PROVENCAL TOMATO TARTE

I made this for an al fresco supper the other day because I was in a hurry and had four people to feed. I also had a sheet of store-bought puff pastry I wanted to use up – so I found a couple of gorgeous heirloom tomatoes in Wholefoods and whipped this up.

It’s much lighter than a pizza and the buttery pasty is sublime combined with the tomatoes and olives.

 

1 medium onion, finely chopped

1tbsp olive oil

A sheet of puff pastry (I found mine in the frozen case at Wholefoods and it was perfect)

1 cup good quality Marinara sauce (I buy Trader Joe’s Organic)

2 large tomatoes (preferably heirloom), thinly sliced

1 cup shredded Mozzarella cheese

1 cup pitted Kalamata olives

A handful of fresh basil

 

Pre-heat oven to 400 degrees F

Heat the olive oil and fry the onion on a very low heat for about ten minutes until caramelized. Remove from heat.

Roll out the pasty until it form a really thin (1/4 inch) square or round – whichever you prefer

Spread the Marinara sauce over the pastry (a little less than you would use for a pizza). Cover the sauce with the onions. Arrange the tomato slices over the top, followed by the cheese, olives, and basil. Drizzle a little olive oil over the top. Season with freshly ground pepper and sea salt.

Place on a greased baking sheet in the oven for 15-20 minutes or until the edges of the pastry are beautifully browned.

Mushroom & Cauliflower Cheese

Cauliflower cheese is an absolute comfort food for me because my used to make it for us in the cold British winters. It’s such a great family dish, because it’s inexpensive, filling, healthy – and yet can easily tempt your kids to eat cauliflower, which they’d normally avoid like the plague.

I got a lovely cauliflower in my Farm Fresh box, so whipped this up promptly. I also had some mushrooms that needed using up, so put them in, which added a lovely nuttiness. I also added a little salty prociutto, but if you’re veggie, you can obviously skip this. Actually if you’re vegan, you can make this, substituting vegan marge and soy milk for the milk and butter.

The key in making this delicious, is to create a really tasty white sauce.

1 large cauliflower head

4tbsp butter

3tbsp all-purpose flower

2 cups whole milk

1 1/2 cups veggie stock

1 tsp dijon mustard

1 tbsp Worcestershire Sauce

1  1/2cups sharp cheddar, grated

1tsp salt

1/2tsp black pepper

1 cup brown mushrooms, chopped

3 slices prosciutto (optional)

1 cup grated mozzarella

Serves 4

 

Pre-heat oven to 375 degrees F

Cut the cauliflower into large florets and steam under just tender. Make sure you don’t over- cook, as it’ll become mushy. Run under cold water in the colander and set aside.

In a heavy saucepan, melt the butter and mix in the flour. Slowly begin to add the milk, a little at a time, stirring continuously. You need to keep stirring your white sauce until it’s done, or it will stick to the pan. As it thickens, continue to add the rest of the milk. As it thickens further, begin to add the stock. Add one cup of the stock and then still stirring, simmer your sauce for 3 minutes. You might want to add another 1/2 of stock, depending on how thick it is. It should be the consistency of heavy cream. When it’s done, mix in the mustard, Worcestershire sauce, salt and pepper and remove from heat.

Fry the mushrooms in a little veggie oil for 3 minutes and remove from heat.

Assemble the florets in a deep baking dish.

Arrange the mushrooms on top.

If you are using prosciutto, slice it thinly and add to the dish. Cover the florets with your white sauce. Finally top with the Mozzarella.

Place in the oven for 40 minutes or until bubbling and crispy on top.