Jamie Oliver Puff Pastry Vegetable Tomato Tart is made with ready-made puff pastry, pesto, cherry tomatoes, asparagus, baby courgettes, roasted peppers, fresh basil, olive oil, black olives, mozzarella, and Parmesan cheese. This recipe takes a total of 35 minutes and serves 4.
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💛 Why You’ll Love This Puff Pastry Vegetable Tomato Tart Recipe:
- Easy to Customize: Swap in your favorite veggies or add protein for variety.
- Beautiful Presentation: Colorful vegetables make this tart visually appealing.
- Great for Leftovers: Can be enjoyed cold or reheated, perfect for next-day meals.
❓ What Is Jamie Oliver Puff Pastry Vegetable Tomato Tart Recipe?
Jamie Oliver’s Puff Pastry Vegetable Tomato Tart is made with puff pastry, pesto, tomatoes, asparagus, courgettes, roasted peppers, basil, and mozzarella, baked until golden and bubbly.
🧀 Jamie Oliver Puff Pastry Vegetable Tomato Tart Ingredients
- 1 x 500 g block of ready-made puff pastry
- plain flour , for dusting
- 4 teaspoons pesto
- 1 handful of mixed, ripe cherry tomatoes
- 8 asparagus spears
- 4 baby courgettes
- 2-3 jarred roasted peppers
- ½ a bunch of fresh basil
- olive oil
- 8 black olives , optional
- 1 x 100 g ball mozzarella
- 20 g Parmesan cheese , optional
🍕 How To Make Jamie Oliver Puff Pastry Vegetable Tomato Tart
- Set the oven to 200ºC (gas mark 6).
- Slice the pastry block in half with a table knife. Wrap one half and store it in the fridge or freezer for later use.
- Sprinkle flour on a clean surface. Roll out the pastry into a 26cm x 26cm square using a rolling pin.
- Cut the pastry square into 4 equal squares.
- Place the pastry squares on a baking tray, leaving space between each piece.
- Use the back of a spoon to spread pesto in the center of each pastry square, avoiding the edges.
- Squash the tomatoes in a bowl. Snap asparagus into 3cm pieces, keeping the tips and discarding the end pieces. Shred courgettes into ribbons with a peeler. Tear roasted peppers into strips. Add these vegetables to the bowl.
- Pick the basil leaves, saving the pretty ones for garnish. Add the larger basil leaves to the bowl. Mix the vegetables with a splash of olive oil.
- Pile a bit of the vegetable mixture onto each pesto-smeared tart. Add two olives on top if desired.
- Break mozzarella into small pieces and scatter on top of each tart. Grate Parmesan cheese over the top if using.
- Bake for 15-20 minutes until the pastry is golden and the cheese is bubbly. Let the tarts cool slightly, then sprinkle with reserved basil leaves. Serve with a nice salad for lunch.
💭 Recipe Tips
- Perfect Pastry Handling: Keep the puff pastry cold until you’re ready to use it. This ensures it stays flaky and rises well during baking.
- Flour Power: Dust your surface lightly with flour. Too much can dry out the pastry, but too little can cause it to stick.
- Pesto Precision: When spreading the pesto, leave a small border around the edges of the pastry. This helps create a nice crust and prevents the pesto from spilling over.
🥗 What To Serve With Puff Pastry Vegetable Tomato Tart?
Serve puff pastry vegetable tomato tart with Broccoli Salad, Green Bean Salad, Panzanella, Caesar Salad, Stuffed Mushrooms, Mushrooms On Toast,Parma Ham And Melon Starter,Hasselback Potatoes, Pickled Red Onions, or Beetroot Relish.
🎚 How To Store Leftovers Puff Pastry Vegetable Tomato Tart?
- In the fridge: Store leftover puff pastry vegetable tomato tart in an airtight container for 3 days.
- In the freezer: Freeze leftovers puff pastry vegetable tomato tart in a sealed bag or container for 2 months.
🥵 How To Reheat Leftovers Puff Pastry Vegetable Tomato Tart?
- In the oven: Reheat leftovers puff pastry vegetable tomato tart for 2 minutes at 350°F until warm.
- In the microwave: Heat leftovers puff pastry vegetable tomato tart on high for 1-2 minutes.
- On the stove: Warm leftovers puff pastry vegetable tomato tart in a pan on medium heat for 4 minutes.
- In the air-fryer: Reheat leftovers puff pastry vegetable tomato tart for 3 minutes at 350°F.
FAQ’S:
How Do You Prevent The Tart From Sticking To The Baking Tray?
To prevent the tart from sticking to the baking tray, line the tray with parchment paper or silicone baking mats before placing the pastry squares on it. This ensures easy removal after baking without any sticking.
How Do You Prevent The Vegetables From Making The Pastry Soggy?
To prevent the vegetables from making the pastry soggy, ensure they are well-drained after preparing them. You can also lightly sauté or roast the vegetables before placing them on the tart to reduce moisture content.
How Can I Make The Pastry Extra Crispy?
For extra crispy pastry, roll out the puff pastry thinly and evenly. Ensure the oven is fully preheated to 200ºC (gas mark 6) before baking. Baking the tart on the middle rack of the oven also helps to achieve a crispy texture.
Can I Use Fresh Herbs Other Than Basil?
Yes, you can use other fresh herbs such as parsley, thyme, or oregano in place of or in addition to basil. Choose herbs that complement the flavors of the vegetables and cheese used in the tart.
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Jamie Oliver Puff Pastry Vegetable Tomato Tart Nutrition Facts
- Calories: 555
- Fat: 41.9g
- Saturates: 15.3g
- Sugars: 3.1g
- Protein: 14.1g
- Carbs: 30.2g
Jamie Oliver Puff Pastry Vegetable Tomato Tart
Description
Jamie Oliver Puff Pastry Vegetable Tomato Tart is made with ready-made puff pastry, pesto, cherry tomatoes, asparagus, baby courgettes, roasted peppers, fresh basil, olive oil, black olives, mozzarella, and Parmesan cheese. This recipe takes a total of 35 minutes and serves 4.
Ingredients
Instructions
- Set the oven to 200ºC (gas mark 6).
- Slice the pastry block in half with a table knife. Wrap one half and store it in the fridge or freezer for later use.
- Sprinkle flour on a clean surface. Roll out the pastry into a 26cm x 26cm square using a rolling pin.
- Place the pastry squares on a baking tray, leaving space between each piece.
- Use the back of a spoon to spread pesto in the center of each pastry square, avoiding the edges.
- Squash the tomatoes in a bowl. Snap asparagus into 3cm pieces, keeping the tips and discarding the end pieces. Shred courgettes into ribbons with a peeler. Tear roasted peppers into strips. Add these vegetables to the bowl.
- Pick the basil leaves, saving the pretty ones for garnish. Add the larger basil leaves to the bowl. Mix the vegetables with a splash of olive oil.
- Pile a bit of the vegetable mixture onto each pesto-smeared tart. Add two olives on top if desired.
- Break mozzarella into small pieces and scatter on top of each tart. Grate Parmesan cheese over the top if using.
- Bake for 15-20 minutes until the pastry is golden and the cheese is bubbly. Let the tarts cool slightly, then sprinkle with reserved basil leaves. Serve with a nice salad for lunch.
Notes
- Perfect Pastry Handling: Keep the puff pastry cold until you’re ready to use it. This ensures it stays flaky and rises well during baking.
Flour Power: Dust your surface lightly with flour. Too much can dry out the pastry, but too little can cause it to stick.
Pesto Precision: When spreading the pesto, leave a small border around the edges of the pastry. This helps create a nice crust and prevents the pesto from spilling over.