Don't my tarts look good?
Well I think they do and they're so simple to make and packed with flavour.
The surprising part is it's all made from frozen (apart from the tomato puree), so it's an easy and convenient weekday meal. I bought all my ingredients from Iceland, who have such a great range of products in their freezers. You must go and have a look. I'm continually surprised.
My latest discovery is frozen Mediterranean Vegetables in Basil Seasoning. I'm rather excited about this one.
I used it in this tart, but it would be so easy to throw this foil dish in the oven after work, then use it as a baked potato filling, on top of a pizza, in wraps with salad or in an easy homemade vegetarian lasagne. I loved the flavours. Bell pepper, red onion, courgette, garlic and cherry tomatoes. And it's only £1.50. Fabulous!
All from Iceland. It cost me £6.75 to put together this meal for 4 people and I still have tomato puree, some pastry, potato wedges and sweetcorn left for future meals.
We're back to eating in our conservatory, looking across our garden, which is so nice. It's rather cold in the winter unless the heating's been running all day and the door leading into it has been open, so we tend to eat in our living room. I much prefer eating at the table as a family. Do you?
Easy Mediterranean Tart Recipe
A simple colourful and delicious puff pastry tart. It's a doddle to make and will delight your family. It's easy on the bank balance too.
- 1 block frozen puff pastry
- 2 tbsp tomato puree
- 500g Iceland Mediterranean Vegetables in a Basil Seasoning
- 2 tbsp frozen sweetcorn
- a good grinding black pepper
1. Take your puff pastry out of the freezer the night before and pop in the fridge. When you come in from work, take it out of the wrapper and sit on a plate for half an hour while you do other things. I haven't included this time in the cooking time.2. Preheat the oven to 220c/ 200c fan/425f/gas mark 7. Once heated pop the mediterranean veg into the oven for 10 minutes. Remove the lid but keep in the foil tray.3. While the veg is in the oven, roll out the pastry quite thinly and cut 4 rectangles. Pop onto a baking tray and score just inside the edges to make a border on each tart.4. Spread some tomato puree on each tart, top with vegetables, a sprinkling of sweetcorn, season with black pepper.5. Bake in the oven until the pastry until puffed up and golden. This will take about 20 minutes. Keep an eye on it, you don't want the pastry to burn.6. I served my tarts with spicy potato wedges and mini corn on the cob.7. Enjoy!
Yield: Serves 4
I made this tart for my family to enjoy and I'm submitting it to Iceland Foods #PowerOfFrozen campaign.
If you like this tart try my Brie, Potato and Mushroom Tart.
For more savoury and sweet tart inspiration
follow my Pinterest board You Are Such A Tart!
Diclosure: This is a sponsored post for IcelandFoods. I was not expected to write a positive review and any opinions expressed are my own.