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A Light Springtime Lunch With Schwartz [AD]


As winter is finally drawing to a close (can we get an amen?), I have recently found myself leaning towards lighter and fresher flavours in my cooking. After several months of stews and soups and slabs of bread and butter, I am ready to move away from that and try something new. Personally, I love Mediterranean flavours at this time of year. I find myself experimenting a lot with herbs and working them into my cooking to give a new dimension to the flavours. The freshness of a citrussy salad or a big bowl of falafels with humus is unparalleled.

But what I am sharing today is something I have made time and again and is always a big crowd pleaser. Introducing: my famous tomato, basil, and feta puff pastry slice.

This recipe has it all. It is light, it is fresh, it is basically a slice of buttery pastry covered in cheese - and, best of all, it is quick and easy to make.

So, let's get into it.

Ingredients

You start off with the following:
- Schwartz dried basil
- A sheet of ready roll puff pastry (you could make your own but I'm lazy so Tesco did it for me)
- Cherry tomatoes
- Tomato puree
- Olive oil
- A generous amount of feta cheese


Method

1. Release your puff pastry from its plastic cage. You may need to roll it if you got the Tesco value block version rather than the slightly more expensive version.

2. Cut the pastry into rectangular slices. Maybe about 5cm long and 3cm wide but it is really up to you. You could even do one massive one if you're into it.

3. Spread the tomato puree across one side.

4. Fold over the edges to create slight ridges.

5. Cut your cherry tomatoes in half and arrange them on top of your tomatoey pastry slice. You can add a bit of salt and pepper to them too, if you're into it.

6. In a separate bowl, mix olive oil and Schwartz dried basil.

7. Spoon some of the delicious basil-y oil onto your pastry slice.

8. Crumble some lots of feta cheese on top

9. Read the instructions on your pastry packaging on how long the cook time is. For mine, I cooked it for about 15 minutes at 200C.

10. Accidentally eat 4 slices, leaving none for anyone else.



Let me know if any of you guys make this recipe - and your high score on how many slices you can eat in one sitting.

You may also enjoy:
Cheesy linguine with Heck paprika sausages
Everything we ate in Berlin
Wagamama blogger event
My favourite independent coffee shops in Exeter

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