Zucchini & parmesan tart

COOK THE COVER

ZUCCHINI & PARMESAN TART

GFO LC

$1.10 PER SERVING

PREP COOK SERVES 7 (AS A SNACK)

1 sheet 25% reduced-fat puff pastry or gluten-free pastry, thawed

3 zucchinis, thinly sliced

2 cloves garlic, sliced

2 tsp olive oil

4 tbsp light cream cheese

50g (½ cup) grated parmesan

1 Preheat oven to 180°C (fanforced). Roll the pastry out slightly to make a rectangle. Use a small knife to score a border 2cm in from the edge.

2 Put the zucchini, garlic and oil in a bowl. Season with freshly ground black pepper. Combine the cream cheese and half the parmesan in a small bowl. Season with freshly ground black pepper. Spread the mixture over the pastry inside the border. Arrange the zucchini in overlapping rows.

3 Bake the tart for 15 minutes, then scatter with the remaining parmesan. Bake for another 15-20 minutes. Cut into pieces. Serve.

Lamb & mushroom pies with mushy peas

LAMB & MUSHROOM PIES WITH MUSHY PEAS

$4.40 PER SERVING

PREP COOK SERVES 4 (AS A MAIN)

2 x 200g sheets Pampas 25% Reduced-Fat Shortcrust Pastry, thawed

400g lamb mince

400g button mushrooms, chopped

250ml (1 cup) bottled tomato & basil pasta sauce

1 x 60g egg, lightly whisked

400g frozen peas

1 tbsp extra virgin olive oil

1 tbsp chopped mint

1 tsp reduced-sugar tomato sauce, per person, to serve

1 Preheat oven to 180°C (fanforced).

2 Cut one sheet of pastry into four squares. Spray 4 x 9.5cm (base measurement) pie tins with cooking spray. Line the tins with pastry, trimming any excess pastry. Place the tins on a baking tray lined with non-stick baking paper.

3 Heat a large non-stick frying pan over medium-high heat. Once the pan is hot, add the mince and cook, stirring often, for 3-4 minutes or until the mince changes colour. Add the mushrooms and cook, stirring occasionally, for 5 minutes or until the mushrooms soften. Stir in the pasta sauce. Season with freshly ground black pepper. Set the mixture aside to cool.

4 Fill the pastry cases with the lamb mixture. Brush the pastry edges with egg. Cut four rounds from the remaining pastry sheet, large enough to cover pie tops. Cover the

filling with the pastry rounds, pressing edges together with a fork to seal. Brush the pastry with egg. Use a small sharp knife to make small cuts in the top of each pie. Bake the pies for 25 minutes or until browned.

5 Carefully remove the pies from the tins. Return the pies to the tray and cover loosely with foil. Bake on bottom shelf of oven for 5 minutes or until the pastry bases are cooked through.

6 Meanwhile, boil, steam or microwave the peas until tender. Drain. Put the peas, oil, mint and 1 tbsp boiling water in a small food processor. Pulse until coarsely crushed. Season with freshly ground black pepper.

7 Serve the pies with peas and tomato sauce.