Normally, pastry based dishes don’t show up under the ‘quick and easy’ heading in our house. But this is about to change. Having used Jus-Rol puff pastry for a nice tapas recipe it dawned on me that it would be fabulous to use for a quick supper. So…for a simple, lovely tea a tart is the way to go. Pair it with some salad and you’ve a quick supper or a nice lunch dish. Use Scala’s Free From Pesto and Violife cheese to ensure the entire dish is dairy free.
Free From: Dairy, Eggs,
Contains: Gluten, Nuts, Soya
Prep Time: 15 minutes
Cooking Time: 18-20
Preheat your oven to 220°C, 425°F
1 Pack Jus-Rol puff pastry
Sacla Free From Basil Pesto – I used about half a jar
½ cup Violife Parmesan - grated
1 cup Cherry or Pomodoro tomatoes sliced in half
10 green olives
8 black olives
¼ cup sun dried tomatoes
1 ½ red onions – thinly sliced
Unroll the pastry and place on the baking sheet – with the parchment paper that comes with the pastry. There is no need to use your own.
Scatter the thinly sliced onions on top.
Mix the Pomodoro or cherry tomatoes with 1 tablespoon of Free-From Pesto and scatter on top along with the olives and sun dried tomatoes. Now add a few dollops of pesto over the entire tart. Make sure you aren't leaving the edges bare.
Crimp the sides of the pastry to create a little wall of pastry (I'm sure there's a proper word for that!).
Grate the Violife Parmesan and scatter on top of the other ingredients. You may use less or more ‘cheese’ according to taste.
Bake for 18-20 minutes in a hot oven. Serve immediately with a nice salad and some raw carrots.
I grilled some peppers and courgettes until nicely charred and then peeled the peppers to get rid of the skins. Chopped up they make a nice tart with some chorizo, onions and Violife cheese.
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