less than 30 mins
10 to 30 mins
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By Matt Tebbutt
From Saturday Kitchen[row]
- 1 x 320g/11½oz ready rolled puff pastry
- 4 tbsp green pesto (or red pesto)
- ¼ courgette, sliced
- ¼ red pepper, sliced
- ¼ yellow pepper, sliced
- ¼ green pepper, sliced
- 1 jar asparagus
- 1 jar artichoke hearts
- 2 tbsp olive oil
- 100g–150g/3½oz–5½oz Cheddar, grated or diced
- salt and freshly ground black pepper
Preheat the oven to 200C/180C Fan/Gas 6.
Line a baking tray with greaseproof paper and place the ready-rolled pastry into the lined baking tray.
Spread the pastry with the pesto leaving a 2cm/¾in gap around the edge. Place in the fridge while you prepare the vegetables.
Heat a large griddle pan and put all the vegetables into a large glass bowl. Add the oil and season with salt and pepper.
Cook the vegetables on the griddle pan until cooked through and lines are formed.
Lay the vegetables on top of the pesto and top with the cheese.
Cook in the oven for 25–30 minutes. Serve in slices.