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INGREDIENTS :
1 sheet prepared puff pastry
100g goat's curd
1/2 cup fresh ricotta cheese
1/4 cup grated parmesan
1/4 cup DUCKS NUTS ALMOND MEAL
1/4 cup WINN CURRANTS
4-5 vine ripened Roma tomatoes, sliced
salt & pepper to taste
pinch of sugar
100g packet DUCKS NUTS PINE NUTS
1 cup basil leaves
METHOD :
Pre-heat oven to 200°C.
Place the sheet of pastry onto a baking tray.
Score around the square 2cm in from the edge with a sharp knife.
Mix together the goats curd, ricotta, parmesan,
almond meal and currants. Spread the cheese mixture over pastry
leaving a 2cm border around the edge. Overlap the tomato slices
in rows. Season with salt, pepper and sugar. Sprinkle with pine
nuts. Place into pre-heated oven for 30 – 40 minutes
or until pastry is puffed, cooked and golden around the edge.
Remove from oven and place the basil leaves in overlapping
rows between the tomatoes.
Serve warm.
TIP :
For individual serves, cut the pastry into four and
proceed as above.
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