Vegetable & Sun-Dried Tomato Pesto Tarts

Name: Vegetable & Sun-Dried Tomato Pesto Tarts
Prep time: THMS
Cook time: THMS
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

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.

Cook Time

40 mins

Serves

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

Step 1

Preheat oven to 220¬∞C/200¬∞C fan

Step 2

Lay the peppers and onions in a tray and drizzle the onions with a little oil

Step 3

Roast for 15 minutes then add the tomatoes to the tray and roast for a further 5 minutes

Step 4

Transfer the peppers to a bowl, cover with cling film and leave to steam for 10 minutes

Step 5

Reduce the oven temperature to 200¬∞C/180¬∞C fan

Step 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

Step 7

Finish with a piece of mozzarella then repeat with the remaining pastry cases and toppings

Step 8

Lay on a baking sheet and bake for 10 minutes until the cheese is bubbling, leave to cool slightly before serving