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Veggie Tartlet
Oven-roasted red pepper, sweet potato and charred courgette top flaky, pesto-covered puff pastry.
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25 MINS
Cooking Time
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Easy
Difficulty
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35 MINS
Prep Time
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6 People
Serves
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Preheat the oven to 220°C (200°C fan/ gas mark 7). Then place the pepper and sweet potato in an ovenproof dish with a drizzle of olive oil and sprinkle of pepper. Allow to bake for 10-15 minutes or until soft.
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Meanwhile in a pan, grill the courgettes until charred then add the onions and sauté with a little oil until soft and set aside.
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Line a baking tray with greaseproof paper, then roll out the puff pastry to the same size and place the pastry on top of the baking tray. Leave some of the pastry to hang over the edge.
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Add holes in the pastry with a fork and brush with a beaten egg (saving a little for later). Then bake in the oven for 10-12 minutes.
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Remove the pastry, pepper and sweet potato from the oven and turn down the heat to 200°C (180°C fan/ gas mark 6).
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Spoon the pesto over the pastry and spread with a spoon. Then scatter all the cooked vegetables on top, sprinkling the feta cheese and tomatoes.
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Brush the edges with the remaining egg, sprinkle the Knorr Tomato & Garlic Seasoning and oregano then place back in the oven for 8-10 minutes.
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Remove from the oven and garnish with pine nuts, basil and a dash of balsamic vinegar.
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Energy (kcal) | 304.586 kcal |
| Protein (g) | 7.87 g |
| Sugar (g) | 5.13 g |
| Fat (g) | 20.603 g |
| Fibre (g) | 2.957 g |
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