Ar­ti­choke and brie tarts are so sim­ple

Kapi-Mana News - - COMMUNITY COOKBOOK -

These vegetarian tarts makes a great week­night din­ner or week­end lunch.

AR­TI­CHOKE AND BRIE TARTS WITH PEA AND COURGETTE SALAD

Ar­ti­choke and Brie Tarts 1 ta­ble­spoon flour 250g flaky puff pas­try, de­frosted 1 egg 150g mar­i­nated ar­ti­chokes (store­bought) 1⁄ red onion

4 120g brie cheese Pea and Courgette Salad 1 cup frozen peas, de­frosted 11⁄ tea­spoons vine­gar (e.g. red wine,

2 white wine) 1⁄ tea­spoon runny honey

4 2 cour­gettes 1⁄ red onion

4 3 ta­ble­spoons mint To serve 2 ta­ble­spoons basil pesto (store­bought) Pre­heat oven to 200C. Line an oven tray with bak­ing pa­per. Bring a small pot of salted wa­ter to the boil. Lightly dust clean, dry bench with flour and lay pas­try sheet on top. Cut pas­try in 6 squares and trans­fer to pre­pared tray. Whisk egg in a bowl and lightly brush pas­try. Use a fork to prick pas­try in sev­eral places. Use a knife to gen­tly score a 1cm bor­der around each piece. Pat ar­ti­chokes dry with a pa­per towel and slice larger pieces in half. Finely slice onion. Tear off small pieces of brie with your hands and dot over pas­try, leav­ing bor­der around edge. Top with ar­ti­chokes and red onion and sea­son with pep­per. Bake for 12-15 min­utes, un­til golden. Place peas in pot of boil­ing wa­ter and cook for 2min­utes. Drain and rinse un­der cold wa­ter to cool. In a bowl, mix a driz­zle of ex­tra-vir­gin olive oil with vine­gar and honey. Us­ing a vegetable peeler, peel cour­gettes length­ways un­til you reach the core (dis­card core); finely slice red onion; roughly chop mint; add all to bowl with cooled peas. Toss to com­bine. To serve Driz­zle tarts with basil pesto and place onto plates. Serve pea and courgette salad on the side.

These are easy to throw to­gether.

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