Herb Recipe - Herby Open Tart

This herb recipe is so adaptable.

I know there are times when you need to cater for vegetarians and meat eaters at the same meal.

This open tart is the easiest way of accomodating everybody with the least trouble to yourself - there's a result :-)

It uses frozen puff pastry as its base - puff pastry takes a long time to make, so it is really worthwhile using frozen.

One sheet will cut into 4 portions - or you can make individual ones.

You can add fish (canned tuna or shrimp/prawns) meat - chopped ham, salami or similar to the tart to cater for the non-veggies.

Herby Open Tart
1 sheet puff pastry
3 tablespoons tomato puree
2 red onions - cut into wedges
1 green pepper - cut into chunks
cherry tomatoes - about 12 or cut larger ones into quarters
olive oil
chopped basil
extra basil leaves
1 ball of mozzarella cheese

Heat your oven to gas mark 7 or 220 C.

Put the vegetables in a roasting dish - sprinkle over olive oil and basil then cook for about 20 minutes to soften.

Meanwhile, set out your pastry and score very slightly about 1/2 an inch from the edge all round.

This will make the pastry puff up well round the outer edge.

Spread the tomato puree over the inside.

Arrange the vegetables over the pastry and slice the cheese to lay on top.

If you want to add fish or meat, then scatter it over the vegetables prior to adding the cheese.

Cook in the oven for about 20 minutes until the pastry is golden and puffed.

Scatter a few basil leaves over the top and serve.

For an explanation of gardening terms that you might not understand, please check out the Growers Dictionary section.

I found that I was either skimping on explanations or giving too much information on the individual pages so I have posted all relevant terms in one section - if there's anything you need to know, please drop me an email.

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