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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