Cheesy pesto and roasted vegetable tart
Servings: 4 servings
Ingredients
- 1 sheet gluten free puff pastry (see FAQs)
- 3 tablespoons free from green pesto (see FAQs)
- Handful of grated vegan cheese (see FAQs)
- 4 asparagus spears (sliced in half)
- 1/2 a courgette (sliced)
- Handful of cherry tomatoes (cut in half)
- 1 Red Pepper (diced)
- 1 egg (for an egg wash - for a vegan option use dairy free milk)
Instructions
- Pre heat your oven to 180C and unroll your gluten free puff pastry sheet.
- Use a sharp knife to score a 2cm ribbon around the outside of the pastry (ensuring you don't cut the pastry). Spread the green pesto over the inside of the rectangle and sprinkle over the vegan cheese.
- Add the vegetables (asparagus, courgette, tomato and pepper - you can add any additional vegetables too) so they cover the pesto and cheese layer.
- Fold the outside of the pastry up and over the filling, starting with the long edges and then the short. Brush the sides of the pastry with an egg wash or dairy free milk alternative.
- Bake in the oven for around 30 minutes, until the pastry is golden brown.