Pastry squares were a firm Sunday lunch favorite when growing up. We’d change it up with different toppings each week and have steamed vegetables as an accompaniment. We’ve had mushroom and leek, mixed roasted vegetables, plain tomato and other concoctions. They’re so simple to make and I love how versatile this recipe can be as you can make your pastry squares sweet or savory simply by changing your ingredients.
This recipe is one that I pulled together based on the vegetables left in my fridge. I always have tomatoes hanging around and the asparagus was meant for a risotto that I never ended up making. I accompanied these squares with salad as again, Sunday is about using up your leftovers!
In this recipe you’ll need green pesto. You can either make your own or use a ready made one. On this occasion I used Meridian’s free from green pesto made with cashews, basil, garlic and extra virgin olive oil. It was much thicker than other pesto’s which tend to be on the more oily side and it had a sweet creamy taste from the cashews, which I liked. However throwing pine nuts, basil, garlic and some olive oil in a blender is just as easy and would work for this recipe.
Without further ado, here’s the recipe!
I hope that you enjoy this recipe. It has become a go to meal when I have friends and family around as it looks impressive but is easy peasy to make.
Let me know if you decide to make it using any other toppings. I love getting inspiration from others.