[Update my dinner status], I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 6 servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 500 gram pac all vegetable
- 2 tb Olive oil
- 1 400 gram tin artichoke
- 12 Cherry tomatoes; halved
- 2 md Sized red onions; sliced
- 6 tb JS traditionally made
- 1 ts Sundried tomato paste
- 1 tb Freshly chopped basil; plus
- 1 Sprig for garnish
- Salt and freshly ground
Preparation
Preheat the oven to 200 C, 400 F, Gas Mark 6. Roll the pastry out on floured surface to approximately 18 inch (45cm) square, 3mm (1/8inch) thick. Cut into 6 x 16cm (6inch) rounds. Allow to rest for 30 minutes. Meanwhile, brush the artichokes, onions and tomatoes with the olive oil. Cook the artichokes and onions on a ribbed grill pan or under the grill for 5-10 minutes until tender and crispy. Pile the vegetables on top of the pastry discs, leaving a border around the edge. Cook in the oven for 15-20 minutes. Until the pastry is well risen and golden. Blend the sundried tomato paste into the mayonnaise and stir in the chopped basil. Serve the tarts hot or cold, with a spoonful of mayonnaise on each, and a sprig of basil to garnish. Converted by MC_Buster. NOTES : Delicious crisp pastry with a taste of the mediterranean. Converted by MM_Buster v2.0l.
