GINO D’ACAMPO’S 20-MINUTE ITALIAN FEASTS
real Italian food...
A splendid supper to warm the cockles of your heart, a seasonal lunch without a limp sandwich in sight – it’s the Gino D’Acampo approach. Star attraction on UTV’s This Morning, Gino credits his creative cookery skills to his grandad in Naples, who was head chef for Costa Cruises. Gino is also known for his work with Tesco Finest ready meals. And remember, he’s back on these pages next week with part two of our ready-in-minutes Italian recipes guide
SUMMER VEGETABLE TART
This is a beautifully simple summer tart. The pastry is cooked blind while you make the filling so it is super quick to prepare. If you have a couple of courgettes in the fridge, or some fresh herbs, add them to the sautéed vegetables; you can make this dish up as you go along. Preheat the oven to 200°C/fan 180°C/gas 6. Unroll the pastry and place on a nonstick baking tray. Use the point of a sharp knife to mark a border 2cm (¾in) from the edge all the way round the sheet, taking care not to go all the way through. Use a fork to gently prick the pastry inside the border; this will stop it rising too much. Bake the pastry in the oven for 12 minutes.
Meanwhile, trim the spring onions to the same length as the asparagus. Heat the oil in a pan and fry the spring onions and asparagus for 1 minute. Place the peas in a bowl and pour over 50ml (2fl oz) boiling water. Give them a quick stir and then set aside for 2 minutes, until the water evaporates. Season with salt and pepper.
Mix the crème fraîche, mascarpone and Parmesan in a large bowl. Season with a little salt and pepper. Once the pastry is golden brown and risen, remove it from the oven and use a clean tea towel to push down the puffed up central area of pastry so you are left with a clear and defined border.
Spoon the cheese mixture over the centre of the pastry and spread with a palette knife. Scatter over the veg and top with the rocket leaves. Finish with a drizzle of extra-virgin olive oil and a little salt and black pepper. Serve while hot.