One of the best things about working from home is getting to experiment with fun recipes at lunchtime, as well as in the evenings. A good lunch is vital for powering us through to the end of the day, so we’ve teamed up with Madeline at the @theinsidebite to share one of her favourite easy lunch ideas, which we’re loving in the midst of the second lockdown. Easily adaptable, here are two versions of the puff pastry tart; both simple, one classic and one healthy.
Version 1: The Puff Pastry Pizza
Great at this time of year when it’s cold outside and you want something filling, this recipe takes no time at all to assemble, and is easily adaptable for vegans (just use vegan cheese). Puff pastry is usually vegan (e.g. Jus-Rol) and it’s often easy to find a gluten free alternative, so just check the packet before you purchase.
Ingredients (for two)
- 1 roll of puff pastry
- A tablespoon of tomato paste
- A teaspoon of garlic puree
- 3 large tomatoes
- A ball of mozzarella
- Fresh basil leaves
Method
- Slice tomatoes and put on an oven tray, season with salt and pepper and a drizzle of olive oil
- Turn on the oven to 180 degrees and put tomatoes in (straight away, they’ll cook whilst it heats up) for 10 minutes
- Put baking paper on a baking tray and lay out your puff pastry. Score an inch from the outside to make a border that will puff up gorgeously (make sure not to cut all the way through though!)
- Spread tomato paste and garlic puree across the bottom, avoiding the sides
- Take the tomatoes out of the oven and add to pizza
- Tear mozzarella and layer nicely
- Put in the oven for 20 minutes
- Serve with fresh basil leaves and enjoy!
Version 2: Spring Vegetable Tart
This healthier take on the recipe is for those looking to pack in more vegetables at lunch; nutritionally, asparagus and courgettes in particular are both great sources of vitamins A and C. It’s again easily adaptable for anyone who is coeliac or plant-based – just make sure your pesto is vegan.
Ingredients (for two)
- 1 roll of puff pastry
- A jar of pesto
- Courgette
- Bunch of asparagus
- A cup of peas (petit pois preferably)
- Salt
- Pepper
- Olive oil
Method
- Heat the oven to 200°C
- Cut thin strips of courgette and salt them to draw out excess water
- Halve some asparagus spears and put to the side
- Roll out your puff pastry and score a border so that it will puff up nicely
- Coat the pastry with a generous amount of pesto, then pat dry the courgette strips and place on top of the pesto, followed by the asparagus halves
- Drizzle with olive oil and season with salt and pepper
- When your oven is at the right heat, put in the tart and bake for 20 minutes or until the pastry is golden.
- Cook your peas with 2 minutes to go on the oven timer (a quick blast in the microwave with some water works well in my opinion) then mix with some more pesto & sprinkle generously over the tart
- Cut and serve!
You can find these recipes and more at www.theinsidebite.co.uk and find Madeline on Instagram @theinsidebite
