In fact, my mom had never made this before either, so it was an important lesson for me to learn how to follow instructionsfrom a cook book, so that the final food still tastes amazing. This recipe came from a cook book called the Instant Cook by Donna Hay, which my mom owns.
First i preheated the oven to 180*C, so as to make sure that i wouldn't waste any time. I then took some pastrysheets and trimmed them a bit to get a nice square shape of the size of two put together and cut it in half, giving two decent sized sheets of pastry. I did this twice, as there are four in my family,and each could then have one. I then placed the pasty bases on some baking trays lined with baking paper, and let them chill there. I then had to combine ricotta (a type of cheese),
basil 
and parmesan (another type of cheese) in a bowl, making sure it is mixedwell, and spread it out over the pastry. The one problem was that i had to make sure to not put too much of the mixture, as i had to leave enough gap on each border. This would allow the cheese to melt in the oven, while not overflowing the pastry. It just made it nice and clean to eat. Next, i arranged some slices of mozzarella (another type of cheese) over the mixture, again leaving that small gap on the borders. I also had to make sure that i didn't overload the pastry with cheese, as it could have easily turned into a cheese mountain. The recipe didn't actually mention this, but i decided to sprinkle a bit of grated parmesan on top of the whole thing just to add a bit more of a kick to it (and also i love parmesan!). I then topped the mixture with some cherry tomatoes, which i had cut in half. The recipe said to make sure that the cut side was up, which i didn't actually notice at first, meaning i had to waste time flipping all of them to the proper way. Apparently, if the cut sides are up (according to my mom) then the tomatoes become roasted quicker and retain their flavour. I sprayed olive oil over the whole thing with this handy olive oil sprayer 
that my mom has and then sprinkled it with a bit of salt and pepper.Once all this preparation was done i then put the four tarts in the oven and baked them for 20 minutes (or basically until they were golden).
basil and parmesan (another type of cheese) in a bowl, making sure it is mixedwell, and spread it out over the pastry. The one problem was that i had to make sure to not put too much of the mixture, as i had to leave enough gap on each border. This would allow the cheese to melt in the oven, while not overflowing the pastry. It just made it nice and clean to eat. Next, i arranged some slices of mozzarella (another type of cheese) over the mixture, again leaving that small gap on the borders. I also had to make sure that i didn't overload the pastry with cheese, as it could have easily turned into a cheese mountain. The recipe didn't actually mention this, but i decided to sprinkle a bit of grated parmesan on top of the whole thing just to add a bit more of a kick to it (and also i love parmesan!). I then topped the mixture with some cherry tomatoes, which i had cut in half. The recipe said to make sure that the cut side was up, which i didn't actually notice at first, meaning i had to waste time flipping all of them to the proper way. Apparently, if the cut sides are up (according to my mom) then the tomatoes become roasted quicker and retain their flavour. I sprayed olive oil over the whole thing with this handy olive oil sprayer that my mom has and then sprinkled it with a bit of salt and pepper.Once all this preparation was done i then put the four tarts in the oven and baked them for 20 minutes (or basically until they were golden).I also made a salad to go with it, which turned out to be exactly the same as the one i made last week. Except for the fact that this weeki made pretty much all of it by myself. The only thing i messed a bit up on was cutting the onions, as i didn't manage to get them fine enough and my mom had to help out with that a bit.
No comments:
Post a Comment