Tag: italian

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Tomato, Pesto and Mozzarella Tart

This is an easy recipe and makes for a tasty meat free lunch or a starter for a dinner party. You’ll also have enough pastry left to make cheese straws.

Tomato, Pesto and Mozzarella Tart

  • Prep Time20 min
  • Cook Time20 min
  • Total Time40 min
  • Yield4 Servings

Ingredients

  • Puff Pastry (milk to glaze)
  • Pre made pesto (or you can make your own)
  • A ball of mozzerella
  • Half a dozen or so vine tomatoes
  • Parmesan
  • Rocket to serve

Method

1

Pre-heat BBQ to 180°C for indirect cooking.

2

Unwrap the pastry and cut circles using a saucer (You can make smaller ones if using as a starter)

3

Keep leftover pastry as you can make cheese straws

4

Make a border on the tart by scoring the pastry and prick the middle to stop it rising

5

Spread the pesto in the middle of the tart

6

Slice and layer the tomatoes in the middle of the tart

7

Top with some torn mozzarella and grated parmesan

8

Brush border with milk and place on the preheated bbq on a baking tray (180°C) bake for 20mins or until browned

9

To make the cheese straws, twist long strips of leftover pastry and sprinkle with parmesan, place on making tray and bake for 10 mins

10

Serve the tart with some rocket salad

11

Serve the cheese straws with left over pesto for dipping

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Tomato, Pesto and Mozzarella Tart

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Meatball Pasta Bake

Meatball Pasta Bake

  • Prep Time20 min
  • Cook Time45 min
  • Total Time1 hr 5 min
  • Yield4 Servings
  • Cooking Method
    • Direct /Indirect

Ingredients

  • 400gms of burgers (this is an easy way to make meatballs as you don't need any binders)
  • 300gms of Pasta
  • 350gm Jar of Cirio Passata Rustica
  • 1 red onion chopped
  • 1 red pepper chopped
  • 100gms mushrooms sliced
  • 2 teaspoons of mixed herbs (we brought this mix home from our holiday in Rome but any herbs will do, such as dried garlic, rosemary, time, oregano, chilli flakes)
  • Salt and Pepper
  • 75 gms of grated mature cheddar
  • Olive Oil

Method

1

Boil the pasta for about 2 mins less than the time suggested on the packet, drain and set aside.

2

Light the bbq and allow it to come to around 180°C. (If using a kettle then set up for direct and indirect cooking)

3

Add oil to a cast iron pan, heat on the bbq and fry the meatballs until they start to brown, remove from pan and set aside

4

Fry the onion and pepper in the pan until it starts to soften, add the mushrooms and the herb along with some Salt and Pepper (you might need a little extra oil)

5

Fry for a couple of minutes and add the passata, mix well

6

Combine the meatballs and the sauce and simmer for 5 mins

7

Combine the pasta and the sauce and place in a baking dish, cover with cheese

8

Put the deflector plates in if using a ceramic or if using a bbq then cook indirect.

9

Bake the pasta bake for 20-30 mins until its bubbling.

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Meatball Pasta Bake

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