With half a pack of puff pastry left from the pie we had earlier in the week this was the perfect lunch to use up lots of leftover veg in the fridge too. It could easily have some streaky bacon or some kind of sliced meat if a fully vegetarian version isn’t to your taste, but as a general rule I would say just use up anything you have in your fridge and top with plenty of cheese! Below are the ingredients I used but adapt as necessary. This would make a tasty dinner with a nice green salad on a weeknight too.
Ingredients (could technically serve 4 but its so tasty aim for 2 with seconds!)
- 250g puff pastry
- two tablespoons of tomato puree
- one leek cut into round slices
- 150g chestnut mushrooms cut into large chunks
- 200g cherry tomatoes cut in half
- 125g mozzarella cut/torn into small chunks
- handful of flat leaf parsley chopped finely
Roll out the pastry to about half the thickness of a pound coin, then score the outside with a knife (not all the way through) to allow the crust to puff up and create an outline for the filling to go up to. It is a good idea to move the pastry to a sheet of baking paper at this point.
Spread the base (inside the scored lines) with the tomato puree. I like to use the back of a spoon to do this evenly and gently.
Gently fry the leeks in a knob of butter and a drizzle of oil for a few minutes, then add the mushrooms and continue to fry until both are softened and starting to brown.
Spread the cooked vegetables evenly over the pastry. Dot the halved tomatoes cut side up all over. Place the mozzarella in the gaps, sprinkle the parsley and season well.
Use the baking paper to pick up the pastry and place the whole thing on a flat baking tray and cook in a preheated oven at 180 degrees (fan oven) for 20 minutes.
Slice into four, and enjoy!