Roasted Mediterranean Vegetable Tart with Sun-Dried Tomato Pesto

On the table in 60mins

Serves 4



  • 1 tbsp. olive oil
  • 2 red onions
  • 8 baby plum tomatoes
  • 1 red pepper, cut into chunks
  • 1 green pepper, cut into chunks
  • 1 pack Jus-Rol Ready Rolled Puff Pastry
  • ½ jar Sacla’ Sun-Dried Tomato Pesto
  • 100g Mozzarella, sliced
  • 1 egg, beaten


  1. Preheat oven to 220°C/200°C fan
  2. Lightly oil a flat baking tray
  3. Put the onions, tomatoes and peppers on a baking tray and drizzle them lightly with olive oil
  4. Roast for 15-20 minutes, then allow to cool slightly
  5. Unroll a pastry sheet and lay on a baking sheet
  6. Score the pastry with a sharp knife about 1cm from the edge
  7. Spread Sacla’ Pesto on the pastry within the scored line
  8. Top the pastry with the roasted vegetables and mozzarella then brush the borders with the beaten egg
  9. Bake in the oven for 1 hour and enjoy!

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