All Gold | Recipes

Tomato Tart
Serves 4
Prep Time:
Not supplied
Cooking Time:
45 min
Ingredients
1pkt (400g) frozen puff pastry

4 cloves garlic

5ml (1 tsp) olive oil

250ml (1 cup) shredded feta cheese

1 can (410g) All Gold Whole Tomatoes, drained

45ml (3 tbsps) chopped fresh basil

salt and freshly ground black pepper
Preparation Method
1. Preheat oven to 190°C. Grease a loose bottomed square or rectangular tart tin. Press puff pastry on bottom and up sides of tart tin. Bake blind for 10 minutes; set aside.
2. Cut off the pointed end of garlic bulbs; place garlic on a piece of aluminum foil, drizzle with olive oil. Fold foil to seal. Bake in the oven for 30 minutes; cool. Squeeze pulp from garlic cloves and spread into bottom of baked pie crust. Sprinkle ½ cup feta cheese over garlic.
3. Slice All Gold Whole Tomatoes, arrange over feta cheese. Sprinkle with fresh basil, season with salt and freshly ground black pepper. Top with remaining feta cheese. Reduce oven heat to 180°C, bake in the oven for 45 minutes or until tart is lightly browned. Serve with a green salad.
Cook’s note: How to bake blind: Place baking paper on the pastry in the tart tin, weigh it down with store-bought baking beans, dried beans or rice. Bake in hot oven for 10 minutes. This will ensure that the pastry is cooked through and is not soggy.

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Tomato and Baby Marrow Tian
Serves 6
Prep Time:
Not Supplied
Cooking Time:
40 min
Ingredients
65ml (¼ cup) oil

500g baby marrows, sliced

1 white onion, chopped

4 garlic cloves, crushed

5ml (1 tsp) Colman's mustard

2 cans (410g) All Gold Chopped Tomatoes

1 red onions, chopped

65ml (¼ cup) white wine

45ml (3 tbsps) chopped fresh parsley

a few fresh thyme sprigs

125g white cheddar or mozzarella cheese, grated
Preparation Method
1. Preheat oven to 180°C. Grease a 25x15 cm ovenproof dish with melted margarine or oil. Heat half the oil in a large frying pan and add baby marrows , onions and half the garlic, cook stirring over low heat for 8 minutes or until just beginning to soften.
2. Season with salt, pepper and mustard. Spread evenly into baking dish. Add remaining oil to the pan, add red onions and fry until soft, add remaining garlic, All Gold Chopped Tomatoes, wine, parsley and half of the thyme. Cook for 10 minutes or until liquid has evaporated.
3. Sprinkle grated cheese over baby marrows and spread the tomato mixture over cheese. Bake for 20 minutes or until heated through. Garnish with sprigs of thyme.

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