This is a straight-up rip-off of one of Jamie Oliver’s recipes. This is his original video and it’s such a delightful way to use up your pastry dough and make a vegetarian dish.
If you're in a rush, use store-bought pastry but if you have time and want to make your own puff pastry, check out this recipe for help.
MAKES: 2-4
TAKES: Just over an hour
INGREDIENTS
one sheet of puff pastry
3-4 tomatoes, sliced
3 small potatoes like new potatoes, Sieglinde or baby potatoes, sliced thinly
a handful of olives, pits removed and olive meat smashed
3 large balls of bocconcini cheese, sliced
one bunch of basil
dash of balsamic vinegar
a couple of glugs of olive oil
salt and pepper to taste
INSTRUCTIONS
Preheat your oven to 350 F
Take an oven-proof dish and chuck your sliced tomatoes, potatoes, and olives in it.
Toss with olive oil and salt and pepper and roast in the oven for 30 min.
After 30 min, take the veggies out of the oven (keep them in the dish) and lay your sheet of puff pastry over top. Make sure to tuck the puff pastry down the sides of the veg.
Put back in the oven for 30 min.
After 30 min, take the dish out, and with a small spatula kind of just go along the sides of the dish to separate the puff pastry from the sides.
Next, take a cutting board and place it right on top of the baking dish.
In this next step, I use a dishtowel on the sides of the cutting board/baking dish because it’s still really hot.
Flip the whole thing upside down so the cutting board is on the bottom and the baking dish is upside down. (Worth watching Jamie Oliver do it in this video to understand what I mean.)
Gently pull up the baking dish, the pastry should just fall out.
Lastly add your sliced bocconcini, basil, and drizzle with balsamic.
Cut into slices and serve right away.
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