Individual Vegetable Tarts


  • 1 red pepper
  • 1 green pepper
  • 2 red onions
  • Olive oil for drizzling
  • 12 baby plum tomatoes
  • 12 mini savoury pastry cases
  • 2 Sacla' Sun-Dried Tomatoes Pesto Pots
  • 100g mozzarella torn into chunks


  1. Preheat oven to 220°C/425°F/Gas mark 7
  2. Lay the peppers and onions in a tray and drizzle the onions with a little oil.
  3. Roast for 15 minutes then add the tomatoes to the tray and roast for a further 5 minutes.
  4. Transfer the peppers to a bowl, cover with cling film and leave to steam for 10 minutes.
  5. Reduce the oven temperature to 200°C.
  6. When the peppers are cool enough to handle, peel away the skins, remove the stalks and seeds and tear the flesh into strips.
  7. Spoon a little Sacla' Pesto into the bottom of each pastry case and top with a piece of pepper, some onions and a tomato.
  8. Finish with a piece of mozzarella then repeat with the remaining pastry cases and toppings.
  9. Lay on a baking sheet and bake for 10 minutes until the cheese is bubbling, leave to cool slightly before serving.
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