Veggie Pesto Tart
Veggie Pesto Tart

Ingredients

Method

  • 1 x 320g pack of ready rolled puff pastry
  • 4 tbsp quality red pesto
  • ¼ zucchini, sliced
  • ¼ each red, yellow, and green capsicum, sliced
  • 1 jar of asparagus
  • 1 jar of artichoke hearts
  • 2 tbsp olive oil
  • 100g cheddar, grated
  • Salt and pepper
  • Preheat the oven to 200C. Line a baking tray with paper and place the rolled pastry onto the tray. Spread the pastry with pesto, leaving a 2cm border around the edge.
  • Heat a large griddle pan. Drizzle all of the veggies with olive oil and plenty of seasoning, then cook on the griddle until softened and char-marked. Lay on top of the pesto, sprinkle with cheese, and bake for 30 mins or until puffed up and golden. Serve in slices.
30 mins
4 serving
This recipe pairs perfectly with the Oxbow Sangiovese 2018 from Adelaide Hills, Australia.

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