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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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For more exciting, convenient and delicious meal ideas from Canned Food UK Ingredients:
400g can chopped tomatoes |
400g can cherry tomatoes, drain juice and reserve |
50g can black olives, drained and quartered |
100g log of firm goat’s cheese, cut into 6 slices |
375g puff pastry |
1 medium onion, thinly sliced |
1 tbsp olive oil |
25g butter |
2 cloves garlic, thinly sliced |
2 tsp sugar |
2-3 tbsp pesto |
milk for glazing |
Directions:
1. Preheat oven to fan 180°C, conventional 200°C, gas 6 and grease a large baking sheet.
2. Heat the oil and butter in a wok or deep sided frying pan, fry the onion until soft and just changing colour, add the garlic and fry for a minute.
3. Add the chopped tomatoes, drained juice from the cherry tomatoes and sugar. Simmer rapidly until the tomato sauce thickens.
4. Add the cherry tomatoes and olives; remove from heat and leave to cool while you prepare the pastry.
5. Roll the pastry into a rectangle approximately 22cm x 35cm and place on a baking sheet, score with a sharp knife 2cm from the outside edge, without cutting through the pastry.
6. Brush the outside edge of the pastry with milk.
7. Spread pesto over the pastry base, top with tomato sauce and goats cheese.
8. Bake for 20 minutes until the pastry is well risen, and the cheese is golden.
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