Tomato & Goats Cheese Puff
By Aoife Whelan – This week I bring you another puff! But this time it’s a tomato puff and it really is pufftastic! Its not gluten free as I use shop bought puff pastry but you could make it vegan and gluten free if you use my Vegan pastry recipe. I love this as a starter when we have guests, as a main when its just me and the main man or as a canapé when feeding a lot of people as it looks really well when cut up into little squares! Its extremely quick an easy and can be thrown together in a matter of minutes when you’re really not in the mood to faff around the kitchen. ❤
I’m not gonna to lie to you and tell you that puff pastry is super healthy because its not – but I do believe that you have to have a little bit of what you want in moderation cause lets be honest you only live once, so indulge me and yourself! ?
The good news though is that the benefits of consuming fruits and vegetables of all kinds, including tomatoes, are infinite. As plant food consumption goes up, the risk of heart disease, diabetes, and cancer goes down. High fruit and vegetable intake is also associated with healthy skin and hair, increased energy and lower weight. Sounds good to me! ?
Serves 2 as a main or 4 as a starter
1 Roll of Puff Pastry or My Vegan Gluten Free Pastry
1 Punnet of Heirloom Tomatoes (Different coloured)
150g Goats Cheese (I like Ryefield)
1 Bunch of Fresh Basil
First rule of fight club………… Preheat the oven to 180 degrees Celsius or 350 degrees Fahrenheit.
Place the pastry on a parchment lined baking tray, then smoosh the pesto all over the base mustering your best Picasso impression, just try to leave half an inch around the sides pesto free.
Throw the tomatoes over the pesto and then crumble the goat’s cheese on top. Dot the basil around the pastry and then pop it in the oven.
It should be ready in about 12 – 15 minutes; you’ll know when the pastry is all golden and puffed! ✨
Before serving, top with the pomegranate seeds for some serious seasonal sophistication. The easiest way is to cut the pomegranate in half and whack the pomegranate with a wooden spoon, just make sure you’re not wearing white as the seeds and juice tend to fly everywhere!!! ?
That’s it, just serve and enjoy xxxx
P.s there’s supposed to be a photo of it cooked here and I’m not gonna lie, in the excitement of how wonderful it was when it came out of the oven, we completely devoured it and forgot to take a photo! I’ll put one up next time I make it though!
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