Black Bomber Vegetable Tartlets
Ingredients
- 10-12 fine asparagus spears
- 1 block ready-made puff pastry
- 3-4 tbsp Black Bomber pesto
- Roasted red or yellow peppers, sliced
- 2-3 baby courgettes, sliced
- 1 red onion, thinly sliced
- 100g Black Bomber, sliced
- Balsamic Caramelised Onion Chutney
- Fresh basil leaves, to garnish
Method
- Preheat oven to 190C fan/ 210C conventional/Gas 6 and line 2 baking trays with parchment or greaseproof paper.
- Trim the ends off the asparagus then cut into 2 or 3 pieces, approximately 5-6cm long. Blanch in boiling water for 2 minutes, then drain.
- Roll out the puff pastry on a lightly floured board to about 30x20cm. Use a sharp knife to cut in half lengthways then 3 across to make 6 squares, about 10x10cm each.
- Score a square about 1cm in from the edge of each piece of pastry. Carefully transfer to the lined baking trays.
- Divide the pesto between the pastry squares and spread to the edge of the inner square.
- Place a few slices of peppers, courgettes and onion on to each tart. Add a few asparagus pieces, topped by a couple of slices of Black Bomber.
- Bake in the oven for 10 minutes, or until the pastry is golden, then reduce the heat to 170C and cook for a further 5-10 minutes until the cheese and pastry are golden.
- Serve with Snowdonia Balsamic Caramelised Onion Chutney on the side.