Arty tarts!

Sliced Vegetable Pastry

Ingredients (Serves 4)

◆ 3 small potatoes, the size of
eggs, scrubbed

◆ 225g small sweet potato,
peeled

◆ 320g sheet ready rolled puff
pastry

◆ 3 ripe medium tomatoes

◆ 1 medium courgette

◆ 1 medium egg, beaten

◆ 100g reduced fat soft cheese
with garlic and herbs

◆ 50g grated Parmesan cheese

◆ Salt and freshly ground black
pepper

◆ 40g garlic butter

◆ 1tbsp freshly chopped parsley

1 Put the whole potatoes and sweet potato in a saucepan, cover with water, bring to the boil and cook for about 20 minutes until tender. Drain and cool.

2 Preheat the oven to 200°C, 180°C, Gas Mark 6. Unroll the pastry sheet and place on a baking tray, still on its paper. Press the edge with fork prongs and then prick the centre all over. Bake for 10-12 minutes to brown lightly.

3 Slice the tomatoes and all the vegetables thinly, no thicker than a £1 coin.

4 Reserve a little egg for glaze and mix the rest with the soft cheese, Parmesan and some seasoning. Carefully spread over the centre of the pastry.

5 Arrange the sliced vegetables neatly on top, season, dot with garlic butter and bake for about 30 minutes until the pastry is lightly golden. Serve warm, sprinkled with chopped parsley.

Antipasto Pie Bouquet

Ingredients (Serves 6)

◆ 300g ready-made
shortcrust pastry

◆ 100g sundried tomato
paste

◆ 100g antipasto peppers in
oil, drained and chopped

◆ 6 thin slices Prosciutto
crudo or Parma ham

◆ A few fresh basil leaves

◆ Trimmed spring onions and
carrot ribbon, to decorate

1 Preheat the oven to 200°C, 180°C, Gas Mark 6. Roll out the pastry thinly on a floured surface. Using a 9cm flower shaped cutter, cut out 12 shapes, re-rolling the pastry as necessary.

2 Gently press into 12 jam tart tins. Line the centres with small squares of baking parchment and fill with baking beans. Bake for 10 minutes. Carefully remove the beans and parchment, prick the bases with a fork and return to the oven for a further 10 minutes until cooked through. Transfer to a wire rack to cool completely.

3 When ready to serve, arrange the pastry cases on a serving board or platter. Fill with a little tomato paste and chopped pepper.