Name: Antipasto puff pastry tartlets
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 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

Ingredients

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

Method

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.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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