HUMMUS AND TOMATO PUFF PASTRY TARTLETS

I can’t resist diminutive versions of edible things. Like mini bundts, thumb-print cookies, and tartlets.

So, I’ve made some tartlets. Savoury tartlets. Piled high with med veg vibes, and dreamy hummus creaminess.

This recipe has many iterations. My favourite is this one—because it’s ridiculously easy to throw a few handfuls of vine tomatoes and kalamata olives in the oven. But you can really go all out, too, and with minimal manual labour; I love roasting any and every veg I can find and piling it high atop the cute little pastry puffs. Courgettes (or zucchini), peppers, quartered red onions and exotic mushrooms are tasty choices, especially.

Roasting chickpeas—although totally optional for the tartlets—is also near-effortless. (And any leftovers make the BEST snack, or salad topping, everrrr.) My favourite chickpeas are from Biona, and I love that they are available in glass jars, which avoids nasty BPA exposure.

My only bit of sage advice is to not skimp on the ready rolled pastry. Don’t deny yourself that extra bit of butter—ditch the ‘light’ versions because it really does make a difference in taste.

Why Can’t I Cook the Pastry and Veggies Together?

You could, but doing this—especially when using veg with lots of water, like tomatoes—can make your pastry bottom soggy. Cooking separately ensures you get to keep the buttery flakiness of the puff pastry.

What Does an Egg Wash Do?

Brushing pastry with egg before baking adds a yummy golden sheen. It takes like five seconds, so why not??

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