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Mediterranean veg, pesto and goat’s cheese tarts

Name: Mediterranean veg, pesto and goat’s cheese tarts
Yield: Serves 2
Ingredients: 400g pack Ready to Roast Mediterranean Vegetables, or similar; 375g Ready Rolled Puff Pastry, or similar; 4 tbsp Pesto alla Genovese, or similar; 70g goat’s cheese with rind (such as Gevrik), cut into 4 rounds; 50g sun-blush tomatoes; Fresh basil leaves to serve

Published: 13 Jul 18
Updated: 19 Jun 24

This clever goat’s cheese tart recipe uses time-saving products, like ready-made puff pastry, to make midweek cooking a cinch.

Our summer starter recipes are perfect for laid-back entertaining.

Easy
February 2012

Test kitchen approved

Serves 2
Takes 10 mintues to make, 40-45 minutes to cook

This clever goat’s cheese tart recipe uses time-saving products, like ready-made puff pastry, to make midweek cooking a cinch.

Our summer starter recipes are perfect for laid-back entertaining.

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Ingredients

400g pack Ready to Roast Mediterranean Vegetables, or similar
375g Ready Rolled Puff Pastry, or similar
4 tbsp Pesto alla Genovese, or similar
70g goat’s cheese with rind (such as Gevrik), cut into 4 rounds
50g sun-blush tomatoes
Fresh basil leaves to serve

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Method

Preheat the oven to 200ÁC/ fan180ÁC/gas 6. Roast the veg in their tin for 25 minutes, then remove and set aside.
Meanwhile unroll the puff pastry and cut in half widthways. Trim each rectangle to measure 15cm x 20cm, then transfer to a lined baking sheet. Lightly score a 3cm border in each rectangle, prick the centre with a fork, then spread with the pesto.
Put 2 goatäó»s cheese rounds on each tart. Toss the tomatoes with the roasted veg and some seasoning, then divide between the tarts. Cook for 15-20 minutes until the tomatoes are cooked and the pastry has risen. Serve topped with basil leaves.