Roasted Garlic and Tomato Tart

Roasted Garlic and Tomato Tart by The Fat Foodie

Roasted Garlic and Tomato Tart by The Fat Foodie

The other night I needed something quick to whip up for dinner, but I wanted to make something that was going to be more exciting than a freezer pizza. After a rummage around the fridge I saw that I had a packet of puff pastry along with some good ripe tomatoes that had to be used up, so I figured a roasted garlic and tomato tart would do nicely.

Apart from having to roast the garlic for half an hour this is a pretty speedy and easy to create dinner, but most importantly, it also tastes out of this world.

I’ve kept my tart fairly simple by going for the roasted garlic and tomato topping, but you could easily make the tart with a topping of thinly sliced courgettes with green olives, pesto and spinach, bacon and cheddar cheese, or roasted peppers with mozzarella. Your options are extensive to say the least.

I served my roasted garlic and tomato tart with a drizzle of sweet balsamic glaze which massively complemented the roasted garlic and tomatoes. It went beautifully with a fresh, green salad that was tossed in a light French salad dressing. This tart is a perfect example of how it’s the simplest things in the culinary world that often bring the most amount of pleasure.

Ingredients:

1 whole garlic bulb

1 tbsp of sunflower oil

500g block of puff pastry

6 ripe tomatoes (each cut into eight wedges)

20 pitted black olives (cut in half lengthways)

1 small onion (thinly sliced)

1 tbsp American mustard

50g Violife Pizza Mozzarella

Fresh basil

Freshly ground black pepper

Balsamic glaze

Method:

Preheat your oven to 200C/180C Fan/400F/Gas mark 6.

Cut the tip off the garlic bulb, drizzle with 1 tbsp of sunflower oil, wrap in tin foil and roast in the oven for half an hour. Remove from the oven and let it cool.

In the meantime, line a baking tray with a sheet of greaseproof paper.

Roll out the block of puff pastry so that it just fits your baking tray.

Using a knife, lightly cut a line around the outside of the pastry (about 1 cm away from the edge), but try not to cut all the way through the pastry. Prick the interior all over with a fork.

Rolled Out Puff Pastry in Preparation For the Filling

Rolled Out Puff Pastry in Preparation For the Filling

Once the garlic is cool enough to handle, squeeze the garlic pulp out of the cloves and put it in a bowl.

Add 1 tbsp of American mustard to the garlic puree and mix.

Roasted Garlic Puree

Roasted Garlic Puree

Spread the garlic and mustard puree all over the inside of the puff pastry (avoiding the outer edge) before placing the sliced onions, tomato wedges and black olives on top.

Sprinkle with salt, pepper and the grated vegan mozzarella.

20170228_171129_resized

Raw Roasted Garlic and Tomato Tart Ready to be Baked

Bake in the oven for about 25 minutes or until the pastry is golden brown and your toppings are cooked through.

Freshly Baked Roasted Garlic and Tomato Tart

Freshly Baked Roasted Garlic and Tomato Tart by The Fat Foodie

Serve either as it is or with a drizzle of balsamic glaze. Bellissimo!

Roasted Garlic and Tomato Tart by The Fat Foodie

Roasted Garlic and Tomato Tart by The Fat Foodie

Digiprove sealCopyright protected by Digiprove © 2017

Spaghetti Bolognese (serves 4)

20170110_201538_resized

Spaghetti Bolognese by The Fat Foodie

Spaghetti bolognese is one of the easiest dinners you can cook, to the extent that when I thought about writing this one up on the blog I thought it was maybe a bit too pedestrian, but once I tasted it I realised that, when it comes to my blog, my main rule is that it doesn’t matter how simple the recipe is as long as it tastes fantastic.

This is a meat and dairy-free spaghetti bolognese, but don’t let that put you off making this, meat-eaters, because: a.) the vegan mince is very tasty and substantial; b.) if you really wanted to you could easily use beef or pork mince in place of the vegan mince; and c.) it’s worth making for the ragù sauce alone.

The key to this spaghetti bolognese recipe is the inclusion of chopped sundried tomatoes which adds a silky richness to the tomato base. The capers and green olives also add a nice tart piquancy which cuts through the rich sauce whilst adding texture. I always keep a packet of fresh basil leaves (and coriander) in my freezer to add to dishes such as this one. I won’t lie, the freezing process does make the leaves lose some of their flavour potency, but it’s worth it to have some on hand to add to my plate should the need arise.

In all, if you make this spaghetti bolognese you’ll be rewarded with a plateful of tender well-seasoned spaghetti topped generously with a full-bodied and luscious tomato ragù that’s brimming over with flavour. All in all, how can you resist?

Ingredients:

For the ragù sauce:

2 tbsps. of olive oil

I red onion (diced)

2 garlic cloves (minced or finely chopped)

10 pitted green olives (halved)

2 tbsps. capers

12 sundried tomatoes (chopped)

1/2 tsp. ground black pepper

1 tin of good quality chopped tomatoes

2 tbsps. tomato puree

250g vegan mince

Fresh basil

For the spaghetti:

360g dried spaghetti (I go with roughly 90g per person)

2 vegetable stock cubes

Method:

Fill a large pan with hot water, add the two vegetable stock cubes and bring to the boil.

Put another smaller pan on a medium heat and add your olive oil. Add the red onion and garlic and sauté until the onion is soft.

Add the sundried tomatoes, capers, olives, vegan mince and pepper and cook for a couple of minutes.

Add the tin of chopped tomatoes and tomato puree and simmer for 15-20 minutes.

Whilst the sauce is simmering cook the spaghetti in the large pan of seasoned boiling water until it is cooked to your preferred texture and drain well.

Serve each mound of spaghetti with a generous topping of ragù sauce, fresh basil leaves and a grating of parmesan (if that’s your preference).

20170110_201448_resized

Spaghetti Bolognese by The Fat Foodie

Digiprove sealCopyright protected by Digiprove © 2017

Lasagne

Lasagne

Lasagne

In my opinion, one of the best meals to come out of Italy is lasagne. There’s nothing quite like a hearty, beefy, cheesy pasta dish to fill the tummy. Its multi-layers allow for forkfulls of rich, tomatoey mince to meld with thick, unctious cheese sauce, with the occasional surprise of a nice piece of crispy toasted melted cheese.

Lasagnes are incredibly easy to make and the beauty of making your own instead of buying one is that you can alter the ingredients as you see fit, ensuring you have a pasta dish that suits your own taste. I like mine to have plenty of garlic in it and for the sauces to be thick enough for it to cut into slices without it completely falling apart, but other people prefer theirs to be much more liquid so that they can use buttery garlic bread to mop up the sauce.

Either way, it’s a rewarding meal that will feed lots of people. It can also reap plenty of leftovers which will keep in the fridge for a couple of days and it’ll freeze beautifully too, leaving your freezer stocked with ready meals of the best (and tastiest) quality.

Ingredients:

500g beef mince

1 onion (diced)

2 tbsps olive oil

6-8 lasagne sheets

1 tbsp dried oregano

1/2 tsp salt

4 cloves of garlic (finely chopped)

100g mushrooms (chopped)

50g pitted black olives (chopped)

1 tin of chopped tomatoes

4 tbsps of tomato puree

1 Oxo cube

100ml of water

1 packet of cheese sauce mix

1/2 a pint of milk

200g grated cheddar

Method:

Put the olive oil in a pan over a medium heat and add the mince, garlic and onion. Fry until the meat is cooked through.

Add in the oregano, salt, olives and mushrooms. Cook until the mushrooms are soft.

Add in the chopped tomatoes and tomato puree.

Crumble the Oxo cube into the pan and stir through. If the mix is very thick then add a bit of water, but if you’re happy with the consistency then leave it as it is.

Cook the mix for a little while longer over a low heat.

In the meantime, prepare the cheese sauce as instructed on the packet.

To build the lasagne:

Put a layer of tomato mince in a square or rectangular casserole dish, followed by a thin layer of cheese sauce and place lasagne sheets on top.

Repeat until all of the ingredients are used up, reserving a bit of cheese sauce for the top.

Scatter grated cheese all over the top of the lasagne and grind black pepper over it.

Bake in the oven for 40-50 mins, or until the lasagne sheets are soft and the grated cheese is golden brown and bubbling.

Serve with garlic bread, baguette or salad. Or all of the above, because why not?

Save

Save

Save

Digiprove sealCopyright protected by Digiprove © 2016

Reasons to love vegetables: Tomato & Basil Salad

Tomato and Basil Salad by The Fat Foodie

Tomato and Basil Salad by The Fat Foodie

Although I appreciate most ingredients, vegetables often really sing with vibrancy and life. There’s something about a fresh, perfectly ripe tomato in particular that begs for it to be treated with more respect than just chucking it in a ragu to be pulped down into a formless sauce to coat pasta with. So, when I saw the ruby-hued offerings my local greengrocer was selling I couldn’t resist grabbing a handful to make a tomato and basil salad.

A good tomato and basil salad is not just a case of mixing the two components together in a bowl; it needs seasoning, oil and sharpness. All of these additions help the true savoury sweetness of the tomatoes to shine through and leads to a real celebration of the summer crop. I’ve known some people who insist on sprinkling a small amount of sugar over their tomato salads because they say it enhances the natural sweetness of the fruit, but I don’t think it’s necessary. I do insist on using a little bit of salt and pepper though. This really does make a difference to your tomato and basil salad, but like all cooking, it depends on your own tastes.

Ingredients:

Very ripe tomatoes

Young basil leaves

Salt and pepper

Good olive oil

Balsamic vinegar

Method:

Slice your tomatoes and lie them flat on a plate.

Grind some salt and pepper over them (to taste).

Sprinkle olive oil over the tomatoes, followed by a drizzle of balsamic.

Scatter the basil leaves over the tomatoes.

Serve.

Tomato and Basil Salad by The Fat Foodie

Tomato and Basil Salad by The Fat Foodie

Digiprove sealCopyright protected by Digiprove © 2016