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.
- 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
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.
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