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Receta Chargrilled Vegetable Tarts

Name: Chargrilled Vegetable Tarts
Ingredients: 1 x 500 gram pac all vegetable fat puff pastry; 2 Tbsp. Extra virgin olive oil; 1 x 400 gram tin artichoke hearts; 12 x Cherry tomatoes, halved; 2 med Sized red onions, sliced into wedges; 6 Tbsp. JS traditionally made mayonnaise, that is egg free; 1 tsp Sundried tomato paste; 1 Tbsp. Freshly minced basil, plus 6; 1 sprg for garnish Salt and freshly grnd black pepper

de Global Cookbook

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Ingredientes

1 x 500 gram pac all vegetable fat puff pastry
2 Tbsp. Extra virgin olive oil
1 x 400 gram tin artichoke hearts
12 x Cherry tomatoes, halved
2 med Sized red onions, sliced into wedges
6 Tbsp. JS traditionally made mayonnaise, that is egg free
1 tsp Sundried tomato paste
1 Tbsp. Freshly minced basil, plus 6
1 sprg for garnish Salt and freshly grnd black pepper

Direcciones

Preheat the oven to 200 C, 400 F, Gas Mark 6. Roll the pastry out on floured surface to approximately 18 inch (45cm) square, 3mm (1/8inch)
thick. Cut into 6 x 16cm (6inch) rounds. Allow to rest for 30 min.
Meanwhile, brush the artichokes, onions and tomatoes with the extra virgin olive oil. Cook the artichokes and onions on a ribbed grill pan or possibly under the grill for 5-10 min till tender and crispy.
Pile the vegetables on top of the pastry discs, leaving a border around the edge. Cook in the oven for 15-20 min. Till the pastry is well risen and golden brown.
Blend the sundried tomato paste into the mayonnaise and stir in the minced basil. Serve the tarts warm or possibly cool, with a spoonful of mayonnaise on each, and a sprig of basil to garnish.
NOTES : Delicious crisp pastry with a taste of the mediterranean.