vegetarian puff pastry tart
Keep sliced roasted peppers, puff pastry and artichokes in the freezer to make this smart starter in a flash – just add vegetarian pesto
Ingredients
- 13.23 ozpack ready-rolled puff pastry
- 4 tbspgreen pesto (ensure vegetarian if needed)
- 4.94 ozfrozen roasted peppers, sliced
- 4.94 ozfrozen artichokes (about 3 wedges per serving)
- 4.41 ozball mozzarella or 85g cheddar, grated
Instructions
- 1
Heat oven to 200C/fan 180C/gas 6. Unroll the pastry and cut into 4 rectangles. Take a sharp knife and score a 1cm edge inside each rectangle, taking care that you don’t cut all the way through the pastry. Place on a baking sheet.
- 2
Spread 1 tbsp pesto onto each slice, staying inside the border, then pile up the peppers and artichokes. Cook in the oven for 15 mins until the pastry is starting to brown.
- 3
Tear the mozzarella ball into small pieces, then scatter it (or use cheddar, if you prefer) over the veg. Return to the oven for 5-7 mins until the pastry is crisp and the cheese has melted. Serve with a green salad.