These are so quick to make, especially if you buy ready-rolled pastry. The recipe makes 4 tartlets, which would serve 2 people if you’re not serving much else. If you’re eating them as part of a larger spread, 1 tart per person will be plenty.
This salad is deliciously rich and generous, with earthy, punchy flavours. I serve it with Greek yoghurt and harissa on the side, or pair it with the Labneh, Dukkah, Salted Cucumber and Radishes, and perhaps a couple of dips.
This salad is delicious warm as a light dinner, or at room temperature when on a picnic. The beauty of it is that the flavours get better the longer it sits. I like to eat it with some peppery wild rocket leaves, served on the side (keeping it separate stops the leaves wilting on the way to the picnic).
