Goats Cheese, Sun-Dried Tomato and Pesto Tart

Goats Cheese, Sun-Dried Tomato and Pesto Tart

Goats Cheese, Sun-Dried Tomato and Pesto Tart

This was a quick last minute starter made for a casual dinner with friends. I has originally planned to make some soup but missed a vital ingredient off the shopping list. After a quick scout around the fridge and freezer I found some puff pastry and goats cheese, so the beginnings of the tart were born!

I made some basil pesto with half a bunch of left over basil, some toasted pine nuts and olive oil (no parmesan as I had none!). All were blitzed in the blender with a little salt and pepper to taste.

Basil Pesto

Basil Pesto

To assemble: Roll out the puff pastry onto a baking sheet (I didn’t line mine so it stuck a little, best learn from my mistakes!) then spread the pesto thinly onto the pastry leaving about 1cm border around the edge. Then add the toppings, I used goats cheese and sun-dried tomatoes with some extra pine nuts scattered over.

To bake: Stick it in a hot oven for 15 minutes but keep an eye on it after 10 minutes.

To serve: Cut up into slices and serve with salad (I halved some cucumber slices and cherry tomatoes and dressed them with left over pesto)

Et voila! A quick and easy starter enjoyed by adults and kids alike…

Emergency Saturday Breakfast: Feta, Sun-dried Tomato and Pesto Muffins

Feta, Sun-dried Tomato and Pesto Muffins

Breakfast should be the most important meal of the day. My weekday breakfasts usually consists of a banana with a cup of tea at my desk while reading my emails, so I really look forward to my Saturday late-morning breakfasts!

In the UK, 7.2 tonnes of food is wasted each year. Love Food, Hate Waste estimates that this costs £12bn per year. Unimaginable in the developing world… So in my efforts to waste less food, and save money, I try to shop a couple of times a week and buy enough food for a few meals. However as life gets pretty busy, tiredness takes over and that trip to the supermarket on the way home from work is just far too much effort!

On a regular basis this results in my partner telling me on a Saturday morning that there is nothing for breakfast then looking at me expectantly. The last thing we both want to do is leave the house to pick up food from the local convenience store, so a quick rummage through cupboard stores and the fridge, coupled with a little imagination usually results in breakfast of some description. Today this was Feta, Sun-dried Tomato and Pesto Muffins. As long as there is 1 egg, oil and flour then savoury muffins are easily made with any kind of filling. So this is when the fridge raiding comes in!

Finding a block of feta cheese, I took inspiration from this recipe for Sundried tomato, Feta and Herb Muffins and adapted the recipe for what ingredients I had. There was only a drop of milk left in the bottle, so I used natural yoghurt instead.  I used half a block of feta as there was no Cheddar. I also found a little sun-dried tomato pesto and put the rest of the jar in (about 3 tsp) so skipped the herbs.  I had to add some extra flour as the batter was quite runny. Luckily I could save the milk for my essential morning cup of tea.  20 minutes later, breakfast was ready!

The sun-dried tomato pesto gave the muffins a lovely colour and loads of extra flavour. I think the yoghurt added richness and helped to keep the muffins lovely and moist, so I will keep using yoghurt in place of milk from now on. I’ve made savoury muffins for many emergency Saturday breakfasts and these have been the tastiest by far!

Feta, Sun-dried tomato and Pesto Muffins

Feta, Sun-dried tomato and Pesto Muffins