Friday, May 6, 2011

Puff tarts rock

Puff pastry is such a winner when you’re super busy and don’t have the time to whip up a full meal... plus they are great for party snacks when cut into tartlets.

I recently made a super easy veggie tart.

Here’s how:


1 roll puff pastry

1 egg, whisked

Half a tub of crème fresh (4 big table spoons)

4 table spoons of sundried tomato pesto (you could also use basil)

6-8 smallish zucchini, finely sliced with a peeler

Chopped chilli (I used about 2 tsp chopped dried chilli preserved in olive oil)

Freshly torn basil leaves

*Olive Oil and Balsamic vinegar reduction (I used the fig infused one from Woolies) for serving.

*Grated Parmesan for serving


-Defrost puff pastry fully

-Roll out slightly and place on greased baking tray

-Score edges and baste with whisked egg

-Combine pesto and crème fresh and cover pastry (except for the edges covered with egg)

-Lay zucchini on top of pesto mixture

-Sprinkle chillies on zucchini

- Bake in oven for about 15 minutes at 180 degrees or until pastry and zucchini are cooked.

-Once out the oven, stand to let cool and sprinkle with basil leaves and grated parmesan.

- Serve with drizzles of olive oil and balsamic reduction.

-Also add some freshly chopped little rosa tomatoes if desired.

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