Easy Puff Pastry Vegetable And Cheese Tartlets
Super tasty veggie tarts in a light puff pastry. One is never enough!
Equipment
Ingredients
- 375 g Ready-made puff pastry
- 6 tbsp Pesto
- 3 Roasted Peppers (from a jar cut long ways into strips)
- 30 g Peas (fresh or frozen)
- ½ bunch Basil leaves
- 4 Spring Onions (chopped)
- 10 Cherry tomatoes (squashed in a bowl)
- 100 g Cheese (grated)
- Olive Oil
- 3 Sundried Tomatoes (roughly chopped)
Instructions
- Set the oven to 180°c Fan/200°c/Gas 6.
- Roll out the pastry if not ready-rolled on a floured surface and then cut a 26cm x 26cm square. Then cut into four equal squares. If you have any leftover pastry make two extra squares. Add the pieces to a baking tray lined with baking paper.
- Add the pesto to the centre of each square and spread it out a little but not too near the edge.
- In a bowl, squash the tomatoes and add strips of roasted peppers, chopped onions, olive oil, half the basil leaves and peas. Mix together. Set aside.
- Sprinkle half of the grated cheese over the pesto, then add a large spoonful of veggie mixture on top. Finish with a sprinkling of grated cheese.
- Bake in the oven for 22 minutes. Garnish with the rest of the basil leaves and serve either on its own or with salad.
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Nutrition
Calories: 488kcalCarbohydrates: 34gProtein: 10gFat: 35gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 15gCholesterol: 18mgSodium: 664mgPotassium: 210mgFiber: 2gSugar: 3gVitamin A: 867IUVitamin C: 19mgCalcium: 168mgIron: 2mg
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