Some weeks pass by and nothing of particular importance happens. They may drag or they may fly by, but they’re not going to be remembered. Other weeks are so full of happenings that you want to hide under a blanket and wait for everything to calm over.

This week has been the latter. It’s been unpredictable and just a little bit shocking (and that’s just the John Lewis advert.) When you’re not quite sure what’s going on, it’s important to treat yourself. Put the heating on for an extra hour, have a glass of wine and eat some food that warms you on the inside and out.

I’m a big fan of tarts. Whether it’s a quiche, a free form or a puff pastry tart. They’re easy to make, can be filled with whatever ingredients you fancy and fill you up with goodness. Whether you want a tart feast to eat on your own, or feel kind enough to share with your friends, a tart is an easy way to feed (and please) a crowd.

Last night I went for a green tart: potato, broccoli, pea, pesto and parmesan. It’s a simple way to use up leftover vegetables and try out some new flavour combinations. I think next time I’d spread the pesto on the base so they’re a little less dry, but that’s the fun of it – trying out new flavours and ideas in a buttery pastry case! There’s a great mixture of textures too. Flakey pastry, soft potatoes and a slight crunch from the broccoli.

Tarts are warming, comforting and wholesome. Fill them with vegetables and a very very buttery pastry case.

tart

The Recipe – Makes two tarts

1 packet of ready rolled puff pastry
2 large potatoes
8 stems of broccoli
Jar of pesto
Handful of peas
Parmesan, grated

– Pre heat the oven to 200 degrees celsius.
– Unroll the pastry and slice in half lengthways. Cut a 2cm border around each piece of pastry.
– Prick the centre of the pastry with a fork all over.
– Decorate the border if you’d like to, I made slight indents all around using a knife.
– Place in the fridge to chill.
– Peel and chop the potatoes into chunks. Place in a pan and pour over boiling water.
– Boil the potatoes slightly until a knife can go through them but not so they’re completely cooked.
– Add the broccoli and peas and boil into cooked.
– Slice the potatoes thinly.
– Remove the pastry from the fridge.
– Spread the pesto thinly on the pastry.
– Arrange the potatoes, broccoli, peas and parmesan.
– Bake in the oven for 20-25 minutes until golden brown.