Easy Mediterranean Vegetable Tart with Sweet Potato Chips

April 04, 2016

A new recipe today! Sometimes the best recipes are the simplest ones, and this is one of those occasions. It takes less than 45 minutes to make, and is really easy to customise with whatever vegetables you have around. This tart serves about 4, depending on how big the slices are. Any leftovers are great with a big box of salad the following day! I've served it here with sweet potato chips, which are so moreish, you wouldn't have thought they count towards your 5-a-day. Just chop up the potato, drizzle with oil and bake. 
I hope you enjoy this simple, wholesome dish~


320g ready made puff pastry, 3 tbsp pesto, half an onion, one courgette, half a yellow pepper, 7-8 cherry tomatoes, 6 black olives, 1 tsp dried marjoram, fresh basil leaves, cheese, olive oil, sweet potatoes 


Preheat the oven to 200 Celcius (180 fan assisted)
Roll out the pastry onto a baking tray, and score a 1cm edge all the way around with a knife. 
Bake for 10 minutes, it will puff up quite large but don't worry- it'll sink back down enough to put your toppings on once you take it out. Prick a few times with a fork to help this happen.
Whilst the pastry is cooking, chop up all of the vegetables. With the courgette I like to use a peeler to create ribbons. 
Spread the pesto on the pastry base, then top with all of your prepared vegetables. 
Grate cheese over the top, then sprinkle with the herbs.
Bake for 25 minutes until golden brown around the edges.
 For the potato wedges, use one medium sweet potato per person. Peel and wash the potatoes, then cut into chip size slices. Coat in olive oil and bake in the oven for approximately 30-40 minutes, again at 200 Celcius. Put these in at the same time as you first bake the pastry and everything should be ready to serve at the same time. Enjoy!


You Might Also Like


All images and writing by Emma @ Life is Simple unless otherwise stated. Powered by Blogger.