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    Mediterranean Tarte with Fresh Pesto

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    Mediterranean Tarte with Fresh Pesto

    A delicious tarte of crisp, light pastry topped with tender peppers and aubergines. Serve warm for an alfresco summer lunch or quick supper.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 20 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 6


    • 375g pack Saxby's Fresh Ready Rolled Puff Pastry, defrosted
    • 4 tbsp Waitrose Green Basil Pesto, from the chiller cabinet
    • 1 small red onion, finely sliced
    • ½ x 320g jar Cofrusa Whole Sweet Red Peppers, drained
    • 200g tub Waitrose Marinated & Grilled Aubergines, drained
    • ½ x 250g pack baby plum tomatoes
    • 25g Castelli Italian hard cheese, grated (or use any other vegetarian Italian hard cheese)
    • ½ x 25g pack fresh basil


    1. Preheat the oven to 200°C, gas mark 6. Unroll the pastry and place on a large flat baking sheet.
    2. Spread the pesto over the pastry leaving a 1-2cm border around the edge, then scatter the onion on top. Rinse the sweet peppers and drain well. Arrange the peppers, aubergines and whole tomatoes over the pastry base without covering the border.
    3. Tear any large pieces of aubergine or pepper into bite-sized chunks. Top with the cheese.
    4. Bake for 20 minutes or until the cheese is starting to turn golden and the edges of the pastry are crisp and well risen. Remove from the oven and carefully slide onto a serving plate or chopping board. Sprinkle with the basil. Leave to cool slightly before cutting into slices with a sharp knife. Serve with a bag of Waitrose Wild Roquette drizzled with Waitrose Cooks' Ingredients Balsamic Glaze

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    Cook's tips

    As an alternative, top the tarte with mushrooms, olives or vegetables of your choice. Use the remaining peppers as part of a baguette filling, or in a salad.


    Average user rating

    5 stars