For those who don’t know me my name is Mrs Heald
I have worked at BV with children and families for many years
One of my big passions is cooking vegetarian and vegan food from all around the world.
I love making and baking cakes, sweet, treats and goodies. I love a good foodie challenge too.
I enjoy using herbs and spices and I like to make elaborate food but I also love the challenge of making a ‘rustle up meal’ using what ingredients you have left in your fridge at the end of the week. I don’t believe in food waste so I try to be creative and use up whatever I have in my store cupboard and fridge.
I am going to share a recipe with you that I hope you will enjoy cooking with your children. I thought that this summer recipe is easy to make, inexpensive and fun.
Easy veg puff Pastry Summer Tart
320g sheet puff pastry
8 cherry tomatoes
50g cheddar cheese grated and more to add on top
Any veg you have left over peppers sliced or mushrooms, courgettes, chargrill them first if
You have time, it brings out the natural sweetness of the veg.
Its whatever is to your taste. If you like chilies add those too.
Heat your oven to 200c/180 fan/gas 6
Roll out the pastry onto a lined baking sheet .
Using the tip of a sharp knife mark a 2cm border around the edge of the pastry.
Brush the pastry over with the beaten egg, bake for 10 minutes, leave to cool for 5 minutes
Press down the middle with your hands and leave the border
Mix the rest of the egg with cheese and spread out on the base then add your veg.
And if you want to, grate some more cheese on top.
Return to the oven for another 10-15 minutes.
If you have any leftover basil or a jar of pesto just add it to your base or add to the vegetables.