Cook, Batch, Freeze by Sara Lewis

Author:Sara Lewis [Lewis, Sara]
Language: eng
Format: epub
Publisher: HarperCollins Publishers
Published: 2023-02-15T00:00:00+00:00

Mushroom and Pesto Puff Tarts

SERVES 6

PREP: 15 minutes

COOK: 18 minutes

SERVE FROM FROZEN: 20 minutes

Preheat the oven to 200°C/400°F/Gas Mark 6. Unroll a 310g/11oz roll of chilled puff pastry, cut a thin sliver from each edge, then cut into 6 squares. Put each square on a large foil-lined baking sheet. Using a fork, prick the centre of each pastry square about 2cm/¾in from the edge. Spread 1 tbsp pesto over the centres.

Mix 140g/5oz quartered closed-cup mushrooms with 140g/5oz halved cherry tomatoes, 1 tbsp olive oil and 140g/5oz cubed mozzarella, season and spoon over the pastry squares.

If not freezing, bake for 12–15 minutes, until well risen around the edges and pale golden.

TO FREEZE

Open-freeze raw tarts on a baking sheet until hard then individually wrap in clingfilm (plastic wrap) or foil, seal and label. Freeze for up to 2 months.

TO SERVE FROM FROZEN

Preheat the oven to 180°C/350°F/Gas Mark 4. Put the frozen unwrapped tarts on a baking sheet, bake for 10 minutes, loosely cover with foil and cook 10 minutes more.

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