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.
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Cook Time
40 mins
Serves
12
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
- 1 jar Sacla' Sun-Dried Tomato Pesto
- 12 pastry cases
- 100g Mozzarella torn into chunks
How to make the recipe
- Preheat oven to 220°C/200°C fan
- Lay the peppers and onions in a tray and drizzle the onions with a little oil
- Roast for 15 minutes then add the tomatoes to the tray and roast for a further 5 minutes
- Transfer the peppers to a bowl, cover with cling film and leave to steam for 10 minutes
- Reduce the oven temperature to 200°C/180°C fan
- 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
- Finish with a piece of mozzarella then repeat with the remaining pastry cases and toppings
- Lay on a baking sheet and bake for 10 minutes until the cheese is bubbling, leave to cool slightly before serving
