Okay, the days of tarts being for fancypants chefs are over. Nowadays, with easily bought frozen pastry, a few key ingredients and some creative flair, even the most lazy cook can pull off these stylish tarts for a laid-back summer lunch or snack. You can vary the vegies used to suit what’s in season…or what’s in your fridge. Get as creative as you like- you can’t really stuff this up people! This recipe serves 4-6 people, or two hungry fatties.
- 2 medium zucchini, cut into 1cm slices
- 1 punnet cherry tomatoes
- 1 witlof, halved lengthwise
- 2 tbsps extra virgin olive oil
- salt and freshly ground black pepper (if you’re not using freshly ground black pepper yet, turn this bloody computer off, go to the supermarket and get yourself one of the bloody pepper grinders!)
- 125g blue cheese, crumbled
- 90g softened cream cheese
- 1 tbsp freshly grated Parmesan cheese (Do NOT, I repeat, do NOT use use packaged grated Parmesan. I’ve tasted cotton string with more gusto- buy a wedge of fresh Parmesan and grate as you need it.)
- 1 large egg
- 2 sheets frozen shortcrust pastry, defrosted
- 18 black olives, stoned
- Combine the vegies in a baking dish, toss with oil and season with salt and pepper.
- Bake in a 220 C oven for 12 minutes, stirring once.
- Combine cheeses in a bowl and beat until smooth.
- Stir in the egg.
- Lay one pastry sheet on a work surface, cut off the corners to make a rough circle.
- Spread with half the cheese mixture, leaving a 5cm border, and top with half the vegies and half the olives.
- Now here is the easiest bit- you will laugh so hard at how easy this is. Fold the edges over, crimping them with your fingers to seal them.
- Now you’ve done one, repeat with the remaining ingredients and chuck them in the oven for 20 minutes, or until golden.
- Serve them warm with a tossed garden salad- scrumptious!