Provençal tarts recipe

  • Serves 4
  • 5 mins to prepare and 25 mins to cool
  • 825 calories / serving
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Provencal tarts HERO

Preheat the oven to gas 7, 220°C, fan 200°C. Mix the peppers, onion, oil and garlic in a shallow roasting tin. Season well and roast for 15 minutes.

Meanwhile, unroll the pastry and cut into 4 rectangles. Score a 1cm (½in) border on each and prick the centre with a fork. Put on a baking sheet lined with nonstick baking paper and bake for 10 minutes.

Remove the pastry and the peppers from the oven, discard the garlic, and turn the oven down to gas 6, 200°C, fan 180°C. Flatten the middle of the pastry ready for the filling.

Divide the mozzarella between the tarts, spoon over the pesto, then top with the peppers, tomatoes, olives and  pine nuts. Bake for 10-12 minutes, or until golden. Serve warm, topped with a few basil leaves.

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  • Ingredients

  • ½ yellow pepper, sliced
  • ½ orange pepper, sliced
  • 1 red onion, cut into wedges
  • 2 tbsp olive oil
  • 1 x 375g pack ready-rolled lighter puff pastry
  • 2 x 125g pack half-fat mozzarella, sliced
  • 4 tbsp pesto
  • 75g (3oz) sundried tomatoes, chopped
  • 50g (2oz) pitted black olives
  • 1 tbsp pine nuts
  • handful basil, to serve
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  • Energy 3435kj 825kcal 41%
  • Fat 59g 84%
  • Saturates 17g 85%
  • Sugars 6g 7%
  • Salt 2.1g 35%

of the reference intake
Carbohydrate 50.2g Protein 25.8g Fibre 4.4g

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