Both the cream cheese and pastry needed using up and it brought to mind something we made a while ago from the green roasting tin (we have the quick rioasting tin too, and use both loads) and basically changed it up a bit to fit in the baby plum tomatoes that were starting to soften. We also added a jar of chargrilled artichokes (keeping the oil for another day in true make do and mend style).
Beautifully modelled there by mbh. We had 2 1/4s for dinner and have the rest for lunch tomorrow. MBH said it was 'good rustling'!
We had some grapes after.
As we have plenty of time to make dinner we cut the onion up into quarter moon slices and slow roasted it with a touch of the tomato stalls smoked tomato balsamic vinegar.
A few hours later ... (imagine a montage there) we mixed the cream cheese with pinches of oregano and paprika and the grated lemon rind of half a lemon. We laid the pastry flat and score round the edge to let the edges rise, normally we'd egg wash them but no eggs to waste! We spread the cream cheese out and scatter the onions over and then the artichoke pieces. We cut the tonaties in half and put them on top, cut side uppermost. We sprinkled it with mediterranean sat from steenbergs but salt & pepper would do.
In a preheated oven at 200°c for about half an hour.
We had refried mash and leftover sausages for breakfast. Everyday is now a cooked weekend breakfast! We had the last of the fish balls (dont think they're parts of a bentleman fish!) and crudites for lunch. Stay well everyone!
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