Free Recipe Chargrilled Vegetable Tarts

Recipe Type: S Recipes

Recipe Preparation: cook

Cooking Ingredients for Chargrilled Vegetable Tarts Recipe

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

Chargrilled Vegetable Tarts Preparation

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.

Cooking Temperature:

Recipe Serves: 6

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