I’m actually really excited to be posting this recipe as the very first meal to be cooked in my lovely new flat! I moved into my new place with it’s beautiful shiny kitchen on Saturday and I’ll be cooking up lots and lots of tasty treats in it, all to be featured on this little blog of mine.
The reason for me going super healthy and vegetarian is that my step-daughter has recently decided that she wants to be a vegetarian. We are still experimenting quite a bit with what she will and won’t eat (she’s still a bit undecided as to whether she’ll eat fish or not and be a pescetarian) whilst ensuring she still gets a balanced diet and enough protein. We’re also trying to keep it balanced with what The Boyfriend and I eat so that we’re still satisfied and have some meat in our diets without having to cook a different meal for everyone each night. It’s going to take some getting used to, but in the meantime I’m really enjoying experimenting and coming up with lots of different recipe ideas.
I’m a huge fan of puff pastry tarts as with the availability of the ready rolled pastry its such a simple and tasty meal to through together. It takes only a few minutes to assemble and you can throw literally anything you want on as a topping. For a non-veggie version I’m a huge fan of chorizo on a tart like this. Any type of pesto makes a great spread for the base too. They make a great midweek meal for a busy family or a great light lunch option for the weekend.
Ingredients
1 sheet ready rolled puff pastry
1tbsp tomato purée
Approx. 3 heaped tbsps sundried tomato pesto
1 small red onion (or half large one), roughly chopped
Half a red pepper cut into long strips
Half a courgette cut into thin disks
1-2 thick slices halloumi cheese, crumbled
large handful of spinach
salt and pepper to season
olive oil
Method
1. Preheat oven to 200ºC.
2. Spread your puff pastry sheet on its paper on a large baking sheet. Lightly score a 2cm border around the edge for your crust. Spread the tomato purée and pesto evenly all over the middle. Scatter over the onions.
3. Evenly arrange the peppers and courgettes across the tart ensuring even spacing.
4. Scatter across the crumbled halloumi chunks, drizzle with a little olive oil. Season well with salt and pepper.
5. Cover with spinach leaves. Bake in the oven for 15-20 minutes until crusts are puffed up and golden.
6. Serve with a side salad for a tasty and super healthy family dinner.
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