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Ингредиенты
- 1 x 500 gram pac all vegetable fat puff pastry
- 2 Tbsp. Extra virgin olive oil
- 1 x 400 gram tin artichoke hearts
- 12 x Cherry tomatoes, halved
- 2 med Sized red onions, sliced into wedges
- 6 Tbsp. JS traditionally made mayonnaise, that is egg free
- 1 tsp Sundried tomato paste
- 1 Tbsp. Freshly minced basil, plus 6
- 1 sprg for garnish Salt and freshly grnd black pepper
Инструкции
- Preheat the oven to 200 C, 400 F, Gas Mark 6. Roll the pastry out on floured surface to approximately 18 inch (45cm) square, 3mm (1/8inch)
- thick. Cut into 6 x 16cm (6inch) rounds. Allow to rest for 30 min.
- Meanwhile, brush the artichokes, onions and tomatoes with the extra virgin olive oil. Cook the artichokes and onions on a ribbed grill pan or possibly under the grill for 5-10 min till tender and crispy.
- Pile the vegetables on top of the pastry discs, leaving a border around the edge. Cook in the oven for 15-20 min. Till the pastry is well risen and golden brown.
- Blend the sundried tomato paste into the mayonnaise and stir in the minced basil. Serve the tarts warm or possibly cool, with a spoonful of mayonnaise on each, and a sprig of basil to garnish.
- NOTES : Delicious crisp pastry with a taste of the mediterranean.
