Happy holiday food

December 20, 2012 in Baking, Crush mag recipes, desserts, Roasts, tarts

Balsamic roasted tomatoes and goats cheese tarts
Issue 25

Now, don’t these tarts look festive? Just looking at them make me so happy so I thought I’d share the recipe and a photo gallery of delicious dishes that are just perfect for the festive season. And best of all, they’re fuss free. Yay! To find the recipes for the gallery pics, go to Crush! Online magazine and find them in my Monday to Sunday feature, recently revamped to “What’s cooking with Carey” in the mentioned issues.

So first up, the recipe:

Rustic balsamic roasted tomatoes and goat’s cheese tarts

Crisp, melt-in-your-mouth goodness. Top with some micro herbs or basil and you’re good to go!

Makes: 9
Difficulty: easy
Prep time: 10 minutes
Cooking time: 45 minutes

1 roll puff pastry, thawed out in the fridge
250 g assorted baby tomatoes
1 T (15 ml) olive oil
2 T (30 ml) balsamic vinegar
Freshly ground salt and pepper
100 g chevin, cut into 9 slices
Micro herbs or basil leaves for garnishing

Preheat the oven to 220˚C.

Cut the pastry into 9 squares and press into a well greased muffin tin. Prick a few holes on the bases. Chill in the fridge while prepping the filling.

Place the tomatoes on a roasting tray (cut larger ones in half, leave smaller ones whole) and drizzle with oil and balsamic. Season with salt and pepper. Roast for +- 20 minutes until burst and blistered. Set aside to cool.

Turn oven temperature down to 190˚C.

Place a slice of cheese in each pastry case and top with tomatoes. Fold the corners of the pastry over the filling.

Bake for 25 minutes.

Serve immediately topped with micro herbs (Basil and rocket)

Easy ne?

Now, some teasers and inspiration for your holiday nosh:

For a simple lunch, picnic or light dinner…

Sticky chicken wings with chopped salad tossed in blue cheese dressing
Issue 23

Gammon burgers with coleslaw and grilled pineapple
Issue 23

Bacon, caramelised onion and brie quiche
Issue 24

And some roasts?

Slow roasted pork belly with fennel slaw
Issue 25

How can I not throw pork belly into the mix? And this is a quite a fresh take on the classic pork belly – served with an apple and fennel slaw and a zingy citrus dressing. YUM!

Roasted spatchcock chicken with lemon and sage
Issue 26

The most tender chicken you’ll ever make with serious flavour.

Italian style slow roasted lamb with spinach polenta
Issue 26

This lamb is melt-in-your-mouth tender and a rather awesome way serve lamb this Christmas if I do say so myself. This is damn tasty. Love!

And just when you thought I was done, if you haven’t spotted my feature on Food24 showcasing my 7 flop proof desserts for Christmas, go check it out! There are some cool step-by-step galleries too.

I can’t believe the last time I posted was in October!  Good gracious me, where has the time gone? I’m such a shite blogger! Hahaha! Honestly though, this chicka has been working freaken hard but hopefully it’ll all pay off in my 2 year plan! Holding thumbs.

Here’s wishing you all a happy and blessed Christmas.

Please note: Images and recipes are property of Carey Boucher Erasmus and Crush Online magazine

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