Date posted: 02/11/2023

Pesto and roasted vegetable open tartlet

Puff pastry tartlet topped with roasted pepper, creamy pesto and rocket.

  • Serves 2
  • Timing: 25 mins
Votes: 0 Average: 0


Everyday Favourites puff pastry block 320g
Multi use tomato base 100g
Red capsicum peppers, strips 1
Cherry tomato on vine, sliced 100g
Semi-dried tomatoes 40g
Vegan cream cheese 200g
Everyday Favourites green pesto 100g
Rocket leaf 10g


  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.
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