It has been such a lovely sunny weekend in London…which makes us want light food that doesn’t take too long to make.
So today we made a super quick summer vegetable tart with the leftover veggies that we already had in the fridge. The result was a tasty, light and very moreish tart.
Ingredients
- 1 sheet of ready rolled puff pastry
- a handful of baby tomatoes
- 2 peppers ( ideally red or yellow)
- tbsp of red pesto
- 100g Feta cheese
Method
- First cut the peppers into long strips and roast in oven at 200c/400F/Gas 6 for 10 mins until soft
- Unroll the pastry, and score a 1cm border around the edge. Prick the centre rectangle (not the border) with a fork
- Spread the pesto on the centre rectangle of the pastry
- Cut the tomatoes in half, and the new scatter these on the pesto
- Lay the roasted peppers on the pesto amongst the tomatoes
- Crumble the feta on top of the tomatoes and peppers
- Bake for 20-25 mins until pastry is crisp and risen, tomatoes are soft and the feta has slight browned
- Cut the tart into slices to serve. Serve with a green salad.
Try some one of our other simple recipes for bruschetta.