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How to make Chargrilled vegetable tarts

Yield = 4
Prep time: 0:20
Cook time: 0:20
Total time: 0:40

Ingredients

  • 2 sheets ready-rolled puff pastry, partially thawed
  • 100g fresh ricotta
  • 50g parmesan, finely grated
  • 50g goat's cheese, crumbled
  • 200g roasted capsicum, cut into thin strips
  • 200g marinated artichokes, cut into thin wedges
  • 200g chargrilled eggplant, cut into thin strips
  • Rocket and parmesan salad, to serve

Method

  • Step 1 Preheat oven to 220°C. Grease 2 baking trays. Cut each sheet of pastry in half to form 2 rectangles. Place onto baking trays. Cut a 1cm border around the edge of each piece of pastry, taking care not to cut all the way through.
  • Step 2 Place ricotta, parmesan and goat's cheese into a bowl. Use a fork to mix well. Season with pepper. Spread mixture evenly over pastry, inside the borders.
  • Step 3 Top cheese mixture with capsicum, artichokes and eggplant. Bake for 10 minutes. Swap positions of trays and bake a further 10 to 15 minutes, or until puffed and golden. Serve with salad.