Jamie Magazine
By Ginny Rolfe
Vegetable tartlets
35 mins plus cooling
Not Too Tricky
serves 4
About the recipe
These are great to make with kids. You will need: an apron, a table knife, rolling pin, baking tray, tablespoon, chopping board, kitchen cloth, mixing bowl, speed peeler, cheese grater and oven gloves.
Recipe From
Ingredients
1 x 500g block of ready-made puff pastry
plain flour, for dusting
4 teaspoons pesto
1 handful of mixed, ripe cherry tomatoes
8 asparagus spears
4 baby courgettes
2–3 jarred roasted peppers
½ a bunch of fresh basil
olive oil
optional: 8 black olives
1 x 100g ball mozzarella
optional: 20g Parmesan cheese
Method
- Turn on the oven to 200ºC/gas 6. Carefully cut the pastry block in half with a table knife. Wrap the other half and refrigerate or freeze for later.
- Dust some flour onto a clean work surface and, using a rolling pin, roll out the pastry into a square, measuring 26cm x 26cm. Cut into 4 equal squares.
- Place the pastry squares on a baking tray, leaving a space between each.
- Using the back of a spoon, spread the centre of each square with pesto, but don’t spread it onto the edges.
- Squash the tomatoes into a large mixing bowl, then snap the asparagus spears into 3cm pieces. Keep the lovely pointy tips and a little of the stalk, but discard the end 3cm.
- Using a speed peeler, carefully shred the courgettes into ribbons. Tear the roasted peppers into strips and add to the bowl.
- Pick the basil leaves, reserving the pretty ones for later. Place the large ones in the mixing bowl.
- Mix the vegetables together in the bowl, adding a splash of oil. Pile a little of the mixture on each pesto-smeared tart and top with two olives (if using).
- Break up the mozzarella and place little bits on top of each tart – this will make it gooey like a pizza. Grate over some Parmesan (if using).
- Bake for 15 to 20 minutes, until the pastry is golden and the cheese is all bubbly.
- Once the tarts are ready, allow to cool slightly. Sprinkle with the reserved basil leaves and serve with a nice salad for lunch.
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