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Vegetable & Sun-Dried Tomato Pesto Tarts

Vegetable & Sun-Dried Tomato Pesto Tarts

Enjoy the flavours of Italian summer with these easy-to-make tarts. The crumbly pastry is filled with juicy plum tomatoes, tangy red onions and smoky roast peppers. All finished with melty Mozzarella and the umami tang of Sacla' Sun-Dried Tomato Pesto.
Profile Serves: 12
Icon/Time On the table in: 40 mins
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Buon Appetito


  • 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
  • 1 jar Sacla' Sun-Dried Tomato Pesto 
  • 12 pastry cases
  • 100g Mozzarella torn into chunks


  1. Preheat oven to 220°C/200°C fan
  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/180°C fan
  6. Spoon a little Sun-Dried Tomato 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
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