This is a quick and easy meal for two and very delicious. You can use this recipe for inspiration to add your own topping. It really just depends on your own preference and, of course, what you have at hand in the pantry or what is seasonally available.

To serve two people

 

INGREDIENTS:

One sheet of frozen puff pastry

Some fresh wild mushrooms (Dried or shop bought will suffice.)

Two cloves of garlic

One large courgette

Five or six cherry tomatoes

Parma ham (Omit for vegetarians)

Mature Cheddar cheese

EV olive oil

Seasoning

Egg or milk for wash

One fresh or dried chilli (optional)

RIGHT: Platters ready for the oven.

If you wish to make your own puff pastry then please feel free to do so. It is, in my opinion, much easier and cost effective to use shop bought frozen sheets. Take a thawed sheet of about 12” x 12” (30cm x 30cm) cut in half and placed on a lightly oiled baking tray. Take a sharp knife and score the pastry surface about 1/2” (12mm) in from the edge forming a square boarder. Don’t cut all the way through. This border will puff up on cooking.

   Take your fresh wild mushrooms (in this case Ceps), slice up and fry in some EV olive oil along with the finely chopped garlic. (You can use any mushrooms including reconstituted dried mushrooms.) While these are softening you can wash the pastry border with some egg or milk to give it a glaze on cooking.

   Once softened sprinkle your fried mushrooms/garlic equally over the pastry platters (don’t be too tidy here)

   Take your courgette and using a potato peeler make ribbons over the mushrooms. (Again, don’t be too tidy!)

   Next slice your cherry tomatoes in half and place on top of the courgette.

   Rip up two slices of Parma ham and arrange that on top then cover with plenty of grated tasty mature Cheddar cheese (Or any cheese you may have.)

   Finish off by drizzling EV olive oil over the top and grating plenty of black pepper and some salt. Add a freshly sliced chilli or dried chilli flakes if you like a little heat.

 

Place in a pre heated medium oven till brown.

Updated: Sunday, 25 September 2011