| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Sainsbury’s, Sainsbury11 |
6 |
servings |
INGREDIENTS
| 1 |
|
500 gram pac all vegetable fat puff pastry |
| 2 |
tb |
Olive oil |
| 1 |
|
400 gram tin artichoke hearts |
| 12 |
|
Cherry tomatoes; halved |
| 2 |
md |
Sized red onions; sliced into wedges |
| 6 |
tb |
JS traditionally made mayonnaise; which is egg free |
| 1 |
ts |
Sundried tomato paste |
| 1 |
tb |
Freshly chopped basil; plus 6 |
| 1 |
|
Sprig for garnish |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
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 minutes.
Meanwhile, brush the artichokes, onions and tomatoes with the olive
oil. Cook the artichokes and onions on a ribbed grill pan or under
the grill for 5-10 minutes until 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 minutes. Until the pastry
is well risen and golden.
Blend the sundried tomato paste into the mayonnaise and stir in the
chopped basil. Serve the tarts hot or cold, with a spoonful of
mayonnaise on each, and a sprig of basil to garnish.
Converted by MC_Buster.
NOTES : Delicious crisp pastry with a taste of the mediterranean.
Converted by MM_Buster v2.0l.
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