Saturday, 27 September 2008

Recipe - Puff Pastry Tart with vegetables and spicy sausage

This is what I cooked yesterday evening, Friday night, after a long week at work.

I wasn't really in the mood for a lengthy session with lots of involvement in the kitchen so this worked quite nicely. A bit of cutting, slicing and grating. Then off into the oven. From the oven onto the plate. Doesn't get much better or easier than that at times.

Oh yeah, don't forget the chef oil either. This time I decided to use a nice bottle of 2006 Madiran Reserve Des Tuguets to keep myself lubricated. A wine and vintage I can thoroughly recommend.

Don't forget to give yourself about an hour and a halfs time to let the puff pastry defrost if you are using the frozen variety. I used Jus-Rol puff pastry this time, which worked really fine.

Ingredients (serves 1 - 2)
1 sheet Puff Pastry
2 - 3 tbsp tomato puree (or pasta sauce)
1 red pepper, sliced
1 red onion, halved and sliced
50 - 75 g mushrooms, sliced
50 - 75 g spicy sausage (pepperoni or similar), sliced
50 g cheese (strong cheddar for example), grated
1 egg, beaten

Preheat your oven to 220c/425f/Gas mark 7.

Unroll the pastry onto a baking tray. Spread with the tomato puree, leaving a 2.5 cm border around all edges. Use a sharp knife to score the pastry just outside the edge of the tomato puree, making sure not to cut all the way through. Glaze the border using the beaten egg.

Chuck on the vegetables and the sausage. Finish off with the cheese. Pop it all into the oven.

Let it bake for about 20 minutes, until the pastry is risen and as a nice deeply golden colour.


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// Mike