serves
2
prep
15 minutes
cook
35 minutes
difficulty
Easy
serves
2
people
preparation
15
minutes
cooking
35
minutes
difficulty
Easy
level
Ingredients
- 10 cherry tomatoes, halved
- 1 tsp thyme leaves
- 1 garlic clove, thinly sliced
- sea salt and freshly ground pepper, to taste
- 50 ml extra virgin olive oil
- 3 red capsicum
- 3 green capsicum
- 1 sheet butter puff pastry, about 30 cm x 16 cm
- 40 g pitted black olives, sliced
- 70 g thinly sliced jambon Bayonne or proscuitto
- 20 g baby rocket
- Ossau Iraty cheese, to serve
Basquaise sauce
- 150 ml extra virgin olive oil
- 2 garlic cloves, thinly sliced
- 800 g tinned chopped tomatoes
- 2 sprigs thyme
- ½ tsp salt
Instructions
- Preheat a fan-forced oven to 120˚C and a barbecue grill to high.
- Place the tomatoes on a baking paper lined baking tray and top with the thyme leaves, sliced garlic, salt and pepper to taste and a splash of olive oil. Roast for 30 minutes or until semi-dried. When ready, remove and set aside and increase the oven temperature to 180˚C.
- Meanwhile, brush the capsicum all over with the remaining olive oil. Place on the hot barbecue grill and cook, turning regularly until the skins are blackened and blistered all over. Place into a dish, cover tightly with plastic wrap or foil and stand for 10-15 minutes. When cool enough to handle, peel the capsicum and discard the skin and seeds. Cut the flesh into julienne.
- For the Basquaise sauce, heat a heavy-based saucepan over medium-high heat. Add all the ingredients and bring to the boil. Reduce the heat to low and simmer, stirring regularly for 30 minutes or until the sauce is paste-like in consistency. Add the sliced capsicum and stir to combine well.
- Line a flat baking tray with baking paper, then place the sheet of puff pastry on top and cover with another sheet of baking paper followed by another baking tray. Bake for 20 -25 minutes or until golden and crisp. Remove from the oven and set aside.
- To assemble, place the puff pastry on a serving board and spread the Basquaise sauce over the top. Scatter with the semi dried tomatoes and the olives. Drape the jambon over the top. Toss the rocket in a bowl with a little olive oil, then scatter over the jambon and finish with a shaving of Ossau Iraty. Slice and serve immediately.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
