Sometimes you just want a lunch as easy as rolling out a pastry sheet and topping it with goodies, right?
Consider it made! Cause that’s exactly what I’ve done.
The first thing you have to do is get your hands on some puff pastry. If your name is Paul Hollywood, you can make your own – otherwise shop bought is perfectly okay!
Quick side note: I’m aware pastry isn’t the healthiest of ingredients, but we’re topping with fruits and vegetables and serving with a salad so we’re making it as nutrient dense as we possibly can, which is a great start if you ask me! I’m all about realistic recipes on this little patch of the internet and sometimes shop bought is the only way to do it.
However, if pastry isn’t for you, pittas, flatbreads or tortillas would also work. I mean if cauliflower can be pizza, you my friend can use anything!
But for the purposes of a quick, easy, lunchbox-ready meal in less than 20 minutes we’re using pre-prepped puff pastry. I hope that’s cool.
No BS… (butternut squash)
The second thing you have to do is check your fridge. If you haven’t got tomatoes, try onion, beetroot, or radishes instead. If you haven’t got peppers, try kale, asparagus, or courgette. And if you haven’t got any of that, try whatever it is you have in your fridge (as long as it can be cooked in 12-15 minutes on top of some pastry, ie. don’t whack a chunk of raw butternut squash on there)!
The third thing you have to do is mix together four things that I would put MONEY on you having in your kitchen already: tomato puree, water (I mean really), dried herbs and salt.
Then chuck thing-2 and thing-3 on thing-1 and put it in the oven.
Then sit cross legged on your kitchen floor and stare longingly through the oven glass for 12-15 minutes and watch your lunchtime tart of dreams rise up and get all crispy and good.
Told you it was as easy as rolling out a pastry sheet and topping it with goodies. Yet another lunchbox win.
P.S Apologies for all the ‘handfuls’ below, but this recipe is so easy that you just don’t need measurements. Use as much or as little as you like, chop and change the veggies to suit what’s in your fridge. Add cheese, don’t add cheese. Add pesto, don’t add pesto. Just close your eyes and imagine what future-you would want on your lunchtime puff pastry tart and make that.
To the recipe!
Serves 4 – double up for 8
For the tomato base
- 1 heaped tbsp tomato puree
- 2 tbsp water
- ½ tsp dried oregano (or another green herb)
- Pinch of salt
Alternatively, use 2-3 tbsp pre-made pizza base sauce
For the tarts
- Half a 320g puff pastry ready rolled sheet (I used Jus Rol but any will do), or make your own!
- Handful of fresh tomatoes (about 7 or 8), halved
- Handful of mixed pepper, finely sliced (I used mini sweet peppers but bell peppers are good too)
- Sprinkling of pine nuts
- Handful of fresh basil
- Preheat the oven to 220 (200 fan).
- Place half of the puff pastry roll on some baking paper (or use the paper it’s rolled on) and cut into four equal pieces.
- Pop equal dollops of the tomato base onto the pastry and spread evenly, leaving a centimetre or so round the edge.
- Layer on the pepper and tomatoes and sprinkle with pine nuts. Add any extra ingredients you fancy and place in the oven for 12-15 minutes or until puffed up and bronzed.
- Leave to cool, pop some basil on the top and portion up for lunch tomorrow with a big side salad and a drizzle of olive oil.