These tartlets are great to make with the little ones, or as a vegetarian snack option. Get the kids into the kitchen and see how much fun you have.
These little tartlets are perfect for a quick lunch, and so easy to pull together!
- 1 roll puff pastry
- plain flour , for dusting
- 4 teaspoons pesto
- 1 handful of mixed, ripe cherry tomatoes
- 8 asparagus spears
- 4 baby courgettes
- 2-3 jarred roasted peppers
- ½ a bunch of fresh basil
- a drizzle of olive oil
- 12 black olives or some sliced olives(optional)
- 100g ball mozzarella
- 20g Parmesan cheese (optional)
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- Turn on the oven to 200ºC/gas 6.
- Unroll the pastry and cut down the middle and then twice again to make 6 squares.
- Place the pastry squares on a baking tray, leaving a space between each.
- Using the back of a spoon, spread the center of each square with pesto, but don’t spread it onto the edges.
- Squash the tomatoes into a large mixing bowl, then snap the asparagus spears into 3cm pieces. Keep the lovely pointy tips and a little of the stalk, but discard the last woody bit, approx. 3cm.
- Using a veggie peeler, carefully shred the courgettes into ribbons.
- Tear the roasted peppers into strips and add to the bowl.
- Pick the basil leaves, reserving the pretty ones for later.
- Place the large ones in the mixing bowl.
- Mix the vegetables together in the bowl, adding a splash of oil.
- Pile a little of the mixture on each pesto-smeared tart and top with two olives or some olive rings (if using).
- Break up the mozzarella and place little bits on top of each tart.
- Grate over some Parmesan (if using).
- Bake for 15 to 20 minutes, until the pastry is golden and the cheese is all bubbly.
- Once the tarts are ready, allow to cool slightly.
- Sprinkle with the reserved basil leaves and serve.
- This tart is delicious served with a large salad, or as part of a picnic.