Vegetable pesto tartlets

Try this gourmet yet simple Mediterranean style pizza to add a little excitement to the dinner table.

  • 35 mins cooking
  • Serves 4
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Vegetable pesto tartlets
  • 2 sheets ready rolled butter puff pastry, thawed
  • 1/2 cup sun-dried tomato pesto
  • 280 gram jar antipasto char-grilled vegetables
  • 150 gram feta cheese, crumbled


Vegetable pesto tartlets
  • 1
    Preheat oven to very hot.
  • 2
    Cut pastry sheets in half. Place the four pastry pieces on two oven trays. Fold pastry edges in to make a 1cm border. Spread pesto over centre of pastry.
  • 3
    Drain vegetables; pat dry with absorbent paper. Cut vegetables into strips. Arrange vegetables on pastry pieces; sprinkle with cheese.
  • 4
    Bake, uncovered, in very hot oven 10 minutes. Swap shelf position of trays; bake 10 minutes or until pastry is puffed and browned. To serve, top with small basil leaves, if desired.