Antipasto puff pastry tartlets

  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Antipasto puff pastry tartlets
  • 1/4 cup (60 millilitres) olive oil
  • 2 clove garlic, crushed
  • 1 small red capsicum, coarsely chopped
  • 1 small yellow capsicum, coarsely chopped
  • 1 medium zucchini, thinly sliced
  • 2 baby eggplants, thinly sliced
  • 1 small red onion, thickly sliced
  • 100 gram semi-dried tomatoes
  • 150 gram baby bocconcini cheese, halved
  • 1/2 cup (40 grams) finely grated parmesan cheese
  • 1/2 cup firmly packed fresh basil leaves
  • 2 sheets ready-rolled puff pastry
  • 1/3 cup 85 grams tomato pasta sauce
  • 2 tablespoon olive tapenade


Antipasto puff pastry tartlets
  • 1
    Preheat oven to moderately hot.
  • 2
    In a large bowl, combine oil and garlic. Add capsicums, zucchini, eggplant and onion; toss gently to coat vegetables in mixture.
  • 3
    Cook vegetables, in batches, on heated oiled grill plate (or grill or barbecue) until browned lightly and just tender; transfer to large bowl. Add tomatoes, cheeses and basil; toss gently to combine.
  • 4
    Cut pastry sheets in half; fold edges 1cm inward, place on oiled oven trays.
  • 5
    Divide sauce among pastry pieces; top with vegetable mixture. Bake, uncovered, in moderately hot oven about 15 minutes or until browned lightly. Serve tartlets topped with tapenade.


For best results, use a pizza tray with holes in the base;­ this will cook the pastry evenly.

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