Pepper, Feta and Chutni Tart
Serves: 6
This dinner is ready in under an hour - serve with new potatoes and green beans for a sensational dinner
Ingredients:
2 red peppers, deseeded and thickly sliced
1 tbsp olive oil
60g vegetarian Parmesan-style cheese, grated
320g pack puff pastry sheet
1/2 x 250g jar The Spice Tailor Tomato, Garlic & Chilli Chutni
250g pack cherry tomatoes, halved
200g feta, crumbled
1 tbsp coriander leaves, roughly chopped
green leaf salad, to serve
method:
- Preheat the oven to 220C/425F/Gas 7. Toss the peppers with the olive oil, transfer to a baking sheet and bake for 15 minutes until softened.
- Meanwhile, open out the pastry and place on a baking sheet. Prick the pastry lightly with a fork then spread the chutni over the surface.
- Arrange the roasted peppers and cherry tomatoes on top then scatter over the crumbled feta. Bake for 20-25 minutes until puffed and golden. Scatter over the chopped coriander, cut into rectangles and serve warm with a leafy salad.
