Spring Tarts

We know this isn’t really much of a recipe. Everyone knows how to layer things on a sheet of puff pastry… but if you’re looking for the perfect springtime flavour combinations, we’ve found them.

Great for a light supper, snack, or to give you something to look forward to on a weekday lunchtime, these colourful tarts will brighten up your working week.

Courgette, Tomato & Mozzarella

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This classic combination is really fresh and colourful – perfect for this time of year.

You will need:

  • Puff pastry (as we’ve said before, if Mary B uses shop bought then so will we!)
  • Tomato puree
  • A couple of courgettes
  • 3 or 4 tomatoes
  • Fresh basil
  • Black pepper
  • Extra virgin olive oil
  1. Roll out your pastry and trim the edges if needed. Transfer on to a lined, flat baking tray. Score a border around your rectangle, then score the middle of the pastry to stop it from rising
  2. Mix a tablespoon of tomato puree with about the same of water until you’ve got a spreadable paste to cover your pastry
  3. Thinly slice and layer your courgette, tomato and mozzarella, then drizzle with some good quality extra virgin olive oil
  4. Brush some milk over the edges of the pastry and bake for around 15 minutes,or until the pastry is golden brown and the courgette cooked through
  5. Garnish with fresh basil, black pepper and an extra drizzle of olive oil

Sun-Dried Tomato, Goats Cheese, Prosciutto & Rocket  

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This one’s inspired by our absolute favourite pizza at our Dad’s Pizzeria. Obviously not as good as the real thing, but acts as a great substitute whilst we’re away in London!

You will need:

  • Puff pastry
  • Tomato puree
  • Sun-dried tomatoes
  • Goats cheese
  • A handful of rocket
  • A handful of pine nuts, toasted
  • Prosciutto
  • Extra virgin olive oil

Follow the above easy steps, but pile high with sun-dried tomatoes and crumbled goats cheese. Once out of the oven, add rocket, lightly toasted pine nuts, a good drizzle of olive oil, and a few curls of prosciutto.

Mushroom, Ricotta, Thyme & Chilli 

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This one’s definitely one of our favourites. Make sure you add a good squeeze of lemon juice to bring out the best of the flavours.

You will need:

  • Puff pastry
  • Ricotta cheese (we used about 175g)
  • A handful of mushrooms
  • Fresh thyme
  • Extra virgin olive oil
  • Chilli flakes
  • 1 lemon

Start to cook your mushrooms in a pan until they’re almost soft, then remove from the heat and drain. Dollop the ricotta over your pastry and add the mushrooms along with a good sprinkling of fresh thyme and bake. Once out of the oven, drizzle with olive oil, a good squeeze of lemon juice, and as many chilli flakes as you can handle.

Buon Appetito!

D x

 

 

 

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