This is not exactly a flat-bread per se, but it’s a shortcut to snack heaven while the meat’s on the braai, or the perfect compliment to a Summer Saturday afternoon with a glass of chardonnay. We tried it out last night post-rugby as a light supper after the cheese scones, which we’d devoured earlier in the afternoon.
Again, idiot-proof springs to mind, but I can’t actually bring myself to make the claim official. Suffice to say that this one is very difficult to turn into a dud.
Serves 4 as a light meal or 6 as a snack | Preparation time 5 minutes | Cooking time 15 minutes
WHAT YOU’LL NEED
1 roll puff pastry, thawed
1 medium red onion, chopped
About 1/4 cup milk
2 Tbsp basil pesto
1 cup grated cheese, you can mix cheeses e.g. gouda and feta
1 cup chopped cooked chicken (another reason I just buy a whole cooked chicken each week, de-bone it and keep it in the fridge)
1/2 red pepper, chopped
1 ripe avodado, chopped
Handful roughly chopped rocket
WHAT TO DO
1. Pre-heat oven to 180C and roll the pastry out onto grease-proof paper on a baking tray
2. Caramelise the chopped red onion by frying in 1 Tbsp butter and with a sprinkle of sugar until golden brown, about 10 minutes
3. Meanwhile, brush the whole surface of the pastry lightly with milk and create a 1.5cm border around the edge of the pastry with a fork (this will rise nicely and give you a neat border)
4. Spread the basil pesto out evenly within the borders and spread over the cheese, chicken, onion and red pepper
5. Bake at 180C for about 15 minutes, until the pastry is lovely and golden
6. Remove from the oven, top with chopped avo and rocket, add salt and pepper and a drizzle of olive oil to taste and serve.
Variations: the options are once again endless. Butternut, blue cheese, courgette, bacon, cherry tomatoes – all together or separately. As you wish.