I’m especially proud of this recipe here. A mid-week banger; to be whipped out at any gathering; and most importantly, to be shared!
Prep time: 40 minutes
1 pre-made gluten free pastry roll
250g cherry tomatoes
3 tbsp balsamic vinegar glazed
2 tbsp garlic oil
1/2 tsp salt
1 courgette, sliced with a peeler
40g goats cheese, roughly crumbled
1.) Preheat the oven to 200 degrees(fan). Prepare your tray by cutting a large sheet of parchment paper. Start by slicing the cherry tomatoes in half; base them in the garlic oil and two thirds of the balsamic vinegar glaze and place on a tray. Cover in foil and cook for 10 minutes.
2.) Take off the foil and with a spatula mix the tomatoes and place back in the oven to cook for an additional 10 minutes.
3.) Unroll the pre-made gluten free pastry and pinch the four corners to create height on each side. Base the bottom of the pastry with the cooked cherry tomatoes. Lattice the courgette slices decoratively to your preferences until the cherry tomatoes are fully covered. Add the crumbled goats cheese on top and finally, drizzle the remaining amount of balsamic vinegar glaze.
4.) Place in the oven to cook for additional 20 minutes, or until the pastry has flaked and browned.