Crispy puff pastry topped with creamy houmous and delicious roasted vegetables. What's not to love!
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Preheat the oven to 200°C, gas mark 6. Unroll the defrosted pastry sheet onto a large baking sheet and cut into 4, each measuring 11.5cm x 18cm. Using a sharp knife, score a 1cm border around the edge of each piece of pastry. Use enough pressure so the score line is visible, but don't cut all the way through.
Spread a heaped tablespoon of houmous over each pastry rectangle, keeping it within the border. Arrange the aubergine slices on top.
Drain the peppers and divide among each tart, then sprinkle over the slices of red onion. Drizzle 1 tbsp of oil from the jar of chargrilled peppers over the top and bake for 30 minutes until the pastry is puffed and golden brown. Sprinkle over the Greek basil or lemon thyme and serve with a green salad.
Roasted courgettes, cherry tomatoes and chargrilled artichokes work well in this recipe, too.
Typical values per serving when made using specific products in recipe
Energy | 1,982kJ/ 476kcals |
|---|---|
Fat | 33.2g |
Saturated Fat | 12.6g |
Carbohydrates | 35.6g |
Sugars | 9.6g |
Fibre | 8.6g |
Protein | 8.7g |
Salt | 1.9g |
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