119
Cheese and Red Pesto Tartlet
Serves 4
Dish: 2 bun tins 32cm x 24cm (12 1/2 ” x 9 1/2 ”)
Oven Accessory: enamel shelf in lower po wire shelf in
upper position
1. Roll out the short crust pastry to a thickness of approximately 3 mm.
(1/8”). Cut out 24 circles using a 7.5cms. (3”) pastry cutter. Place in
two lightly greased bun tins.
2. Chill pastry for 30 mins.
3. Preheat oven on
CONVECTION 200°C
with both enamel and wire
shelf in position.
4. Mix the red pesto, tomatoes, black olives, mozzarella and garlic
together in a bowl. Fill the tartlet shells with mixture.
5. Sprinkle the parmesan and oregano over the tartlets.
6. Place bun tins on shelves and cook on
CONVECTION 200°C
for
18-20 mins. or until golden brown.
Ingredients
350g (12oz) readymade
short crust pastry
90g (3½oz) red pesto or
sun-dried tomato puree
2 medium sized tomatoes,
peeled, seeded and
chopped
25g (1oz) black olives,
chopped
125g (4½oz) Fontina or
Mozzarella cheese grated
1 garlic clove crushed
25g (1oz) parmesan
cheese, grated
5 ml (1tsp) dried oregano
Yorkshire Puddings
Serves 4-6
Dish: 12 section bun tin
Oven Accessory: wire shelf in lower position
1. Place flour and salt in a mixing bowl. Make a well in the centre and
break in egg.
2. Beat egg into flour and gradually add milk and water, beating well
until smooth. Stand until required.
3. Place 5ml (1tsp) oil in each section of the bun tin. Place on wire
shelf preheat oven to
CONVECTION 220°C
.
4. Pour batter into heated oil in tins. Place on wire shelf and cook on
CONVECTION 220°C
for 20-25 mins. or until well risen and brown.
Ingredients
75g (3oz) plain flour
pinch of salt
1 egg
75 ml (2½fl.oz) milk
75 ml (2½fl.oz) water
oil for tin
