Puff pastry veggie tarts
portions
Ingredients
- 6 pcs Asparagus Spears
- 8 pcs Cherry tomatoes
- 8 pcs Snow Peas
- 0.5 pcs Red bell pepper
- 0.5 tbsp Olive Oil
- 160 gr Frozen Puff Pastry
- 2 tsp Pesto
- 20 gr Cherry Bocconcini
Method
- 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.