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Categories:Viewed: 62 - Published at: 9 years ago
Ingredients
- 350 g (12.3oz) Small courgettes, sliced lengthways
- 1 Small pour of olive oil
- 1 500 gram Pack puff pastry
- 1 Handful of flour for rolling out
- 3 tbsp Sundried tomato pesto
- 4 tbsp Sliced marinated yellow peppers
- 50 g (1.8oz) Reduced fat mature cheddar, grated
Method
- Preheat the oven to 220 degrees C (200 degrees C fan oven, Gas Mark.
- Put the courgettes on a baking sheet, brush each side with oil and season well.
- Roast for 5 minutes each side until golden.
- Roll out the puff pastry on a lightly floured work surface or board one way only, then trim it until it measures around 30cm x 15cm.
- Slide onto a lightly oiled baking sheet.
- Score a border with a sharp knife around 2cm from the edge all the way round the pastry.
- Glaze the top edge with a little beaten egg.
- Use a fork to prick the base all over, and then spread the pesto on top.
- Top with the courgettes, arranging them over the base and then tuck the marinated peppers evenly on top.
- Sprinkle with the cheese
- Bake for 20min until the tart is risen and golden.
- Cut into slices and serve straight away with a green salad.
