Wednesday, 26 August 2015

Two Easy Tarts

Move over pizza, we have two easy tarts.

Easy when you are using ready rolled puff pastry and ingredients from your garden and fridge. 
This one is slathered with green pesto, then topped with thinly sliced courgettes, cherry tomatoes, black olives and some brie cheese. 
And this one was made with left overs from the Afghani Burani Bonjon.  I was initially going to stir it through some cooked pasta but then decided to use up the puff pastry in my fridge - a standby for quick evening meals.

10 comments:

  1. Lovely - I just used up some puff pastry in pasties last night - it is handy - that tart with the eggplant (or zucchini?) looks particularly enticing

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    1. Thanks Johanna,
      If you follow the link it will take you to the orignal recipe, its aubergine aka eggplant, it was lovely

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  2. Brilliant idea!
    I have loads of donated courgettes at the moment, plus plenty of our own tomatoes. These look like a great way to use them and making small individual tarts in the same way would be a lovely starter.

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    1. Thanks Jean, its really simple and takes no time to put together. So lucky you have donated courgettes, ours are a bit hit and miss this year, but the homegrown tomatoes are coming along nicely. And yes, smaller tartlets would work fab too.

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  3. Thank you for popping by recently. It is always a pleasure to read your comments. Also, I love trying new things and will give this a go.
    Cheers!

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    1. Likewise e x
      The first one is really easy, and I recommend. You can of course make small versions.

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  4. puff pastry pizzas are the BEST! Yours look stunning!

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    1. Thanks Dom, very kind of you to say so - but they are just cobbled together toppings on puff pastry - do hit the spot though.

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