Meat-free dinners

Try these tasty, fuss-free vegetarian meals that don’t compromise on flavour and you’ll want to eat meat-free every day!

Puttanesca tarts

SERVES 4 (MAKES 2 TARTS)

PREP + COOK TIME 30 MINUTES

2 sheets frozen butter puff pastry

500g cherry truss tomatoes

250g buffalo mozzarella

1 cup (240g) olive tapenade

½ cup (40g) firmly packed fresh basil leaves

PANTRY STAPLES

1 tablespoon extra virgin olive oil

freshly ground black pepper

1 Preheat oven to 200°C (180°C fan-forced). Line an oven tray with baking paper.

2 Cut 1 pastry sheet in half. Cut the second sheet into long strips, 1cm wide. Place pastry halves on oven tray; brush sides lightly with water. Place pastry strips on all sides to create a border, trimming any excess to fit. Prick all over pastry base inside the border with a fork.

3 Bake tart cases on lower shelf for 8 minutes or until puffed and lightly golden.

4 Meanwhile, cut truss tomatoes into smaller clusters (cut any separated tomatoes in half); tear mozzarella into pieces.

5 Working quickly, spread tapenade on the base of the tarts; top with half the mozzarella pieces and the tomatoes. Bake for a further 12 minutes or until pastry is browned and tomatoes are softened.

6 Thinly slice basil. Serve tarts topped with remaining mozzarella pieces and sliced basil; drizzle with extra virgin olive oil and season with pepper. Not suitable to freeze.