500 g tomatoes, cut into 1.5cm thick slices
1 tsp skim milk
125 ml tomato and basil pasta sauce
2 tsp thyme
2 garlic cloves, crushed
freshly ground black pepper
90 g grated Gruyere cheese
1 cup shredded cooked chicken breast
1 ½ cups garden salad per person
80 g wholemeal plain flour
75 g plain flour
50 g polenta
2 Tbsp light margarine
2 Tbsp canola oil
5 Tbsp cold water
- Line a large tray with 2 layers of paper towel. Arrange tomatoes on tray. Pat dry. Set aside, covered with paper towel, for 1 hour.
- To make cornmeal pastry, put flours and cornmeal in a bowl. Mix until well combined. Add margarine and use your fingers to rub in until well combined. Stir in oil. Add water, 1 Tbsp at a time, mixing until mixture starts to come together. Turn out onto a floured surface and bring together to form a ball.
- Preheat oven to 200°C (fanforced). Roll pastry out on a piece of baking paper to make a 30cm x 20cm rectangle. Lift baking paper and pastry onto a large baking tray. Brush top of pastry with milk. Bake for 10-15 minutes or until light brown and cooked through. Remove from oven and set aside.
- Preheat a grill on medium-high. Combine pasta sauce, thyme, garlic, pepper and 1/2 cup cheese in a bowl. Spread over bread. Top with chicken and tomatoes (see Cook’s Tip, page 57). Sprinkle with rest of cheese. Place under grill and cook for 3-5 minutes or until cheese starts to brown. Serve with salad and, if desired, extra thyme.