Name: Cornish Cruncher cheddar Mediterranean veg tart
Total time: 2400 s
Yield: 4
Ingredients: 1 pack all-butter puff pastry; 1 tablespoon milk; 1 bag frozen chargrilled Mediterranean vegetables; 1 pack basil leaf; 1 jar tomato sauce; 100 gram aged cheddar

Step 1

Preheat the oven to 180˚C/160˚C fan/gas mark 4.

Step 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.

Step 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.

Step 4

Add the jar of everything sauce (1 jar) and allow to simmer for 5-7 minutes on a low-medium heat.

Step 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) .

Step 6

Garnish with fresh basil, cut the tart into 4 slices and serve.

Cornish Cruncher cheddar Mediterranean veg tart

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