Upside-down Bruschetta Tarts with Roasted Capsicum Aioli
Method
Prep: 10 mins Cook: 12 mins Makes: 4
Ingredients:
1 sheet Pampas Puff Pastry
200g cherry tomato medley (sliced)
1/2 red onion (thinly sliced)
1 tsp olive oil
Salt & Pepper to taste
Eggwash
Basil leaves, to garnish
Roasted Capsicum Aioli:
50g jarred chargrilled red capsicum (drained)
100g Oli & Vine Whole Egg Mayonnaise
2g paprika
Salt and pepper (to taste)
Method:
1. Preheat oven to 200°C.
2. Combine the tomatoes, onion and olive oil in a small bowl, season to taste. Arrange into four small mounds on a prepared tray.
3. Cut the Pampas Puff Pastry sheets into four squares. Place the pastry squares over the top of each tomato mound, pressing the edges to seal. Brush with eggwash.
4. Bake for 12 minutes or until golden and puffed. Set aside to cool slightly.
5. Place the capsicum, Oli & Vine Whole Egg Mayonnaise, paprika and salt & pepper in a food processor. Blend until smooth.
6. Drizzle the roasted capsicum aioli over the tarts and garnish with basil leaves.
Ingredients
| Ingredient Name | Qty Purchased | Cost of Goods | Qty Used in Recipe | Total Cost |
|---|
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