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  • Writer's pictureLisa Nell

Summer Bake Series! Mediterranean Vegetable and Pesto Tarts

A quick, tasty and light but amazing looking lunch is what I'm looking for in the summertime. These tarts took me 50 minutes to make from start to sitting down to eat, and I can assure you that there were only crumbs left at the end of lunch!

And because I wanted something quick, I bought my puff pastry but you could make your own if you have the time.

For this recipe you will need 2 lined baking trays, a roasting tin and a ruler!


Ready-Made Puff Pastry (the brand I used was 320g)

400g Mixed Vegetables (I used yellow and orange peppers, a courgette and a red onion)

6 Tbsp Pesto

100g Goat's Cheese (I used Chavroux)

Sun-Dried Tomatoes

Basil Leaves

How I make my Mediterranean Vegetable and Pesto Tarts:

  1. First pre-heat your oven to 180ºC Fan.

  2. Measure out your vegetables and chop into chunks (you can chop into smaller chunks later, once roast). Season, cover in some olive oil and roast for c.25 minutes.

  3. While the vegetables are roasting, prepare your pastry.

  4. You want a surface area of 15cm x 20cm. I managed to get three pastry tarts from my 320g block of pasty.

  5. Place your pastry onto a baking tray and measure a border of 3cm around each piece of pastry. Use your knife to score the border but take extra care not to cut right through the pastry.

  6. In the centre spread 2 tbsp of pesto into each pastry case. Then layer on three slices of goat's cheese.

  7. By now your vegetables should be done. I would now cut them into smaller pieces and then divide the mixture equally between the three pastry tarts and placing the vegetables on top of the goats cheese.

  8. Chop up some sun-dried tomatoes and sprinkle atop each tart.

  9. Put the tarts in the oven for 15-20 minutes, until the pastry is cooked through.

  10. Take out and leave to cool slightly for 5-10 minutes before serving. Sprinkle will some torn up basil pieces and serve with extra pesto, sun-dried tomatoes and goat's cheese on the side, as well as a lovely green salad.

  11. Goes well with sunshine!!


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