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– Puff pastry roasted vegetable tarts
These super easy puff pastry tarts taste amazing and are a great way to expose children to a range of vegetables. A flexible recipe that is easy to adapt to suit taste or to the ingredients you have available.
8 cherry tomatoes, halved
1/4 courgette (diced)
1/2 tbsp Olive Oil
1 Sheet (166g) puff pastry
2 tsp pesto
Basil leaves to garnish
Pre heat oven to 200C / 390F
Cut the vegetable into small pieces. Place in a mixing bowl and toss in the olive oil.
Place the prepared vegetables onto a baking tray and spread. Bake for 10 mins. Remove from oven and set aside.
Cut the pastry sheet into four equal squares and then place on a baking tray, leaving a space between each.
Using a small knife score (making sure not to cut all the way through the pastry) the edges to create a border approx 1-2cm in from the edge.
Using the back of a spoon, spread the centre of each square with pesto, staying within the score lines.
Pile a little of the vegetable mixture onto each pesto covered tart
Divide the mozarella equally between each tart.
Bake for 15-20 mins until the pastry is golden and crispy and the cheese has melted.