Ingredients
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For the rough puff pastry
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250g Plain flour
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90g ButterCubed
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90g White vegetable fatOr use more butt
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150ml Cold water
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To make it into pizza pastry tart
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Chilled pastry
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Vegetables – peppers, courgettes, onions, squash, aubergine, tomatoes
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Pesto/ tomato puree
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Cheese - I used mozzarella and cheddar, but others will work to
Directions
This recipe was adapted from others I had seen around, using the ingredients that were in my fridge, the flaky pastry, with the pesto and roasted vegetables it make a delicious dinner time treat, I normally serve it with a salad.
Steps
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1
Done
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To make the rough puff pastrySift the flour into a bowl, add both the white fat and the butter, and stir to coat in flour. Add the cold water and with a table knife, bind to a lumpy dough. |
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2
Done
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Roll out the dough into a rectangle three times as long as it is wide. Fold the bottom third up and the top third down. Press the edges to seal. Wrap and chill for 5 minutes, then place so the folded edges are to the sides. |
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3
Done
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Roll out the dough into a rectangle and fold as before. Turn the dough so the folded edges are to the sides again. Repeat the rolling folding and turning twice more. Wrap and chill for 3o minutes. |
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4
Done
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To make it into pizza pastry tartWhile your pastry in chilling, chop up your selection of vegetable and roast in the oven 180c for 25 minutes or until soft |
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5
Done
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Once your pastry has chilled, take out of the fridge and roll out to a large rectangle about 5mm thick, cut into smaller rectangles, (size of your choice depending on appetite). Place on a baking tray, score a border leaving an edge about 1cm wide, cook in the oven for 10-15minutes to cook the pastry and get some colour on it. |
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6
Done
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Remove from the oven, spread over pesto, add roasted vegetables and then cheese and put back into the oven until the cheese has melted. |
