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.
1Sheet (166g)Frozen Puff Pastry (defrosted)Mine was 24.5 x 24.5cm (9.5"x9.5")
2tsp 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.