The Blogosphere probably doesn’t need yet
another foodie and I make no claim to be a culinary expert, but as a meat lover
who regularly prepares veggie meals for my family (my husband is a ‘fussy
vegetarian’ by his own admission) I have tweaked and fine-tuned my trove of vegetarian recipes and discovered a few ridiculously easy, nutritious and tasty meals
along the way. This is one light meal I want to share which takes about 30 mins
in total: (about 10 minutes to prepare and 20 mins in the oven). I may post a
few more such recipes over the coming months if people find them useful. Enjoy!
Tomato,
Pesto and Chive Tart
Serves 6
Ingredients
340g shortcrust pastry – use one of the 2 sheets
in a ‘Jus Roll’ pack (puff pastry can also be used)
200ml tub of crème fraiche (full or half
fat)
2 eggs
2 generous tbsp. green pesto
4-6 ripe tomatoes, sliced
cherry tomatoes, halved (optional)
quarter pack of feta cheese (optional)
snipped fresh chives
green salad to serve
1. Preheat the oven to 220 C/fan 200 C. Roll out the pastry and use to line the base and sides of your oven tray/Swiss roll tin (about 9 x 13 inches).
2.
Mix the crème fraiche, eggs and
pesto together then season. Pour this creamy mixture over the pastry. Scatter
the tomatoes on top. My little boy loves to do this! You can also lay your cherry tomatoes in between - they look good mixed in with the
regular tomatoes and always give a juicy kick. You don’t need to include feta if you’re not a fan but my
family are cheese-lovers so I tend to crumble feta into our meals a fair bit!
3.
Season and bake for 20 minutes
until set.
4.
Toss on some chives and serve cut
into big squares, warm or cold, with a green salad.
