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 recipe is the easiest way of accomodating everybody with the least trouble to yourself - there's a result :-)
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
extra basil leaves
parmesan cheese grated
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 evenly.
If you want to add fish or meat, then scatter it over the vegetables.
Cook in the oven for about 20 minutes until the pastry is golden and puffed.
Scatter the grated cheese over.
Scatter a few basil leaves over the top and serve.
This recipe uses frozen puff pastry as its base - it takes a long time to make from scratch, so it is really worthwhile using frozen.
One sheet will cut into 4 portions,so you can make individual tarts.
You can add fish (canned tuna or shrimp/prawns) meat - chopped ham, salami or similar to the tart to cater for the non-veggies.
This will be OK to add after cooking as these products are all ready to eat - this is if you're catering for veggies and meat eaters together.
You could of course cook separate tarts if you want your meat/fish warm.
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