Cooking Instructions
1.
Preheat the oven to 180˚C/160˚C fan/gas mark 4.
2.
Roll out the
pastry (1 pack)
onto a sheet of greaseproof paper approx. 20 x 30 cm. Score the border about 1.5 cm from the edge and then, using a fork, prick the pastry inside the border. Brush with the
milk (15 mL)
and bake in the oven for 20 minutes.
3.
While the pastry is baking, using a large non-stick pan, cook the
Mediterranean veg (1 bag)
from frozen, until all the water has evaporated. At this stage, tear in some of the
basil leaves (1 pack)
, along with the stalks.
4.
Add the jar of
everything sauce (1 jar)
and allow to simmer for 5-7 minutes on a low-medium heat.
5.
Remove the puff pastry from the oven and push the centre that’s puffed up from cooking back down with the back of a fork. Spoon the vegetable mix over the marked centre of the puff sheet. Top with a few more torn leaves of basil, along with your crumbled
Cornish Cruncher (100 g)
.
6.
Garnish with fresh basil, cut the tart into 4 slices and serve.