Antipasto Tarts

Name: Antipasto Tarts
Ingredients: 12 ounces puff pastry, ready rolled; 1 egg, beaten; 3 tablespoons pesto sauce; 3 ounces roasted red peppers, drained and sliced; 3 ounces artichoke hearts, drained and sliced; basil, torn

6 ingredients

5 steps

Ingredients

12 ounces puff pastry, ready rolled
1 egg, beaten
3 tablespoons pesto sauce
3 ounces roasted red peppers, drained and sliced
3 ounces artichoke hearts, drained and sliced
basil, torn

Directions

1

Heat the oven to 375°F.
2

Divide the pastry into 8 rectangles and transfer onto a baking sheet. Score a 1/2in border around the edges of each rectangle and brush the edges with beaten egg.
3

Bake for 15 mins until risen and golden.
4

Gentley sqush the risen centres. Spread with the pesto and top with the artichoke hearts and peppers.
5

Scatter on the basil and serve.