High FIVES!
Puttanesca tarts
SERVES 4 PREP + COOK TIME 30 MINS
FIVE INGREDIENTS
2 sheets frozen butter puff pastry
500g cherry truss tomatoes
250g buffalo mozzarella
1 cup (240g) olive tapenade
½ cup (40g) firmly packed fresh basil leaves
PANTRY STAPLES
1 tablespoon extra virgin olive oil
Freshly ground black pepper
1 Preheat oven to 200°C. Line an oven tray with baking paper.
2 Cut 1 pastry sheet in half. Cut the second sheet into 1cm-wide strips. Place pastry halves on oven tray, brushing edges lightly with water. Place pastry strips over edges to create a border, trimming any excess. Prick pastry base inside the border all over with a fork.
3 Bake tart cases for 8 minutes or until puffed and lightly golden.
4 Cut truss tomatoes into smaller clusters (cut any separated tomatoes in half). Tear mozzarella into pieces.
5 Working quickly, spread tapenade on tart bases. Top with half the mozzarella pieces and tomatoes. Bake for a further 12 minutes or until pastry is browned and tomatoes are tender.
6 Thinly slice basil. Top tarts with remaining mozzarella pieces and sliced basil. Drizzle with olive oil and season with freshly ground black pepper.
Lemon honey chicken with broccolini
SERVES 4 PREP + COOK TIME 30 MINS
FIVE INGREDIENTS
3 medium lemons
4 chicken breast fillets (800g)
1 ½ cups (300g)
