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Child Holding a Puff Pastry Tart Filled with Roasted Vegetables
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Puff Pastry Tarts

These 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. 
Course Lunch
Cuisine Western
Keyword Puff Pastry Tarts, Roasted Vegetable Puff Pastry Tarts
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 283kcal

Ingredients

  • 6 Asparagus Spears
  • 8 Cherry tomatoes, halved
  • 8 Snow Peas, topped, tailed and halved
  • 1/2 Capsicum (Bell Pepper, Cut into thin strips
  • 1/2 tbsp Olive Oil
  • 1 Sheet (166g) Frozen Puff Pastry (defrosted) Mine was 24.5 x 24.5cm (9.5"x9.5")
  • 2 tsp Pesto
  • 2 (total weight 20g) Cherry Bocconcini, cut into quarters

Instructions

  • Pre heat oven to 200C / 390F
  • Cut the asparagus spears into 3cm pieces, discarding the end 3cm. Place in a mixing bowl along with the tomatoes, snow peas and capsicum. 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 (picture shown in above post)
  • 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 bocconcini equally between each tart.
  • Bake for 15-20 mins until the pastry is golden and crispy and the cheese has melted.

Nutrition

Calories: 283kcal | Carbohydrates: 22g | Protein: 5g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 2mg | Sodium: 135mg | Potassium: 179mg | Fiber: 2g | Sugar: 2g | Vitamin A: 885IU | Vitamin C: 29.3mg | Calcium: 36mg | Iron: 1.9mg