This is an easy, healthy meal to make and can be enjoyed especially in the summer. It’s also a dairy free version.
Prep time: 15 minutes Cooking time: 60 minutes Serves: 6
1 packet of cherry tomatoes
2 bell peppers
1 packet of mushrooms
1 red onion
1 jar of dairy free pesto
1 packet of dairy free grated cheese
1 packet of puff pastry (or you can use gluten free puff pastry)
Olive oil to drizzle
Step 1. Preheat the oven to 200 degrees. Chop all of the vegetables and place it in an oven proof dish. Drizzle olive oil on top and then place it in the oven for 15 minutes. Take the pastry out of the refrigerator.
Step 2. Once the vegetables are cooked, take them out of the oven and let them cool. Unroll the puff pastry on a baking sheet in a baking tray. Score a boarder on the pastry with a knife. Spread the pesto in the center of the puff pastry.
Step 3. Spoon the vegetables on top of the pesto and then scatter the cheese all over the vegetables. Beat the egg and then glaze the boarder of puff pastry. Put it in the oven and let it cook for 20-30 minutes. You will notice that the tart is ready as the puff pastry becomes golden and the cheese is melted. Once it is ready, let it cool and then enjoy.