Roasted Mediterranean Vegetable Tart Recipes

Cooking Time: 30 - 45 mins
Serves: 4   

Ingredients

2 red onions, cut into wedges
8 baby plum tomatoes
1 red pepper, cut into chunks
1 green pepper, cut into chunks.
Olive oil for drizzling
1 sheet ready rolled puff pastry
3 tbsp Sacla' sun-dried tomato pesto or Fresh Fiery Chilli Pesto
100g mozzarella sliced
1 egg, beaten

Instructions

To begin preheat the oven to 220°C, Gas Mark 7. Lightly oil a flat baking tray.

Next put the onions, tomatoes and peppers on a baking tray and drizzle them lightly with olive oil and roast for 15-20 minutes or until just tender. Allow them to cool slightly.

Then unroll a pastry sheet and lay on a baking sheet (we like Jus-Rol ready made puff pastry). Score the pastry with a sharp knife about 1cm from the edge. Spread Sacla' sun-dried tomato pesto on the pastry within the scored line.

Next top the pastry with the roasted vegetables and mozzarella, brush the borders with the beaten egg and bake it for 12-15 minutes, until the borders are risen and golden brown.

The roasted vegetables, Sacla' sun-dried tomato pesto and mozzarella make a great Mediterranean medley.