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Peperonata tarts recipe

Peperonata tarts recipe

1 rating

Top golden puff pastry with peppers, olives and tomatoes are a delicious peperonata tart that's great for summer dinners. See method

  • Serves 4
  • 5 mins to prepare and 40 mins to cook
  • 437 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free


  • 2 tbsp olive oil​
  • 300g frozen mixed peppers
  • 2 red onions, finely sliced
  • 3 salad tomatoes, cut into slim wedges
  • ½ tsp dried oregano
  • 2 tsp sugar (any kind)
  • 1 lemon, zested and juiced
  • 320g sheet reduced-fat ready-rolled puff pastry
  • 40g reduced-salt pitted green olives, drained and halved
  • 600g baby potatoes
  • 10g fresh basil, roughly chopped (including stalks)
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    19g 27%
  • Saturates

    7g 33%
  • Sugars

    11g 12%
  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 55.6g Protein 7.2g Fibre 9.3g


  1. Preheat the oven to gas 7, 220°C, fan 200°C and put a baking sheet inside to heat up. Heat 1 tbsp oil in a frying pan over a medium-high heat and fry the peppers, onions, tomatoes and oregano with some seasoning for 15-20 mins, stirring regularly, until everything looks caramelised and jammy. Add 50ml water during cooking if it starts to stick to the bottom of the pan. Stir in the sugar and lemon juice; simmer for another 2-3 mins until sticky again.
  2. Unravel the pastry on its paper and cut into 4 equal rectangles. Score each with a 5mm border, then transfer to a board, still on its paper. Spoon the peperonata into the centre of the tarts, spreading out to the borders; scatter with the olives.
  3. Carefully slide the tarts on the baking paper to the hot baking sheet and bake for 15-20 mins until golden and puffed, and when a corner is lifted the pastry is cooked underneath.
  4. Meanwhile, simmer the potatoes in a pan of boiling salted water for 15 mins until tender when pierced with a knife. Drain well and transfer to a serving bowl. Drizzle over 1 tbsp oil, the lemon zest and chopped basil; season, then toss to coat. Serve alongside the peperonata tarts, scattered with the remaining whole basil leaves.

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