After making my cinnamon swirls the other day I had some puff pastry left in the fridge and tempting as it may have been just to make a whole new batch of cinnamon pastries I decided to make something a little bit more sensible and vegetable-filled for dinner after a pretty exhausting evening at the gym!
I absolutely love puff pastry for making little tarts, and it seems like a speedy way to make a few bits in the fridge into a coherent and satisfying dinner. I know I have posted similar things in the past (puff pizzas and chorizo tarts spring to mind) but here’s a slightly different idea for the topping. This was very much a “make it up as you go along” sort of recipe so there are no quantities – just see how you feel and what you have in your kitchen!
- Sweet potato
- Red pepper
- Cheddar cheese
- Balsamic vinegar
- Worcestershire sauce
Let the onions and garlic soften for a few minutes in a pan before adding the sweet potato, Worcestershire sauce and plenty of balsamic vinegar. This needs to gently bubble down until you have got rid of most of the liquid and the sweet potato is just slightly undercooked (it will finish cooking in the oven and you don’t want it to be too mushy!). At this point turn the heat off and stir in the red pepper – this will cook enough in the oven. Spoon the mixture onto the pastry which has been rolled out, leaving a border round the edge of about a couple of centimetres.
Depending on the size you make your tarts they will need around 20 minutes in an oven at about 180-200 degrees, until the pastry is puffed up and golden.
And voilà This is a pretty cheap dinner but it packs a massive flavour punch so you don’t feel like it’s lacking anything. We had these with a very simple rocket salad, just dressed with a little olive oil, lemon juice and salt. I saw this on a Jamie Oliver programme once and it’s now my favourite way to dress salad leaves – if you haven’t tried it I’m possibly even more enthusiastic about this than the tarts…..although I can’t really devote a whole post to it!!