Читать книгу BOSH! - Henry Firth - Страница 19

These tarts are incredibly easy to prepare, really flavoursome and look impressive. They’re perfect for a starter or light lunch and are an opportunity for you to get creative with your decoration. The fluffy melt-in-your-mouth crunch of the pastry makes for a decadent but messy meal!

SERVES 6.

 1 x 320g sheet ready-rolled dairy-free puff pastry.

 ½ red onion.

 ½ courgette.

 12 cherry tomatoes.

 6 sun-dried tomatoes.

 2 tbsp capers.

 12 pitted Kalamata olives.

 2 tbsp plant-based milk.

 50g dairy-free cheese, optional.

 handful small fresh basil leaves, to serve.

 FOR THE TOMATO SAUCE.

 3 tbsp tomato purée.

 1 tbsp olive oil.

 1 tbsp water.

 2 tsp balsamic vinegar.

 ½ tsp pepper.

 ½ tsp salt.

 Preheat oven to 180°C. Baking tray. Pastry brush.

Take the puff pastry out of the packet and unroll it on to the baking tray, keeping it on the parchment paper it’s wrapped in. Take a sharp knife and cut the pastry into 6 equal squares and separate them slightly. Run the tip of the knife lightly around the edge of each square to score a 1½cm border.

Put all the ingredients for the tomato sauce into a small bowl and mix with a fork. Spread the sauce inside each pastry square, up to the border.

Peel the red onion and trim the courgette and cherry tomatoes. Finely slice them along with the sun-dried tomatoes, capers and olives (it’s important they’re cut very fine so they cook quickly). Arrange artfully over each pizza square, keeping the borders free. Brush the edges of the pizzas with the plant-based milk.

Put the tray in the oven and cook for 20–22 minutes, then remove and neatly grate the dairy-free cheese, if using, over the top of each square. Put the tarts back in the oven for 3 minutes to melt (if you cook them for any longer the cheese will start to harden)

Remove the tray from the oven, scatter the basil leaves over the tartlets and serve immediately.