These are great to make with kids. You will need: an apron, a table knife, rolling pin, baking tray, tablespoon, chopping board, kitchen cloth, mixing bowl, speed peeler, cheese grater and oven gloves.
Provided by: SmallRecipe.com
Total time: 35 minutes
Yield: 4
Ingredients:
| 1 x 500 g block of ready-made puff pastry |
| plain flour for dusting |
| 4 teaspoons pesto |
| 1 handful of mixed, ripe cherry tomatoes |
| 8 asparagus spears |
| 4 baby courgettes |
| 2-3 jarred roasted peppers |
| ½ a bunch of fresh basil |
| olive oil |
| 8 black olives optional |
| 1 x 100 g ball mozzarella |
| 20 g Parmesan cheese optional |
Steps:
-
- Turn on the oven to 200ºC/gas 6. Carefully cut the pastry block in half with a table knife. Wrap the other half and refrigerate or freeze for later.
- Dust some flour onto a clean work surface and, using a rolling pin, roll out the pastry into a square, measuring 26cm x 26cm. Cut into 4 equal squares.
- Place the pastry squares on a baking tray, leaving a space between each.
- Using the back of a spoon, spread the centre of each square with pesto, but don’t spread it onto the edges.
- Squash the tomatoes into a large mixing bowl, then snap the asparagus spears into 3cm pieces. Keep the lovely pointy tips and a little of the stalk, but discard the end 3cm.
- Using a speed peeler, carefully shred the courgettes into ribbons. Tear the roasted peppers into strips and add to the bowl.
- Pick the basil leaves, reserving the pretty ones for later. Place the large ones in the mixing bowl.
- Mix the vegetables together in the bowl, adding a splash of oil. Pile a little of the mixture on each pesto-smeared tart and top with two olives (if using).
- Break up the mozzarella and place little bits on top of each tart – this will make it gooey like a pizza. Grate over some Parmesan (if using).
- Bake for 15 to 20 minutes, until the pastry is golden and the cheese is all bubbly.
- Once the tarts are ready, allow to cool slightly. Sprinkle with the reserved basil leaves and serve with a nice salad for lunch.
Nutrition Facts:
Calories 555 calories, Fat 41.9 g fat, Saturated Fat 15.3 g saturated fat, Protein 14.1 g protein, Carbohydrate 30.2 g carbohydrate, Sugar 3.1 g sugar, Sodium 0 g salt, Fiber 0 g fibre
Keep sliced roasted peppers, puff pastry and artichokes in the freezer to make this smart starter in a flash – just add vegetarian pesto
Provided by: SmallRecipe.com
Categories: Dinner, Lunch, Main course
Total time: 30 minutes
Prep time: 10 minutes
Cook time: 20 minutes
Yield: 4
Ingredients:
| 375g pack ready-rolled puff pastry |
| 4 tbsp green pesto (ensure vegetarian if needed) |
| 140g frozen sliced roasted peppers |
| 140g frozen artichokes (about 3 wedges per serving) |
| 125g ball mozzarella , or 85g cheddar, grated |
Steps:
- 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.
- 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.
- 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.
Nutrition Facts:
Calories 515 calories, Fat 33 grams fat, Saturated Fat 14 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 16 grams protein, Sodium 1.98 milligram of sodium