Roasted peppers are available in jars and also at supermarket delicatessen counters if you dont want to roast your own. also You may have to combine one sheet of puff pastry with part of a second sheet in order to get the required 14½ ounces for this recipe.And be sure to use a puff pastry that doesn’t contain any animal-derived products.
(8oz) ripe tomatoes
14 1/2 oz
puff pastry sheet, thawed
good quality tapenade
(8oz) roasted red peppers, drained if from a jar
handful of mixed green and black olives, pitted
olive oil, extra virgin(for drizzling)
handful of fresh flat-leaf parsley, finly chopped, or fresh basil leaves, roughly torn
1Preheat the oven to 400°F. Put the tomatoes in a bowl, and cover with boiling water. After 20 seconds in the boiling water, plunge them straight into cold water. Drain and peel the tomatoes, then quarter them. Set aside.
2Heat the oil in a frying pan. Sauté the onion over moderate heat for about 5 minutes, until soft and golden.
3• Cut the pastry sheet into quarters, and place them on a baking tray. Spread 1 tablespoon of the tapenade over the middle of each quarter, leaving a border of about ½”. Cut the peppers into strips. Combine them with the tomatoes, sautéed onion and olives, and divide the mixture between the pastry quarters. Smooth it over the tapenade, making sure you don’t cover the border.
4• Bake for 15 minutes, or until the pastry is golden and puffy. Drizzle a little olive oil over the top, scatter the fresh parsley or basil over the tarts, and serve warm.