super-easy starter or lunch with flavours to please everyone
This is a perfect starter course when you’ve got a lot going on in the kitchen – it’s easy, low maintenance and takes no time at all. The pastry I used was vegan – so if you wanted to omit the mozzarella and swap anchovies for olives/salt that’s okay – and vegan pestos are everywhere these days. You can prepare the spread in advance and do all the chopping, but I wouldn’t recommend making the tart in advance or the pastry can go soggy!
1 roll of puff pastry
1 ball mozzarella
2 tbsp aioli
1 tbsp pesto
5 anchovy fillets
pinch black pepper
handful pine nuts
- Pop a roll of puff pastry (or make your own if you have a million years going spare haha) in an oven set to 180C for 3 mins to get some colour and keep the base crisp.
- Mix alioli, pesto, chopped anchovies and black pepper together and spread onto the pastry, and then cover it with sliced mozzarella.
- Slice some olives, sundried-tomatoes and whatever else you like and dot them around the tart.
- Before putting back in the oven for 10ish mins, scatter some pine nuts on top!