Mediterranean Boile Goats Cheese Puff Pizza
Serves 4
Ingredients
- 425g packet frozen puff pastry, thawed
- a little plain flour, for dusting
- 2 tbsp rapeseed oil
- Tomato Purée
- 1 large red pepper, diced
- 1 large yellow pepper, diced
- 100g (4oz) aubergine, diced
- 1 small courgette, diced
- 1 small red onion, diced
- sea salt and freshly ground black pepper
- 2 tbsp basil pesto
- 20 Boilíe goat’s cheese balls, drained
- 2 tbsp toasted pine nuts
- Mixed salad leaves, to serve
Method
- Preheat the oven to 180°C (Gas mark 4)
- Unroll the two pieces of puff pastry and place on a lightly floured board. Cut out 4 x 15cm (6in) circles and place on baking sheets lined with parchment paper
- Prick the inner circle of pastry all over many times to prevent it from puffing up
- Lay another sheet of parchment paper over the pastry circles and cover with a second baking sheet to prevent them from rising too much & will make them extra crispy and golden brown.
- Bake for 10–12 minutes, until slightly puffed up and light golden
- Heat 2 tablespoons of the rapeseed oil in a frying pan over a medium heat and sauté all the vegetables on a medium heat for 8–10 minutes, until the vegetables are beginning to soften and catch colour
- Stir in the basil pesto & tomato puree along with 3 tablespoons of water
- Divide the sautéed vegetable mixture evenly among the pastry cases, spreading them out to the rim using the back of a spoon
- Arrange 5 Boilíe goat’s cheese balls on top of each one, drizzle over some pesto & black pepper
- Return to the oven for 6-8 minutes, until the tarts have completely warmed through
- Arrange mixed salad leaves on a plate and sprinkle with pine nuts
Neven’s Tip:
This pizza topping is delicious stirred through some cooked pasta
