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A Good Savoury Tart

January 6, 2014


I love it how when the January sales come around people are bowing their heads in shame because even after 75% off everything is still too pricy! My tart reflects my frugal lifestyle.  I topped it with fresh vegetables and used pastry I made the day before.  Apparently Britain wastes a massive amount of food and I think this is shameful.  How can one of the most powerful countries in the world produce so much waste? I made a great meal in an attempt to not waste great produce.  Enjoy!

This recipe was inspired from Lorraine Pascale’s Baking Made Easy (BBC Books, 2011).

Vegetable Tart


Home – made puff pastry (about 250g), a variety of pre – cooked vegetables (I used 5 tsps butternut squash, 2 handfuls of cherry tomatoes quartered, 1/2 a potato chopped), 2 tbsps mature cheddar cheese, 2 handfuls f chopped washed spinach leaves.


1. Make a querky design with your puff pastry.
2. Pierce and bake for 10 minutes.
3. Scatter the vegetables and cheese over the top of the pastry.
4. Bake for 15 minutes.
5. Scatter over the spinach leaves and bake for another 5 minutes.
6. When the pastry has cooked through serve.

Serving Ideas:

1. Fried chicken coujons and mayonnaise.
2. Creme fraiche!!!!!!!!!!!!!!!!!!!!!!!!!
3. A leafy salad with sweetcorn and roast peppers.

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