It is amazing how suddenly the refrigerator becomes full of bits and pieces that you thought were important to save and yet get overlooked. Every so often I decide that I’ll only use what’s left there to make a meal. I had some pasta left, some pesto, cooked granny smith apple and some fontina cheese. These were all from an apple ravioli dish. There wasn’t enough left to make a meal but enough to do something.
I rolled out the pasta thinly, cut it into rounds and then pressed them in miniature muffin trays. A small dollop of pesto went at the bottom. The apple went on top of this to about half way up and the fontina cheese went on top.
They went into a 180ºC oven for about 20 minutes when the pasta had crisped up and the fontina was well melted.
While the pasta was not overly crisp as a pastry it worked quite well producing little tangy pop-straight-in-the-mouth tarts.
Ease of cooking: ✔✔✔✔
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