Asparagus, Roasted tomato, red onion, basil & mozzarella tart
This is a great centrepiece for spring- summer dining. Requires a little patience and there is some prep involved. I love the flavours in this tart, but most of all the vibrant colours that just transport me to Italy.
Blanch the asparagus in boiling water with a teaspoon of salt and sugar for about 4 minutes, drain and plunge in very cold water – this will stop the asparagus from cooking further and help keep the bright colour.
Using a sharp knife, trim the sheet of puff pastry to about 25 x 28cm/10 x 11in. Place it on a baking tray lined with greaseproof paper and score a border 2cm/¾in in from the edge all the way round. Prick the pastry within the margin, using a fork. Leave to rest in the fridge for about an hour. Meanwhile, preheat the oven to 180 Fan.
Put the cherry tomatoes in an oven proof dish and drizzle in a little olive oil, sprinkle with sea salt, pepper and the oregano. Roast for around 30-40 minutes until they are soft and sticky. Set aside
Heat 1 tbsp of oil in the frying pan and add red onion slices, cook on a low heat stirring occasionally until they are nicely softened, about 10-15 minutes. Add in the balsamic vinegar and let the onions cook for a few minutes more so they are sticky, and the liquid has evaporated. Set aside.
Turn the oven up to 220 fan
Brush the puff pastry all over with the milk and sprinkle with a little salt. Cook on the middle shelf of the oven for about 15 minutes.
Reduce the temperature to 140C Fan
Press the inside of the pastry down and return to the oven for 25 minutes to get a super-crisp base.
Tear up the mozzarella, pat dry with kitchen roll to take off the excess moisture and drizzle with some olive oil and a sprinkle of salt and pepper – Mix this up as it helps to give an even seasoning when cooking.
Dry the asparagus and toss in a little olive oil.
Take the tart case out of the oven and increase the temperature to 200C/180C Fan/Gas 6.
Scatter the red onions, tomatoes, asparagus into the tart case, mix the basil leaves in with the cheese to coat in the seasoned oil then add this to the tart .
Bake for 10-15 minutes until the cheese is softening. Cut the tart into portions and serve warm.
Malaysian Satay Chicken with Asian Slaw, Rice and Satay dipping sauce Ingredients 2 chicken breasts, cubed3 tbsp peanut butter3 tsp of Malaysian Satay spice blend (spice mountain)165 ml tin of coconut milk1 tsp oyster sauceRice For the slaw8 Brussel sprouts1 red onion1 carrot, I used half orange and half yellowJuice of 1/2 lemon1 tbs Mayo1.5 tsp oyster sauce1 tsp of sugarTo make the Satay sauce, in a bowl add the peanut butter, coconut milk, oyster sauce and satay spice blend, mix together until you get a smooth sauce.Set half a side as the dipping sauce.With the remaining sauce in the bowl, add the chicken and marinade for at least 2 hours.Meanwhile shred the brussel sprouts, finely slice the onion, and grate the carrot.Mix together with the Mayo, oyster sauce, lemon juice and sugar, set aside.Inspiration for this slaw was from MC professionals last nights tv watch.Boil the rice until cooked, drain and set aside.Skewer the chicken and pan fry until sealed, baste with the marinade and bake in the oven at 200’c for 8 to 10 minutes.Bring all together on plate, I dressed the plate with chive oil which was remaining from Christmas Day.The spice blend is made up from;Cumin, brown sugar, turmeric, coriander, coconut powder, black pepper, galangal, kaffir lime, lemongrass, star anise and chilli .....It would be expensive to get all these spices and flavours to make your own, I cannot recommend Spice Mountain blend enough, it creates a banging blend of flavours ❤️.Spice Mountain can be found in Borough Market but they do online orders .. well worth a look. ... See MoreSee Less