Individual Vegetable Tarts with Sun-Dried Tomato Pesto

On the table in 40mins

Serves 12



  • 1 red pepper cut into strips
  • 1 green pepper cut into strips
  • 2 red onions cut into small cubes
  • Olive oil for drizzling
  • 12 baby plum tomatoes cut in half
  • 2 Sacla' Sun-Dried Tomato Pesto Pots
  • 12 Jus-Rol Puff Pastry Cases
  • 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. Spoon a little Sacla' Pesto into the bottom of each pastry case and top with a piece of pepper, some onions and tomato
  7. Finish with a piece of mozzarella then repeat with the remaining pastry cases and toppings
  8. Lay on a baking sheet and bake for 10 minutes until the cheese is bubbling, leave to cool slightly before serving

Roasted Mediterranean Vegetable Tart with Sun-Dried Tomato Pesto

Make it

Basil Pesto and Tomato Tart

Make it

Tomato, Chilli Pesto and Mascarpone Tarts

Make it

Pesto Dips

Make it