SAVOURY HEAVEN

WE LOVE… CHEESE & HERB BISCUITS pg76 //TOMATO QUICHE pg77 //CHERRY & FETA FOCACCIA pg78

Mediterranean tarts with vegetables & houmous

ROASTED COURGETTES, CHERRY TOMATOES AND CHARGRILLED ARTICHOKES WORK WELL IN THIS RECIPE, TOO.

320g (11½oz) sheet of frozen Jus-Rol Puff Pastry, defrosted

½ x 300g (10½oz) tub of essential Waitrose Houmous

250g (9oz) frozen Cooks’ Ingredients Chargrilled Aubergine

280g (9½oz) jar of Cooks’ Ingredients Chargrilled Peppers in Olive Oil

1 small red onion, halved, cut into thick half moons

4 tbsp Greek basil leaves or

4 sprigs of fresh lemon thyme green salad, to serve (optional)

1 Preheat the oven to 200°C/Gas Mark 6. Unroll the defrosted pastry sheet onto a large baking sheet and cut into four, each measuring 11.5x18cm (4x7in). Using a sharp knife, score a 1cm (½in) border around the edge of each piece of pastry. Use enough pressure so the score line is visible, but don’t cut all the way through.

2 Spread a heaped tbsp of houmous over each pastry rectangle, keeping it within the border. Arrange the aubergine slices on top.

3 Drain the peppers and divide among each tart, then sprinkle over the slices of red onion. Drizzle 1 tbsp oil from the jar of chargrilled peppers over the top, then bake for 30 minutes until the pastry is puffed and golden brown. Sprinkle over the Greek basil or lemon thyme and serve with a green salad.

Savoury cheese & herb biscuits with Supergreens

Recipe by Bioglan Superfoods (www.bioglansuperfoods.co.uk)

Great for an afternoon snack!

MAKES 12-20

100g (3½oz) unsalted butter, cold, cut into small chunks

100g (3½oz) organic plain flour, plus extra for dusting