My husband Peter decided to take the puff pastry in the freezer and puff pastry pizza tarts with it for the kids! The kids loved tucking in as a starter at dinner (as you can see from the little hand below) and they only took 30 minutes to make.
You can also try gluten-free puff pastry if wheat isn’t your friend. I’m vegan so couldn’t eat these but as ever, I like to share recipes my whole family enjoy.
7 large cloves of garlic, finely chopped
2 – 3 Tbsp Extra Virgin Olive Oil
2 Tins Diced Tomatoes
Handful of dried basil and oregano (can use fresh)
375g sheet ready-rolled puff pastry
Heat the olive oil until hot. Lower the heat and add the garlic until they turn golden brown. Add the tinned tomatoes, basil and oregano and leave to simmer for approx 10 mins stirring occasionally. Fresh tomatoes may take up to 25 minutes. Once the mixture has become a puree, simmer for another 10 minutes. Sauce can be refrigerated for use later too. Spread onto the puff pastry and bake into a preheated oven at 180°C for 25 minutes until golden brown.
You can also add any toppings of your choice. Peter often chooses mozzarella, black olives and anchovies, Napoletana style.
These make for perfect party food too!