We’re absolutely loving these warm weekends that we’ve been having, and we’re set for another scorcher today! If you’re eating al fresco this lunch or dinner time, why not try whipping up some of these delicious tartlets for a starter or with a side of salad? They’re packed full of flavour and colour, making them the ideal treat for a summery day.
Ingredients
- 2 red/yellow peppers
- 500g puff pastry
- 2 tablespoons black olive tapenade
- 175g feta cheese
- 115g cherry tomatoes, quartered
- 25g pine nut kernels
- Basil leaves
- Extra virgin olive oil
Method
- Preheat the oven as high as it will go. Place the peppers in a roasting dish and cook for 35-40 minutes until they are charred.
- Remove them from the oven immediately and place into a reusable/recyclable polythene bag. Secure the bag and allow the peppers to cool – this helps the skin to peel off easily.
- Reduce the oven to 220C/fan 200C/gas mark 7.
- On a lightly floured surface, roll out the pastry and using a plate as a guide cut out 6 rounds approx. 13cm.
- Place the pastry onto 2 baking sheets and score a line on each round 1cm from the edge.
- Spread a teaspoon of tapenade on top of each round and using a palate knife, smooth it over the surface as far as the scored rim. Dot feta cheese over the top of each tart and then add the tomato pieces.
- Remove the peppers from the bag, discard the skins and seeds and slice them. Arrange the slices over the tarts, then sprinkle with pine nuts and scatter basil leaves over each – brushed with olive oil to prevent them burning.
- Bake the tartlets towards the top of the oven for 15-20 minutes, until the pastry is golden and puffed
Hartburn Village Women's Institute 