* 1 red, 1 green and 1 yellow pepper, cored and coarsely chopped
* 2 red onions, sliced
* 3tbsp olive oil
* 220g pack baby plum tomatoes (or cherry tomatoes)
Sheet frozen puff pastry thawed * 6,
* 2 tablespoons pesto
* Fresh basil, to garnish
1st Preheat oven to 200C / Gas sixth Toss vegetables with half of the oil and season. Spread on a baking sheet and roast for 12 minutes. Add the tomatoes and add 5-7 minutes until vegetables are caramelized and tender.
2nd Meanwhile, layer three sheets of puff pastry, brush each slice lightly with some of the remaining oil, then in six squares. Insert two seats on each other in a star shape in a 12cm tart tin, or in a Yorkshire pudding tin. Repeat with remaining dough to make oil and six cases. Bake for 7-8 minutes until golden brown and crispy.
3rd Mix the pesto into the warm vegetables, then divide between the tartlet cases. Finally, garnish with fresh basil and serve immediately.
Guideline Daily Amount of 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g of salt.