Crisp, buttery puff pastry topped with gooey butternut squash, jammy figs, zingy cherry tomatoes, crunchy mixed leaves & tangy Yumchi Kimchi. The perfect combination of salt, fat, acid & heat to delight your taste buds & tummy this January. If you’re participating in Veganuary, substitute the pastry and mozzarella for a vegan-friendly option.

INGREDIENTS:
1 sheet Puff Pastry (sub for vegan if necessary)
1 cup Passata
1 cup Butternut Squash, par boiled
3 Figs, halved
1 cup Cherry Tomatoes
3 sprigs Rosemary
1 tbsp Garlic Chilli Salt
1 ball Mozzarella (sub for vegan if necessary)
Olive Oil
Mixed Leaves
Yumchi Napa Cabbage Kimchi
Balsamic Glaze
.
METHOD:
Preheat oven to 200C
Roll out your pastry on a lined baking sheet
Spread pasatta evenly over the pastry, leaving 1cm at the edges to form a crust
Evenly place your fruit & vegetables across the passata
Sprinkle over spices. drizzle with ginger switchel, & tear herbs evenly across the surface
Oven bake until just golden (around 20-30 minutes)
Add mozzarella & drizzle with olive oil
Place back into the oven for a further 10 minutes until it is melted & all the ingredients have reached a deep golden colour
Serve with mixed salad leaves, kimchi & balsamic glaze.