Bored of your soggy sandwich for lunch? This veggie tart makes a yummy change.
It was my boyfriend’s idea – he knows that the the way to my heart is through food! Pretty sure he’s trying to impress my parents too.
Mary Berry says she never bother with puff pastry so I don’t see why I should either. The shop-bought stuff is fine! Even if ours did kinda fall apart…
The recipe for one tart:
-1 pepper (we chose orange)
-Puff pastry block (ours was the all butter Jus-Rol)
-1/2 tin of tomatoes
-A few basil leaves, ripped
-Handful of rocket
-Generous chunk of feta cheese
(Makes lunch for 2 hungry people!)
-First, heat the oven to 180 degrees celsius and cut the vegetables into small chunks, before popping them in the oven on an oiled baking tray for 15/20 minutes.
-Roll out the puff pastry into a rectangle to fit your baking tray.
-Put dried or ceramic beans into the pastry case to prevent it rising and cook for about 10 minutes.
-Whilst the pastry is cooking finely chop the onion and heat in a frying pan with olive oil, until soft.
-Add the tomatoes and basil and simmer on a high heat until the tomato reduces.
-Once the pastry has been cooking for 10 minutes remove the beans and add the reduced tomatoes and roasted vegetables, putting it back in the oven for a further 20 minutes or until the pastry is golden brown.
-Cover the tart with rocket, pomegranate seeds, and feta.
-Slice up and eat!
Ours was a bit broken and crumbly-looking but it tasted delicious!
Happy eating! xx
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