Vegetable Tartlets

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1 x 500 g Block of ready-made puff pastry 

Plain flour 

4 Teaspoons pesto 

1 Handful of mixed, ripe cherry tomatoes 

4 Baby courgettes 

2-3 jarred roasted peppers 

½ A bunch of fresh basil 

Olive oil 

8 Black olives, optional 

1 x 100 g ball mozzarella 

20 g Parmesan cheese, optional 


  1. Turn on the oven to 200ºC. 
  1. Carefully cut the pastry block in half with a table knife.   
  1. Dust some flour onto a clean work surface. 
  1. Using a rolling pin, roll out the pastry into a square, Cut into 4 equal squares. 
  1. Place the pastry squares on a baking tray, leaving a space between each. 
  1. Using the back of a spoon, spread the centre of each square with pesto. 
  1. Using a speed peeler, carefully shred the courgettes into ribbons.  
  1. Quash the tomatoes into a large mixing bowl, 
  1. Tear the roasted peppers into strips and add to the bowl.  
  1. Pick the basil leaves, reserving the pretty ones for later.  
  1. Place the large ones in the mixing bowl.  
  1. Mix the vegetables together in the bowl. 
  1. Adding a splash of oil.  
  1. Pile a little of the mixture on each pesto-smeared tart and top with two olives (if using).  
  1. Break up the mozzarella and place little bits on top of each tart – this will make it gooey like a pizza. Grate over some Parmesan (if using). 
  1. Bake for 15 to 20 minutes. Until the pastry is golden and the cheese is all bubbly. 
  1. Once the tarts are ready, allow to cool slightly.  
  1. Sprinkle with the reserved basil leaves and serve with a nice salad for lunch.

Recipe By Alex William Dixon 

Aquila House