Three Ways with Tartines

Method

1. 1

   On a lightly floured work surface, roll out the puff pastry into a rectangle measuring 45cm x 25cm, about 3mm thick. Cut the pastry into three smaller rectangles. Prick the pastry rectangles with a fork, place on a lightly oiled baking sheet and put into the fridge to chill for 20 minutes.

2. 2

   Preheat the oven to 220°C/fan 200°C/gas mark 7. Remove the pastry from the fridge and place a second lightly oiled baking sheet directly on top, oiled side touching the pastry (this weighs down the pastry to make it crisp). Bake for 15 minutes, then remove from the oven, take off the top baking sheet and set aside to cool. Finish with your choice of topping.
   Here are three of our favourites…

   FOR A LAZY BUT LOVELY SUNDAY BRUNCH

   Wrap avocado wedges in thinly sliced smoked bacon and bake in a hot oven for about 15 minutes until the bacon is crisp. Stir a generous spoonful of sun-dried tomato paste into some ricotta cheese. Spread over the baked tartines and top with the crispy bacon and avocado wedges.

   A WONDERFUL ‘WINGING-IT’ WEDNESDAY SUPPER

   Using a potato peeler, cut a courgette into ribbon-like strips. Place in a bowl with the grated zest and juice of 1 lemon, a crushed garlic clove, salt, freshly ground black pepper and a good slug of olive oil. Thickly spread the baked tartines with a creamy goat’s cheese, pile the dressed courgette on top and scatter with pea shoots.

   THE ‘WHAT-TO-SERVE-MY-VEGAN-FRIEND’ LUNCH

   Bake a couple of scrubbed medium-sized sweet potatoes until tender. Cut in half lengthways, scoop the flesh into a bowl and mash with a small handful of chopped coriander, a chopped spring onion and a squeeze of lime juice. Spread over the baked tartines and top with a diced red chilli. Scatter with coriander leaves, drizzle with a little chilli oil and serve with a dollop of soured cream, or without for vegan guests.

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