Top some puff pastry with cherry tomatoes, peppers and halloumi to make an easy family lunch or supper. Scatter over some basil leaves to serve
- Preparation and cooking time
- Prep:15 mins
- Cook:50 mins
- Serves 4 – 6
- 400g cherry tomatoes, halved
- 1 yellow pepper, thinly sliced
- 2 tbsp olive oil
- 400g halloumi, cut into 5mm slices
- 500g block puff pastry
- flour, for dusting
- 2 tbsp soft cheese
- 3 tsp milk
- 1 garlic clove, finely grated
- 1 egg yolk
- handful of basil leaves, to serve
- STEP 1
Heat the oven to 160C/140C fan/gas 3. Arrange the tomatoes and peppers on a baking tray in a single layer. Drizzle with half the oil, season with salt and roast for 25 mins.
- STEP 2
Meanwhile, heat a griddle pan over a medium heat. Lightly brush the halloumi slices with the remaining oil and griddle for 6 mins. Flip and cook for 3 mins more. Remove from the heat and set aside.
- STEP 3
Roll the puff pastry out on a lightly dusted surface to roughly 32 x 22cm, and about 1cm thick. Transfer to a large baking tray lined with baking parchment and score a 2cm border around the edges. Combine the soft cheese, 2 tsp milk and the garlic, and spread inside the border.
- STEP 4
Turn the oven to 200C/180C fan/gas 4. Tip away any liquid from the tray of tomatoes and peppers, then arrange the roasted veg over the soft cheese mix. Lay the halloumi on top. Combine the egg yolk and remaining milk, then brush this over the border. Bake for 25 mins until the pastry is golden and risen. Scatter over the basil and serve immediately.