Cherry tomato and mozzarella bread
Serves: 4
Prep time: 2 hours
Cooking time: 15-20 mins
*500g strong white bread flour, plus extra for dusting
*10g salt
*10g instant yeast
*400ml tepid water
*2tbsp olive oil, plus extra for sprinkling
*Fine semolina for dusting (optional)
*20 cherry tomatoes, halved
*2 balls of buffalo mozzarella, about 125g each
*Dried oregano for sprinkling
Oil a 2-3 litre square plastic container. Put the flour into the bowl of a mixer fitted with a dough hook. Add the salt to one side of the bowl and the yeast to the other. Add 300ml of the water and mix on a slow speed.
As the dough comes together, slowly add the remaining water. Mix for 5-8 minutes on a medium speed. The dough should now stretch easily when pulled. Add the olive oil and mix for 2 minutes. Put the dough into the oiled container, cover and leave until at least doubled in size – about 1 hour.
Line 2 baking trays with baking parchment or silicone paper. Dust your work surface heavily with flour – add some semolina too, if you have some. Tip the dough out carefully on to the surface.
Handle it gently, keeping as much air in the dough as possible. Coat the top with flour too. Cut the dough in half lengthways, then cut each half across in two to give 4 pieces.
Stretch each piece a little and lay the breads on the trays. Push 10 tomato halves into each bread. Tear the mozzarella into little pieces and push them between the tomatoes. Sprinkle with olive oil and oregano. Leave to rest for 15 minutes. Heat your oven to 210˚C/425˚F/gas mark 7. Bake for 15-20 minutes. Serve while warm.
Nutritional information: 668 calories, 22g fat
- FYI Oregano complements many tomato-based recipes. It was used in southern Italy for centuries, but American soldiers returning from the country in WW2 popularised its use by adding it to pizzas.
Courgette and caramelised red onion tart
Serves: 6
Prep time: 1 hour
Cooking time: 20-25 minutes
*250g puff pastry
For the topping
*Olive oil for cooking and sprinkling
*1 large red onion, peeled and thinly sliced
*Caster sugar for sprinkling
*500g courgettes, thinly sliced
*1 egg, lightly beaten
*Squeeze of lemon juice
*Freshly grated Parmesan
For the roasted tomato coulis
*About 600g large, ripe tomatoes, halved
*3 garlic cloves (unpeeled)
*1tbsp balsamic vinegar
*Olive oil for drizzling
*1tsp caster sugar
*Sea salt and coarsely ground black pepper
*Handful of fresh basil leaves
To make the coulis, heat your oven to 220˚C/450°F/gas mark 8. Put the tomatoes cut side up in a roasting tin. Add the garlic and trickle over the balsamic vinegar. Drizzle with olive oil. Sprinkle with the sugar and season with salt and pepper. Roast for 20-30 minutes or until soft and coloured on top. Let it cool.
Peel the garlic cloves and tip into a blender along with the tomatoes and any roasting tin juices. Add the basil and a bit more olive oil. Blitz thoroughly and pass through a sieve into a bowl to make a smooth sauce. Cover and chill until needed.
For the topping, add 1tbsp olive oil to a frying pan and fry the onion until soft. Add a sprinkling of sugar and cook until dissolved. Set aside. Blanche the courgette slices in a saucepan of boiling water for 1-2 minutes, then drain and leave to cool. Line a baking tray with baking parchment or silicone paper. Roll out your puff pastry on a lightly floured surface to a large circle, about 2mm thick. Using a large plate as a guide, cut out a 26cm round. Prick all over with a fork and use the tip of a knife to mark a 2cm border around the edge. Place on the baking tray. Chill for 30 minutes.
Turn your oven down to 200˚C/400°F/gas mark 6. Spoon the onion over the pastry within the border and arrange the courgette slices in layers over the top, overlapping them slightly. Sprinkle with olive oil and season. Brush the pastry border with beaten egg. Bake for 20-25 minutes until puffed and golden brown. Allow to cool. Before serving, brush with olive oil and a squeeze of lemon juice. Finish with a grating of Parmesan and some twists of pepper. Serve with a spoonful of coulis on the side and a light salad.
Nutritional information: 283 calories 17g fat
- All recipes taken from How To Bake by Paul Hollywood (Bloomsbury, £20) out now.
