Individual Antipasto Tarts
12 ounces prepared puff pastry
1 Preheat oven to 350 F. Preheat grill to a high heat.
1 large red pepper, halved and seeds removed
1 large eggplant (aubergine), sliced clockwise
2 tablespoons vegetable oil
4 ounces marinated artichoke hearts, drained and sliced
4 ounces mozzarella cheese, sliced
1 tablespoon chopped fresh basil
freshly ground black pepper
2 Roll out pastry to 1/8 in thick and cut out four 6 in circles. Place pastry circles on a greased baking tray. Bake for 10 minutes or until pastry is puffed and golden. Cool.
3 Place red pepper, skin side up, under grill. Cook until skin is charred and blistered. Place in a plastic food or paper bag and set aside until cool enough to handle. Remove skin. Cut flesh into thin strips.
4 Place eggplant slices in a colander set over a bowl. Sprinkle with salt. Stand for 10 minutes. Rinse eggplant under cold running water. Pat dry with absorbent kitchen paper. Brush eggplant slices with oil. Grill for 4-5 minutes each side or until golden.
5 To assemble tarts, top pastry circles with eggplant, red pepper, artichokes and mozzarella cheese. Sprinkle with basil and black pepper to taste. Place under grill. Cook for 3-4 minutes or until cheese melts.
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