It’s Friday, you’ve guests arriving in a couple of hours and you get a text saying one of your number is a vegetarian. With the rose/cider/lager sorted and chilling in the fridge and the dips, chips and nibbles all ready to go, a small niggle of doubt rises from somewhere deep. What on earth can you make at this short notice?
Puff pastry is your friend even if it’s not exactly the most classy of ingredients. It’s not sophisticated and if, like me, you attended one Tupperware party too many growing up in the 70s and 80s, you’ll shudder at the idea of chicken vol au vents. Let’s call it an ingredient reborn shall we?
Firstly, some make their own puff pastry. Life is too short and wine is too plentiful – so I buy mine, very often frozen because it’s cheaper that way. You can also buy it fresh in blocks or ready rolled. Do make sure that it’s vegetarian – check the ingredients (most are but a few more deli-style pastries might have animal fat in them, just for fun).
If you’ve bought frozen, defrost in a fridge for at least 12 hours. If you choose to take it out of the fridge, to help it along, please remember to put it back in again and chill thoroughly before use (trying to roll out warm pastry is like trying to roll out mud).
Get it to about 3mm thick for a good, crispy texture when cooked. You’ll get four decent 4-slice tarts out of a block and two 4-slices from a ready rolled sheet (and two slices is ample per person).
Then score the pastry 5mm from the edge all the way around – that way, the pastry will rise around the filling.
This is the fun bit – getting creative with a few nourishing, flavoursome ingredients. These are my ideas for toppings to make a tart with a little wow factor (and very little effort):
Tomato, feta and basil – this one is dead simple. Place thinly sliced tomato over the base (leaving the edges so that they can rise) and then scatter feta over the top. When the tart has finished cooking, rip a handful of basil leaves over the top and leave for a few minutes for them to wilt gently over the hot topping. Delicious.
This one is a leek (softened in a pan with a little butter first), goats cheese and walnut version – really earthy and satisfying. Great with a few grinds of black pepper and a lovely fresh white wine.
And this one is a simple favourite – tomato puree spread sparingly but evenly on the base with mixed chopped vegetables (in this case, courgette and red onion) and then lashings of cheddar. Add a few Italian herbs too if you like, it makes it more like a pizza – my kids can’t get enough of it.
To cook: place on baking parchment on an oven tray and bake for around 20 minutes at 200c, gas mark 6. Check after about 15 minutes to make sure nothing is burning.
To serve: green salad is great. I also love this fragrant potato salad – boiled and cooled new potatoes (about 200g per person) tossed with a handful of finely sliced radishes, a finely chopped red onion, a handful of chopped fresh coriander, a glug of olive oil and the juice of a lime. Season with a little salt and black pepper and let everyone dig in!
So many toppings, so little time. What’s your favourite? I’d like to add more ideas to my recipe book, so drop me a line and let me know.
Enjoyed this? Then read my other posts in the series: Kitchen Heroes and Halloumi
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