Inspired by Green Goblin

Green Goblin Tartlets

These dastardly tartlets inspired by the wicked Green Goblin are great as small snacks at lunch or with a salad and as a main.

Servings:

2

Ready In:

30 mins

Good For:

Lunch

The Green Goblin is the alias of several fictional supervillains appearing in American comic books published by Marvel Comics. The first and best known incarnation, created by Stan Lee and Steve Ditko, is generally considered to be the archenemy of Spider-Man. The Green Goblin is a Halloween-themed supervillain whose weapons resemble bats, ghosts and jack-o’-lanterns. Comics journalist and historian Mike Conroy writes of the character: “Of all the costumed villains who’ve plagued Spider-Man over the years, the most flat-out unhinged and terrifying of them all is the Green Goblin.” The Green Goblin has appeared in several films including 2002’s Spider-Man as Norman Osborn, and 2004’s Spider-Man 2, 2007’s Spider-Man 3 and 2014’s The Amazing Spider-Man 2 as Harry Osborn.

Ingredients

500g Block of Ready-made Puff Pastry
Plain Flour (for dusting)
8 tsp Pesto
4 Cherry Tomatoes (halved)
8 Asparagus Spears (chopped)
1 Courgette (sliced into rounds)
2 tsp Chopped Basil
Olive Oil
100g Mozzarella

I’ve used mainly green veg in this dish to replicate the green goblin colours. I haven’t used as much purple in the design of the tartlets as it’s harder to match the colour. The two red cherry tomatoes however are to copy his notorious pumpkin bombs, as actual pumpkins are scarce during the year. I chose tartlets as they were nice and small to recreate his Goblin Glider!

Step by Step Instructions

Step 1

Turn on the oven to 200ºC/gas 6. Dust some flour onto a clean work surface and, using a rolling pin, roll out the pastry into a square, measuring 26cm x 26cm.

Step 2

Cut into 4 equal squares. Place the pastry squares on grease-proof paper on a baking tray, leaving a space between each.

Step 3

Using the back of a spoon, spread the centre of each square with pesto, but don’t spread it onto the edges. Top the tarts with some slices of courgette, your chopped asparagus and halved tomatoes.

Step 4

Splash over some olive oil then top the veg with torn mozzarella. Sprinkle over the basil and chuck into the oven for 15 to 20 minutes, until the pastry is golden and the cheese is all bubbly.