Tomato & Mozzarella Tart

I'm trying to work out how many different ways I can come up with serving my favourite combination of tomato, mozzarella and fresh basil! Here is just another way that I love to enjoy it in the Summer, on a crispy and flaky puff pastry tart. It makes a perfect lunch as it takes no time to make at all but you get all of the wonderful flavours.

If I have some I love to use Tapenade on this tart, but if you don't have any or don't like it then it is just as delicious with some fresh Basil Pesto or for a spicier version, my Spicy Red Pesto. Why not try them all and see which one is your favourite?!

Goats Cheese & Pesto Cannelloni

A perfect Summer dish for using up some fresh basil pesto that you might have in your fridge desperate to be used! Light tasting and full of Summer flavours, this dish is sure to become a family favourite. Serve with some steamed seasonal greens or a nice crisp salad and once you have tried the original recipe why not mix things up a bit by using some Spicy Red Pesto or your favourite version of pesto. If you aren't a fan of Goats cheese you could try using Boursin, Ricotta or even cream cheese.

There are a few things to note about this recipe…. First of all regarding the tomato sauce, due to my husband's dislike to tomato chunks I always blend my tomatoes or use passata (sieved tomatoes). If you prefer a smooth sauce blend away otherwise keep the sauce chunky! Secondly, the lasagna sheets that I buy are quite large so I cut them in half – if yours are smaller don’t bother cutting them. Finally, I use a rectangular glass Pyrex dish to cook my cannelloni in – approximately 9” x 13 ½” – and it fits perfectly. If you don’t have a similar dish use what you do have – you can always cut the cannelloni to make them fit! This is real, fresh home cooking at its best.