Two Cheese Rolled Salami and British Summer Tomato Tart

Crisp shortcrust tart with rolled salami, mixed British summer tomatoes and aubergine with feta and mascarpone cheese. Vegetarian option included.

Ingredients

• 320g/1 packet of just roll pastry 

• British summer selection tomatoes

• 100g Milano Salami (opt out for vegetarian and switch for 50g oyster mushroom)

• 50g feta cheese, cubed

• ¼ aubergine, cubed

• 1 clove of garlic

• 2 tbsp mascarpone

• 1 tbsp of Belazu Truffle & Artichoke Pesto

• Dash of olive oil

• 1 tps of parsley

• Sea salt and cracked black pepper to taste

• Pinch of dried crushed chillies

Method

1. Heat the oven to 200C/180C Fan/Gas 5. If you haven't braved making your own shortcrust pastry like us, then place your ready to roll pastry onto a baking tray. Keep it on the baking paper provided and curl up the edges to form a border.

2. Prick the base of your pastry all over with a fork or add baking beads and place in the oven until just browning approx. 8-10 mins. Remove from the oven and begin to build your tart.

3. Mosh pit – mosh up the mascarpone and pesto in a small bowl and then spread evenly along the pastry.

4. Circle pit – Add the mushrooms in this step if opting for vegetarian. Half or quarter your tomatoes depending on the size and place in a bowl with the aubergine and garlic. Give it a mix with a dash of olive oil just to coat the ingredients and spread evenly along the pastry base.

5. Leave this step out for a vegetarian option - Take a slice of salami and roll into a tube then twist once in the middle, creating a sort of bow look. Place a few of these rolled salami bows through the dish along with the feta.

6. Sprinkle all the spices evenly and return to the oven for approx. 15-20 mins or until the pastry is golden brown.

7. Serve as a sharing platter with a sweet chutney and crispy salad leaves. We used Lidl’s gooseberry, papaya and chilli chutney. This sweet chutney with a slight kick went perfect with the tartness of the tomatoes and mellowed the distinctive truffle flavour. 

💡Pro Tips

• This dish will keep for up to 3 days in an airtight container when refrigerated.

• Belazu Truffle & Artichoke Pesto can be substituted by dicing cooked artichoke hearts into the mascarpone and switching the olive oil with a good quality truffle oil.

• I'm Good For: Aubergine also known as eggplant or brinjal is technically a fruit. With its spongy interior and mild flavour, it is a tasty way to bulk up any meal. Aubergine is packed with some surprising health benefits, high in protein and low in calories. It is also a great source of dietary fibre, folate, potassium and magnesium. It also contains vitamin K and C. As part of a healthy diet the antioxidants contained in aubergine can help to reduce bad fats in the body. This can help towards reducing cholesterol and helping with conditions like fatty liver disease. It is also said that it may assist with cancer, weight management and eye health. 

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