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Mediterranean tarts with vegetables & houmous
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320g sheet frozen Jus-Rol Puff Pastry, defrosted
½ x 300g tub essential Waitrose Houmous
250g frozen Cooks’ Ingredients Chargrilled Aubergine
280g jar Cooks’ Ingredients Chargrilled Peppers in Olive Oil
1 small red onion, halved, cut into thick half moons
4 tbsp Greek basil leaves or 4 sprigs fresh lemon thyme
1. Preheat the oven to 200°C, gas mark 6. Unroll the defrosted pastry sheet onto a large baking sheet and cut into 4, each measuring 11.5cm x 18cm. Using a sharp knife, score a 1cm border around the edge of each piece of pastry. Use enough pressure so the score line is visible, but don't cut all the way through.
2. Spread a heaped tablespoon of houmous over each pastry rectangle, keeping it within the border. Arrange the aubergine slices on top.
3. Drain the peppers and divide among each tart, then sprinkle over the slices of red onion. Drizzle 1 tbsp of oil from the jar of chargrilled peppers over the top and bake for 30 minutes until the pastry is puffed and golden brown. Sprinkle over the Greek basil or lemon thyme and serve with a green salad.
Cook’s tipRoasted courgettes, cherry tomatoes and chargrilled artichokes work well in this recipe, too.
Typical values per serving:
This recipe was first published in May 2017.