Roasted Mediterranean Vegetable Tart

Free from


  • 2 tbsp. Olive oil
  • 2 Red onions
  • 8 Baby plum tomatoes
  • 1 Red pepper, cut into chunks
  • 1 Green pepper, cut into chunks
  • 1 sheet Ready rolled gluten free puff pastry
  • 3 tbsp. Sacla’ Free From Tomato Pesto
  • 100g Dairy Free Cheese, sliced


  1. Preheat oven to 220°C/200°C fan
  2. Lightly oil a flat baking tray with half the oil
  3. Put the onions, tomatoes and peppers on a baking tray and drizzle them lightly with olive oil
  4. Roast for 15-20 minutes, then allow to cool slightly
  5. Unroll a pastry sheet and lay on a baking sheet
  6. Score the pastry with a sharp knife about 1cm from the edge
  7. Spread Sacla’ Pesto on the pastry within the scored line
  8. Top the pastry with the roasted vegetables and dairy free cheese, brush the borders with the rest of the oil
  9. Bake for 12 - 15 minutes, until the borders are risen and golden brown
Serves: 4Cooking time: Share recipeReview this recipe


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