I had some roasted vegetables left from dinner Friday and some pastry in the freezer so threw those together for a light lunch today.
1 packet ready-rolled shortcrust pastry
a couple of spoons of pasta sauce (I used some Dorot frozen tomato sauce I had in the freezer) but any jar or fresh sauce will do
1 packet pancetta
2 cups of roasted vegetables (I used heritage carrots, sweet potatoes, and shallots)
Fresh rosemary – a handful.
This was the simplest thing to make.
Preheat oven to 200C.
I unrolled the short-crust pastry onto a baking tray and smoothed on the the pasta sauce. I fried off the pancetta with the shallots and drain them onto a kitchen towel. I liberally sprinkled the pancetta, shallots and slices of sweet potato and carrot on the pastry with a sprinkling of fresh rosemary and put the whole lot in the oven for 20 minutes.
I drizzled over a couple of teaspoons of balsamic vinegar and served it up. You could put cheese on it – I had some cheddar which I would have used if pao wasn’t due to eat it but it was nice without. You could have probably put the pancetta straight on without cooking it but I prefer to make it less fatty.