself up over –
you’ll be recording personal bests of
around 30 minutes.
A great starting point is to always
use seasonal vegetables. They’re
not only bursting with freshness and
flavour but they’re available and at
the most economical prices. They
are also the ideal topping for an
open-faced tart made with either our
Carême Spelt wholemeal puff or our
classic butter puff pastry.
It looks a little like a pastry pizza and
is just as versatile, able to carry any
veggie topping imaginable…so let
your creative juices flow.
Contemplate generous coverings of
everything from in-season cherry
tomatoes, pumpkin and roasted
broccoli or cauliflower, to roasted
capsicum strips and even those
leftover roast veggies from the night
before.
Add a little bit extra with those ends
of feta, bocconcini, cheddar or other
types of of cheese lurking in some
distant corner at the back of the
fridge and finish off your creation
with a generous sprinkling of fresh
herbs.
You will need: Method
1 x 375g packet Carême all butter
puff pastry, defrosted Preheat oven to 200 degrees Celsius
fan-forced.
2 tsp olive oil Lay the pastry vertically and cut the
puff pastry in half horizontally and
then cut each in half vertically so you
have four small rectangular pizzas.
70g chargrilled capsicum strips
4 tablespoons of green or black
olive tapenade
Top the puff pizza bases with
260g vine ripened cherry tomatoes dollops of olive tapenade, chargrilled
capsicum strips and vine ripened