A simple topping of tangy cheese, onion and olives on crisp buttery pastry makes a super-quick lunch or light dinner when served with a salad.
Serves: 4–6
INGREDIENTS
200 grams puff pastry
1 egg yolk
2 tablespoons cream
2 cloves garlic, crushed
pinch chilli flakes
1 cup grated mozzarella
100 grams blue cheese, crumbled
½ small red onion, very thinly sliced
1 cup mixed olives
2 tablespoons small rosemary sprigs
1 tablespoon olive oil
sea salt and ground pepper
METHOD
Preheat the oven to 180°C.
Roll the pastry out to a thin rectangle approximately 32cm x 22cm.
Place on a lined flat baking tray and chill or freeze until firm.
Combine the egg yolk, cream, garlic, chilli and both cheeses and spread evenly over the chilled pastry, taking it right to the edges. Season.
Scatter over the onion, olives and rosemary then drizzle with the olive oil.
Bake for 15-20 minutes until golden and puffed and the pastry is crisp.
Serve hot or warm.
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