• 1 x 500 g block of ready-made puff pastry
• 4 teaspoons pesto or soft cream cheese
• 1 handful of ripe cherry tomatoes
• 8 asparagus spears
• 1 large courgette
• jar roasted peppers
• ½ a bunch of fresh basil
• olive oil
• 8 black olives , optional
• 1 x 100 g ball mozzarella
• parmesan cheese, optional

1. Preheat the oven to 200ºC/gas 6.
2. Dust some flour onto a clean work surface and, using a rolling pin, roll out the pastry into
3. a square, measuring 26cm x 26cm. Cut into 4 0r 6 equal squares.
4. Place the pastry squares on a baking tray, leaving a space between each.
5. Using the back of a spoon, spread the centre of each square with pesto.
6. Slice the tomatoes, snap the asparagus spears into 3cm pieces.
7. Carefully shred the courgettes into ribbons using a peeler
8. Tear the roasted peppers into strips
9. Pick the large basil leaves
10. Mix the vegetables together in a bowl, with a little oil.
11. Pile a little of the mixture on each pesto-smeared tart and top with two olives
12. Break up the mozzarella and place little bits on top of each tart – this will make it gooey like a pizza. Grate over some Parmesan for a more cheese flavour
13. Bake for 15 to 20 minutes, until the pastry is golden
14. Once the tarts are ready, allow to cool slightly. Sprinkle with the pretty basil leaves and serve with a nice salad for lunch.

Recipe by Lisa Fearn, originally featured on Prynhawn Da.

Instagram: @lisafearncooks

Twitter: @lisaannefearn