Roasted Mediterranean Vegetable Tart


  • 1 tbsp Olive oil
  • 2 Red onions
  • 8 Baby plum tomatoes
  • 1 Red pepper, cut into chunks
  • 1 Green pepper, cut into chunks
  • 1 pack Jus-Rol Ready Rolled Puff Pastry
  • 3 tbsp Sacla’ Sun-Dried Tomato Pesto
  • 100g Mozzarella, sliced
  • 1 Egg, beaten


  1. Preheat oven to 220°C/425°F/Gas mark 7
  2. Lightly oil a flat baking tray
  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 mozzarella, brush the borders with the beaten egg
  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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