This crispy tarts are filled with flavour and make for a delicious light lunch served with a rocket salad- a real taste of the Med in your home.
- 1 red, 1 green and 1 yellow pepper, deseeded and roughly chopped
- 2 red onions, cut into wedges
- 3tbsp olive oil
- 220g pack baby plum tomatoes (or cherry tomatoes)
- 6 sheets frozen filo pastry, thawed
- 2tbsp pesto
- fresh basil, to garnish
Preheat oven to 200C/ Gas 6. Toss vegetables with half the oil and season. Spread out on a baking tray and roast for 12 minutes. Add the tomatoes and cook for 5 to 7 minutes until vegetables are caramelised and tender.
Meanwhile, layer three sheets of filo pastry, brushing each lightly with some of the remaining oil, then cut into six squares. Place two squares on top of each other in a star shape in a 12cm tart tin, or in a Yorkshire pudding tin. Repeat with remaining pastry and oil to make six cases. Bake for 7 to 8 mins until golden and crisp.
Mix the pesto into the warm vegetables, then divide between the tartlet cases. Finally, garnish with fresh basil and serve immediately.