• 375 g lighter ready rolled puff pastry
  • 50 g roasted red pepper pesto
  • 400 g tin artichoke hearts in water, drained and rinsed
  • 1 red pepper, deseeded, ½ thinly sliced and ½ cut into small dice
  • 1 courgette, trimmed and halved lengthways, ½ sliced into ribbons and ½ cut into small dice
  • 80 g feta, crumbled
  • A large handful of fresh basil, leaves picked and roughly chopped
  • 3 tomatoes, deseeded and finely chopped
  • 0.5 red onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 80 g wild rocket


  1. 1

    Preheat the oven to 200°C, fan 180°C, gas 6. Unroll the pastry and cut into 4 even rectangles, then, keeping the pastry paper on the bottom, transfer to a baking tray. Use a knife to score a 1cm border around each, then spread the red pepper pesto over the middle of each.

  2. 2

    Scatter the artichokes, the sliced pepper and courgette ribbons over the pesto, then top with the crumbled feta and half of the basil. Bake for 15-20 minutes until the pastry is golden and crisp.

  3. 3

    Meanwhile, make a salad: put the diced pepper and courgette into a bowl with the chopped tomatoes, red onion, remaining basil and garlic and mix together.

  4. 4

    Toss through the rocket and serve alongside the warm tarts.

Nutritional Details

Each serving provides
  • Energy 1951kj 466kcal 23%
  • Fat 23.6g 34%
  • Saturates 10.8g 54%
  • Sugars 8.7g 10%
  • Salt 1.45g 24%

% of the Reference Intakes

Typical values per 100g: Energy 0kj/0kcal

Each serving provides

0.0g carbohydrate 0.0g fibre 0.0g protein

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