Home > Mains, Recipe > Roasted Red Pepper and Mozarella Tarts

Roasted Red Pepper and Mozarella Tarts

These tarts are easy, fast and, of course, delicious. And, although I’ve admonished myself recently for over-use of the phrase ‘store-cupboard recipe’, this could be described as such, if you have the right stuff in your cupboard, obviously, and in the sense that it is mostly throwing things together from packets and jars. These are based on the recipe in Sainsbury’s May 2009 magazine, modified slightly to use what I had in the house. Maybe five minutes prep, then twenty in the oven, this is a quickie, so ideal for a busy weeknight lunch.

Roasted Red Pepper and Mozarella Tarts (serves 2)

  • 1 sheet of frozen puff pastry (about 200g or so), defrosted as per pack instructions
  • a little milk, for brushing
  • 4 tablespoons red pesto
  • 2 roasted red peppers, from a jar
  • 125g ball mozarella
  • balsamic vinegar and fresh basil leaves

Preheat the oven to 200°C and lightly oil a baking sheet.

Cut the pastry sheet in two, and carefully place the rectangles onto the prepared baking sheet. Brush the edges of the pastry with a little milk.

Spread over the pesto, 2 tablespoons per tart, or as much as you need to get a good layer, leaving a 2cm border all the way around.

Roughly chop the peppers into smaller pieces, and scatter over the tarts. Slice the mozarella ball into rounds, and then arrange these over the peppers and pesto. Bake in the oven for 15 – 20 minutes until the pastry is golden and cooked through.

Tear up a few fresh basil leaves and scatter over the tarts, and then drizzle with a little balsamic vinegar. These are more filling than they look, so make a great supper on their own, or you could serve them with a green salad.

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