The Quickie – Vegetarian Antipasti Puff Pastry Tart

Not that kind of quickie. FILTH.

If you’ve a vegetarian visiting, or even if not and you just want a tasty and bloody-well-effortless supper, then this is a super-reliable approach. If you use vegan pastry and cheese you could even make it vegan.

Wait. Is vegan pastry a thing? I have no idea.

Gather:

Ready rolled puff pastry sheet

Egg, beaten

Taleggio

A selection of pre-packaged or jarred antipasti. Whatever you like. I tend to go for tomatoes, black olives, artichokes and whatever is on special.

Pre-heat your oven to 200c fan.

Lightly score the pastry – which you set onto a lined baking tray – all around, about 2cm or so in from the edge. Egg wash it. If you like you can lightly paint the inside area with red or green pesto, tho’ I didn’t tonight.

Then chop up the antipasti bits into appropriate sizes and chuck on the pastry, inside the scored line. Cracked black pepper over the top.

Into the oven with it for about 20-25 mins or until the pastry puffs – clue is in the name – and gets beautifully golden brown underneath as well as on top. Like me on holiday.

Eat. Like, all of it.

You’re welcome.