Pesto and roasted vegetable open tartlet

Method Print recipe

1. Defrost the pastry and roll into 2 even size rectangles and place onto an oven tray, then score 1" inside.
2. Spread the tomato sauce inside of the scored part, top with strips of red pepper, sliced tomato, sun dried tomato and brush with a little of the oil.
3. Bake at 200°c until golden and allow to cool slightly.
4. Mix the cream cheese with the pesto and dollop onto the top, finish with rocket and toasted seeds if desired.