Individual Vegetable Tarts with Sun-Dried Tomato Pesto

On the table in 40mins

Serves 12

vegetarian

Ingredients

  • 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

Method

  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

Basil Pesto and Tomato Tart

Make it

Tomato, Chilli Pesto and Mascarpone Valentine Tarts

Make it

Pesto Dips

Make it