Friday, June 18, 2010

Day 5 - Open Lattice Mediterranean Tart

Been another busy busy day here, found out today as well that one of my contracts has been extended - which in theory is great, but in reality I was looking forward to reclaiming some of my afternoons for myself and the garden, or my studio,which is calling and calling me.

Still at least this is the weekend, and I can relax and have a glass of wine or two - except of course then my teen tells me she is off out on Saturday night and I have to drive around town as a taxi fetching her home!  No rest for the wicked or so they say.

So onto tonight's recipe

Open Lattice Mediterranean Tart

The base is a (slightly) out of date pre-rolled flaky pastry sheet that I found in the back of the fridge.

( I don't even recall why I bought it, perhaps to make some buffet sausage rolls for a dinner party, or some spicy pastries, anyway there it was, and not even green and furry so by my standards perfectly edible.)

I trimmed it to fit the oven tray, then piled on mozzarella cheese, a thinly sliced red onion, some red pepper,  some chorizo sausage, then some more mozzarella, sprinkled a bit of garlic salt on top, black pepper and some dried basil, then laid over the left over pastry sheet cut into strips to create the lattice.

Once cooked in the gas oven at number 6 for 20 minutes, I drizzled a bit of garlic and chili olive oil over to serve.

What would have been extra nice to finish it off with would have been some tomatoes, but as there are none left in the larder, under the self-imposed rules I was not going to go out and buy any.

Once we had eaten the tart I remembered that I still had some frozen cherry tomato slices in the freezer for just such an occasion - typical to remember it too late, but maybe now I will remember to use them on something else.


Anonymous said...

That looks scrummy - hadn't even thought of freezing sliced toms. Got some that I bought cheaply the other day so will do that with the ones I don't plan to eat straightaway.

Absinthe Fairy said...

We had a good crop of tomatoes from the greenhouse last year, and I did everything I could think of to preserve them, jams, chutneys, pickles, passata, frozen blocks of puree, and frozen whole cherry toms for use in pasta recipes and some slices too for pizzas and quiches. I just forget to use them!