With the sunshine making a more regular appearance we’ve been enjoying lots of picnic lunches in our garden. I made this tart the other weekend, as it’s so easy to make with the kids and is perfect for an alfresco lunch. The kids even nibbled a bit of it too and enjoyed the cooked feta cheese.
Chop up one large red pepper, a red onion and a handful of cherry tomatoes and put them in the oven to roast, along with a dash of olive oil and some balsamic vinegar. You can also use a mix of yellow peppers and courgettes. In the meantime roll out the pastry onto a piece of baking parchment, although I am a super cheat and buy ready rolled puff pastry. Then use a pasty brush to coat the pasty with pesto, and then crumble a block of feta cheese all over. Once the vegetables are partly roasted (approximately 30 minutes at 180 degrees), spread them on top and put the tart in the oven to cook. Remove once the pastry is crispy and golden, then serve in the garden with a cucumber and tomato salad, and relax!