Vegetable Tartlets (Te reo)

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Ingredients

1 x 500 g Block of ready-made puff pastry 

Plain flour 

4 Teaspoons pesto 

1 Handful of mixed, ripe cherry tomatoes 

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 

Method

1. whakakāngia te oumu ki te 200 º C. 

2. tapahia atu te paraka aparau i te hāwhe me te maripi ripanga.   

3. puehu he paraoa ki runga i te mata mahi pokekore. 

4. mā te pine takahurihuri, ka puta atu te aparau ki te tapawhā, Tapahia ki te 4 ōrite ngā porowhā. 

5. purua te aparau ngā porowhā i runga i te paepae pēkena, te waiho i te mokowā i waenga i ia. 

6. mā te muri o te koko, ka tohatoha i te puku o ia tapawhā me te pesto. 

7. mā te whakamahi i te taewa tere, ngaku te courgettes ki rō ngā rīpene.  

8. quash te tōmato ki te oko whāranu nui, 

9. haehae te peppers tunua ki te tīhorenga, ka tāpiri ki te oko.  

10. kōwhiria nga rau basil, reserving nga mea tino ātaahua mō muri ake.  

11. purua nga mea nui i roto i te oko whāranu.  

12. na te manga i te oko. 

13. tāpiri ai i te paratī hinu.  

14. pūkei he iti ake i te ranunga ki ia pesto-penua tart, me ngā oriwa e rua (mēnā ka whakamahia).  

15. kokoti i te mozzarella me te whakanoho i ngā moka ki runga o ia tart – ka hangaia he gooey hai parehe. Pae kupenga runga i ētahi Parmesan (mēnā e whakamahi ana). 

16. tunua mō te 15 meneti. 

17. kia koura te aparau me te tīhi. 

18. kua rite te tarts, me whakaae ki te whakamatao.  

19. i te taha o nga rau basil kua rāhuitia me te mahi ki te paua huarakau hei tina. 

Mā te Alex Wiremu Dixon 

Whare: Aquailla