Ready-made puff pastry (well you can make it yourself if you really want to) can easily be cut into a one portion tart, with the rest put into the fridge or freezer. Roasted veg, cheese and pastry is a combination that will pretty much always be great so get experimenting with ingredients. I make this on one large baking tray, with the vegetables roasting on one half of it and the pastry base baking on the other. Before combining them at the end to make a (generous) tart for one.
Ingredients
Serves 1
100g ready-rolled puff pastry
1 courgette
1 red onion
50g feta
2 heaped teaspoons pesto
Instructions
- Preheat the oven to 180 ℃
- Slice the courgette and the onion toss with oil and place onto a baking tray and into the oven for 15 minutes.
- Score a border around the edge of the pastry and add to the oven at this point, separately from the veg.
- Bake for another 20 minutes, the pastry will puff up.
- Push the pastry down with a spatula to make space for the filling, spread the pesto over the base, top with the veg and then crumble the feta on top.
- Return to the oven for 5 minutes and serve.
Suggestions for leftovers
If you have any vegetables leftover you could make a ratatouille or a Moroccan stew. Any feta left would go well crumbled over these sweet potato tacos.
