- Serves4
- CourseMain meal
- Prepare10 mins
- Cook35 mins
- Total time45 mins
- Pluscooling
Ingredients
- 400g pack Mediterranean style vegetables
- 1 stick/s celery, roughly chopped
- 2 tbsp raisins
- 2 tbsp pine nuts
- 320g puff pastry sheet
- ½ tbsp olive oil
- 1½ tbsp red wine vinegar
- 4 tbsp Kalamata olive & sun-dried tomato tapenade
Method
Preheat the oven to 200ºC, gas mark 6. Tip the vegetables onto a baking tray with the celery and roast for 15 minutes. Put the raisins into a small bowl and cover with just-boiled water. Toast the pine nuts in a small pan until golden, then set aside.
Unroll the pastry sheet and lay out on its paper on a large baking tray. Score a 2cm border around the edge of the pastry, taking care not to cut all the way through, then prick the centre all over with a fork. Brush the edges with the oil.
Bake the pastry on the shelf above the vegetables for 15-20 minutes, until the tart base is golden and cooked through. Leave to cool for 5 minutes, then gently press the middle section down.
Drain the raisins and add to the tray with the vegetables, pine nuts and vinegar. Season if needed and stir to combine. Carefully transfer the pastry to a large serving board, then thinly spread with the tapenade. Top with the veg mixture and serve. Lovely with a dressed green salad, if liked.
Cook’s tip
Caponata is traditionally made with aubergine, but our pre-sliced and marinated veg make a great shortcut.
Nutritional
Typical values per serving when made using specific products in recipe
Energy | 1,956kJ/ 470kcals |
|---|---|
Fat | 30.3g |
Saturated Fat | 11.2g |
Carbohydrates | 39.1g |
Sugars | 12.4g |
Fibre | 4.5g |
Protein | 7.9g |
Salt | 0.8g |