This recipe for vegetarian provençal tartlets is based on one written by James Miller – a Chef from North East England.These provençal tartlets combine strong Mediterranean flavours and make for an interesting, yet inexpensive starter. Provençal cuisine hails from South East France, and due to it's location has both French, and Italian influences.
- 1 sheet puff pastry (1cm thick, rolled)
- 1 courgette (thinly sliced)
- 2-3 tomatoes (thinly sliced)
- 1 mozzarella ball (sliced)
- olive oil
- salt & pepper
- Preheat the oven to 220ºC/425ºF/Gas Mark 8.
- Roll out the puff pastry, cut into two 10cm/4in circles, and place on a greased baking tray.
- Pinch the outside of the pastry to make a raised edge, then prick the centre with a fork a few times — all the way through — to stop the centre rising in the oven.
- Arrange a few slices of mozzarella in the centre of the pastry, then lay some overlapping slices of courgette, and then finally, arrange a row of tomato slices on either side of the courgette.
- Drizzle with a olive oil, then season with salt and pepper.
- Bake in the oven for 15-20 minutes — or until the pastry is crisp and golden, the cheese is melted, and the vegetables have softened and begin to brown.
- Serve the tartlet hot, with a handful of salad leaves and some fresh pesto.