Here’s a quick Saturday night tea that I made last weekend. Partly inspired by pizza, which I can’t currently eat due to my bread fast for Lent, and partly inspired by my love of pesto, which is pretty high in salt when you buy it from the shops, but if you make it yourself you can reduce or leave out the cheese which usually makes it so salty. Using rocket for the pesto gives it a really strong flavour so the salt is less necessary for flavouring purposes. If you haven’t guessed from the picture already, I called it ‘Traffic lights’ because it has red, yellow and green things on it!
- 1 sheet of ready-rolled puff pastry (you can make it yourself if you have time, but I’ve had bad experiences with pastry before so I only make it when I know I’m not in a hurry – which is hardly ever these days. A decent food processor would help me too)
- 1 bag of fresh rocket
- olive oil
- 1 tin of pinto beans
- half a tin of sweetcorn
- 1 large tomato (I wanted to use sundried tomatoes, but when I opened the pot that had been in the fridge, I discovered it had gone mouldy! It hadn’t even been opened long. I’m considering taking it back if I have time.)
- Roll out the pastry onto a lined baking sheet. Prick it with a fork several times all over the rectangle of pastry, leaving a border of about 2cm around all the edges.
- To make the pesto, whizz up the rocket with a decent glug of olive oil in a blender until you get a smooth paste.
- Spread the pesto over the pastry, leaving that 2cm border.
- Spread a mixture of sweetcorn and pinto beans all over the pesto until it is almost covered with a few green patches poking through.
- Cut the tomato into slices and add to the topping.
- Finish the topping by pouring a splash of olive oil over the top to keep it moist and brown the beans.
- Bake in a pre-heated oven at 200°c for about 20-25 minutes, until the border is puffed and golden.
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