This is a recipe that I have adapted from one of those recipe cards you can pick up in supermarkets. I made the original and it was delicious, but I thought the flavours might go well with a pesto base.
Ingredients 2 red peppers (or a combination of red, yellow, and orange)
1 tbsp garlic-infused olive oil (normal is fine if you can't get garlic-infused)
320g puff pastry sheet
1/2 250g jar of pesto
250g cherry tomatoes
200g Feta cheese
Preheat the oven to 220°C
Deseed and thickly slice the peppers.
Place in a baking tray, drizzle with the olive oil and give them a good shake to spread the oil.
Bake in the oven for 15 minutes until they are starting to soften.
Unroll your pastry pack onto a baking sheet (if you are not using ready-rolled, it should end up being about 4mm thick). Using a fork, lightly prick the pastry all over its surface.
Spread the pesto over the pastry, leaving a small gap around the edges. I left a bigger gap at one end because I was making it for children too, and mine aren't that keen on pesto.
Cut the cherry tomatoes in half (I use chunky kitchen scissors for this, very handy) and spread them over the pastry.
Take the peppers out of the oven and arrange them over the pastry.
Crumble the feta all over the top of the pastry sheet.
Bake for about 20-25 minutes until the edges are all puffed and golden.
I baked mine for slightly too long, but it was still delicious!