Tomato & Roasted Red Pepper Tart

As recipes go, I almost feel like this is a bit of a cop out because there’s absolutely zero skill involved but the result is absolutely scrumptious so I’m sharing it with you anyway. Puff pastry tarts make such a great midweek meal as you can buy the ready-rolled sheet, plonk a few things on top, whack it in the oven and you’re done. It’s a great one for busy families or for lazy cooks. It also feels a bit like a pizza which is never a bad thing.

I often pile all sorts of veg on top of a puff pastry tart, thinly sliced courgettes and aubergines being my favourites. However, I deliberately kept it really simple this time opting for tomatoes and peppers. Making sure you use a good spread for the base is essential to keep this from being too dry and bland, you could use tomato purée or ketchup, but I love the boost of flavour you get from pesto, and you really don’t need a lot of it. I like to mix it in with something else to smooth out the flavours a little, I often use tomato purée but in this instance I had a tub of fantastic chilli sauce a friend of mine makes in his restaurant left in the fridge and it did the job brilliantly.

One sheet of ready rolled puff pastry will feed 4-6 of you depending on how hungry you are and what you’re having on the side. It’s best served with a simple leafy salad, sometimes I’ll do some couscous or potato salad on the side if I’m feeling a bit hungrier. Plus, I always save a slice for my lunchbox the following day.

Ingredients

(serves 4-6)

1 sheet ready rolled puff pastry

2 tbsp pesto

1 tbsp chunky chilli sauce or salsa (optional)

3-4 tomatoes, cut into 1/4 inch slices

2 roasted red peppers, thinly sliced

10g feta cheese, crumbled

Salt and pepper

Method

  1. Preheat oven to 180°C.
  2. Unroll pastry sheet and layout on a large oven sheet on top of the greaseproof paper it came with.
  3. Score a line around 2cm from the edge all the way around to form your crust.
  4. Spread the pesto evenly across the rectangle in the middle and dot the chilli sauce/salsa evenly amongst it if using.
  5. Lay out the tomato slices on top of the pesto, around 12 should cover the tart, depending on the size of your tomatoes.
  6. Evenly spread over the pepper slices. Season with salt and pepper.
  7. Bake in the oven for 15-20 minutes or until the pastry is puffed up and golden.
  8. Remove from the oven and lay out on a large wooden board. Crumble the feta over the top.
  9. Cut into squares to serve.
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