These vegetable tartlets are so easy to make and great for popping into lunchboxes, you’ll be wondering why you haven’t been making them sooner! They are always a hit at picnics too but don’t fret, make these the night before as they keep well overnight if kept in an airtight container.
Not a fan of olives? Don’t have any asparagus to hand? There are no rules when it comes to these vegetable tartlets, just remember that if you do choose to change the veggies on the top you may need to adjust the cooking time – we recommend you part-cook the vegetables beforehand if they’re going to take a long time to bake, otherwise you’ll end up with burnt pastry or raw vegetables!
All you’ll need to make this recipe at home is a rolling pin, a sharp knife, a baking tray and a mixing bowl.
*This is a Jamie Oliver recipe that you can find here.
- 250 g ready-made puff pastry roll
- 1 handful plain flour (for dusting)
- 4 tsp pesto
- 1 handful cherry tomatoes
- 8 aspargus spears
- 1 courgette
- 2 jarred roast peppers
- 1 handful fresh basil leaves
- 8 black olives
- 100 g mozzarella
- Pre-heat the oven to 200°C and flour your work surface lightly.
- Roll the pastry into a square and cut into equal quarters. Place the four squares onto a baking tray with a little space between each one.
- Using the back of a teaspoon spread the pesto onto the squares leaving a gap of approximately 1cm around the edges.
- Add the cherry tomatoes to a bowl and squash with the back of a spoon, before adding the asparagus spears snapped into 3cm pieces.
- Using a peeler cut the courgette into thin ribbons and add to the bowl, then add the roast pepper torn into small pieces.
- Add a majority of the basil leaves you have and then drizzle with olive oil before mixing well.
- Spoon the mix onto the squares, top with the black olives and some torn mozzarella and bake for 15-20 minutes until the pastry is a golden brown.
- Remove from the oven and allow to cool on a wire rack before topping with the remaining basil leaves.
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