Tartlet of vegetables
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | Thin Pastry Case; (cooked - 10cm | |
; across) | ||
1 | Yellow Pepper - Peeled; cut into 4, and | |
; cooked in a hot pan | ||
; until soft | ||
1 | Red Pepper - cooked as above | |
1 | Courgette; (cut into rounds and | |
; fried with garlic | ||
; and rosemary) | ||
½ | Aubergine; (sliced thinly and | |
; candied) | ||
4 | Halves Sun Dried Tomatoes | |
2 | tablespoons | Tapenade |
100 | millilitres | Balsamic Vinaigrette |
100 | grams | Mozzarella Cheese |
Directions
1. Warm the vegetables in a little of the vinaigrette.
2. Spread the tapenade on the bottom of the pastry case, and place the warm vegetables on the top.
3. Put a few slices of Mozzarella on the top and grill until soft.
Converted by MC_Buster.
NOTES : Chef:Aaron Patterson
Converted by MM_Buster v2.0l.
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