The best delicious Chargrilled Vegetable Tarts recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chargrilled Vegetable Tarts recipe today!
Hello my friends, this Chargrilled Vegetable Tarts recipe will not disappoint, I promise! Made with simple ingredients, our Chargrilled Vegetable Tarts is amazingly delicious, and addictive, everyone will be asking for more Chargrilled Vegetable Tarts.
What Makes This Chargrilled Vegetable Tarts Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chargrilled Vegetable Tarts.
Ready to make this Chargrilled Vegetable Tarts Recipe? Let’s do it!
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1 500 gram pac all vegetable
-fat puff pastry
2 tb Olive oil
1 400 gram tin artichoke
-hearts
12 Cherry tomatoes; halved
2 md Sized red onions; sliced
-into wedges
6 tb JS traditionally made
-mayonnaise; which is egg
-free
1 ts Sundried tomato paste
1 tb Freshly chopped basil; plus
-6
1 Sprig for garnish
Salt and freshly ground
-black pepper
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.
Yields
6 servings
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