Serves:4 - main meal, 8 - for a snack Prep/Cook Time:1 hr Skill Level: Easy
375g pack Carême all butter puff pastry, thawed
250g tub cherry tomatoes
1 dessert spoon olive oil
1 clove garlic finely sliced
pinch of dried chilli flakes (optional)
100g thinly sliced Prosciutto, chopped
1 cup basil leaves
2/3 cup boccocini torn into pieces (La Casa Traditional Bocconcini)
1/3 cup grated parmesan
1 egg, beaten, for glaze
1 teaspoon dried oregano
1 teaspoon nigella seeds
Preheat the oven to 220°C (200°C fan-forced) and line a baking tray with baking paper.
Tomato Base Sauce
Pre-heat a small saucepan over low to medium heat and add the butter, olive oil, garlic, whole cherry tomatoes, a pinch of salt (and sugar if tomatoes are tart) and chilli flakes if using. Cover with a lid and cook on low to medium heat for 15 minutes or until the tomatoes have formed a thick sauce. Using a spoon break up the tomatoes half way through cooking . Once cooked spoon onto a plate to cool down.
On a clean lightly floured work surface, roll pastry to a 38cm x 38cm square. Cut one rectangle 17cm x 38cm for the bottom and place on baking tray lined with baking paper, the remaining 21cm x 38cm rectangle is for the top. Leaving a 3cm border spread the cooled tomato sauce over the pastry. Evenly spread over the prosciutto, basil, bocconcini and parmesan. Brush border with egg glaze. Carefully place remaining pastry over the pie filling, pressing the pastry edges together to seal. Use a fork to help crimp the edges and seal. Brush all over with the beaten egg glaze and sprinkle the top with a little sea salt, oregano and nigella seeds. Place in the fridge for 15 minutes to cool.
Place baking tray in preheated oven and cook for 10 minutes, then reduce oven temperature to 200°C (180°C fan-forced) and cook for a further 25 minutes or until pastry is puffed, golden and cooked through.