Mediterranean Salad Tarts

These took a bit of faffing about. I didn’t get in until late due to a delayed train. Funny how a bit of rain sends everything into a tailspin and how Sheffield Train Station has to be the absolute worst at keeping you informed.

I sent a text to Mr S so he could at least get the potatoes and the green beans cooked.

Heat some oil in a frying pan along with some butter and cook a large sliced onion gently for about 15 minutes. Stir them regularly. Add some brown sugar and stir, cook for a few more minutes. Leave to cool.

Cook some new potatoes, leave to cool then slice.

Preheat the oven to 200ºc (fan). Stick your baking trays in the oven.

Roll out some ready made puff pastry and cut into a couple of rounds.

Halve some cherry tomatoes (on the vine) keeping a few on the vine and slice some Camembert.

Take the baking trays out of the oven and put your pastry rounds on them. Divide the onions between the pastry. Scatter with slices of the cheese, sliced potatoes, halved tomatoes and the reserved vines. Scatter with black olives (I used pitted) and drizzle with olive oil.

Bake for about 15 minutes.

Season and mix some chilli pesto with a little olive oil to ‘drizzle’ on the cooked tarts. I would have also added torn basil but my basil died on me.

Make a salad of cooked green beans, rocket, oil, lemon juice and seasoning.

TWD_2205_Salad_Tart

You could add anchovies to the tarts but as I’m doing National Vegetarian Week I didn’t bother. Here’s the recipe with subtle differences to mine.

Using BUTTER, ONION, BROWN SUGAR, NEW POTATOES, PUFF PASTRY, CHERRY TOMATOES ON THE VINE, CAMEMBERT, BLACK OLIVES, CHILLI PESTO, ROCKET, GREEN BEANS and LEMON…

This was dinner…22nd May 2014.

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