Individual Vegetable Tarts

Individual Vegetable Tarts


  • 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


  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.
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Serves: 12Cooking time: Share recipeReview this recipe


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