Tonight for tea I made up super fast puffy tarts and it was yummy so u thought if share the puffy tart love.
I made this recipe up to use up leftovers so you can pretty much come up with your own combo but this is what I did…
One pack of ready to roll puff pastry
Fresh spinach (two handfuls)
Cherry tomatoes on the vine (8 chopped in half)
Cheddar cheese (two handfuls, grated)
Parmesan cheese (grated)
Two slices of pork belly (or any sliced meat)
Three sausages (or and leftover meat eg roast chicken)
Nando’s hot sauce
Turn the oven on to 200 (electric) a 180 (fan) / gas mark 6.
Lightly grill the sausages.
Line a baking tray with parchment.
Roll out pastry to slightly bigger (2cm ish) than the baking tray and place on the baking parchment in the tin.
I half and halfed the tart. Half was spicy half wasn’t (for the littles). Spread half the base with pesto, leave a gap to the edge of about 2cm. Spread the other half with mustard and a drizzle of Nando’s hot sauce. Sprinkle over the spinach, remembering it shrinks so give a good coverage. Then the halved tomatoes, pork loin (torn) and sausages (sliced). Top with the grated cheese and two tablespoons of Parmesan or to taste. Mix up the topping a little with your fingers to shake it up.
Bend the edge of the pastry up to form a lip to hold the filling in when baking.
Bake for 30 minutes or until pastry is cooked through and topping crispy.
Serve with salad or green vegetables. I also served with some long grain rice boiled with a low salt vegetable stock cube because boys like to eat!