Waitrose Cricket Cook Off – Ageas Bowl: Tomato & goat’s cheese tarts with spring salad
The Waitrose Cricket Cook Off will crown a winner from ten rival chefs from cricket grounds around the country, voted for by our customers. Adam Duebel - Head Chef at the Ageas Bowl, Southampton - shows you how to make his entry, Tomato & goat’s cheese tarts with spring salad, which Adam says is the taste of summer and goes perfectly with a chilled glass of Pinot whilst watching the cricket.
Recipe - Serves: 4
500g pack puff pastry, cut into 4 squares
4 plum tomatoes, finely sliced widthways, ends discarded
100g pack Waitrose Moody’s Rosary Ash Goat’s Cheese, sliced into 4
4 tbsp double cream
75g radishes, cut into matchsticks
1 medium carrot, cut into matchsticks
½ x 100g pack watercress, large stalks removed
½ x 25g pack chives, snipped into 3cm lengths
4 tbsp fresh Waitrose Green Pesto with Basil
15g Parmigiano Reggiano, shaved, to serve
1. Preheat the oven to 220ºC, gas mark 7. Line a large baking sheet with baking parchment. Roll out each piece of pastry to a 12cm square and place on the parchment.
2. Arrange the tomato slices evenly on the pastry squares, so that they overlap. Place in the oven, reduce the temperature to 200ºC, gas mark 6, and bake for 25 minutes.
3. Place a slice of goat’s cheese in the centre of each square, top with 1 tbsp cream and return to the oven for 5 minutes, until the cheese is soft and the pastry is golden.
4. To make the salad, toss together the radishes, carrot, watercress and chives.
5. Place the tarts on plates, spoon the pesto around the edges and scatter over the salad. Sprinkle with the Parmigiano Reggiano.
Typical values per serving:
3.9g fibre, 16g protein