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Serves 4

  • 425g packet frozen puff pastry, thawed
  • a little plain flour, for dusting
  • 2 tbsp olive oil
  • 1 large red pepper, diced
  • 100g aubergine, diced
  • 1 small courgette, diced
  • 1 small red onion, diced
  • 1 tbsp Tomato Purée
  • 200g chopped tomatoes
  • sea salt and freshly ground black pepper
  • 2 tbsp basil pesto
  • 120g goats cheese
  • 2 tbsp toasted pine nuts
  • Mixed salad leaves, to serve

For The Basil Pesto

  • 1 large bunch of fresh basil leaves (at least 50g (2oz))
  • 2 garlic cloves, peeled
  • 25g blanch almonds, toasted
  • 175ml olive oil
  • 50g grated Parmesan
  • Sea salt and freshly ground black pepper


  1. Preheat the oven to 180°C (Gas mark 4)Unroll the two pieces of puff pastry and place on a lightly floured board. Cut out 4 x 15cm (6inch) circles and place on baking sheets lined with parchment paper.
  2. Prick the inner circle of pastry all over many times to prevent it from puffing up.
  3. Lay another sheet of parchment paper over the pastry circles and cover with a second baking sheet to prevent them from rising too much & will make them extra crispy and golden brown.
  4. Bake for 10–12 minutes, until slightly puffed up and light golden.
  5. Heat 2 tablespoons of the olive oil in a frying pan over a medium heat and sauté all the vegetables on a medium heat for 5-6 minutes, until the vegetables are beginning to soften and catch colour.
  6. Stir in the tomato puree and chopped tomatoes. Season with sea salt and freshly ground black pepper. Add in approximately 200ml of water to help loosen the mix.
  7. Cover with a lid and allow to cook for 3-4 minutes. Add in the basil pesto and stir through. Divide the sautéed vegetable mixture evenly among the pastry bases, spreading them out to the rim using the back of a spoon.
  8. Crumble over the goat's cheese on top of each one, drizzle over some pesto & black pepper. Return to the oven for 6-8 minutes, until the tarts have completely warmed through.
  9. Arrange mixed salad leaves on a plate and sprinkle with pine nuts.

For The Basil Pesto

  1. Place the basil in a food processor with the garlic, almonds, parmesan and oil. Blend to a light paste,Transfer to a bowl and season to tasteCover with clingfilm and chill until needed