New Age Green Salad

green salad

Ingredients 28
Servings 1
Minutes 1


Serving Change
  • Basil pesto
  • 50
    pine kernels (or almonds)
  • 35
    fresh basil
  • 30
  • 125
    olive oil
  • 1\2
    chopped garlic
  • 50
    finely grated Parmesan or Pecorino
  • Maldon sea salt and pepper
  • Pastry base
  • 1
    defrosted puff pastry
  • 4
    individual tart cases (10-12 cm in diameter)
  • greaseproof paper, beans or rice for lining
  • Caramelised onions
  • 200
    onions, finely sliced
  • 250
    white wine
  • 100
    white sugar
  • Filling
  • 150
    Mozzarella balls (the best quality)
  • basil pesto
  • 150
    drained artichokes, thinly sliced
  • 1
    leek, cut into 5 cm strips (julienne)
  • 1
    ripe avocado, thinly sliced, drizzled with lemon juice
  • 1
    ripe pear, thinly sliced, drizzled with lemon juice
  • 1/2
    lemon, juiced
  • Garnish
  • 100
    rocket leaves
  • 20
    pine kernels, toasted basil pesto
  • 75
    Gorgonzola cheese, crumbled


Basil pesto
Over a low/medium heat in a dry pan toast all of the pine kernels, shaking frequently until golden brown all
over (5-7minutes). Be very careful as the kernels will change from golden brown to black in seconds. Once the
kernels have cooled, reserve 10g of the pine kernels for garnish, then place all the ingredients in a small blender
and process to a fine purée. You can adjust the pesto to your own taste by adding a little more of any of the

Pastry base

Roll out the pastry and cut out circles which are 2cm bigger than the base of your individual tart cases. This allows
enough pastry for the sides and bottom of the cases. Prick pastry cases all over with a fork and refrigerate
for at least one hour to allow the pastry to relax. Line pastry case with greaseproof paper then fill with dried
beans or uncooked rice and bake. Bake blind (see p182/dessert) at 190°C until the puff is lightly golden (about
12-15 minutes). The base should be completely cooked but not browned as it will be baked again with the filling
inside. Reserve.

Caramelised onions

Place all the sliced onion ingredients into a heavy based pan. Allow to simmer gently for about 30 minutes until
onions are soft and most of the white wine has reduced to form a thick white wine syrup that coats the onion
slices. Reserve. When cold the onion mixture should be sticky.

Assemble and bake tart
On to the pre-cooked pastry cases, place a few shavings of Mozzarella (use a potato peeler) and top with ½ teaspoon
of basil pesto and a layer of artichokes. Follow this with a layer of torn Mozzarella, sliced leek, avocado
and pear, and then add a final layer of Mozzarella and a sprinkling of Gorgonzola. Bake in a hot oven (190°C)
until Mozzarella is melted (8-10 minutes). Remove from oven and top with cold caramelised onions.
To serve

Place rocket leaves (dressed lightly with olive oil) in centre of plate and warm tart on top of rocket leaves. Scatter
a few reserved toasted pine kernels around the plate. Dab basil pesto around the plate and finish with a
sprinkling of Gorgonzola crumbles

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