Prep: 5 mins
Cook: 25 mins
Serves: 8
VG, VE
These are a must at family picnics along with egg mayonnaise sandwiches. Only granny makes the best tarts so she has to come on all our picnics
Ingredients:
320g ready rolled puff pastry or vegan puff pastry
plain flour
2tbsp pesto
cherry tomatoes
2tbsp tomato sauce
75g onion marmelade
50g feta cheese
4 anchovy fillets
4 black olives
Unroll the puff pastry onto a lightly floured work surface.
Cut the pastry into eight even sized rectangles or eight 12cm circles using a cutter or small plate as a template.
Place the pastry pieces on a lined baking sheet and prick well with a fork.
For the tomato and pesto tarts, spread each pastry base with the pesto sauce and arrange the halved cherry tomatoes on top.
For the onion tarts, spread the pastry base with the tomato sauce, pile on the onion marmalade, then crumble over the feta cheese and arrange the anchovy fillets and olives if using.
Cook at 200°C for 20-25min or until the pastry is golden and cooked through.