I am obsessed with Masterchef. I know it’s not vegan food but I just love watching food being made and being inspired. In a recent episode they made a dish so close to being vegan I couldn’t resist. So here it goes, a veganized version of this recipe from the BBC. Perfect for dinner parties. If you feel like you’ll be running out of time when the guests are there, you can prep a large portion of this recipe in advance. Such as the oil, tapenade and chutney.
For the tomato chutney
- 3 tbsp olive oil
- 1 chopped onion
- 1 finely chopped garlic clove
- 1 tsp black pepper
- 1 tsp salt
- 2 heaped tsp ground cumin
- 1 tbsp white wine vinegar
- 5 really ripe tomatoes, halved
For the tartlets
- 1 sheet of vegan puff pastry (got mine from Tesco’s)
- 5 sliced tomatoes
For the herby oil
- 2 garlic cloves
- 5 tbsp of olive oil
- small handful of fresh basil
- salt and black pepper
For the tapenade
- 200g pitted black olives
- 3 tbsp capers
- 2 tbsp finely chopped parsley
- salt and black pepper
- drizzle of olive oil
Start with the chutney as this will need to simmer for 45 minutes. Heat up the oil and add the chopped onion and garlic. Once lightly fried add the salt, ground cumin, back pepper and the white wine vinegar. Let this mixture cook a little to reduce the liquid, then add the tomatoes, put a lid on it and let it simmer for 45 minutes.
Whilst this is cooking away get started on the tartlet bases.
At this point it’s probably the right time to switch on your oven and pre-heat to 220C. For this bases, get a baking tray and line with baking paper. Roll out your pastry and cut out whatever size and shape of tart you would like. The only important part is to mark the edge of the tart with the knife, separating where the filling goes and what will rise to be the edge. Prick the inside/filling bit with a fork several times to prevent it from rising. When the chutney is ready start spooning it into the centre of the pastry and place a slice of tomato on top. Use several slices if you are choosing to make a big tart.
Put the whole shebang into the oven for 20 minutes. And while these beauties are baking away, turning a lovely golden brown, there is time to make the basil oil and the tapenade.
Start with the herby oil. Simply add a good few splashes of olive oil, the garlic and some of the basil to a pan and gently heat for about 10 minutes. Season with salt and pepper if you feel the need. Place the remaining basil leaves and some of the parsley (and watercress if you have it) in a sieve and wilt the leaves with hot water. Then add the wilted leaves to a food processor and blend, then add the herb-infused oil and blend until smooth.
For the tapenade simply throw the olives, capers, parsley, black pepper and a little olive oil in the food processor (remove the herby oil first, obviously). Blend until it is a paste-like consistency.
Now you have all the pieces to your tartlet puzzle you can start assembling. Top each tart with a small dollop of tapenade, some garnish like watercress, spinach or parsley and then drizzle the herby oil on top and around your piece of art. And serve…