This is a recipe that I discovered by accident on a lazy Sunday evening. All I had in the fridge was puff pastry and a few basic vegetables. What started as an abstract idea ended up being one of the most delicious meals I’ve had in a while.
Rocket and tomato slice
Serves 3 to 4
- 400g roll of ready made puff pastry
- 1 onion, chopped
- 5 medium/large romanito tomatoes, sliced and carefully seeded
- 2 tbs balsamic vinegar
- 2 tbs olive oil
- 1 tsp dried thyme leaves
- handful of fresh rocket leaves
- tenderstem broccoli shoots
- about 1 tbs coconut oil
- 2 cloves of garlic, sliced thinly
Preheat the oven to 180 degrees celsius. Combine the chopped onion, balsamic vinegar, olive oil and thyme in a bowl and allow to stand.
Roll out the puff pastry on a clean surface (without making it too thin). Slice the rectangle of puff pastry into three equal strips. Take each strip and slice it in half. There should be 6 smaller rectangles. Take a very sharp knife and carefully create a border about 1cm wide inside each individual slice. You should not cut all the way through the pastry, about half way is perfect. Place on a greased baking sheet and allow to stand for a few minutes.
Take each tomato and quarter it. Using a spoon, remove the seeds from the insides of each quarter. Spoon the onion mixture on to each slice of puff pastry- making sure to keep within the borders. Each slice should get between 2 and 3 tbs. Place the tomato slices neatly on each rectangle with the skin facing up. Bake in the oven for about 15-20 minutes or until the pastry is golden brown and cooked throughout.
While you wait for the pastry, melt the coconut oil in a sauce pan over a medium-high heat. Sprinkle the garlic slices evenly over the bottom of the pan. Allow them to crisp up before adding the whole broccoli stems and tossing them through the oil. I like my broccoli crunchy and so only cook it for a few minutes.
Garnish each slice with some fresh rocket leaves and enjoy!
Tip: The crunchy little garlic crisps are so delicious, don’t discard them but serve them up with the broccoli too.
