Feta Tomato and Roasted Pepper Tart

Posted 2014-05-01 by Lindsay Law ⇒ follow

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.

Preparation Time: 10 minutes
Cooking Time: 40 minutes
Makes: 6 servings

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

Method

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.