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Preparation time
less than 30 mins
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Cooking time
10 to 30 mins
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Serves
Serves 4
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Dietary
Vegetarian
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By Matt Tebbutt
From Saturday Kitchen[row]
Ingredients
- 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
Method
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Preheat the oven to 200C/180C Fan/Gas 6.
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Line a baking tray with greaseproof paper and place the ready-rolled pastry into the lined baking tray.
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Spread the pastry with the pesto leaving a 2cm/¾in gap around the edge. Place in the fridge while you prepare the vegetables.
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Heat a large griddle pan and put all the vegetables into a large glass bowl. Add the oil and season with salt and pepper.
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Cook the vegetables on the griddle pan until cooked through and lines are formed.
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Lay the vegetables on top of the pesto and top with the cheese.
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Cook in the oven for 25–30 minutes. Serve in slices.