Wednesday 7 November 2012

Tomato, Vegetable, Couscous and Cheese Tart

This week I featured a Marrow stuffed with Couscous, Vegetables and Feta cheese recipe. After combining the couscous, vegetables and feta together and stuffing the marrow with the couscous mixture, I still had lots left over. To use up the mixture, the next day I served up this quick and easy tart made with tomato puree, cheddar cheese and the couscous and vegetables mixture to make a Couscous, Vegetable and Cheese Tart. This recipe is more of an assembly job, assuming that you have already cooked the couscous and vegetables. The couscous is best used cold for this recipe, so perhaps if you haven't made the marrow recipe beforehand, cook the couscous using half the ingredients stated in the previous recipe, and allow to cool before using. 

This dish was a quick inspired idea after ballet as I only had about thirty minutes to cook dinner and so this tart was a great dinner in a hurry dish. I wasn't sure how well the couscous would go with the pastry, but I thought that it worked extremely well and was really tasty and provided all of the nutrients a vegetarian meal requires. We served our tart with a crunchy green salad. 

I hope you enjoy this recipe. Feel free to print it, using the print function below!

Tomato, Couscous, Vegetable and Cheese Tart

Ready to Roll Puff Pastry square
150g Tomato Puree
150g Cheddar Cheese, grated
Leftover Couscous mixed with the vegetables and feta cheese

  • Brush an oven tray with some oil and roll out the puff pastry onto the tray.
  • Spread the tomato puree over the puff pastry.
  • Liberally cover the tomato puree with the couscous mix.
  • Fold over the edges of the puff pastry to create a defined crust.
  • Evenly sprinkle the grated cheese over the top of the couscous.
  • Place in the oven at 200 degrees, gas mark 6 for 15 - 20 minutes until the pastry is cooked through.
  • Serve immediately, or allow to cool and serve cold.



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