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Rainbow Tarts

A delicious, easy and very pretty tart, perfect for your summer buffet table or taking on a picnic!
Course Appetizer, Side Dish, Snack
Cuisine Mediterranean
Keyword bake, baking, cheese, pastry, pesto, vegetables
Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings 6 Tarts

Equipment

  • Chopping board
  • Veg peeler
  • knife
  • Small tart tins /or cupcake tins
  • Olive oil
  • Oven - Pre heated to 200 deg C

Ingredients

  • 6 circles Pastry - I used the ready made circles of pastry bought from Mercadona
  • 2 carrots Take off slices using a vegetable peeler
  • 2 courgettes Take off slices using a vegetable peeler . You want the green skin to show. I took a slice off then cut it half to get 2 pieces.
  • 6 tbsp Pesto sauce - see recipe above in intro
  • 3 tbsp fine parmesan style pasta cheese
  • S&P
  • Olive oil for basting and brushing your tins

Instructions

  • Prepare all your slices of carrot and courgette and set aside
  • Add pesto and extra cheese together in a bowl. Mix to make it pasty, add more cheese if needed.
  • Brush your chosen tins with olive oil and line with a pastry circle
  • Add about 1.5 teaspoons of your pesto paste to each of the pastry circles
  • Take your veg strips and curl them into each tin starting at the outside edge and working in towards the centre. Alternate them as you go.
  • Brush the tops with a little olive oil and season with S&P
  • Bake on a lower shelf of the oven until the pastry is golden. (around 40 - 50 mins)
  • Leave them to cool for a few minutes and then carefully tip them out and cool on a cooling rack. You might need to loosen the edges of the pastry with a knife before attempting to tip them out.