ANTIPASTO TARTS

• khẩu phần: 4
• tổng thời gian: 45 min

Nguyên liệu

60ml (¼ cup) olive oil

2 cloves garlic, crushed

1 small red pepper (150g), chopped coarsely

1 small yellow pepper (150g), chopped coarsely

1 medium courgette (120g), sliced thinly

2 baby aubergines (120g), sliced thinly

1 small red onion (100g), sliced thickly

200g cherry tomatoes

150g mozzarella pearls, halved

40g (½ cup) finely grated parmesan

25g (½ cup) fresh basil leaves

2 x 320g frozen ready-rolled puff pastry, thawed

85g (1/3 cup) bottled tomato

pasta sauce

30g (¼ cup) pitted black olives, torn

2 tablespoons small basil leaves

150g mixed salad leaves

Hướng dẫn

1 Preheat oven to 200°C/ 180°C fan.

2 Combine oil and garlic in a large bowl. Add pepper, courgette, aubergine and onion; toss gently to coat vegetables in mixture, season.

3 Cook vegetables, in batches, on a heated oiled grill plate (or grill or barbecue) for 4 minutes or until browned lightly and just tender; return to bow . Add tomatoes, cheeses and basil; toss gently to combine.

4 Cut pastry sheets in half; fold edges lcm inwards, place on oiled oven trays. Divide sauce among pastry pieces; top with vegetable mixture. Bake for 15 minutes or until pastry has browned lightly.

5 Top tartlets with olives; sprinkle with small basil leaves and serve with salad leaves.