Serves 1. Recipe devised by Kate Morris and Sally Brown.
This should take about 45 mins
- 4 cherry tomatoes
- 4 basil leaves
- pinch of paprika
- 1 spring onion
- 1 teaspoon olive oil
- 1/4 fresh green pepper
- 1 dessertspoon tinned or fresh sweetcorn
- 125g (1/4 block) puff pastry
You will need - workmat, scales, teaspoon, dessertspoon, baking tray, baking paper, cup, scissors, mixing bowl, table knife, flour dredger, rolling pin (optional), oven gloves (for adult use).
- Preheat the oven to preheat the oven to 200°C fan/220°C/Gas 7. Brush the baking paper generously with vegetable oil.
- Count out the tomatoes into your cup, then snip them into pieces with the scissors – be careful, they may squirt! Make sure you watch out for those scissors – ask a grown-up to help you. Pour the snipped tomatoes into a mixing bowl.
- Tear up the basil leaves and add them to the bowl. Add a pinch of paprika.
- Give the spring onion a ‘haircut’ by cutting off the roots with the scissors (again, ask a grown-up to help) and then chop up the spring onion into small pieces and add it to the tomatoes. Stir in the olive oil.
- Pop open the pepper by putting your thumbs on the stalk and pressing inwards, and tear about a quarter of it into bite-sized pieces and add this to the other ingredients. Next add the tinned sweetcorn.
- Use the flour dredger to dust flour onto your workmat. Roll out the pastry or pat it flat with your fist.
- Trim an even shape with the knife (this will help the pastry rise in the oven). Then mark a border like a picture frame - not cutting through the pastry completely.
- Pile your vegetable filling into the central part of your pastry base and spread out the edges of the inner rectangle using the knife. Ask a grown-up to place it in a preheated oven for 15-20 minutes until the pastry is golden and risen. Serve your Treasure Chest Tart with carrot batons.