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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 savory puff pastry tart with crisp rocket salad for a delightful vegetarian main.
Ingredients:
  • 120g olive
  • 35g almond
  • 1 garlic clove, crushed
  • 125.00 ml basil leaves
  • 20g parmesan
  • 80ml olive oil
  • 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 in a food processor. Pulse until finely chopped. Stream in oil and blend until a smooth paste is achieved.
  • Preheat a barbecue grill or chargrill on high heat. Grill the zucchini for about 1 minute on each side, or until nicely charred.
  • Lay a pastry sheet on each lined tray. Cut the remaining pastry sheet lengthwise into 8 strips. Arrange the strips around the edges of the pastry sheets to form a border. Evenly spread half of the olive mixture over the pastry bases. Layer with zucchini, eggplant, artichoke, and tomatoes. Bake for 20 minutes until golden brown. Take out of the oven and sprinkle with bocconcini.
  • Spoon the remaining olive mixture on top of each tart and cut into squares before serving.

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