Bed & Breakfast nr Leigh, Tonbridge, Kent

Delicious veggie dinner these evening

Posted by on Dec 5, 2013 in Charcott Blog, Recipes

Delicious veggie dinner these evening

Feeling in need of something healthy and satisfying having spent the day battling wind and rain, I decided it was time for something new. This recipe, given to me by a guest who stayed a few weeks ago, was heart in mouth throughout but it worked brilliantly and head chef was impressed. So here it is and shall look forward to repeating it again when the family are home over Christmas.image

500g puff pastry
250g cherry tomatoes
4 tablespoons green olive tapenade
4 teaspoons mascarpone cheese

Roll out the pastry and cut 4 x 6 inch rounds. Place the rounds on a baking sheet dusted with flour. Using a sharp knife make a shallow cut half an inch from the edge of each circle so that it will rise and form a rim.

Divide the tapenade in half. Then divide one half into 4 and spread over the base of each tart keeping within the cut rim. Cut the tomatoes in half and pile onto the tarts. Season lightly with salt.

Bake for 20 minutes @ 220 degrees C or gas mark 7
I used the aga and baked for a scant 20 minutes on the floor of the hot oven with the cold shelf on the second set of runners from the top.

Remove from the oven and dot with the remaining tapenade. Add a generous teaspoon of mascarpone cheese to the centre of each tart and return to the oven for a further 10 minutes.

Remove from oven, sprinkle with freshly ground black pepper and serve hot or warm with a dressed green salad.