425g packet frozen all butter puff pastry, thawed
A little plain flour, for dusting
2 tablesp. olive oil
1 large red pepper, diced
1 large yellow pepper, diced
100g aubergine, diced
1 small courgette, diced
1 small red onion, diced
Sea salt and freshly ground black pepper
2 tablesp. basil pesto
1 tablesp. tomato purée
200g soft Irish goats’ cheese
2 tablesp. toasted pine nuts
Mixed salad leaves, to serve
425g packet frozen all butter puff pastry, thawed
A little plain flour, for dusting
2 tablesp. olive oil
1 large red pepper, diced
1 large yellow pepper, diced
100g aubergine, diced
1 small courgette, diced
1 small red onion, diced
Sea salt and freshly ground black pepper
2 tablesp. basil pesto
1 tablesp. tomato purée
200g soft Irish goats’ cheese
2 tablesp. toasted pine nuts
Mixed salad leaves, to serve
Preheat the oven to 180°C (Gas mark 4).
Unroll the two pieces of puff pastry and place on a lightly floured board. Cut out 4 x 15cm (6in) circles and place on baking sheets lined with parchment paper.
Prick the inner circle of pastry all over many times to prevent them from puffing up. Lay another sheet of parchment paper over the pastry circles and cover with a second baking sheet to prevent them from rising too much. This will make them extra crispy and golden brown.
Bake for 10–12 minutes, until slightly puffed up and light golden.
Heat 2 tablespoons of the olive oil in a frying pan over a medium heat and sauté all the vegetables on a medium heat for 8–10 minutes, until the vegetables are beginning to soften and catch colour.
Stir in the basil pesto and tomato purée along with 3 tablespoons of water season to taste
Divide the sautéed vegetable mixture evenly among the pastry cases, spreading them out to the rim using the back of a spoon
Arrange some goats’ cheese on top of each one, drizzle over a little extra pesto and season with black pepper. Return to the oven for 6-8 minutes, until the tarts have completely warmed through. Sprinkle over the pine nuts and serve with mixed salad leaves.
This topping will keep for one week and is delicious with grilled fish or meat or with pasta.
Enjoy!
Preheat the oven to 180°C (Gas mark 4).
Unroll the two pieces of puff pastry and place on a lightly floured board. Cut out 4 x 15cm (6in) circles and place on baking sheets lined with parchment paper.
Prick the inner circle of pastry all over many times to prevent them from puffing up. Lay another sheet of parchment paper over the pastry circles and cover with a second baking sheet to prevent them from rising too much. This will make them extra crispy and golden brown.
Bake for 10–12 minutes, until slightly puffed up and light golden.
Heat 2 tablespoons of the olive oil in a frying pan over a medium heat and sauté all the vegetables on a medium heat for 8–10 minutes, until the vegetables are beginning to soften and catch colour.
Stir in the basil pesto and tomato purée along with 3 tablespoons of water season to taste
Divide the sautéed vegetable mixture evenly among the pastry cases, spreading them out to the rim using the back of a spoon
Arrange some goats’ cheese on top of each one, drizzle over a little extra pesto and season with black pepper. Return to the oven for 6-8 minutes, until the tarts have completely warmed through. Sprinkle over the pine nuts and serve with mixed salad leaves.
This topping will keep for one week and is delicious with grilled fish or meat or with pasta.
Enjoy!
