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Servings 6
Calories 3353 kcal
Prep Time10 mins
Cook Time35 mins
Total Time45 mins

Ingredients
 

  • 320 g sheet ready rolled butter puff pastry
  • 95 g pesto
  • 460 g jar roasted peppers, drained
  • 150 g pitted black olives
  • 2 large courgettes, cut into ribbons
  • 50 g pinenuts
  • Olive oil, to drizzle

To finish

  • 200 g baby plum tomatoes, halved
  • 4 tbsp fresh basil, roughly chopped
  • 75 g soft goats cheese or a cheese of your choice (optional)
  • garlic mayonnaise, to serve

Instructions
 

  • Pre-heat the oven to 200C Gas 6. Roll out the pastry as thinly as possible, then dock with a fork.
  • Spread on the pesto, leaving a 2-3cm clear edge all around the pastry.
  • Roughly chop the peppers and olives and evenly spread over the pastry. Arrange the courgette ribbons over the peppers sprinkle over the pinenuts. Drizzle with olive oil and season well with salt and pepper.
  • Place assembled tart in the oven and cook for 35 - 45 minutes or until lightly browned and cooked through.
  • Once cooked, remove from the oven. Dot the cheese over the tomatoes and if using, sprinkle over the fresh basil. Return to the oven for approximately 5 minutes to warm the through
  • Serve with garlic mayonnaise.
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Nutrition Facts
Mediterranean Vegetable & Goats Cheese Open Tart
Amount per Serving
Calories
3353
% Daily Value*
Fat
 
258
g
397
%
Saturated Fat
 
58
g
363
%
Cholesterol
 
50
mg
17
%
Sodium
 
10880
mg
473
%
Potassium
 
3463
mg
99
%
Carbohydrates
 
214
g
71
%
Fiber
 
28
g
117
%
Sugar
 
30
g
33
%
Protein
 
64
g
128
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Classic Main Courses, Main Course, Pies / Flans / Tarts, Quick Food, Starter, Tarts, Vegetables
Cuisine ITV This Morning, Summer
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