Roasted Vegetables Puff Pastry Tarts

5 from 1 vote

These vegetable puff pastry tarts are an easy, family-friendly savory meal. Made with store-bought puff pastry, pesto, cheese and roasted vegetables.

Prep Time10

Cook Time25

Total Time35

Course: Lunch

Cuisine: Western

Servings:

Calories: 315kcal

Author: Amy

4 Asparagus Spears
8 Cherry tomatoes, halved
8 Snow Peas (Mangetout), topped, tailed and halved lengthways
½ Bell Pepper (Capsicum), sliced into thin strips
½ tablespoon Olive Oil
1 sheet Frozen Puff Pastry (defrosted) Mine was 9.5" x 9.5" (24.5 x 24.5cm) and weighed approx. 166g
4 teaspoons Pesto
6 (approx. 60g) Cherry Bocconcini,

Pre heat oven to 180℃ (Fan) / 200℃ / 400℉
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
Using the back of a spoon, spread the centre of each square with 1 teaspoon of pesto, staying within the score lines
Split the roasted vegetable mixture onto each pesto covered tart
Tear the bocconcini and divide equally between each tart.
Bake for approx. 15 mins, until the pastry is golden and crispy and the cheese has melted.

Nutritional information is a ROUGH guide only, calculated using an online nutrition calculator.