Vegetable & Tomato Puff Pastry Tarts

by Julie Gibbons on February 8, 2011

Vegetable & Tomato Puff Pastry Tarts with Curly Kale & Boiled Potatoes

These wee puff pastry tarts are something of a staple in the Organikal household … they’re so easy to make and there’s an almost never-ending stream of possible toppings.

serves 6

1 x pack ready rolled all butter puff pastry
3 x tablespoons organic tomato puree
3 x tablespoons home-made chutney
3 x teaspoons fresh pesto sauce (home-made)
1/4 yellow bell pepper, sliced
2 teaspoons mixed herbs
50g grated organic mature cheddar
50g goats cheese

  1. Prepare the pastry by taking it out of the fridge about 20 minutes before using – it’s so easy!
  2. Turn the oven to 220C.
  3. I find the tarts turn out better when I cut the pastry into rounds, but you could just divide the rectangle into 6 smaller rectangles.
  4. For this serving I prepared 3 chutney with goats cheese and 3 pesto with pepper & cheddar, layering the chutney/tomato puree first, then adding the herbs/pesto, then the goats cheese/cheddar.
  5. Bake in the oven for between 15 – 20 minutes, until the cheese has melted and the pastry has risen. You could serve these as mini tartlets (I often do) or combine them with other ingredients as I’ve done here.

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