Open olive and chargrilled veggie puff pastry tart

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How to make Open olive and chargrilled veggie puff pastry tart

  • Yield : 4
  • Prep Time : 0:10
  • Cook Time : 0:20
  • Total Time : 0:30

Ingredients

  • 1 cup (120g) pitted green olives
  • 1/4 cup (35g) slivered almonds, toasted
  • 1 garlic clove, crushed
  • 1/2 cup basil leaves
  • 1/4 cup (20g) finely grated parmesan (or vegetarian hard cheese)
  • 1/3 cup (80ml) olive oil
  • 2 large zucchini, peeled into ribbons
  • 3 sheets frozen ready-rolled puff pastry, just thawed
  • 320g jar grilled eggplant slices, drained
  • 275g marinated artichokes, drained, halved
  • 250g vine-ripened cherry tomatoes
  • 100g bocconcini, coarsely torn

Method

  • Step 1 Preheat oven to 200C. Line 2 baking trays with baking paper.
  • Step 2 Place the olives, almond, garlic, basil and parmesan (or vegetarian hard cheese) in a food processor and process until finely chopped. Add the oil and process until a smooth paste forms.
  • Step 3 Heat a barbecue grill or chargrill on high. Cook the zucchini for 1 min each side or until lightly charred.
  • Step 4 Place a pastry sheet on each lined tray. Cut remaining pastry sheet lengthways into 8 strips. Place strips around the edge of the pastry sheets to create a border. Spread half the olive mixture evenly over the pastry bases. Top with the zucchini, eggplant, artichoke and tomatoes. Bake for 20 mins or until golden brown. Remove from oven and sprinkle with bocconcini.
  • Step 5 Top each tart with dollops of the remaining olive mixture. Cut into squares to serve.

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