Think of this tart as a vegetarian pizza with a puff pastry base. Simply roll out a pack of ready-made puff pastry, spread it with a tomato base, then layer it with crunchy par-cooked vegetables and soft blue cheese. The kids will love, the adults will love – it’s an all-round pleaser! It only takes 15 mins to prepare and doesn’t cost too much to make either. This is a much healthier option that your usual takeaway pizza.
- 1 x 500g pack of puff pastry
- A little flour, for dusting
- 5-6tbsp passata (sieved tomatoes)
- 3 red onions, sliced into rounds
- 2tbsp balsamic vinegar
- 1-2tbsp olive or rapeseed oil
- 2tsp soft brown sugar
- Bunch of asparagus, woody ends trimmed
- ½red pepper, deseeded, sliced into strips
- ½orange/yellow pepper, deseeded, sliced into strips
- ½green pepper, deseeded, sliced into strips
- 200g blue brie cheese, broken into chunks
- 1 egg, beaten, to glaze
Add the balsamic vinegar, oil and sugar to a bowl then mix in the onion slices and thoroughly coat.
Heat a large frying pan and cook the onions and their marinade for around 7-8 mins until the onions are very soft and are starting to caramelise. Remove the onions to a plate and set aside.
Add the asparagus and pepper strips to the same pan and cook for 7-8 mins until tender, but still crunchy.
Preheat the oven to 180°C/350°F/Gas Mark 4. On a floured board, roll out the puff pastry to about 1 cm thick. Press a fork down all around the edge of the pastry, both for decoration, but also to hold the egg glaze. Transfer the pastry to a foil or parchment lined roasting try.
Spread the passata on the pastry in a very thin layer across the pastry.
Add the vegetables in layers: first the onions, then the asparagus, then the pepper strips.
Finish by dotting with chunks of blue brie. Brush the edges all the way round with beaten egg.
Cook in the oven for 20-25 mins until the pastry is crisp and golden. Cut into rectangles and serve, either on their own or with a green salad.
Delicious hot or cold – and fantastic for packed lunches or picnics.