1 x 400g roll Today puff pastry egg wash: 1 egg yolk + 15ml water beaten together 4 large tomatoes a handful of basil olive oil balsamic vinegar
Preheat your oven to 200℃ and line a baking sheet with baking paper. Unroll the puff pastry and place it on the paper. (Trim the pastry to fit the baking sheet) Lightly score the pastry down the centre in the length. Now score it in half and then halve each square. You should have 8 squares – be careful to score and not cut through! Whisk together the egg yolk and water and lightly brush the pastry all over. Refrigerate until needed. Fill a large pot with water and bring it to the boil. Make a cross incision (x) in the tomato skin on the bottom. Fill a large bowl with ice water. Now lower the tomatoes into the boiling water and simmer for 1 minute. Remove with a slotted spoon and immediately plunge it into the ice water. Remove the skins once they start to curl back from the flesh. Halve the naked tomatoes horizontally. Remove the pastry from the refrigerator. Place a basil leave in the centre of each of the marked squares. Place half a tomato, cut-side down on the basil and drizzle the tomato with a few drops of oil. Season with salt and pepper and bake for 25 minutes. Remove the tart from the oven and drizzle with balsamic vinegar while very warm. Slice the tart into 8 portions and serve as a side.
2 x 400g puff pastry rolls, thawed 400ml tomato sauce for pizza 400g sandwich ham, sliced into squares 200g salami, sliced 200g green olives, halved a handful of basil leaves 500g mozzarella cheese, grated egg-wash: 1 egg yolk + 15ml water, whisked together
Preheat your oven to 200℃ and line a baking sheet with baking paper. Unroll both the puff pastry rolls and place one horizontally in front of you on a work surface. Brush a 2cm wide strip at the top of the pastry with water and overlay the other pastry roll so that the two overlap. Press the overlapping sections together. Spread the tomato sauce over the entire pastry. Scatter the ham, salami and olives evenly over the tomato sauce. Arrange the basil leaves across the surface and top the entire pizza with the grated cheese. Now lift the edge of the pastry closest to you and start rolling it up into a roll. Work lightly as you do not want to tear the pastry. Slice the roll into 4cm thick slices and then lay the slices flat (cut-side down) on the baking sheet. Brush the top and sides of the rolls with the egg-wash. Bake the pizza rolls for 25 minutes until oozy and golden. Serve immediately.
These roll-ups are the kind of food we graze on in summer. Pack a huge platter full of them, mix an exotic cocktail and sit back and relax.
4 tortilla wraps 250g cream cheese 190ml pickled sweet peppers, chopped 500ml grated cheddar cheese 625ml finely shredded chicken meat (leftovers are perfect!) a small bunch of chives, chopped salt and pepper
Add the cream cheese, pickled peppers, cheddar, chicken and chives to a mixing bowl and mix together. Divide the mixture between the four wraps and evenly spread it right to the ends so that it is completely and evenly covered. Roll the wrap as tight and evenly as you can and slice into discs. Arrange on a platter to serve.