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Open olive and chargrilled veggie puff pastry tart
Open olive and chargrilled veggie puff pastry tart
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Try a flavorful vegetarian puff pastry tart with golden crust, served alongside fresh baby rocket leaves.
Ingredients:
  • 120g olive
  • 35g almond
  • 125.00 ml basil leaves
  • 20g parmesan
  • 2 large zucchini, peeled into ribbons
  • 3 sheets frozen ready-rolled puff pastry, just thawed
  • 320g jar grilled eggplant slices, drained
  • 275g marinated artichokes, drained, halved
  • 250g vine-ripened cherry tomatoes
  • 100g bocconcini, coarsely torn
Instructions:
  • Preheat your oven to 200C and prepare 2 baking trays by lining them with baking paper.
  • Combine olives, almonds, garlic, basil, and parmesan (or vegetarian hard cheese) in a food processor. Blend until finely chopped. Pour in the oil and blend again until a smooth paste is formed.
  • Preheat a barbecue grill or chargrill on high heat. Grill the zucchini for 1 minute on each side, or until they are lightly charred.
  • Lay a pastry sheet on each lined tray. Cut the remaining pastry sheet lengthwise into 8 strips. Arrange the strips along the edges of the pastry sheets to form a border. Evenly spread half of the olive mixture over the pastry bases. Layer on the zucchini, eggplant, artichoke, and tomatoes. Bake until golden brown, about 20 minutes. Once done, take out of the oven and sprinkle with bocconcini.
  • Spoon the remaining olive mixture onto each tart. Cut into squares before serving.

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