Almost
everyone loves pastry, especially puff pastry. It's not something I
eat very often but as a rare treat or special occasion with friends
who aren't so health conscious! This recipe is great for parties or
drinks with friends as it's so quick – you can prepare it in advance
or throw it together at the last minute.
Sometimes
we need something quick, impressive and something that will
get everyone ooohhhing and aaahhhing. The beauty of this dish is all the variations that can be made. They are endless.
get everyone ooohhhing and aaahhhing. The beauty of this dish is all the variations that can be made. They are endless.
You
can make more of a lunch snack with it but using a whole square of
puff pastry and covering the whole thing. Fold the edges in to form
more of a crust if you wish. Serve it with a salad and have plenty of
time to catch up with friends.
Enjoy
the flaky pastry and the simple flavours of the Mediterranean.
Cherry
Tomato, Olive & Caper
Makes
1 large square (puff pastry size) or 16x little
You'll
need a tray with shallow mini muffin or simply use a flat tray.
1x
square puff pastry (vegan)
2
tbs olive tapenade
1x punnet cherry tomatoes, whole
2x
medium purple onion, diced,
¼
cup pitted olives
3
tbs capers
fresh
rosemary or thyme
Cracked
pepper and salt for seasoning
Turn
your oven onto 190-200C. Saute chopped onions until soft and
caramelised in a frying pan. Add cherry tomatoes along with a
generous sprinkle of good salt & lots of rosemary or thyme
de-spriged and cook for a further 5 minutes or until tomatoes have popped
and slightly deflated. Allow to cool a little while you prepare the
pastry.
I
use a supermarket vegan pastry which is quick and handy for these
occasions. I take it out of the freezer moments before I need to use
it. It can thaw out quickly depending on the time of year. Once it
begins to thaw and is malleable but still slightly frozen, take a
small port glass and cut each tartlet. Lightly oil mini muffin
tin and place pastry in holes. Prick 2-3 times with a fork so they
don't rise and puff off all your toppings!
If
doing a large square tart, oil and place on a flat baking tray. Fold
in each edge to create a 1cm thick border. You can fork the edge to
create a pretty pattern if you like. Then prick inside the border
with a fork many times to prevent the pastry from puffing (I’m
letting the air out by pricking it!).
Then
brush the pastry with olive tapenade (not the borders). Spoon the
onion & tomato mix over the top of that. Scatter with lots of
capers and pitted olives. Place in the oven for approximately 10-15 minutes or
until the edges have turned golden brown.
With
more time up your sleeve try adding the following variations:
Mushroom,
Spinach & Olive – saute some onion until soft, then add some mushrooms and a pinch of
dried mixed herbs and cook for 1-2 minutes so the mushroom softens but
not until they are fully cook. Place in a bowl. Gently sauté some
spinach until it just wilts but is still bright green. Baste pastry
with Tapenade (green or black), then add spinach followed by mushroom
mix
Potato,
Rosemary & Spinach
Cook
the potato until al dente, saute onion until soft, add spinach and
gently wilt, keeping the lovely bright green colour. Layer spinach
and onion on the bottom, them add the potato. Scatter with fresh
rosemary, good salt and Cracked pepper and cook for 10-15 or until
pastry is golden brown.
Roast
Pumpkin, Eggplant and Red
¼
-½ small pumpkin, diced, de-skinned
1x
medium eggplant, diced
1x
large red pepper
Roast
in olive oil, rosemary or thyme, sea salt and cracked pepper.
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