Everyday recipes
Mother's Day dinner: Savoury tarts
This week we have created a selection of recipes that your children can prepare easily — with a little help from dad — so you can be pampered all day!
— Jennene
INGREDIENTS
1 sheet frozen puff pastry, thawed, halved
Baby basil leaves, rocket leaves, olive oil, to serve
Artichoke, feta and caramelised onion tart:
1 tablespoon olive oil
1 red onion, thinly sliced
2 teaspoons brown sugar
1 teaspoon balsamic vinegar
170g jar marinated artichoke hearts, drained, quartered
50g feta, crumbled
Tomato, olive and pesto tart:
1 tablespoon basil pesto
200g mini roma tomatoes, roasted (see tip)
¼ cup seeded kalamata olives
METHOD
- Preheat oven to hot, 200°C. Line an oven tray with baking paper. Spray another oven tray with oil.
- Arrange pastry halves 5cm apart on lined tray. Fold edges in to form a 0.5cm border. Prick bases with fork. Place oiled tray on top of pastry. Bake for 10-12 minutes, until golden.
- Artichoke, feta and caramelised onion tart: Meanwhile, heat oil in a frying pan on medium. Saute onion for 4-5 minutes until tender and lightly browned. Stir in sugar and vinegar. Cook, stirring, for 2-3 minutes until caramelised. Spread onion over one pastry base. Top with artichoke and feta.
- Tomato, olive and pesto tart: Spread pesto over the remaining pastry base. Top with tomatoes and olives.
- Return tarts to oven for 10 minutes, until puffed and golden.
- Sprinkle basil over tomato tart and rocket over artichoke tart. Cut each tart into 4, drizzle with oil and serve.
Top tipArrange tomatoes in a small baking dish. Drizzle vinegar and oil over. Toss to coat. Bake for 8-10 minutes, until tomatoes collapse.
For more wonderful recipes to cook for Mum, see this week's
Woman's Day (on sale April 27).
