Vegetable pesto tart
A handy quick supper to have up your sleeve – vary the vegetables according to what you have in your fridge and store cupboard.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
- 1 x 320g/11½oz ready-rolled puff pastry
- 4 tbsp green pesto (or red pesto)
- ¼ courgette, sliced
- ¼ red pepper, sliced
- ¼ yellow pepper, sliced
- ¼ green pepper, sliced
- 1 jar asparagus
- 1 jar artichoke hearts
- 2 tbsp olive oil
- 100²µâ€“150²µ/3½´Ç³ú–5½´Ç³ú cheddar, grated or diced
- salt and freshly ground black pepper
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Line a baking tray with baking paper and place the pastry on top.
Spread the pastry with the pesto leaving a 2cm/¾in gap around the edge. Put in the fridge while you prepare the vegetables.
Heat a large griddle pan and put all the vegetables into a large bowl. Add the oil and season with salt and pepper.
Cook the vegetables on the griddle pan until cooked through and char lines are formed.
Lay the vegetables on top of the pesto and top with the cheese.
Bake for 25–30 minutes. Serve in slices.
