Tomato & halloumi slice
- Melissa Thompson – Journalist and food writer
Save recipe
Serves 4 - 6
Easy
Prep: 15 mins
Cook: 50 mins
A star rating of 4.5 out of 5.17 ratingsRate
loading...
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
Vegetarian
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Chickpea, spinach & almond butter bowl
A star rating of 4.4 out of 5.30 ratings
Fridge-raid fried rice
A star rating of 4.7 out of 5.33 ratings
Chicken wraps
A star rating of 4.5 out of 5.7 ratings
Ingredients
Nutrition
Units:
MetricUS
-
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
Keep the screen awake with cook mode on the Good Food app.
Nutrition: Per serving (6)
- kcal622
- fat44g
- saturates23g
- carbs32g
- sugars6g
- fibre4g
- protein22g
- salt2.8g
Ad
Method
-
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.
Recipe from Good Food magazine, January 2021
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 4.5 out of 5.17 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...