Roasted Vegetable Tart

I’ve made a similar dish to this one before with tomatoes and red pesto and loved it. It’s often a good savoury dish to have when serving food to a lot of people. Always a crowd pleaser. Anything with the word ‘tart’ relating to food is a good idea in my eyes!

This dish was cooked for my dinner on the 3rd day of my new low calorie diet. I didn’t eat it all at once, although tempting, but it was delicious. Light and filled with yummy vegetables, chunks of mozzarella, because cheese, and with a sprinkle of cracked black pepper and salt, and it was lush. Also, sorted me out for a few lunches for the next few days. Winner!

I’m using pesto again in this recipe, but a tomato purée works just as well. If you prefer something spicier, add chilli flakes to the tomato purée base.

Preparation: 5 minutes

Baking: 35 minutes


    1 courgette, diced
    1 red pepper, diced
    1/2 yellow pepper, diced
    2 tsp minced garlic
    4 tbsp reduced fat red pepper pesto
    Salt and pepper to season
    1 pack puff pastry
    Fry light extra Virgin olive oil
    125g reduced fat Italian mozzarella
    1 cup spinach


Pre-heat oven to 200c/fan assisted 180c/gas mark 6.

Unroll the pastry (it should already have a baking sheet rolled with it) and lay flat onto a baking tray, score a 1cm border, larger if you prefer. Prick inside the border then bake for 10-15 minutes in the middle of the oven.

Whilst the pastry is baking, in a wok, add 2-3 squirts of Fry light extra Virgin olive oil and add garlic, courgette and peppers and fry until soft.

Take the puff pastry out of the oven, the middle will be enlarged, flatten down the middle with a clean kitchen towel and be careful not to burn yourself, it’s very hot!

Spread the pesto all over the middle, arranger the vegetable mix over the top. Add spinach and tear of mozzarella into smallish chunks and add to the top. Season and return to the oven for a further 10-12 minutes or until golden and the cheese has melted.

Serve with a salad and enjoy.

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