A tart for all seasons…

Its tricky knowing what to make on a weekday night. If I am on my own with the kids early evening it has to be something quick – else we risk eating at midnight. I buy those rolls of puff pastry a couple of times a month. They are great for a quick tart! as there is always a glut of cheese in our fridge to go with it. This can also be one of the weeks veggie meals if you like – unless you add chorizo or similar. Here is tonight’s concoction.

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1 x Pack of ready rolled puff pastry

2 x Romano sweet red peppers

1 x handful of sweet cherry tomatoes

1 x tablespoon of Sacla Fiery chilli pesto (or any pesto you like)

1 x log soft French goats cheese

1 x handful of chopped fresh herbs – Basil or parsley are good

1 x teaspoon dried mixed herbs

1 x tablespoon of good quality olive oil

a clove of garlic, finely chopped.

A few slices of ham, chorizo or salami – completely optional

Salt and pepper

Heat the oven to 180 degrees.

Slice the peppers in half and de-seed. place in a small shallow backing tray, poor over half of the olive oil, garlic, salt and bake in the oven for about 20 mins or until they are starting to blacken. Remove from the oven and set aside to cool.

Next, take the puff pastry out of the pack and carefully roll out onto a large baking dish. Gently score a rectangle approx 1 centimetre round with a sharp knife. You should place the ingredients only inside the rectangle. The outside becomes brown and puffy when cooked. its acts as a wall to hold everything in!

Spread the pesto over the bottom on the pastry, then place the baked, cooled peppers over it.

Next, spread over the chopped tomatoes, chorizo if using and goats cheese.

sprinkle with the fresh and dried herbs. them pour over the rest of the oil and season well.

Pop in the oven for about 20 mins. The cheese probably won’t melt but will bubble. the Pastry will puff up and brown nicely.

We like with watercress and spinach salad. Yum.

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