Strictly Suppers 2015 #7 Pesto Double

This is a take on last year’s Strictly Supper #4 – Pesto Double (Pesto and Cheese Tart. Click here to read last year’s recipe.

It’s Semi Final Time!

Yep that’s right tomorrow night is Semi Final night, which means that we’re on the verge of the final… duh! I’m quick lol!  You can make this as a snack to eat while the show is on, or make it tomorrow and eat it during the final.  The strictly bit for this recipe is that it’s based in the Paso Doble which is a Spanish name for a French dance routine and translates as double step. The best Paso Doble this year has been from Anita Rani and her partner Gleb who scored 37 out of 40 in (week 9), Blackpool of all places. The lowest scoring effort from Anthony Ogogo and his partner Oti who scored just 19 out of 20 in (week 3). Last week saw Helen and Aljaž eliminated after their Paso Doble!

This week is the Semi Final so I thought I’d get this one in early. I know you must be surprised that it’s on time but I thought I’d spoil you… and I’m not sleeping much 🙄

Strictly Suppers 2015 #7 Pesto Double, the ingredients

Strictly Suppers 2015 #7 Pesto Double, the ingredients

I’ve never made this before in a Pastry case, but I had one that needed to be used so I thought I’d use it for this one. Tesco Pestos are really nice and it’s easier than making your own – although you all know I love making my own. The cheeses are two of my favourite cheeses; I love Goats cheese and Gruyere Cheese. Gruyere Cheese is quite nutty and has a deep flavour which I think works well in lots of different dishes. Before we start preheat your oven to Preheat the oven to 180oC.

Strictly Suppers 2015 #7 Pesto Double, adding the Green Pesto

Strictly Suppers 2015 #7 Pesto Double, adding the Green Pesto

This is so quick and easy and is ideal as a snack or a starter, firstly spread the green pesto on one half of the pastry case. Then

Strictly Suppers 2015 #7 Pesto Double, adding the Red Pesto

Strictly Suppers 2015 #7 Pesto Double, adding the Red Pesto

Yep you’ve guessed it spread the red pesto on the other side of the pastry case. Obviously you can mix the two pestos, maybe even swirl them so they make a pattern but I kept them separate for speed (because I’m lazy)

Strictly Suppers 2015 #7 Pesto Double, break off chunks of Goats Cheese and spread out

Strictly Suppers 2015 #7 Pesto Double, break off chunks of Goats Cheese and spread out

Break the Goats Cheese into small chunks and add on top of the pesto. You don’t need to use the whole piece of Goats Cheese, just use enough so that the pastry case has a good covering of it.

Strictly Suppers 2015 #7 Pesto Double, season with pepper

Strictly Suppers 2015 #7 Pesto Double, season with pepper

Season at this point with Pepper, don’t add too much salt because the cheeses are salty. This was the point that I realised that I need new Pepper and Salt grinders… Santa if you’re listening you know what to do. I’ve gone off those battery operated one, I never seem to get as much out as a proper good old grinder.

Strictly Suppers 2015 #7 Pesto Double, adding basil makes all the difference

Strictly Suppers 2015 #7 Pesto Double, adding basil makes all the difference

Rip off some basil leaves and spread them over the Goats cheese. The red pesto has lots of Tomato in its contents, it contains

  • Rehydrated Sundried Tomatoes,
  • Tomato Paste and
  • Red Peppers

And Basil goes well with Tomatoes and Peppers, so much so that Tesco already put Basil in the ingredients. On top of that the Green Pesto’s main ingredient is Basil.

Strictly Suppers 2015 #7 Pesto Double, grate Gruyere Cheese over the top

Strictly Suppers 2015 #7 Pesto Double, grate Gruyere Cheese over the top

Grate some of the Gruyere Cheese over the top, enough to cover the pastry case. Gruyere Cheese is named after a village in Switzerland and holds a appellation d’origine contrôlée which means that it cannot be made anywhere else, like Melton Mowbry Pork Pies (PGI) and Stilton Cheese (PDO), for more information on the Brittish equivalent to the . appellation d’origine contrôlée go here.

Strictly Suppers 2015 #7 Pesto Double, place in the oven and cook until golden brown

Strictly Suppers 2015 #7 Pesto Double, place in the oven and cook until golden brown

Egg wash the outside edge and then place in the oven. Cook until the pastry is golden and the cheese has melted to your liking. You can eat the pastry case I used raw so there’s no need to cook it but, you want the cheese to be oozey and melty.

Strictly Suppers 2015 #7 Pesto Double

Strictly Suppers 2015 #7 Pesto Double

You can serve this as a starter or as a snack, I’ve eaten it as a snack, and even taken it to work. If you were serving it as a starter you could accompany it with a side salad or some coleslaw. Rather than go to the hassle of making your own salad you can buy them from a bag – ok I know that sounds lazy but if your short on time, opening a bag is fine! Click here to download my step-by-step recipe.

There’s one more Strictly Supper to come, what is it going to be, who knows I haven’t thought that far ahead yet. Make this one, I’m not one to tell you what to do but if you love cheese like me, and my brother-in-law Graham you’ll love this.

Mystery Bag Meals Information

Mystery Bag Meals Information

The recipe after the next (and last) Strictly Supper will be one from my mystery bag… and not one to miss, remember you can get in touch if you have a list of ingredients you want me to cook with.Wheelie Good Meals Social Networking

I will, I will, I will definitely be here with my review on Asda’s Beef Bourguignon with Merchant Gourmet Red and White Quinoa – I promise!

Time-Saving Tuesdays – Asda Beef Bourguignon with Merchant-Gourmet Red and White Quinoa

Time-Saving Tuesdays – Asda Beef Bourguignon with Merchant-Gourmet Red and White Quinoa

As always you can get social with me, I’d love to hear from you. What are you doing over Christmas, do you have your food all planned?

See you Tuesday

Rich signature

Strictly Supper #4 – Pesto Double

More commonly known as Pesto & Cheese Tart with Sweet Chilli Jam

Strictly Suppers 4

Where do I start with this one, well it’s another loosely linked one but it’s a tasty and b quick and easy. The idea came was born a while ago after I had defrosted some ready rolled pastry and didn’t really know what to do with it. I’d made some pesto so lined the pastry with it and the sprinkled cheese on it…. yum….   My brother-in-law Graham will appreciate this, he’s a fully paid up member of the Wheelie Good Cheese Fan Club (ok that doesn’t exists but it was funny in my head). I make these sort of tarts all the time and I know he’s a fan (either that or a good liar 😉 )

The strictly bit for this recipe is that it’s based in the Paso Doble which is a Spanish name for a French dance routine and translates as double step. For more information on the particular routine click here. Pixie Lott scored a staggering 38 out of 40 (the highest this season) and Judy Murray scored a lowly 18.

As dodgy as the photos look this is a really good recipe and I really enjoy making it, as I’ve said in the downloadable copy I make this in different guises. The ingredients are simple I’ve used Tesco Pesto (I’m a poet and I didn’t know it 😀 ) along with jus rol pastry. You can use any hard cheese but I like Gruyere for taste and consistency. The equipment below, you can use a grated for the cheese, but to make it easier I used a food processor. I’ve also greased the tin ready to be used.

Some of the Ingredients for Strictly Suppers #4 Pesto Double

Some of the Ingredients for Strictly Suppers #4 Pesto Double

Some of the Equipment for Strictly Suppers #4 Pesto Double

Some of the Equipment for Strictly Suppers #4 Pesto Double

Firstly preheat your oven to 2000C, remember all the measurements, temperatures and times in this recipe are open for interpretation depending on your circumstances. In a food processor put the Gruyere Cheese and blitz until it’s grated finely, set aside for later.

Cubed Peppers for Strictly Suppers #4 Pesto Double

Cubed Peppers for Strictly Suppers #4 Pesto Double

Then finely chop the pepper, cut them into small dice for the sauce. Once chopped place the pepper, sugar, chilli flakes, water and white wine vinegar in a saucepan and place on the stove and bring to the boil. Be careful with the amount of chilli you use and also the amount of sugar, when I cooked it for the purposes of the blog I was a bit heavy handed with the chilli… that wasn’t fun 😳

Leave to simmer for 30 minutes until the water has turned pink. Remember that you should taste as you go along, make sure you have enough chilli and sugar to suit your tastes. Once the sauce has turned pink allow to cool by setting it aside for later.

The Chilli Jam after it was blended and thickened for Strictly Suppers #4 Pesto Double

The Chilli Jam after it was blended and thickened for Strictly Suppers #4 Pesto Double

Once cool, place in a food processor and blitz until smooth, I sieved it and then put it back on the heat and cooked it’s so that it became sticky and jam like. This will keep for a few days in an air tight container, if you find it’s too spicy you can mix it with some mayonnaise to lessen the heat.

Different stages of the tart before cooking for Strictly Suppers #4 Pesto Double

Different stages of the tart before cooking for Strictly Suppers #4 Pesto Double

To make the tart place the puff pastry on a baking tray and score the edges, you’ll do this to get a border. Then prick the pastry with a fork to make lots of dots to stop the pastry rising. Place the red pesto on the one side of the tart and then the green on the other side. I left a border between the two and covered it with cheese. You could put caramelised onions on top of the pest, that would be nice but it’s lovely just as it is.

Egg wash the tart and place in the oven for 15 – 20 minutes or until it’s golden brown. As I’ve said all ovens vary so just be aware that you want it to go brown… keep watching it to make sure that the cheese doesn’t burn (or go quiet brown like mine did  😳)

Strictly Suppers #4 The Pesto Double Tart Before Being Cut

Strictly Suppers #4 The Pesto Double Tart Before Being Cut

Don’t be alarmed if the pastry looks like it’s becoming green or red it’s the oil in the pesto steeping out… honest O-) Serve with the chilli jam, it’s great warm or cold, you can see here I’ve served a slice of red and green pesto.  You can use any pesto for this recipe, I’ve used Tesco because well… that’s where I was shopping lol.

Strictly Suppers #4 The Pesto Double Tart With Sweet Chilli Jam

Strictly Suppers #4 The Pesto Double Tart With Sweet Chilli Jam

Don’t forget to download our step-by-step recipe from the link here. Feel free to get in touch with ideas, questions etc, you can email enquiries@wheeliegoodmeals.co.uk or go to one of our Social Media pages.

Ta ta 😎

Rich signature

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