- Preparation and cooking time
- Makes as many as you want
Easy-to-make savoury tartlets with the taste and colours of Italy. I've put "Italian" as the "type of cuisine" for this, but it's a recipe I made up one day in my kitchen many miles from Italy.
- Supermarket puff pastry (or make your own, but the shop-bought version is fine for this recipe)
- Sun-dried tomatoes
- Fresh basil leaves
- Parmesan or Grana Padano cheese from a block (not the grated stuff in a tub)
- STEP 1Pre-heat the oven to whatever temperature it says on the packet or recipe for your puff pastry. Using a pastry cutter, form cases of puff pastry in a greased tartlet tin (you can use the oil from the sun-dried tomato jar for this).
- STEP 2Chop the sun-dried tomatoes finely (say, 4 cuts lengthways and 4 cuts across). Chop or tear one or two leaves of basil for every tomato (that is, every piece of sun-dried tomato that comes out of the jar; I've never worked out if those are actually whole or half tomatoes!). Mix the tomatoes and basil together. I haven't given exact quantities because I don't know how many tartlets you're going to make, or how big your cutter is, so you will need to use a little judgement. My 8cm tartlet cutter gives me cases that take about one tomato piece-from-the-jar each.
- STEP 3Spoon the mixture into the cases. Don't overfill. Add a couple of drops of oil from the tomato jar.
- STEP 4Cut thin slices of parmesan and place them gently on top of the tomato-basil mixture to form a lid. You only need to use one layer.
- STEP 5Bake for 8-10 minutes, or until the pastry and the cheese are both a nice golden colour.
- STEP 6This recipe might be a bit strong in taste for some people, especially small children. You can replace the sun-dried tomatoes with peeled, seeded, chopped fresh tomatoes (but squeeze some of the liquid out first using a sieve) to which you add a little black pepper, the basil with a smaller amount of dried oregano, and the parmesan with a slice of mozzarella, which will give a taste close to pizza.